Belyashi is known to a lot of Soviet people due to the fact that it was cooked at most train stations in the former Soviet Union. Belyash or Peremyach is not a native Slavic dish. This meat pie came to our cuisine from Tatarstan, Bashkiria and Kalmykia. Earlier, probably, belyashi were cooked by Kazakhs. From this people, belyashi migrated to the Tatars and became widespread throughout the country.
It is worth learning how to cook delicious belyashi
.
Ingredients for belyashi:
- Kefir – 500 ml;
- Sour cream – 2 tbsp;
- Salt – 1 tsp;
- Sugar – 1 tsp;
- Soda – 1 tsp;
- Flour – 550 g;
- Vegetable oil – 2 tbsp;
- Stuffing – 500 g;
- Onion – pcs;
- Zira – ½ tsp.
Preparation of belyashi:
In a bowl with kefir pour sour cream, pour salt, granulated sugar and baking soda. When the kefir foams, mix again the components, sift the flour.
Knead the dough for belyashi, gradually pour vegetable oil on the colobok. Cover the dough with cellophane, put
it
away for 20 minutes in the heat.
Chop onion on small grating cutters, add it to the minced meat together with Zira and salt, mix. Knead the dough, divide it into 6-8
rolls
,
knead each roll with your hands into small tortillas, where you put a tablespoon of stuffing. Form dough bags with stuffing inside, seal the hole.
Heat 500 ml of vegetable oil in a frying pan. Place the belyashi seam side down, fry on medium heat until golden on both sides.
After cooking, place the belyashi on a paper towel to get rid of excess fat.
You will get soft, crispy and juicy belyashi.
