One of the most sought-after baked goods in bakeries are meat pies and belyashi. Many people do not see the difference between these simple meat dishes. However, belyashi and classic meat pies are quite different. The
fact is that belyashi is the national dish of the Tatars. For this people, belyashi is a symbol of culinary traditions.
In our country, belyashi has long been known about. However, the peak of popularity occurred only in the XX century.
It is worth trying to cook belyashi at home, there is a quick recipe without proofing.
Ingredients of dough for belyashi:
- flour – 500 g;
- milk – 150 ml;
- boiling water – 150 ml;
- sugar – tbsp;
- salt – ½ tsp;
- dry yeast – tbsp;
- vegetable oil – 3 tbsp.
Ingredients for the filling:
- minced meat – 300 g;
- onion – pcs;
- water – 2 tbsp;
- ground black pepper – ½ tsp.
Preparation of belyashi:
It is necessary to chop through a meat grinder large slices of onions. Combine onion mixture and water with minced meat, add ground black pepper and salt to taste.
Mix the stuffing by hand, beat it
.
To prepare it, you need to mix dry yeast, granulated sugar and salt in a bowl with warm milk.
In a separate bowl pour flour, pour the yeast liquid and start kneading the dough
.
Gradually pour vegetable oil and boiling water into the mixture. Knead first with a spatula, and when the dough cools down – with your hands.
Form the dough into 12 rolls, wrap them in cellophane
.
Roll each dough roll into a thick cake, put the stuffing in the middle. Wrap the stuffing in the dough as if it were a pouch and press lightly with your hand.
Heat vegetable oil (150 ml) in a frying pan. Put the belyashi in the oil and fry until golden.
The side with the seam should be fried longer so that the dough inside does not remain raw.
Vegetable oil in the skillet can cover ⅔ of the surface of the belyash. Quick juicy Tatar meat patties are obtained.
