Belyashi are fried patties, which are usually made of both yeast and unleavened dough. The traditional filling for belyashi is meat, often beef or mutton.
In Tatar and Bashkir cuisine
, belyashi
with other types of meat than
pork
are welcomed.
Basically, small pies are baked
.
But, there are also large versions of belyash. Such a pie has a diameter of up to 30 cm, is cooked for quite a long time.
We will tell you how to cook puffy and juicy small pies – belyashi.
Ingredients of the dough for belyashi:
- milk – 300 ml;
- water – 100 ml;
- salt – tsp;
- sugar – tsp;
- egg – pcs;
- vegetable oil – 50 ml;
- butter – 50 g;
- yeast – tsp;
- flour – 700 g.
Ingredients for the filling:
- meat – 400 g;
- fat – 50 g;
- onion – 2 pcs;
- salt – ½ tsp;
- Zira – a pinch;
- coriander – a pinch;
- ground black pepper – ½ tsp;
- paprika – a pinch.
Preparation of belyashi:
In a bowl with milk pour warm water, as well as vegetable and slightly melted butter. Break an egg into the milk, pour sugar, salt and yeast into the milk, mix the ingredients.
Pour flour into the milk mixture, knead a soft dough
.
Leave the dough under a food film for half an hour. At this time, use a meat grinder to make mincemeat from meat and fat.
Put large slices of onion through the meat grinder to the mincemeat. Mix salt, Zira, coriander, ground black pepper and paprika into the minced
meat. Form 10 equal balls of dough
.
Roll out the dough into small, thick patties with your hands and place a tablespoon of filling in each.
Seal the filling inside the dough as if it were a pouch
.
Flatten the patties slightly with your hands. Heat 400 ml of vegetable oil in a frying pan, place the belyashi in the oil.
Fry the belyashi on medium heat on both sides until browned. Periodically pour hot oil over the surface of the belyashi.
As a result, we have juicy and puffy belyashi. Fat and meat in the stuffing give a special flavor and juiciness to this pastry.
