Belyashi is a delicious dish similar to meat pies. Actually, belyashi are meat pies in Tatar cuisine. Gradually, juicy, flavorful belyashi began to take over the whole country.
The peak of popularity of belyashi was in the Soviet Union. However, belyashi were known about as far back as Ivan the Terrible. Then belyashi were an innovation in local cooking. Pies with meat from the Tatars quickly took root on the table of the tsar and were an important dish until the XVIII century. Then belyashi were forgotten for a while. A
couple of centuries later in the USSR belyashi became relevant again. Sold pirozhki literally at every market and train station. Let’s show you how to make delicious belyashi.
Ingredients for belyashi dough:
- Salt – 1 tsp;
- Sugar – 2 tsp;
- Milk – 150 ml;
- Water – 150 ml;
- Butter – 70 g;
- Flour – 500 g;
- Fresh yeast – 15 g (dry yeast – 7 g).
Ingredients for the filling:
- Onion – 2 pcs;
- Stuffing – 500 g;
- Black pepper – 1 tsp;
- Coriander – tsp;
- Salt – 1 tsp;
- Vegetable oil – 60 ml.
Preparation of belyashi:
Pour salt and sugar into a bowl, pour warm milk and water, add yeast and stir. Pour the flour into the milk and water, add butter and mix thoroughly.
Knead the dough, gather it into one lump
.
Leave the dough for 30 minutes under a cling film.
In the meantime, chop the onion in a blender and add the
stuffing. Pour black pepper, salt and coriander into the stuffing, pour in vegetable oil and mix thoroughly.
Knead the dough and divide it in two. Then divide the dough into 35-40 gram
rolls. Roll out the rolls into thin rounds. Put a spoonful of filling in each circle and seal inside as if in a bag.
For each bialache make a small piece of parchment
.
Together with the parchment, put the belyashi in the steamer and steam for 5 minutes.
Transfer the belyashi to a tray from the steamer. Grease the belyashi with egg yolk, sprinkle with sesame seeds and bake at 180 degrees for half an hour.
As a result, we get juicy belyashi.
This recipe will help you prepare belyashi with the perfect filling.
