The first mentions of a dish similar to belyashi are found in Tatar and Bashkir cuisines. Belyashi were small flatbreads of dough filled with meat or vegetables and fried in oil.
Belyashi appeared in European cuisine in the 19th century
.
They quickly became popular due to their juiciness and flavor. Belyashi were made of yeast dough with meat stuffing fried to a golden crust. Today, belyashi remains a relevant dish for many countries. There are a large number of recipes for belyashi, which differ in ingredients and methods of preparation.
Ingredients for the dough:
- Flour – 750 g;
- Salt – 1 tsp;
- Dry yeast – 10 g;
- Sugar – 1 tsp;
- Leavening agent – 4 g;
- Egg – 2 pcs;
- Butter – 50 g; M
- Warm milk – 400 ml.
Ingredients for the filling:
- Stuffing – 350 g;
- Onion – 1 pc;
- Green onion – a bundle;
- Salt – ½ tsp.
Preparation of belyashi:
In a cellophane bag combine flour with salt, yeast, sugar and baking powder. Break eggs into the flour, pour in melted butter and milk.
Seal the bag, mix all the ingredients inside, knead the dough. For the stuffing, grate onions, chop green onions
. Add green and onions to the
stuffing
, salt and mix. Grease the table with vegetable oil, lay out the dough from the bag.
Knead the dough on the table, divide it into 50-60 gram balls. Roll the rolls into tortillas, where we put the stuffing.
Seal the stuffing inside the dough, leaving a small hole at the top instead of a seam.
In a frying pan in vegetable oil, fry the patties with the opening downwards. Fry until golden on both sides.
You get juicy belyashi. This is a good variant of pies, which will always be relevant.
