Belyashi existed in culinary history quite a long time ago. This dish was first invented by the Tatars and Bashkirs. Other peoples tried to introduce ordinary meat pies to the Tatars and Bashkirs. But, it was unnecessary, since there was quite a successful analog.
Later, belyashi even displaced ordinary pies
.
This happened in the USSR, when belyashi were sold at every market and train station. Pastries were so popular that in crowded places quickly sold out in the first hour.
We
had to prepare large batches of belyashi to feed the crowd.
Let’s make homemade belyashi in our kitchen.
Ingredients of dough 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.
Ingredients for stuffing:
- Stuffing – 500 g;
- Onion – 2 pcs;
- Salt – tsp;
- Zira – ½ tsp.
Preparation of belyashi:
Combine kefir with sour cream, salt, sugar and baking soda in a bowl, mix thoroughly. Pour the flour into the kefir in batches, knead the dough.
Pour vegetable oil into the dough, continue kneading the elastic and soft lump. Leave the dough under cellophane for 20 minutes in the heat. Chop
finely onions, mix with
minced
meat. Season the stuffing with salt and Zira, add ground black pepper and coriander to taste.
Divide the dough into 8 rolls, which we roll out into thick tortillas
.
Put a piece of mince into each flatbread and seal inside as if in a bag.
Heat 400 ml of vegetable oil in a frying pan, place the patties seam side down. Fry the belyashi until golden on both sides.
After frying, you can place the belyashi on a paper towel. This way excess fat will drain off the belyashi faster.
