A large number of people who lived in the Soviet Union know about belyashas. The generation that grew up on belyashas from the market and the train station also knows that the tastiest of all this pie is prepared in Tatarstan. The fact is that this flour product is a dish of the national cuisine of the Tatars and Bashkirs. Therefore, for the correct and competent recipes for
belyash
it is worth turning to this nation.
Belyash is a round cake, which is prepared from yeast or yeastless dough
.
As a filling for belyash is used meat. Traditionally, you should put mutton or beef in belyash. But, since the main consumer for a long time were people from the European part of our country, belyashi began to be made of pork.
We will dedicate you to some of the nuances of cooking belyashi
.
It is not as difficult as you may think.
Ingredients for belyashi:
- milk – 100 ml;
- ground black pepper – ¼ tsp;
- water – 200 ml;
- salt – 1.5 tsp;
- yeast – tsp;
- onions – 250 g;
- sugar – 2 tsp;
- minced meat – 400 g;
- vegetable oil – 33 ml;
- flour – 120 g.
Preparation of belyashi:
Mix warm milk and room temperature 100 ml of water in one deep bowl. Pour into the liquid sugar, a teaspoon of salt, yeast and 60 grams of flour, mix the components.
Leave the opara for 20 minutes in the heat under a lid
.
Then pour the rest of the flour and water to the risen dough. Knead a slightly sticky and elastic dough. Do not forget to grease the dough with a little vegetable fat.
Leave the dough again under the lid until it increases in volume. For now, cut a small square onion, integrate salt and ground black pepper into it. Transfer the onion to the stuffing, knead and beat the stuffing by hand. Knead
the dough again, divide it into 12 equal rolls
.
Roll out each roll into a 7-8 cm diameter flatbread, press the edges with your hands, leaving a thick dough in the middle. Put the filling in the middle of all the tortillas, gather the edges in the center, creating a belyash with a hole.
In a frying pan with plenty of oil create a fryer. Knead the belyashi, making them flatter, send them into the hot oil. Fry the belyashi on each side for 5 minutes.
Next, lay the belyashi on a baking tray with parchment, bake for 10 minutes at 180 degrees.
Thus, you get real Tatar belyashi. If you make these pies with lamb, you can enjoy a real gastronomic treasure of Tatarstan.
