There is an anecdote that the Tatars mainly cook only one dish – pastries filled with potatoes and minced meat, but they call these pies in different ways. One can disagree with this joke, because in Tatar cuisine each type of pastry has its own nuances
. For example, belyashi is prepared according to a special technology – the filling is not wrapped in the dough completely. For this reason, belyashi look like bags of dough with stuffing inside. This technology makes the stuffing more juicy
. But if you do not want to cook classic belyashi, there is a lazy recipe.
Ingredients for lazy belyashi:
- vegetable oil – 3 tbsp;
- dill – 20 g;
- onion – pcs;
- green onion – 50 g;
- carrots – pcs;
- flour – 250 g;
- minced meat – 300 g;
- baking soda – tsp;
- salt – tsp;
- kefir 2.5% – 350 ml.
Preparation of lazy belyashi:
Cut small cubes of onion, chop carrots on a coarse grater. Heat vegetable oil in a frying pan, fry onions until soft.
Add carrots to onions, fry vegetables together for 2 minutes. Then put minced meat into the vegetable mass, pour ½ tsp. salt and favorite spices. Cook the pie filling for about 20 minutes.
Pour salt and baking soda into the kefir, mix and wait for the reaction of the components. Sift the flour into the kefir and knead the dough
. Put the minced meat into the dough and mix the ingredients. Shinkle finely green onions and dill, add to the mixture of dough and mince, mix the ingredients again.
Transfer the dough with filling into a pastry bag
.
In a frying pan greased with vegetable oil, lay out small “sausages” from the dough using a pastry bag. Fry lazy belyashi on all sides on medium heat until ruddy.
It is difficult to call this type of baked goods belyashami, the pirozhki resemble them only in taste. This is a good option for pirozhki when you do not want to knead the dough and heat up the oven.
