Belyashi is a dish representing fried patties with a filling, most often made of minced meat. They are famous for their crispy dough and juicy, flavorful filling, which makes them popular among a wide audience of home cooking enthusiasts.
Over the centuries, belyashi have gained love and respect due to their ease of preparation and variety of fillings.
Historically, belyashi have eastern roots and are considered a national dish of Tatar cuisine. They were made of corn dough and filled mainly with meat. However, over time, the recipe began to improve, and each hostess has her own unique variant.
Let’s tell you how to deliciously cook homemade belyashi
Ingredients for the dough:
- Kefir – 250 ml;
- Egg – 1 pc;
- Salt – 1 tsp;
- Vegetable oil – 2 tsp;
- Flour – 300 g.
Ingredients for stuffing:
- Onions – 1 pc;
- Ground beef and lamb – 600 g;
- Salt – 1 tbsp;
- Ground red pepper – 1 tsp;
- Coriander – 1 tsp;
- Ground black pepper – 1 tsp;
- Olive oil – 1 tbsp.
Preparation of belyashi:
To kefir in a bowl break an egg, pour salt, pour vegetable oil and mix thoroughly. Pour the flour into the mixture and knead a soft and elastic dough, slightly sticky.
Leave the dough to rest for 15 minutes, and then knead it again and leave it for 15 minutes under cellophane
.
For the filling, grate the onion and add it and its juice to the mince
. Salt the filling, add ground red pepper, coriander, ground black pepper, pour in the olive oil and mix.
Divide the dough into 12 equal portions of 55 grams each.
Leave the rolls under a towel for 5 minutes while you heat the vegetable oil in a frying pan. Roll out the rolls into small flatbreads with a diameter of 15 cm.
Place a flatbread of filling in each circle of dough. Gather the dough around the stuffing in curls, leaving a small hole at the top.
Place the belyashi with the hole down into the oil.
It is important that the belyashi float in the oil.
Fry them until golden on both sides.
Place the finished belyashi on a paper towel to drain off excess fat.
You get tasty and juicy homemade belyashi.
