We learn about belyash and chebureks from the Tatars and Uzbeks. These pies were cooked traditionally in the kitchens of these peoples. It turns out that the modern cooking algorithm of chebureks and belyashi is very different from what we have now.
Probably, the first belyashi and chebureks contained a stuffing of vegetables instead of minced meat. The dish was fried in animal fat instead of vegetable oil. These nuances of cooking were connected with the Tatar way of life.
Unfortunately, the traditional recipes of pirozhki have not been preserved. Therefore, we have to content ourselves with cooking with innovations.
Let’s prepare a vegetable pie on kefir instead of belyashi
.
Ingredients for vegetable pie:
- cabbage – 500 g;
- green onion – bundle;
- onion – pcs;
- flour – 100 g;
- carrots – pcs;
- leavening agent – ½ tsp;
- salt – ½ tsp;
- baking soda – ½ tsp;
- kefir – 150 ml.
- eggs – 3 pcs.
Preparation of vegetable pie:
Cut quarter rings onion, chop carrots on a coarse grater. In a frying pan with hot vegetable oil fry onion for a couple of minutes, add carrots.
Shinkuem cabbage, put to the fried carrots and onions, salt to taste and mix. Cover the vegetable mass with a lid and stew until ready.
In a separate bowl combine eggs with kefir, baking soda and baking powder, mix the ingredients, sift the flour and knead the dough.
Chop a bunch of green onions finely, pour them into the dough along with the vegetable filling. Thoroughly mix the stuffing into the dough.
Pour
the
dough and stuffing
into the pan,
cover with a lid and fry on medium heat for 15 minutes.
Then turn the pie over and continue cooking under the lid for an additional 5 minutes.
You can add chopped parsley and dill to the dough.
You can add bell peppers or tomatoes to the filling at your discretion.
