There is probably no person who would not like belyashi.
These hot, lush, juicy, with crispy pastry meat pies are very popular.
When you bite off a piece of belyash, you already completely forget that it is not entirely useful, because it is incredibly tasty.
Whites on kefir are no less tasty and juicy.
Belyashi on kefir - the basic principles of cooking
Dough on kefir for whites is prepared in two ways: on soda and yeast. Of course, for yeast dough kefir is not necessary to warm. However, it should not be cold. Therefore, remove it in advance from the refrigerator so that the kefir becomes room temperature. In addition to kefir, fat or vegetable oil, eggs and flour are added to the dough. Regardless of whether you are cooking dough on soda or yeast, leave it for a while to let the dough rest and come.
The filling is made from minced meat or finely chopped meat. Minced meat can be from any meat. To make belyash juicy, add finely chopped onions. All season with spices and salt. Then the mince is kneaded.
Small flat cakes are made of dough, the stuffing is put in the center and the edges are gathered towards the center. It is advisable to leave the billet for some time for proving.
Firties are fried on both sides in a large amount of vegetable oil and spread on a plate, covering it with a paper towel. But belyashi can not only fry, but bake in the oven. This method of cooking is especially popular in Eastern cuisine.
Recipe 1. Belyashi on yogurt
Ingredients
Dough
high-grade flour - three glasses;
fat kefir - a glass;
vegetable oil - 50 ml;
two eggs;
salt - 5 g;
baking soda - 3 g;
sugar - 30 g
Stuffing
400 grams of fresh meat;
30 ml of milk or drinking water;
2 onions;
salt and black pepper;
vegetable oil - for roasting belyashi. Method of preparation
1. Pour the kefir into a suitable dish, add soda to it and mix. Leave the kefir and soda for ten minutes. After this time, beat the eggs into it, after beating them with eggs, salt and butter. Stir well and gradually add flour. Knead the soft dough and place it in a plastic bag for half an hour to rest.
2. While our dough is resting, prepare the filling for the whites. Rinse and clean the meat from all that is superfluous. Cut it into pieces. Peel the onions and cut into four parts. Pass meat with onions through the meat grinder. Mince the pepper, salt and pour a little milk or drinking water. Stir so that the stuffing becomes homogeneous.
3. Divide the dough into small balls and roll them into cakes. In the center of each place the meat stuffing and connect the edges of the dough to the center, leaving a small hole on top.
4. Pour a lot of oil into the pan and heat it well. Put the belyashi in the boiling oil with the hole down, twist the fire and fry until golden brown on both sides. Put ready-made meat on the grid to drain excess oil.
Recipe 2. Belyashi on yogurt with yeast
Ingredients
Dough
egg;
800 g of flour;
half a liter of kefir;
60 g of sugar;
14 g dry active yeast;
3 g of salt.
Stuffing
375 g beef pulp;
a pinch of salt;
315 grams of lean pork;
270 ml of vegetable oil;
180 grams of onions.
Method of preparation
1. Do not heat kefir, but it should not be cold. Remove it from the refrigerator in advance so that it becomes room temperature. Pour the kefir into a deep cup and mix it with the egg. Stir until smooth. In a separate bowl, mix the flour, sifting it with dry yeast and sugar. Gradually pour the dry mixture into the kefir and knead the elastic and soft dough.
2. Cover the container with the dough film. Place it in the heat for an hour so that the yeast starts to “work”. 3. Strip the meat from the veins and films. Wash well and dry. Cut meat into pieces and chop with peeled onions in a meat grinder. Mince salt, add a pinch of pepper and spices. Knead until smooth.
4. Put the dough on the board, sprinkled with flour, and divide it into pieces. Each roll into a thin cake. In the center lay out the meat stuffing and connect to the center of the edge of the dough, leaving a small hole.
5. Pour vegetable oil into a deep frying pan. As soon as it begins to boil, dip into it the belyashi and fry on both sides, reducing the heat, five minutes each. Put ready-made blankets on a dish covered with paper towel.
Recipe 3. Belyashi on “Wonderful” kefir
Ingredients
a glass of kefir;
half a glass of drinking water;
half a cup of vegetable oil;
black pepper;
40 g sugar;
salt;
bag of dry yeast;
bunch of greens;
three glasses of flour;
two bulbs;
400 g mixed ground beef.
Method of preparation
1. Mix kefir and butter in a deep stewpan. Salt and add sugar. Mix and put on slow fire. Heat the mixture to a warm state. Pour into a deep bowl and add yeast. Stir until they dissolve. Pour the flour in small portions and knead the soft dough. Leave it warm for 40 minutes.
2. Mince completely defrost if using frozen. Peel and chop the onion. Add it to the stuffing. The more onions there are, the richer the belyashis will be. A bunch of green rinse and lightly dry. Chop the greens and just add it to the stuffing. Salt, pepper and knead well. Put the minced meat in the freezer for 20 minutes.
3. Punch dough and divide into small balls. Each piece mash your hands into a cake. In the center, put the meat stuffing and connect the edges of the dough in the center. Lightly squeeze with your hand and fry in a deep fryer or pan, in a large amount of oil. Dip the whites in the boiling oil.
Recipe 4. Belyashi on kefir with potatoes
Ingredients
Dough
170 g of flour;
5 g of salt;
100 ml of kefir;
5 g sugar;
3 g food soda.
Stuffing
250 g potatoes;
ground black pepper;
bulb;
salt kitchen
For frying - sunflower oil.
Method of preparation
1. In deep dishes, mix kefir with soda. Leave the mixture for five minutes. Then add salt and sugar. Gradually add flour and knead the smooth, soft dough. Leave the dough to rest for half an hour.
2. Peel the potatoes, wash well and boil until soft in lightly salted water. Drain the broth in a separate dish and mash the potatoes in a mortar, adding broth. If you want, you can cut the potatoes into small cubes.
3. Peel and finely chop the onion. Fry chopped onion in hot oil until lightly ruddy. Fry the onion in the mashed potatoes, pepper, salt and mix thoroughly.
4. Divide the dough into six parts. Each roll into a layer. Place the filling in the center and collect the edges of the dough in the center, leaving a small hole.
5. In a pan, heat the butter to a boil. Dip it in the belyashi hole down and fry until golden brown on both sides. Put ready-made belyashi on the dishes, covering it with a paper towel.
Recipe 5. Tatar belyashi on kefir
Ingredients
kg of mixed ground beef;
vegetable oil;
three onions;
baking soda with vinegar;
100 ml of carbonated mineral water;
black pepper;
kg of flour;
salt;
liter of kefir.
Method of preparation
1. Salt and pepper stuffing. Pour carbonated water into it, mix and let it brew for half an hour. After this, slightly squeeze the mince.
2. Peel the onion and chop it as small as possible. Add it to the stuffing and knead well.
3. Sift the flour into a suitable dish, pour kefir little by little and knead the dough. Add soda to it, extinguish it with vinegar, and salt. It should be soft and not stick to your hands. Cover it with a towel and leave to rest for half an hour. 4. Roll out the dough and cut out the same circles. In the middle of each place the stuffing and wrap the edges towards the center, leaving a small hole in the middle. Do not feel sorry for minced meat so that the belyashes are tasty.
5. Heat the butter in a pan until boiling and dip the belyashy in it. Fry them on both sides until browned on moderate heat. Put the finished belyashi on the grill and leave them to glass the excess oil.
Recipe 6. Belyashi on kefir with beef and potatoes
Ingredients
250 g margarine;
black pepper;
two glasses of kefir;
egg;
high-grade flour;
four onions;
5 g of food soda;
five large potatoes;
salt;
half a kilo of beef;
150 g of internal fat.
Method of preparation
1. Margarine pre-place for half an hour in the freezer. Then grate it on a coarse grater. Add a cup of flour to it and rub it well into a crumb. Salt it.
2. In kefir, add baking soda, mix. He should hiss. Pour it into the container with the crumb and stir. Gradually add flour and knead soft dough. Leave him to rest for half an hour, covered with a film.
3. Pepper and salt mince. Peel and wash vegetables. Chop them into small pieces and add to the mince. Mix thoroughly.
4. Mash the dough again and divide it into small pieces. Roll each into a circle the size of a tea saucer. In the middle, put the stuffing of minced meat and potatoes. Assemble the edges of the dough towards the center, forming a small hole in the middle.
5. Put the belyashi on a baking sheet, brushing it with oil. Beat the egg and grease it. Put in the oven for 20 minutes. Bake at 200C. Then take out a baking sheet, pour a spoonful of broth into each piece and send to the oven for another forty minutes.
Recipe 7. Belyashi on kefir with beef and rice
Ingredients
two glasses of flour;
black pepper;
100 g butter;
150 ml of chicken broth;
200 ml of kefir;
50 grams of rice;
a pinch of baking soda;
bulb; egg;
vegetable oil;
50 g of fat;
300 grams of beef pulp.
Method of preparation
1. Cut the butter into pieces, add it to the flour and rub it into the crumb with all your palms. Pour in kefir and knead the elastic, soft dough. Cover it with a bowl and leave to rest.
2. Rinse the rice under the tap and boil it, following the instructions on the package.
3. Strip the meat from the veins and films. Cut it into pieces and place in a blender container. Add chopped internal fat and chop it. Add cooled rice and finely chopped onion to the meat. Mix everything well with your hands, salt and pepper.
4. Roll the dough into mugs the size of a saucer. Put the meat and rice stuffing in the middle. Connect the edges to the center, leaving a small hole.
5. Bring the butter to a boil in a deep frying pan. Put in it belyashi and fry until golden brown on both sides. Put ready-made blankets on the rack to remove excess oil.
Belyashi on kefir - tips and tricks
- To make the belyashes juicy, make a mixture of minced pork and beef.
- If you only have beef, add crushed ice to such stuffing before putting it in the dough. Make the belyashes quickly so that the ice starts to melt in the baking process. Then the whites will be juicy.
- To prevent the belyashi from absorbing a lot of oil during the frying process, pour a spoonful of alcohol into the pan.
