Belyashi is a national Tatar dish,representing fried pies with meat filling. They are open and closed. They are made from yeast, unleavened or kefir dough. After reading today's article, you will learn how to cook belyashi with meat in a pan.
General recommendations
For cooking classic piesused yeast soft dough, made by sponge method. Before making belyashi from it, it is important to leave it in a warm place for one hour. Properly cooked elastic dough perfectly roasted and does not crack during heat treatment.
Начинку делают из фарша, смешанного с почти таким the same amount of chopped onion. Thanks to this vegetable, the meat becomes more juicy and tender. In addition, in the process of frying, finely chopped onion starts up the juice, which serves as a kind of broth. To prepare delicious belyashi in a pan, some housewives recommend adding a small amount of milk to the stuffing.
Molded semi-finished products within ten minutesincubated at room temperature and only then sent to the heated vegetable oil. They are laid seam down and fried for seven minutes on each side.
Classic Edition
Traditional Tatar belyashi in the pan makefrom yeast dough. The filling is made from pork, lamb or ground beef, mixed with a large number of onions. The molding of these pies takes a relatively long time. In order not to waste precious minutes looking for the missing ingredients, go to the grocery store in advance. In this case, you will need:
- A kilogram of wheat flour.
- Half a liter of skimmed milk.
- Thirty grams of yeast.
- Pair of chicken eggs.
- Fifty grams of margarine.
- Two tablespoons of sugar.
- A quarter cup of sunflower oil.
- A teaspoon of salt.
All these ingredients are needed for kneading dough. Since the whites (the recipe in the pan will be presented just below) are stuffed with minced meat, then in addition you will need:
- A teaspoon of salt.
- On three hundred grams of pork pulp and onions.
- Half a teaspoon of pepper.
If desired, chopped greens or chopped garlic are added to the filling. These ingredients are optional, but their presence will make the meat more fragrant.
Process description
Sugar and yeast are poured into a bowl filled with warm milk. All is well stirred until complete dissolution of the bulk components and set aside until foam cap appears.
On a clean and dry work surface pour outsifted flour. In the middle they make a small depression and pour the approached yeast into it. There also send raw eggs and salt. All is thoroughly kneaded to obtain an elastic test, slightly adhering to the palms. The finished mass is covered with a linen cloth and left for an hour in a warm place.
To make mouth-watering belyashes in a pan,need to do stuffing. For its preparation through a meat grinder, pre-washed pork and peeled onions are scrolled. The resulting mass of salt, pepper and mix thoroughly.
The dough has reached approx.identical balls with a diameter of about five centimeters and spread them on a work surface lubricated with vegetable oil. Each of them is rolled into a tortilla, stuffed with minced meat and tipped so that a hole remains in the center of the pie. The obtained semi-finished products are pressed down with a palm and fried in heated vegetable oil for four minutes on each side. Ready meat dumplings, fried in a frying pan, are equally good both in hot and in cooled form.
Variant on kefir
As mentioned above, fragrant and juicyTatar pies can be cooked not only from yeast dough. Since this recipe is somewhat different from the traditional, before you stand at the stove, check whether you have everything you need at your fingertips. To soak up hearty meatballs in a pan, you will need:
- Two hundred fifty milliliters of kefir.
- One third of a teaspoon of soda.
- Sixty milliliters of vegetable oil.
- Large head of onions.
- Two hundred and fifty grams of any stuffing.
So that the belyashis cooked by you in the pan do not turn out to be bland and tasteless, table salt and spices are additionally included in the above list.
Sequencing
Put the minced meat in a clean bowl withchopped onions. So that the resulting mass is not too thick, add a little filtered water, salt, and spices to it and mix thoroughly until a uniform consistency. After that, the ready stuffing is sent to the fridge for an hour.
Now it's time to take a test, from whichwill sculpt belyashi in the pan. Lush and fragrant pies can be cooked only by carefully following the recommended ratio of products. In one dish combine kefir, salt, sifted wheat flour, soda and vegetable oil. All thoroughly knead and set aside for half an hour.
Thirty minutes later, the finished dough is divided intoseveral similar parts. Each of them is rolled, stuffed with minced meat and slapped. The resulting semi-finished products are pressed with the palm and fried in heated vegetable oil. Toasted whites in a frying pan, the step-by-step recipe of which is considered a little higher, is laid out on clean napkins. After five minutes, the slightly cooled patties are served to the table.
Quick option
This recipe is interesting because it canliterally half an hour to make a simple and lush dough for Tatar belyashey. Pies fried from it remain fresh and soft for several days. Before you begin the process, make sure that you have all the required ingredients. In this case, you will need:
- A pack of live yeast.
- A teaspoon of salt.
- A couple of glasses of water.
- Three tablespoons of sugar.
- Six onions.
- Five glasses of wheat flour.
- Three hundred grams of minced chicken.
From this simple set you get very tasty belyashes in a frying pan. Lush pies are preferably stuffed with minced meat, seasoned with a small amount of spices.
In one bowl combine live yeast, sugarsand, salt and three tablespoons of vegetable oil. All this is poured with a glass of warm water, mixed and set aside. After a frothy cap appears on the surface, four glasses of sifted wheat flour are poured into a bowl and a glass of boiled water is poured. The resulting mass is spread on the work surface and thoroughly knead.
The finished dough is divided into approximately equal pieces, roll them into cakes and stuffed with chicken minced meat. Slapped belyash fry on both sides in heated vegetable oil and served to the table.
