Yeast belyashi - a truly Tatar dish? Recipes of fragrant and juicy whites on yeast with different fillings

Yeast belyashi - a truly Tatar dish? Recipes of fragrant and juicy whites on yeast with different fillings

Belyashi is a national Tatar dish.

Due to the simplicity of their preparation and the amazing taste, belyashes are widely distributed in the kitchen of different nations of the world.

Basic principles of cooking whites with yeast

The main ingredients - minced meat for the filling, flour, yeast and sunflower oil - for the dough. For the convenience of kneading dough, flour is poured onto the table as a slide, a recess is made in the center. Dry yeast is poured in there, poured vegetable oil, salt, sugar are added and dense dough is kneaded. It is placed in a deep bowl, covered and left in a warm place to approach.

Meanwhile, minced meat is cooked. To do this, the flesh of the meat is cut into pieces, peeled onions and all is passed in a meat grinder. Add the egg, salt, ground pepper and mix the minced meat well with the hands.

The dough is crushed, rolled into a strip and cut with a knife into small pieces (about 20-30 pieces, depending on the recipe). Roll balls, make them cakes. For each spoon, lay out the stuffing and pinch the edges of the dough closer to the center of the belyash.

Fry in a pan on both sides for ten minutes.

Yeast "Classic"


• Three or four glasses of wheat flour;

• One glass of water;

• Sunflower oil;

• Salt;

• One bag of dry yeast;

• For three hundred grams of beef and pork;

• Two onions;

• Pepper.

Cooking Method:

Flour slid on a flat surface (table). In the middle they make an indentation, pour in oil, water and knead dough for whites. Let it stand for about forty minutes.

When the dough rises, it is again mixed and rolled into a strip. Cut it into small pieces, roll them into balls, and then make flat cakes.

For the preparation of minced meat pass in a meat grinder, add onions and spices, salt, mix thoroughly. On the prepared cakes with a teaspoon spread the stuffing. The edges of the dough are slightly wrapped in minced meat and fixed with a “pigtail”.

Belyashes are fried in a griddle in a large amount of sunflower oil from both sides.

Belyashi on homemade yeast


• Two and a half cups of wheat flour;

• A glass of milk;

• Dry yeast - two teas. spoons;

• One tea. spoon of granulated sugar;

• Half a kilo of beef;

• Pork lard - fifty grams;

• Onion;

• Water - five table. spoons;

• Salt, seasonings;

• Vegetable oil.

Cooking Method:

Pour the flour in a heap, make a hole in the center, pour in yeast, sugar, add vegetable oil and warm milk. Knead the dough and let it go for thirty to forty minutes.

Then the dough is rolled sausage, hands divide all of it into pieces and make cakes.

To obtain minced meat, they skip the meat grinder, add fat, onions and seasonings. Salt, mix well.

On the prepared tortillas spoon spread the ready stuffing. At the edges of the dough, pinch, give the belyash form and fry on both sides in a deep frying pan.

Tatar belyashi with yeast dough


• Wheat flour - three and a half glasses;

• A bag of dry yeast;

• Half Chin. spoons of salt;

• Piece of butter;

• A pound of pork meat;

• Bulb - three pieces;

• A glass of milk;

• A quarter cup of water;

• One table egg;

• seasonings;

• Sunflower oil.

Cooking Method:

Flour is mixed with warm milk and yeast. Add a piece of butter, salt. Knead dough for whites. Then roll it roll, cut with a knife into equal pieces and make cakes.

Pork meat is minced in a meat grinder, add onions. Then break the egg, pepper it, salt it and mix it well with the hands, passing the stuffing between the fingers.

Spread minced meat in the center of the lozenges, pinch the edges of the dough and give a shape to the belyash. They give the belyashy some rise and after twenty minutes they begin to fry in a pan with butter on both sides. Frying time is ten minutes.

Belyashi on yeast with meat


• A glass of milk;

• Twenty grams of fresh yeast;

• Salt;

• Three and a half cups (wheat) flour;

• Mutton meat - half a kilo;

• Bulb - three pieces;

• Butter (fifty grams);

• Water;

• One egg (table);

• Ground pepper;

• Sunflower oil.

Cooking Method:

Live yeast is dissolved in warm milk.

Flour mixed with butter, add the brew. Knead the dough and let it go.

Knead it and leave to go. Then knead the dough again and roll sausage. It is cut into twenty equal pieces and rolled into balls. Give them to lie down for five to ten minutes and make cakes.

The pulp of lamb is cut into pieces, the onions are peeled. The prepared ingredients are ground in a meat grinder. Break the egg, add water, pepper, salt. Stir thoroughly minced.

Then lay it on the cakes. Pinch the edges of the dough and bend them to the stuffing.

Twenty minutes left belyashi lie. Then begin to fry in a deep frying pan in vegetable oil for ten minutes.

Fried belyashi from yeast dough


• Seven glasses of flour (wheat);

• Milk - two glasses;

• Chin one. l salt and sugar;

• Two eggs (table) C2;

• Yeast (fresh) - forty grams;

• Sunflower oil (60 ml for dough + for frying);

• Beef pulp - three hundred grams;

• Bulb (one);

• Pepper (ground);

• Salt.

Cooking Method:

In the yeast add sugar, a glass of milk, two glasses of flour. Make a brew and leave in a warm place. After twenty minutes, the brew is poured into the rest of the flour, milk is added and the dough is kneaded. Then it is covered and again left warm for one hour.

Meanwhile, prepare the stuffing. The meat is cut into pieces, the onion is peeled and minced in a meat grinder. Add spices and salt. The dough is crushed, divided into pieces, rolled into balls. From each ball make a cake. Spoon minced and form belyashi, pinching the edges of the dough. The middle is left open.

Then belyashi fry in a skillet. First open side down, then turn over and fry the second side.

Yeast with mutton


• One kilogram of flour (wheat);

• Water - four glasses;

• Dry yeast - one bag;

• Salt;

• Half a cup of ghee;

• Kilogram of lamb pulp;

• Four onions;

• Ground pepper, salt.

Cooking Method:

Pour flour in deep dishes, add yeast and salt, mix everything until a homogeneous consistency. Pour in warm water, add ghee and knead the dough.

Cover the dough and put in heat for a couple of hours. As long as it fits, they make meat stuffing.

In a meat grinder, grind meat and onions. Salt and pepper are added to the rolled mince, carefully mixed by hand.

The approached dough is crushed and divided into four equal parts. Roll each piece into a sausage and cut into pieces. They make cakes from them. On each lay out the stuffing and collect the edges to the center of the stuffing. Form belyashi and fry them in a skillet, pre-rolling in flour.

Yeast with beef and pork


• Six and a half glasses of flour (wheat);

• Six hundred ml of milk;

• Glass of water;

• A bag of dry yeast;

• Two spoons of salt and sugar;

• Two eggs (C1);

• Vegetable oil;

• One hundred grams of butter (butter);

• On seven hundred grams of pulp of beef and pork;

• Onion;

• Pepper.

Cooking Method:

Warm milk is poured into a deep bowl, water, yeast, eggs, flour are added and mixed. Then salt, add sugar, butter and two tablespoons of vegetable. Leave in a warm place to climb.

At this time, cooked minced meat. The meat is cut into small pieces, the onions are peeled. The prepared ingredients are passed through a meat grinder. Mince salt, pepper and mix well. You can add an egg for stickiness. The dough is rolled into small balls and made into cakes. They put minced meat on them and fold the dough inside. Pinch the edges and fry in a skillet with a large amount of oil.

Belyashi on yeast with chicken


• Three glasses of wheat flour;

• One and a half cups of milk;

• Chine. l dry yeast;

• Chine. l salts;

• Egg (table C1);

• Table. l sunflower oil;

• Three hundred grams of chicken fillet;

• Onion;

• Pepper, salt;

• Sunflower oil.

Cooking Method:

Dry yeast is poured into flour, the egg is broken, salt, sugar, warm milk and sunflower oil are added. Knead the dough, cover it and leave it warm.

While the dough rises, they cook meat. Chicken meat is washed, allowed to drain and cut into small pieces.

Onions are peeled, washed and cut into four parts. Through the meat grinder miss chicken fillet, onions. Then salt, pepper and thoroughly interfere.

Prepared dough is crushed, rolled with a roller and cut into many pieces. From each roll ball and make a cake. Spread stuffing. The edges of the dough pinch closer to the center of the stuffing, leaving the middle open.

Belyashes are fried in a large amount of sunflower oil in a well warmed pan with deep edges.

Pie-tart with “Tartar” yeast


For test:

• Four cups of flour;

• Four Chinas. l sugar sand;

• A bag of dry yeast;

• One hundred two hundred grams of butter or margarine;

• 12 table. l water or sour cream;

• 1/2 tsp. l salt.

For the filling:

• Pulp of beef (three hundred grams);

• Three hundred grams of peeled potatoes;

• Oil (50 grams);

• The fourth part of Chin. l black ground pepper;

• Onion;

• The second part of a glass of broth for pouring;

• Salt.

Cooking Method:

The butter is softened, sugar is dissolved separately in water or sour cream and combined with butter. Then add the flour mixed with yeast. 3/4 of the dough is rolled into a 5-6 mm thick layer and put on a greased frying pan so that the edges hang over the side of the frying pan.

Raw meat and raw potatoes are cut into small pieces, add toasted onion, pepper and salt to taste. Everything is mixed and placed in a slide on a bed in a frying pan, and the edges of the dough are folded over the filling.

The dough is made into a ball the size of a walnut and a tortilla, with which the hole is closed and the edges are tipped with the edges of the bottom big tortilla. Upstairs make a small hole in which put a ball of dough. Bake the cake for 60-80 minutes at a temperature of 160-180 degrees. An hour later, the ball is taken out, a glass of broth prepared from the bones is poured into the hole, and baked to readiness.

Yeast belyashi: Tricks and tips

• Belyashi better fry in a skillet with deep edges, so the oil will not be sprayed in different directions.

• Belyashes are first fried on the open side and then turned over.

• If you add lard to the minced pork, the blues will be juicier.

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