Tatar cuisine is famous for its baking, and belyashi in it occupy not the last place.
Delicious, fragrant, juicy Tatar belyashi will not leave anyone indifferent.
They are cooked in the oven or fried in oil.
But regardless of the cooking method, this baking always turns out incredibly tasty.
Tatar belyashi - the basic principles of cooking
Dough for Tatar whites cooked in water or kefir. To bake turned out lush, knead the dough with yeast or soda. In addition, for the dough you will need butter, flour and eggs. Water is heated, add yeast and sugar. Stir until the ingredients dissolve completely. Dry ingredients are mixed and, gradually adding to the liquid, knead the dough.
For the filling is used, as a rule, lamb or beef. The meat is washed and cleaned of all the excess. Then it is cut into pieces and twisted in a meat grinder. Chopped onions and spices are added to it. Salt and knead well. For some recipes, the meat is cut into very small pieces. In addition to onions, chopped potatoes are added to the filling.
The dough is divided into pieces and left to make it fit again. Then palm, knead the dough into a cake, put the stuffing in the middle and connect the dough to the middle, leaving the top open.
Tatar belyash fry in oil or baked in the oven.
Recipe 1. Real Tatar belyashes
Ingredients
Dough
120 ml of kefir.
flour - two glasses;
egg.
Filling
egg;
spice;
five tubers of potatoes;
salt;
minced meat - half a kilogram;
ground black pepper;
70 g butter;
onion - 140 g
Method of preparation
1. Beat the egg slightly with a whisk or fork. Combine kefir with egg and mix well. Sprinkle a little flour, knead the dough and divide it into pieces the size of a chicken egg. 2. Peel the vegetables. Crush them in small pieces. Combine minced meat with chopped vegetables, salt, add spices to your taste and pepper. Mix everything thoroughly.
3. Roll the dough into a thin circle. Put the stuffing, and put a piece of butter on top. Assemble the edges of the dough so that you get a kind of bag with a hole on top.
4. Cover the baking sheet with parchment and place belyashi on it. Grease the blanks with a beaten egg and put the baking tray in the oven, preheated to 200C. Bleash bake forty minutes. Every 20 minutes, pour two spoons of broth or boiled water into the hole.
Recipe 2. Tatarian white
Ingredients
300 grams of beef;
butter;
five potatoes;
5 g of salt;
650 g of flour;
egg;
bulb;
4 ml of vinegar;
black pepper;
5 g of baking soda;
50 ml of kefir;
Margarine - 60 g.
Method of preparation
1. Cut the beef into cubes, cover with water and boil down.
2. Peel and wash the potatoes. Crumble it into small cubes. Chop the peeled onion in a blender.
3. Pour kefir into a suitable cup, add soda, quenched with vinegar, salt and slightly beaten egg. Whisk everything and add the softened margarine. Stir everything with a spoon, gradually add flour and knead not too cool dough. Roll him into a com, cover and leave him alone for ten minutes.
4. Roll the dough into a circle, three centimeters thick. Put a layer of dough in a baking dish. Leave some dough on the “lid”.
5. Mix potatoes, onions and meat, adding salt and pepper. Put all the stuffing on the dough and smooth it. Wrap the edges of the dough to the center. Make a “lid” of the remaining dough and cover it with the middle. Close the edges tightly.
6. Belyash send to the oven for 20 minutes. Then cover with a sheet of foil or parchment and bake for another forty minutes. The temperature in the oven should be 200C. Remove the finished belyash, remove the “lid” and place the pieces of butter on the filling.
Recipe 3. Tatar belyashi "Cross-cutting"
Ingredients
Dough
450 g of flour;
400 ml of milk;
5 g sugar;
bag of dry yeast;
40 ml of vegetable oil;
5 g of salt.
Stuffing
600 grams of minced meat;
two ice cubes;
two bulbs;
salt;
ground black pepper.
Method of preparation
1. Add sugar to warm milk and dissolve yeast in it. Leave the mixture for ten minutes until it starts to foam. Sift flour into a bowl and mix it with salt. Pour the yeast mixture into the flour and knead the dough, then pour in the vegetable oil and knead well again. It should make a slightly viscous dough. Keep it warm for two hours. During this time, a couple of times, crush the dough.
2. Grind the meat in a meat grinder with onions. Add ice cubes to the mince, pepper and salt it. When ice is growing, knead the mince thoroughly.
3. Lubricate the hands and surface of the table with oil. Divide the dough into small pieces and place them on a greased table. Leave the dough for five minutes. Then flip over and use your fingers to knead each piece into a round cake.
4. Put the stuffing on each cake and close the edges of the dough, collecting them to the center. Add a little palm and leave to the dough.
5. In a skillet with high sides, bring the vegetable oil to a boil well and fry the belyashy on both sides in a brown crust, reducing the heat.
Recipe 4. Vegetarian Tatar belyashes
Ingredients
spice;
50 g butter;
fresh greens;
25 ml of vegetable oil;
two glasses of kefir;
four potatoes;
three glasses of flour;
half tsp Salt
Method of preparation
1. In a deep bowl, mix the kefir with melted butter. Add vegetable oil to this mixture and mix. Pouring flour, knead the dough. Roll the dough into a bowl and crush it with flour.
2. Clean, wash and chop the potatoes. A bunch of greens rinsed, slightly dried and finely crumbled. Add the greens to the potatoes, season with all the spices and mix. 3. From small pieces of dough we make cakes as for pies. Put the stuffing in the middle and fasten the edges of the cake in the middle.
4. Belyashi spread on a baking sheet, pre-lubricated with oil. Sent in the oven for half an hour. We bake at a temperature of 180C.
Recipe 5. Tatar belyashi with beef and rice
Ingredients
two glasses of flour;
black pepper;
150 ml chicken broth;
100 g butter;
50 grams of rice;
a glass of kefir;
bulb;
on the tip of a soda knife;
50 g of mutton fat;
a pinch of salt;
egg;
300 grams of beef pulp.
Method of preparation
1. Sift the flour into the cup, add the pieces of butter and grind everything into a crumb. Pour kefir and add salt and baking soda. Knead the dough. We collect it in a ball, cover with a cup and leave it alone.
2. Wash the rice under a stream of water and boil, adhering to the recommendations on the package.
3. The flesh of my beef and cleaned of all the excess. Cut the meat as small as possible. Peeled onion finely crumbled. Mutton fat cut into small pieces. We shift everything to a deep bowl, add chilled rice and stir, pepper and salt.
4. Roll out small cakes from dough. In the middle lay out the stuffing and pinch the edges to the center of the accordion, leaving the middle open. We spread belyashi on a baking sheet and grease with a beaten egg.
5. Heat the oven to 180C. We bake belyashi for forty minutes. After 15 minutes from the beginning of cooking, we take out a baking sheet, pour broth into a spoon with each spoon and send to bake further.
Recipe 6. Tatar vak-white in the oven
Ingredients
Dough
two eggs;
450 g of flour;
4 g of baking soda;
100 g butter;
3 g of salt;
kefir - a glass.
Stuffing
half a kilo of beef tenderloin;
200 ml of broth or water;
300 grams of potatoes;
5 g of spirits;
bulb;
100 g butter;
7 g of salt;
7 g ground black pepper.
Egg for lubrication. Method of preparation
1. Sift two cups of flour into a deep cup. Put the sliced, softened butter in it. We rub hands with flour and butter into small crumb. Pour kefir, add baking soda, eggs and salt. Mix all spoon. So sprinkle with flour and spread on it a slightly watery dough. Add a little flour and knead soft, thick dough. Send the dough back to the cup, cover and leave to rest for half an hour.
2. My beef, dry with napkins and cut into small pieces. We clean the potatoes, wash them and grind them in the same way as the meat. Peel the shredded onion as small as possible. Combine everything in a deep dish, add half of the butter and season with Zira, pepper and salt.
3. Divide the dough into equal, small pieces. Roll out each circle, not too thin. Put two spoons of filling in the center. The edges are pinned to the center, leaving the belyash in the middle open. We spread belyashi on a baking sheet, making it parchment. Bake forty minutes at 190C. Every ten minutes, pour broth into belyash. A couple of minutes before readiness, we take out a pan with belyash and grease them with a beaten egg. In the finished, still hot belyashi put a piece of butter.
Recipe 7. Tatar belyashi with sauce
Ingredients
two eggs;
120 ml of kefir;
two glasses of flour;
half a kilo of beef tenderloin;
two bulbs;
ground black pepper;
Provencal herbs;
salt;
70 g butter;
a tomato;
10 ml of olive oil;
5 ml of apple cider vinegar;
5 g of mustard;
clove of garlic;
two pickled cucumbers.
Method of preparation
1. Lightly hammer an egg, add kefir to it and mix. Add flour and knead the elastic, soft dough. Put it on the table, sprinkled with flour, and divide into small pieces. Roll them into balls.
2. Wash and clean the beef tenderloin. Finely chop it into a deep cup. Peel the potatoes and cut them in the same slices as the beef. Add chopped vegetable to the meat. Salt everything, season with spices and pepper and mix thoroughly. 3. Mash balls of dough into tortillas and put meat stuffing on them. Grab the edges of the dough, connecting them to the center to make a bag.
4. Preheat oven to 200C. Deco cover the parchment and put it on belyashi. Beat the egg and grease it. Bake for forty minutes, adding broth to belyashi every 15 minutes.
5. Dip the tomato with boiling water and remove the thin skin from it. Tomato pulp finely chop and put in a pan with hot olive oil. Salt, season with pepper and pour in vinegar. Simmer for two minutes and remove from heat. Now add the squeezed garlic, grated pickled cucumbers and mustard. Mix thoroughly and serve the sauce to the belyash.
Tatar belyashi - tips and tricks
- To make the filling in the whites not dry during baking, pour the broth into them from time to time.
- If possible, use homemade mince in the stuffing.
- Add chopped garlic and greens to the filling to make the belyash fragrant.
- Be sure to sift the flour a couple of times to saturate it with oxygen.
- It is advisable to add only yolk to the dough, as the protein makes the dough tough.
