Belyashi in the oven: why buy if you can cook? Recipes favorite whitewash in the oven: with meat, vegetables and citrus

Belyashi in the oven: why buy if you can cook? Recipes favorite whitewash in the oven: with meat, vegetables and citrus

Belyash is a fairly common pastry coming from Tatar cuisine.

We have it quite popular.

That's just the majority perceives belyashi as fast food, albeit a rather favorite one.

But to cook it yourself is obtained not by everyone, often - just reluctance.

In vain! Baking whites in the oven is no more difficult than cooking pies or buns.

Having done this once and having tried the result, you hardly want to buy this dish at street kiosks. Much healthier and tastier than those belyashi, which are baked in their own kitchen.

Belyashi in the oven - the basic principles of cooking

To make whites in the oven you need:

  • knead the dough;
  • prepare the filling;
  • send the dish to roasting.

The process is not so complicated as not to overpower it.

Most used to belyashi - this is a fried dish. As a rule, in this form they are sold.

However, from cooking whitewash in the oven, and not in a skillet filled to the brim with butter, you can only win. Baking is much more useful and, at the same time, no less tasty: juicy, fragrant and very tender.

Traditional belyashi have a round shape and meat stuffing. In the center is a small hole.

Today, it is not necessary to observe exactly this form and use only traditional toppings. You can sculpt products in the form of any geometric shape.

Stuff belyashi and vegetables, and even fruit. But the hole in the center must be required.

The secret of this belyash is to knead the dough correctly.. It is prepared bland or yeast.

The meat is chopped with a knife or passed through the largest grinder grinder. Stuffing must be with fat. It should be well kneaded for a long time, then slightly repelled. Salt, pepper and onion are added to minced meat. Zira, hops-suneli, coriander, chopped greens are also popular.

Prepared for baking belyashi must brew for at least ten minutes. The dough can be smeared with a beaten egg or only with yolk mixed with a spoonful of milk. The baking tray is covered with baking paper soaked in vegetable or creamy oil.

Belyashi is baked for twenty or twenty minutes at 180-200 degrees.

1. Belyashi in the oven with minced meat



• 0.8 kg of flour;

• 5 gr. dry yeast;

• 30 gr. sandwich butter;

• 125 ml of milk and water;

• one egg;

• h. Spoonful of salt;

• Art. spoon of sugar.


• 150 g pork meat and 150 g beef pulp;

• three onions;

• three Art. l kefir;

• one teaspoon of pepper and salt.


Melt the sandwich butter. Separate the yolks in a separate bowl.

Add yeast to milk with water. Dissolve also salt and sugar.

Pour a spoon or two flour here. Pour the butter and yolks. Add more flour and knead the dough. It should be kneaded until it becomes tight.

Grind the meat with a meat grinder.

Onion cut into small cubes. Salt and mix with minced meat. Add kefir and pepper.

Roll out pieces of dough in circles. Place the minced meat in the middle. Each belyash must be wrapped, so that a hole remains in its center.

Ready semi-finished products set aside for about ten minutes.

Put on a baking sheet and send to bake. After twenty minutes fragrant and lush belyashi can be removed from the oven.

2. Belyashi in the oven with chili pepper


• 900 gr. yeast dough;

• 0,300 kg of minced pork;

• two bulbs;

• eight sprigs of parsley;

• hot pepper (chili);

• two pinches of pepper and salt.


Prepare the dough as in the previous recipe.

Onion cut into small cubes. Salted. Mix with meat mass.

Finely chop the parsley. Pepper chili free from seeds and internal partitions and cut into small pieces. Add together with the parsley in a bowl with minced meat and fry it in a skillet.

Roll out slices of dough, make cuts, but do not cut to the center. Place the meat stuffing in the middle.

The resulting petals wrap in a circle at each other. Belyashi leave for ten minutes to insist. Grease loose yolks and milk mixed with milk. Bake for about twenty-five minutes (180 degrees).

3. Belyashi in the oven filled with pumpkin and grapefruit


• 0.45 kg yeast dough;

• 0.3 kg pumpkin;

• one grapefruit;

• one lemon;

• 10 g of granulated sugar.


Cut the pumpkin into small pieces and bake in the oven. Fifteen minutes (200 degrees) is enough for this. Grind baked pumpkin in mashed potatoes using a blender.

Peel the grapefruit, cut it into slices, remove the thin skin and blot with a paper napkin.

Cut lemon zest into strips or grate.

Pieces of dough after rolling cut into strips.

Put the stuffing on their edges: first place a spoonful of pumpkin puree, then one or two grapefruit slices, a pinch of dried peel, and sprinkle with sugar on top.

Wrap the dough twice in an envelope. Figured decorate the seam. Bake in the usual way.

4. Belyashi in the oven “Simple recipe”



• 600 gr. flour;

• 15 gr. dry yeast;

• h. Spoonful of salt;

• Art. spoon of sugar sand;

• 300 ml of water.


• onion;

• 0.4 kg minced meat;

• salt and pepper to taste.


Dissolve yeast and sugar with salt in water.

Gradually add flour and stir in a clockwise direction. You need to knead the dough until it stops pestering your hands. Put in a cozy corner of the kitchen, covered with a towel or film.

Onion cut into small pieces and lightly fry. Mix it with minced meat, salt and pepper.

Roll out the dough, wrap it with sausage and divide it into portions. Roll out each one again, place the meat mixture and pinch the edges.

Semi-finished products are fried in a griddle on both sides and sent to the oven for twenty minutes.

5. Belyashi in the oven with potatoes and meat



• 350 gr. wheat flour;

• 160 gr. ghee;

• cup of kefir;

• 1/2 tsp kitchen salt and soda. Filling:

• 300 gr. beef;

• one onion;

• two potatoes;

• Art. l dry adzhika Caucasian;

• kitchen salt - to taste.


In a bowl with flour, add melted butter, salt.

Stir soda in kefir and put in flour.

Knead the dough. It will be very soft and pliable. Cover it and set aside for about fifteen minutes.

From meat to make minced meat.

Chop potatoes and onions as finely as possible. Add to a plate with meat. Ships should be poured on the vessels, salt and mix the meat mixture thoroughly.

Divide the dough into separate pieces, roll out, in the middle place the meat stuffing. Wrap the belyashi, leave a hole in the center. Bake in the usual way in the oven. Twenty minutes later, pull the pan. For each belyash put a small piece of butter. Put the baking tray with belyashy in the oven for another five minutes.

6. Belyashi in the oven with lamb


• 0.8 kg of dough;

• 400 g mutton;

• one large onion;

• two pinches of coriander;

• 1/2 teaspoon jeera and black pepper.

• one and a half teaspoons of salt.


Cook closely on the previous recipe.

Pour coriander, black pepper, salt and zira in a mortar and grind.

Grind onions. Add the cooked spices and stir.

Then grind in a bowl with onion lamb.

Stir the meat mixture very thoroughly.

Pour vegetable oil on a baking sheet and distribute it evenly over the surface. They also lubricate the hands.

Pinch off a piece of dough and roll it with your hands right on the baking sheet.

Spread the meat mixture on the surface. Wrap the dough.

Cooking whites in the oven takes about twenty-five minutes.

7. Belyashi in the oven "Vegetarian"



• a glass of 15% sour cream;

• one tsp. soda;

• one tsp. sugar and salt;

• 1/2 cup vegetable oil;

• 0.4 kg of flour.


• White cabbage;

• carrot;

• salt;

• pinch of turmeric and curry; • sour cream for lubricating whites;

• 50 grams of hard cheese.


Sour cream in a dipper, mix with soda. After a couple of minutes, pour in the vegetable oil. Add sugar and salt. Whisk whisk.

Pour the flour and make a soft and airy dough.

Roll it in the form of a thick rope. Cut into identical pieces. Cover with a napkin.

Cabbage cut into small squares. Using a large grater, chop the carrot.

Stir vegetables, salt and add spices. Fry in a saucepan until soft.

Roll pieces of dough and fill with vegetable mixture. Wrap and secure the edges.

Arrange the preparation of whites on a baking sheet with greasy baking paper. Smear the edges with sour cream.

Cheese chop coarsely. Sprinkle the top of the belyash where the filling is.

Place the pan in the oven for about twenty minutes (200 degrees).

8. Belyashi in the oven in Korean


  • half a kilo of yeast dough;
  • 250 g. minced meat;
  • 400 gr. Peking cabbage;
  • large onion;
  • five cloves of garlic;
  • two art. l soy sauce;
  • one teaspoon salt;
  • pepper to taste;
  • two pinches of ground coriander.

Method of preparation:

Minced meat to cool. Before cooking, he needs to lie down on the shelf of the refrigerator for at least an hour.

Peking cabbage very finely chopped.

Skip the onion slices through a meat grinder. Crush garlic with a knife and further chop.

Cabbage, onion and garlic mix. Add minced meat, coriander and soy sauce. Salt and pepper.

Stir the filling thoroughly with your hands. In order for it not to be dry, add a tablespoon of cold water. Stuffing need to stand for ten to fifteen minutes.

Roll out the dough with a harness. Divide into equal parts weighing approximately 50 grams.

Roll up each dough into a bun. Moisten hands with sunflower oil and lubricate the balls. Leave them for about twenty minutes.

For convenience, the filling is divided into the same number of parts as the dough. Each bun knead into a cake, a couple millimeters thick. Fill it with stuffing and form a hawk with a hole.

Bake in the oven for about half an hour (190 degrees).

Belyashi in the oven - tricks and tips

1. In order for the pastry to be lush, use the flour of the highest grade. She is surely sifted.

2. When mixing the flour is added not immediately, but one glass each. Then the dough is kneaded better and faster.

3. The most optimal are the following proportions of ingredients:

- liquid and flour - 1: 2;

- for 1 kg of flour - 10 gr. dry yeast;

- the ratio of onion and meat in minced meat so that it is juicy - 1: 2.

4. For the elastic dough, it is desirable to use milk of at least 1% fat.

5. If dry yeast is used, the milk and water do not heat up. They should be at room temperature.

6. You can check the dough for readiness with your finger. It is not quite soft and a little, as if resisting.

7. It is better to add only yolks to dough for whites, as the whites will make it too tight.

8. For juiciness meat filling should pour fifty grams of ice water.

9. If vegetables are cut and not passed through a blender or meat grinder, they give their juice to the mince, make it tastier.

10. In yeast dough, it is desirable to add soda dissolved in warm water. This will help to remove the acidity inherent in this test.

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