How to cook belyashi with meat in a frying pan. Homemade belyashi with meat in a frying pan - an easy and tasty recipe At what temperature to fry belyashi

We can talk endlessly about what belyashi are, who invented them, from which nationality they came into world culture and how they are canonically correctly prepared. You can argue, prove that you are right and support it with arguments from your own experience, but the truth is still different for everyone: the Tatar cuisine will consider them their own, the Bashkirs and Kazakhs will certainly challenge the historical ownership of the idea, and everyone else who is somehow involved in belyashi , will smile, cherishing their truth.

Let's not go into the historical jungle today. We will not argue and find out whose contribution to the formation of the centuries-old history of the whites is greater and more significant. Let's just cook and enjoy, savor and have fun, because in essence this is the main task of home cooking.

Belyashi, recipe with photos step by step in a frying pan

An ideal, very tasty homemade recipe for white meat with meat. It is considered basic, although it differs from the requirements of the scrupulous GOST. The dough is kneaded with dry yeast and milk. Meat - pork, can be replaced with any other or ready-made minced meat.

Ingredients

Dough ingredients

• 4 cups flour;
• 1 glass of milk;
• 1 egg;
• 4 tbsp. l. butter or margarine;
• 1.5 tbsp. l. Sahara;
• a pinch of salt;
• 1 tsp. dry instant yeast.

Ingredients for minced meat

• 400-500 g pork;
• 200 g onions.

How to cook belyashi

Dissolve the yeast in half the warm milk, add sugar. Cover with a towel and leave for about 10 minutes. After the yeast is activated (yeast foam appears on the surface of the milk), add salt, add melted butter (margarine), the other half of the milk and flour.

Knead into a soft, pliable dough. Round and, covering with cling film or a towel, leave for 50-60 minutes until doubled in size in a warm place.

Prepare the filling: grind the meat through a meat grinder, finely chop the onion. Mix the minced meat with salt, pepper and garlic, add a little water. While the dough is rising, let the minced meat stand.

We form the belyashi in the shape of a flower, with folds, and slightly flatten it.

Fry the peppers in a sufficient amount of vegetable oil over low heat on both sides until golden brown.

We remove excess oil by placing the finished products on paper towels.

Tips for delicious whites

What is the secret of juicy minced meat for whites?

Contrary to popular belief, lard does not particularly add moisture to the filling. Your best assistant is plain water: to mix it well into the minced meat, try beating it. The second option is fine ice chips, however, in this case you will have to work quickly and very quickly. A couple more of your helpers in this matter are onions and greens.

How to fry belyashi so that they are fried?

During the frying process, it is necessary to find the optimal temperature range: if the fire is too high, the dough inside and the filling will remain raw. If you turn the heat too low, the pies will absorb so much oil during frying that you definitely won’t want to eat them later.

When frying belyash, you should not arrange a dormitory: there should be enough space for everyone, let the products be arranged freely and freely - this way they will fry better and more evenly. Ideally, the oil should completely surround the white pie on all sides and rise to at least the middle of the pie.

Place the pies in hot oil with the hole facing down: the high temperature will immediately “seal” the meat, preventing the juice from leaking into the pan without permission.

How to sculpt whites?

Flatten the dough ball into a flat cake and place a mound of minced meat in the center. We press the minced meat with the thumb of one hand, pressing the minced meat into the dough. With the other hand, we seal the edges of the dough into a small “gather” around the minced meat, rotating the flatbread around the finger, kneading the minced meat. There should be a hole with a diameter of 1 cm, and the sides of the dough should rise above the minced meat. Cover the formed pies with a towel and leave for 15-20 minutes. Most of the folds in the dough will smooth out during this time.

Try, for example, this way: roll out the dough into a circle of fairly large diameter, place the minced meat in the center with a thin flat cake, then lift the dough from one edge and tuck it with a “fold”; then collect all the dough in a circle, forming the same “pleated folds” as khinkali. Then flatten them, leaving a hole in the center.

Don't like folds? Make a flower:

Or form the simplest pie with a hole. Make a vertical cut and lightly roll the dough to the sides, as in the photo. Why the hole? When frying, the meat inside the white meat releases a lot of liquid. This liquid needs to spread throughout the whitewash, and not explode it in the absence of a hole.

Belyashi with meat in a frying pan according to GOST

Yes, yes, the same ones that could be bought at the canteen around the corner for 11 kopecks a piece. With an amazing crust, soft dough and juicy filling. The same ones that now seem to be the height of catering art - even taking into account the meat of indistinct quality and repeated boiling of sunflower oil.

The dough yield for this recipe is 120 g, the filling is 144 g (here is the main secret of delicious Gostov whites: there should be more filling than dough!), in the end you will get 3 whites with a total weight of 240 g (80 g each) . Cooking in such quantities is ridiculous, so arm yourself with a calculator and recalculate the recipe based on your needs and expectations.

Ingredients for the dough:

80 g premium flour;
40 g water or milk;
2 g pressed “live” yeast;
2 g sugar;
1 g salt.

Filling ingredients:

110 g beef or lamb;
20 g onions;
0.5 g ground black pepper;
2 g salt;
15 g water;
17 g vegetable oil for frying.

How to cook belyashi:

1. Place yeast and sugar in warm milk (water), stir and wait for the yeast to start working. When a light foam appears on the surface, add salt and flour, knead the dough and, having rounded it, put it in a warm place to rise. After about an hour (the dough will double in size), knead and leave for a second rise.
2. Meanwhile, prepare the filling. Of course, we make the minced meat ourselves. Add finely chopped onion, salt and pepper to it. Stir and add water.
3. Then molding is aerobatics. We take the dough, knead it again, pinch off a piece and... put it on the scale. There should be exactly 40 g. If there is not enough - add, too much - remove. Making balls. We weigh the first one, the rest can be molded according to the type of the first one, if you trust your eye. If you don't trust it, keep weighing it. Leave for 5-10 minutes to proof.
4. In the meantime, divide the minced meat - measure out portions of 48 g. The quantity is, of course, equal to the number of dough balls.
5. Roll out each piece of dough into a round layer (or it’s easier to just flatten it with your fingers), and place a portion of the filling on top.
6. We form belyashi, collecting the dough at the top and leaving a hole so that the meat is better fried.
7. Fry in a sufficient amount of oil (we recommend not paying attention to 17 g - it all depends on the shape and volume of the frying pan, so we simply focus on the fact that the whites should be at least half covered with deep fat when frying). On both sides, until golden brown. Oil temperature is 190 degrees (can you maintain the required temperature throughout the entire process?).
8. Place the finished belyashi on paper towels, then transfer to a common bowl while the rest are fried. Serve hot.

Tatar belyashi with meat - peremyachi

In fact, peremyachi (pirimachi) are the same belyashi, just with a Tatar “name”. The filling can be classic meat, or it can be cottage cheese or potato. The dough is yeast or unleavened, fried in hot oil. Peremyachi is served with ayran, katyk or broth. We will prepare Tatar belyashi with meat on dough with dry yeast.

Ingredients for the dough:

2 tsp. dry yeast;
500 g flour;
50 g fat (lamb, beef)
1 egg;
1 tbsp. l. Sahara;
1 tsp. salt;
320 g warm milk;
1 tbsp. l. vegetable oil.

Filling ingredients:

300 g minced meat;
1 onion;
2 cloves of garlic;
salt, pepper to taste.

200-250 ml vegetable oil for frying.

Preparation of whites:

1. Dissolve yeast in 150 g of warm milk (37-40 degrees), add sugar, remove in warm time. After they are activated, add salt, add melted fat (or butter (margarine), the second half of the heated milk, egg and flour. Knead the soft, pliable dough. Round and, covering with cling film or a towel, leave in a warm place for 1 hour. Knead and leave again for an hour. And again for half an hour. The dough will increase 2 - 2.5 times.
2. Mix the minced meat with salt, pepper and garlic, add a little water.
3. Divide the finished dough into balls of equal size (weighing 40-50 g each), flatten. Place 1 tbsp in the center. l. minced meat.
4. We form the jumpers with pleated folds and slightly flatten them. Leave it alone for half an hour, covered with a towel.
5. Fry the meatballs in a sufficient amount of vegetable oil on both sides until golden brown. Place the meatballs in the oil with the hole facing down. Turn over when the edges turn brown and fry on the other side. Remove with a slotted spoon.
6. We remove excess meat by placing the finished products on paper towels.

A little culinary trick. Experienced housewives advise checking the deep-frying temperature by lowering half of the carrots - if they “jump,” the temperature is appropriate for frying the carrots.

Vak-belyash (belyashi in the oven)

For those who love belyashi, but consider them a harmful and labor-intensive dish, a recipe for wak-belyash was invented. Everything is prepared much easier and tastes great. It’s worth trying at least once to be able to appreciate the dish at its true worth.

Yes, and a little more. Vak-belyash are standard small-sized pies. If you are really, really lazy, you can cook zur-belyash - everything is the same, but in the format of one big pie.

Ingredients for the dough:

500 g kefir;
800 g flour;
50 g butter;
2 eggs;
1 tsp. salt;
2 tbsp. l. vegetable oil for greasing the dough.

Filling ingredients:

500 g minced meat;
4-5 medium sized potatoes;
2 onions;
pepper, salt to taste.

How to cook:

1. Mix kefir with eggs, add salt and melted butter, then add flour and knead a soft, non-sticky dough. Round and wrap in a bag. Let it rest for 10 minutes.
2. Meanwhile, prepare the filling. Wash the potatoes, peel them, cut them into small cubes and mix with the minced meat. Salt, add pepper, finely chopped onion, mix. If the minced meat is very lean, you can additionally chop 20-30 grams of lard or add a small amount of water.
3. Roll out the dough into a layer about 4 mm thick, cut out circles using any suitable utensil. Place the filling in the center of each circle, pinch the dough in a circle, lifting the edges up and leaving a hole at the top.
4. Place the products on a greased baking sheet. Using a pastry brush, grease each vac-white with sunflower oil. Bake in an oven preheated to 180 degrees for about 40 minutes.
5. Serve hot.

Another recipe for whites with meat (juicy minced meat)

The filling in belyashi, prepared according to this recipe in the oven, turns out to be especially juicy. The secret is that half the onion is added to the meat in a fried form, but, perhaps, let’s not get ahead of ourselves - read carefully and cook with pleasure.

Ingredients for the dough:

500 g flour;
220 g milk;
2 eggs;
1 tsp. salt;
1 tbsp. l. Sahara;
50 g butter;
2 tsp. dry yeast.

Filling ingredients:

500 g beef;
200 g pork;
4 onions;
vegetable oil;
2 cloves of garlic;
salt, pepper, herbs to taste.

How to make whites:

1. Prepare regular yeast dough: dissolve the yeast in warm milk and sugar, after 10 minutes add eggs and melted butter, add salt and flour, knead into a soft elastic mass, which we send to a warm place to rise.
2. Let's make the filling. Grind the meat in a meat grinder with a large wire rack. Cut the onion into cubes, add half to the minced meat, fry the other half in vegetable oil until lightly golden and also add to the minced meat. Add salt, pepper, finely chopped herbs, squeeze out the garlic and mix.
3. Knead the risen dough, divide it into equal balls weighing approximately 50 g, and flatten each into a round layer. Place the filling in the center, pinch the edges of the dough, lifting them up and leaving a hole in the center. Place the formed belyashi on a baking sheet lined with parchment paper, leave in a warm place for 20 minutes to proof, then grease with vegetable oil and bake at 180 degrees for about 25 minutes.

Homemade belyashi with meat “like at the market”

Fans of street fast food have probably more than once feasted on belyashi, which are prepared and immediately sold in markets, train stations and other crowded places - incredibly juicy, soft, with elastic, holey dough. Leaving aside thoughts about how healthy food cooked in repeatedly heated sunflower oil is, and what kind of meat is used to prepare minced meat for such products, let's figure out what the secret of these whites is and why they turn out so tasty (arguments about fresh air , a whirring appetite and the pleasant realization that someone else has prepared this food for you, let’s omit it).

Ingredients:

2.5 tsp. dry yeast;
360 ml water;
2 tsp. Sahara;
1 tsp. salt;

4 glasses of water;
500 g minced pork and beef, salt and pepper for minced meat;
2 large onions;
oil for frying.

1. Knead the dough: dissolve the yeast in warm water, add sugar, leave for 10 minutes, then add salt and butter and add flour. We introduce the flour gradually - pay attention to the consistency of the dough: it will be quite difficult to knead by hand, it should be soft and even slightly runny. It is better to use a dough place or a powerful mixer with hook attachments.
2. Leave the kneaded dough to rise in a warm place for half an hour, during this time we prepare the minced meat - mix the meat with grated onion, salt and pepper, add water in small portions, making sure that the liquid is completely absorbed into the meat. The minced meat should ultimately be soft, but not watery.
3. Roll out the finished dough into a large thin layer. Using a glass with thin walls, cut out circles of dough. Place a small amount of minced meat on half of it - not in a ball in the center, but in a flat cake over the entire area, leaving half a centimeter of dough in a circle. Cover with a second circle, press the edges with a spoon or wrap by hand.
4. Contrary to popular belief, belyashi cannot be mass-formed and wait for “customers” to arrive: during prolonged proofing, the dough will tear, and the whiteshi will turn out sloppy and dry. We form - we fry, we form - we fry. In a well-heated frying pan with enough oil. If we don’t eat right away, you can put the belyashi in the oven with the light on - it provides a temperature of 30 degrees, the pies will not cool down quickly.

Belyashi with meat on choux pastry

Choux pastry is incredibly easy to use! Due to the fact that it is plastic, soft and non-sticky, the whites are smooth, neat, and “picture-like.” In general, a recipe for perfectionists.

Ingredients:

1 glass of warm water;
1 glass of boiling water;
50 g of “live” yeast;
1 tbsp. l. Sahara;
1 tsp. salt;
3 tbsp. l. vegetable oil;
4 cups flour;
500 g minced meat + salt, pepper;
2 onions.

1. Dissolve yeast and sugar in warm water and leave for 10 minutes to activate. After this, pour in the oil, add salt, mix and pour the resulting mass onto the flour sifted into another bowl. Mix quickly - there will be crumbs, flakes and just an indistinct mass. Now we pour boiling water over it evenly, after which we knead a nice smooth dough with it, which we round and put aside for exactly the time it takes to prepare the filling and the frying pan.
2. Finely chop the onion, mix with minced meat, add salt, pepper and a little water.
3. Pour a sufficient amount of oil into the frying pan (ideally, when frying, the whites should be covered with oil a little more than half), put them on the stove to heat up.
4. We tear off a small piece from the dough, round it, flatten it, lay out the filling and collect the dough at the top, forming a white dough. Fry immediately - this dough behaves well even without proofing.

Belyashi with meat and potatoes

Either two in one, or simply a concession to the family budget or common sense, which believes that potatoes with meat are still a little healthier than just a piece of meat, it doesn’t matter, the essence is still simple: whites with meat and potatoes are unexpectedly tasty and interesting. The filling turns out more tender, softer and more pleasant. Well, and a separate plus is the kefir dough, which is prepared in one or two minutes and does not require proofing. Of course, if you wish, you can prepare regular yeast dough for this filling.

Ingredients:

170 g flour;
100 g kefir;
1/2 tsp. soda;
1/2 tsp. salt;
1 tsp. Sahara;
200 g potatoes;
100 g minced meat;
1 onion;

Mix flour with soda, salt and sugar. Pour in kefir, knead a soft but not sticky dough. If necessary, add a little flour, but without fanaticism: the more flour, the harder the dough will be in the finished product. We try to get by with the minimum. We hide the finished dough in a plastic bag for 10 minutes.

Meanwhile, peel the potatoes and grate them on a coarse grater. Mix with minced meat, salt and add pepper to taste.

Roll out the dough into a layer about 4-5 mm thick. Using a glass with thin walls, cut out circles. Place a small amount of filling in the center and wrap it like classic belyashi with a hole in the middle.

Fry immediately in enough oil until golden brown on both sides. Place the finished whites on disposable towels or paper napkins.

"Lazy" whites

In essence, of course, these are not belyashi at all - just pancakes with meat filling: there is liquid dough at the bottom, then minced meat, then more dough on top. Not white at all. But the set of products is identical, the only difference is in the quantity and method of shaping, and so - all the same pies with meat.

In general, if you suddenly really want whites, but you absolutely don’t want to work and create, take this recipe and feel free to go to the kitchen. You won't be disappointed.

Ingredients:

1 egg;
100 ml milk;
1/2 tsp. salt;
1 tsp. Sahara;
1/2 tsp. soda;
3 tbsp. l. kefir;
120 g flour;
2 tbsp. l. vegetable oil for dough + vegetable oil for frying;
300 g minced meat;
1 onion;
salt and pepper for minced meat to taste.

First, prepare the dough: mix egg, sugar, salt, soda, kefir, add vegetable oil. Add flour. We dilute the resulting mass with milk - the dough should not be thick, but not liquid either. Classic, in general, pancake dough.

Mix the minced meat with chopped onion, salt and add pepper.

Next we fry. Well-heated frying pan, a small amount of oil. First of all, pour a spoonful of dough, then immediately put a spoonful of minced meat on top of it (we try not to draw a heap in the middle, but to depict a thin pancake), then cover it again with a small amount of dough.

Cook these pancakes on both sides until they have a beautiful golden crust. The heat is definitely below average, otherwise the minced meat risks upsetting you with dampness and wetness.

“Quick” kefir whites in a frying pan

Well, if you are even lazier than required to prepare belyashi according to the previous recipe, try to persuade yourself to eat these pancakes with meat. Yeah, completely with meat - in this case it is proposed to mix the dough and minced meat immediately at the pre-forming and pre-frying stages. And yes, of course, these are definitely not whites at all, but the people at one time invented this thing and called it exactly by this word, but should we argue with long-standing folk traditions? It is said - whitewash, which means whitewash.

Ingredients:

500 ml kefir;
3 eggs;
1/2 tsp. salt;
1 tsp. soda;
1 tbsp. l. Sahara;
300 g flour;
300 g minced meat;
1 large onion;
salt, pepper to taste;
vegetable oil for frying.

In a convenient bowl, combine kefir and eggs. In another container, mix salt, sugar, soda and flour. We ensure the “friendship” of both masses, quickly knead the dough for pancakes. Add finely chopped onion and minced meat there.

Fry the pancakes on both sides in a well-heated frying pan in vegetable oil. Place the finished “lazy” whites on napkins or disposable towels and serve hot.

Filling for whites

The dough for whites is prepared according to dozens of different recipes (each housewife chooses her favorite and proven one), but you can use the filling that suits your mood at a given time. In addition to the standard and expected games with types of meat, “Magic Food” can offer you to try something new, for example...

1. The traditional filling for belyashi is minced meat made from pork, beef, lamb or a mixture of them and onions.
2. Minced meat + potatoes. Also a classic.
3. Rice, onion, egg. Yes, yes, it’s completely illogical, but these are also whitewashes. One of the varieties.
4. Mushrooms. Fried with onions, cut into pieces or twisted into minced meat. With or without added meat.
5. Sausage or frankfurters. Yeah, for a quick meal, if you don’t have minced meat, but you really want something.
6. Fish! Finely chopped fillet or minced meat, river or sea, red or white - it’s all very, very tasty.
7. Cheese and greens. A classic, not a white one, but a classic, and very, very tasty. Especially if you add a couple more cloves of garlic to it.
8. Cabbage, with or without carrots, onions and herbs.
9. Chicken fillet. A dietary version of belyashi with meat.
10. Carrot whites. Surprised? Meanwhile, adding grated carrots and bell pepper to minced meat is traditional for Tatar cuisine.

Belyashi is a national dish consisting of 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 find out with meat in a frying pan.

To prepare classic pies, soft yeast dough made using the sponge method is used. Before making belyash from it, it is important to leave it in a warm place for one hour. Properly prepared elastic dough is perfectly fried and does not crack during heat treatment.

The filling is made from minced meat mixed with almost the same amount of chopped onion. Thanks to this vegetable, the meat becomes more juicy and tender. In addition, during the frying process, finely chopped onions release juice, which acts as a kind of broth. To prepare delicious belyashi in a frying pan, some housewives recommend adding a small amount of milk to the filling.

The molded semi-finished products are kept at room temperature for ten minutes and only then sent to heated vegetable oil. They are placed seam side down and fried for seven minutes on each side.

Classic version

Traditional Tatar belyashi in a frying pan are made from yeast dough. The filling is made from minced pork, lamb or beef mixed with a large amount of onions. Modeling these pies takes a relatively long time. To avoid wasting precious minutes searching for missing ingredients, go to the grocery store in advance. In this case you will need:

• A kilogram of wheat flour.
• Half a liter of skim milk.
• Thirty grams of yeast.
• A 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 to knead the dough. Since belyashi (the recipe in a frying pan will be presented below) is stuffed with minced meat, you will additionally need:

• A teaspoon of salt.
• Three hundred grams of pork pulp and onions.
• Half a teaspoon of pepper.

If desired, add chopped herbs or chopped garlic to the filling. These components are optional, but their presence will make the minced meat more flavorful.

Process description

Add sugar and yeast into a bowl filled with warm milk. Mix everything thoroughly until the bulk components are completely dissolved and set aside until a foamy cap appears.

Pour sifted flour onto a clean and dry work surface. Make a small depression in the middle and pour the appropriate yeast into it. Raw eggs and salt are also sent there. Knead everything thoroughly until you get an elastic dough that slightly sticks to your palms. Cover the finished mass with a linen napkin and leave for an hour in a warm place.

To make delicious belyashi in a frying pan, you need to start filling. To prepare it, pre-washed pork and peeled onions are passed through a meat grinder. The resulting mass is salted, peppered and mixed thoroughly.

Once the dough has time to rise, it is divided into approximately equal balls with a diameter of about five centimeters and placed on a work surface greased with vegetable oil. Each of them is rolled into a flat cake, stuffed with minced meat and pinched so that there is a hole in the center of the pie. The resulting semi-finished products are pressed down with the palm of your hand and fried in heated vegetable oil for four minutes on each side. Ready-made belyashi with meat, fried in a frying pan, are equally good both hot and cooled.

Kefir option

As mentioned above, fragrant and juicy Tatar pies can be prepared not only from yeast dough. Since this recipe is a little different from the traditional recipe, make sure you have everything you need on hand before getting on the stove. To fry hearty belyashi with meat in a frying pan, you will need:

• Two hundred and fifty milliliters of kefir.
• A third of a teaspoon of soda.
• Sixty milliliters of vegetable oil.
• Large head of onion.
• Two hundred and fifty grams of any minced meat.

To ensure that the belyashi you cook in a frying pan does not turn out bland and tasteless, the above list also includes table salt and spices.

Sequencing

The minced meat placed in a clean bowl is combined with chopped onion. To prevent the resulting mass from being too thick, add a little filtered water, salt, and spices and mix thoroughly until smooth. After this, the finished minced meat is sent to the refrigerator for an hour.

Now it’s time to make the dough from which the whites will be molded in a frying pan. Lush and flavorful pies can only be prepared by strictly following the recommended ratio of ingredients. In one bowl combine kefir, salt, sifted wheat flour, soda and vegetable oil. Mix everything well and set aside for half an hour.

After thirty minutes, the finished dough is divided into several approximately equal parts. Each of them is rolled out, stuffed with minced meat and sealed. The resulting semi-finished products are pressed with the palm of your hand and fried in heated vegetable oil. Browned whites in a frying pan, the step-by-step recipe for which is discussed above, are laid out on clean napkins. After five minutes, the slightly cooled pies are served.

Quick option

This recipe is interesting because you can use it to make simple and fluffy dough for Tatar whites in just half an hour. Pies fried from it remain fresh and soft for several days. Before you begin the process, be sure to make sure that you have all the required ingredients at your disposal. In this case you will need:

• A packet 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.

This simple set makes very tasty belyashi in a frying pan. It is advisable to fill fluffy pies with minced meat seasoned with a small amount of spices.

In one bowl combine live yeast, granulated sugar, salt and three tablespoons of vegetable oil. Pour all this into a glass of warm water, mix and set aside. After a foamy cap appears on the surface, pour four glasses of sifted wheat flour into a bowl and pour in a glass of boiling water. The resulting mass is laid out on a work surface and kneaded thoroughly.

The finished dough is divided into approximately equal pieces, rolled into flat cakes and stuffed with minced chicken. The molded belyashi are fried on both sides in heated vegetable oil and served.

Belyashi is a favorite dish of millions of people. These are pies filled with minced meat. Belyashi with meat is made from minced lamb or pork. The classic recipe allows you to fry belyashi in a frying pan. But it is important to know how to do it correctly, how long to fry them until they are cooked through.

How to properly fry belyashi in a frying pan

If the whites are already ready, then the main question will be how many minutes to fry and how to avoid the taste and smell of oil. You should point out the basic rules on how to cook tasty belyashi:

• If you have a deep fryer, frying in hot oil is an ideal cooking option. Due to the high temperature and intensity of frying, the dish will be ready in two minutes. But whitefish with a hole cannot be deep-fried. They must be served in vegetable oil in a frying pan;
• It is important to turn the whites every minute. This will prevent them from burning. Otherwise, the dough will become dry, brittle and tasteless;
• You need to add a lot of oil to the pan. This is necessary so that the whites are fried on all sides. And after cooking, the dish should be placed on paper napkins and the whites should be allowed to dry. Excess oil will be absorbed and the product will remain non-greasy and tasty, without an unpleasant odor.

Thus, proper frying consists of turning the whites over every minute. You will need three or four such cycles, depending on the thickness of the dough. It is not recommended to use high heat. To ensure that the meat is cooked and remains juicy, you need to cook it over low to medium heat. Otherwise, the meat and dough will be dry.

How to fry belyashi until fried

It is important to maintain the juiciness of the filling and allow the meat to cook well. If you cook them in a frying pan, you must first pour in the oil and let it heat up. The oil should be hot. Then the dough will immediately become golden brown and the meat will quickly fry.

If you start frying in unheated oil, the whites will lose their appearance and lose their juiciness.

How to fry belyashi with meat

Frozen belyashi are often purchased. They are distinguished by thin dough. Therefore, such whites should be heated in the microwave before cooking. They need to defrost. You can only cook thawed whites without ice.

Due to the relatively thin dough, they can be fried in a deep frying pan. It's best to add a lot of oil to create a deep frying effect. Then in just two minutes the whites will be ready. And they will remain juicy on the inside with a crispy crust on the outside. When frying in oil, it is enough to turn the belyashi once. It would be enough. For the deep frying effect, the main thing is that the fire is strong.

Good afternoon. Today we have a very tasty theme dedicated to whites. There are different recipes, including those intended for baking whitefish in the oven, but personally I prefer fried ones.

And in order for them to turn out as they should, it is necessary to take a responsible approach to preparing the dough for whites, because it must be both fluffy and not too thick so that the meat filling has time to fry and the dough does not burn.

This dough can be kneaded and, or it can be made. I propose to consider 3 different recipes so that you can choose the right one depending on the availability of products and free time.

How to cook fluffy belyashi with meat using dry yeast?

Let's start with the recipe that takes the most time. At the same time, it is not at all more complicated than the others, it just takes time to rise the yeast dough. The dough will be cooked with kefir, but there will be nothing wrong if you replace it with milk.

Yeast only works well in a warm environment, so the main secret to successful yeast dough is to use only those products that have warmed to room temperature

Ingredients:

• Warm water - 0.5 cups (250 ml glass)
• Yeast - 2 tsp.
• Sugar - 1 tsp.
• Kefir (milk) – 1 glass
• Melted butter - 60 g
• Salt - 2 tsp.
• Flour - 500 - 550 g

• Minced meat - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Water – 150 ml
• Salt, ground black pepper - to taste
• Vegetable oil for frying

Preparation:

1. Pour warm (but not hot) water into a bowl, add sugar and dry yeast. Stir and leave for 10-15 minutes until a yeast cap appears (foam on the surface of the mixture)

2. Pour warm kefir into another deep bowl (heat for literally 30 seconds in the microwave), melted butter, salt and yeast. Mix well.

If the melted butter turns out to be very hot, wait until it cools down after mixing with kefir and only then add the yeast mixture. Yeast does not like high temperatures, they die in them

3. We begin to add flour in small portions and knead the dough.

4. When the dough in the bowl is already difficult to mix with a spoon, transfer it to a table dusted with flour and continue kneading the dough there, adding the remaining flour. The dough should be smooth and soft.

Do not try to add all the flour indicated in the recipe, depending on its moisture content, you may need a little less or a little more. When the dough stops sticking to the table and hands, you can no longer add flour.

5. Place the finished dough in a bowl, cover with a dry towel or cling film and put it in a warm place for a couple of hours.

During this time, the dough will increase in volume by 2-3 times.

6. While the dough is rising, prepare the filling. To do this, add finely grated onion, salt, pepper, garlic squeezed through a press, a third of a glass of water for softness and mix everything well.

7. From the risen dough, form balls the size of a chicken egg, cover them with film and let stand for another 10 minutes.

8. Grease the working surface with vegetable oil and use your hands to form a flat cake 3-4 mm thick from the ball. Place the filling in the middle.

The tortilla should be as thin as possible to ensure the meat is cooked through. For the same purposes, you shouldn’t put too much filling.

9. We collect the edges of the cake with an accordion and mold them together.

Then lightly press down the whitewash to make it thinner.

10. When all the whites are molded, cover them with film (so as not to dry out) and let the dough rest for another 10 minutes.

After this, fry the belyashi in a frying pan with a large amount of vegetable oil over medium heat. Fry on both sides until golden brown.

It is better to cut the first ready-made white meat and make sure that the minced meat is fried. If not, increase the frying time by a couple more minutes on each side.

11. If you follow all the steps carefully, you will end up with fluffy and tender whites with a juicy filling.

Ready. Bon appetit!

Step-by-step recipe for making kefir without yeast

If you don’t have time to prepare yeast dough, you can make belyashi from yeast-free dough. It's much faster, and the result is almost the same - crispy crust and fluffy dough.

Please note: belyashi can be prepared closed, as in the previous recipe, or open, as in this one. You can put more minced meat in an open belyash, because it is better fried, but a closed one has a juicier filling, due to the meat juice remaining inside.

Ingredients:

• Flour - 3 - 4 cups
• Kefir - 1 glass (250 ml)
• Soda - 1 tsp.
• Egg - 2 pcs
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Vegetable oil - 2 tbsp.
• Mixed minced meat - 250 g
• Onions - 2 pcs (250 g)
• Salt, pepper - to taste

The ingredients are enough for 10-12 whites.

Preparation:

1. We start by dissolving soda in kefir. At the same time, a fairly active release of carbon dioxide will begin and the kefir will increase in volume. Therefore, do not add soda to a glass of kefir filled to the brim. Take a larger vessel.

2. In another bowl, beat the eggs, adding salt and sugar. Then pour in the prepared kefir and mix everything thoroughly.

4. When the dough comes together in one lump, transfer it to a work surface sprinkled with flour and continue adding and stirring in flour. When the dough stops sticking to your hands and the table, add vegetable oil to it and knead again until the oil is completely absorbed. The result should be a smooth and elastic dough.

5. Place the finished dough in a bowl, cover with film and leave to rest for 20 minutes.

6. Take the rested dough out of the bowl and divide it into 10-12 parts. It is better to do this with hands greased with vegetable oil, as the dough will stick. We form thin cakes from individual parts. Place the filling in the middle.

7. Prepare the filling by mixing the minced meat with onion chopped in a blender or grated on a fine grater with the addition of salt and pepper.

This is a classic filling; if desired, you can add garlic and herbs and other spices.

8. We collect the edges of the cake with an accordion, connecting them together. Then we press down the whitewash a little and make a small hole in the middle.

9. We mold the remaining belyashi in the same way, and then fry them in a large amount of oil over medium heat on both sides until golden brown.

When we put the belyash in a frying pan, we first place it with the hole down.

Ready. Bon appetit!

Delicious lazy belyashi with minced meat

Well, if you don’t have time at all, then you can prepare the so-called lazy belyashi. In fact, it looks more like pancakes. Only with minced meat added to the dough.

Ingredients:

• Flour - 400 g
• Kefir - 2 cups (200 ml glass)
• Soda - 0.5 tsp.
• Salt - 1.5 tsp.
• Sugar - 0.5 tsp.
• Minced meat – 500 g
• Garlic - 1 clove
• Onion - 1 pc.
• Ground pepper
• Vegetable oil for frying

Preparation:

1. Pour warm kefir into a deep bowl, add salt, sugar and soda. Mix.

2. Then add the sifted flour to the bowl. Add it in small portions, stirring constantly, so that the dough is not very thick, but also not liquid, which will not drain, but slide off the spoon.

3. Mix the minced meat with onion, grated on a fine grater or crushed in a blender. Salt, pepper and mix again. Mix the finished minced meat with the dough.

4. Place the lazy whites on a heated frying pan using a spoon. Vegetable oil should be poured into the frying pan to a thickness of 0.5-1 cm.

4. Fry the belyashi over low heat on both sides until golden brown.

5. Done. Bon appetit!

Video about how to fry belyashi so that they are fried

And finally, let me offer you an interesting video about how to properly fry whitefish so that they are fried throughout the entire thickness.

And that's all I have for today. Thank you for your attention. I hope I have whetted your appetite and you will delight yourself with the most beautiful whites in the near future.

Belyash is a dish of Tatar cuisine, which has become very popular in our area due to the fact that we all liked the meat pies fried in oil. Many people associate belyashi with street cuisine, with stalls selling hot pies, pasties and belyashi. A kind of lunch on the go. But street whites are also a big surprise, what they are made of, whether the products have expired, or whether the dough has been left behind. There are no guarantees. What should you do if you really want to eat belyashi with meat, but don’t take any risks? It’s simple, you just need to learn some very tasty homemade recipes and prepare belyashi yourself.

In fact, real Tatar belyash is a large pie that is baked, not fried. And what we are used to eating is closer to pies called peremyachi. But we have been so accustomed to calling them whites for so long and so strongly that it will most likely not be possible to change the habit. I don’t think that the whites will suffer from this, they will still remain just as tasty.

Belyashi with meat can hardly be called a dietary dish, since it is essentially fried in a frying pan in a large amount of vegetable oil. Almost deep fried. Therefore, before you cook them, be mentally prepared that the pleasure of whites will cost you many, many calories eaten.

If this doesn’t bother you too much, but you want delicious belyashi as before, let’s figure out how to prepare delicious homemade belyashi with meat, and what you will need for this.

There are several recipes that are slightly different from each other. It's all about how the dough is kneaded and how the belyashi themselves are prepared.

First, let's look at how to cook belyashi using yeast dough.

Belyashi with meat on yeast dough, cooking in a frying pan - detailed step-by-step recipe with photos

The most common recipe for making homemade whites with meat is on yeast dough, followed by frying them in boiling oil in a frying pan. Such white meat with meat turns out fluffy, rosy and juicy inside. Most of us love just such whites. Cooking them is not that difficult, but it will take some time. It's all about the dough, which needs to be kneaded correctly and allowed to rise.

The filling for belyashi can be made from almost any meat, even from a mixture, for example, pork and beef. A one to one proportion is fine. But you can make belyashi with meat from just pork or beef, if that’s what you prefer. The main secret is to make the meat filling juicy; for this, a large amount of onion is used, and water or broth is added to the minced meat.

But let's talk about everything in order to learn how to make delicious homemade belyashi with meat.

We will need:

• flour - 800-900 grams (no more than 1 kg),
• pressed yeast (not dry) - 15 grams,
• water - 1 glass (250 ml),
• milk - 1 glass,
• salt - 1 teaspoon,
• sugar - 1 tablespoon,
• egg - 1 piece,
• vegetable oil - 4 tablespoons,
• minced meat - 1 kg,
• onions - 3 pcs.,
• fresh cilantro (optional) - 50 grams,
• Ground black pepper and salt - to taste.

Preparation:

1. The first thing we start doing when preparing any baked goods is, of course, the dough. Since our dough for white meat with meat is yeast, we first prepare the dough.

Dough is prepared from yeast with the addition of a small amount of ingredients that will enable the fermentation process. First we need warm water and sugar.

Break the yeast into pieces in a bowl or ladle, then add a tablespoon of sugar and half the water, about 100 ml. Stir the yeast in the water until the sugar and the yeast dissolve. This is called "dissolving" the yeast.

2. Now add 2-3 tablespoons of flour there and stir thoroughly until all the lumps dissolve. It should look like a liquid dough. After this, cover the dough with a lid or cover the bowl with cling film. Leave for 15-20 minutes so that the dough ferments and begins to rise into a fluffy foamy mass.

3. When the dough comes up, it will increase in volume by one and a half times. After this, you can open it and pour it into a bowl or pan, in which we will further knead the dough.

4. Add the second half of the water, milk and an egg lightly beaten with a fork to the dough (so that the yolk and white are mixed). Add a teaspoon of salt there and mix everything well with a tablespoon or spatula.

5. Next you need to gradually add flour. Literally 150-200 gr. at a time and between each addition, mix the resulting dough until the dry flour in the dough disappears from view. This way everything will mix better with the flour.

It is advisable to sift the flour in advance using a special sieve or do it directly into the bowl of dough. I usually take a special mug-sieve for flour for this and immediately sift it into the dough piece. The flour is saturated with oxygen and thanks to this the dough will be very fluffy, and the whites with meat will eventually come out truly airy.

6. The most difficult thing is to guess how much flour you will need for the dough in advance. The fact is that flour varies in quality and moisture content. Even air humidity can affect the amount of flour. Therefore, add flour in parts and continue stirring. The maximum amount is 1 kg; you definitely shouldn’t put more than that. But until we get closer to this line, we continue to interfere.

At some point it will become impossible to stir with a spoon due to the thickness of the dough, then put it aside and continue with your hand. Unfortunately, the dough will stick to your fingers, but this cannot be avoided.

If you have a special combine for kneading dough or a bread machine, then it will be easier for you, since you can entrust them with difficult work. But I trust my hands more because I can feel the dough, how thick and soft it is and whether there is enough flour. With experience, this feeling is deposited very deeply in the memory and even the amount of ingredients will not need to be measured, this happens with many housewives. We know the dough by touch.

7. Stop kneading when it becomes thick enough to begin to stick to the walls and hands and all the flour from the day of the bowl is mixed in. After this, add 4 tablespoons of vegetable oil directly to the dough. It must be thoroughly mixed so that it is completely dissolved in the dough. This may take about five minutes, but this will make the dough plastic and homogeneous. The dough should mold well and be slightly softer than plasticine.

After this, cover the bowl with a lid or cling film and leave it to rise. The dough should increase in size. Don't put it in a cold place, it's better to leave it at room temperature or a little warmer. Leave it to rise for one and a half to two hours.

8. When the dough is properly prepared, white meat with meat turns out very tasty. After all, the dough is one of its main components.

The risen dough should approximately double in size. This means good yeast was used and the kneading was done correctly.

9. Remove the dough from the bowl and knead it with your hands on a table or a special silicone mat. To prevent it from sticking to the table and hands, use vegetable oil and lubricate the surface and hands. Do not use flour as this may change the consistency of the dough.

Knead the dough well to squeeze out all the air bubbles. When it deflates to its original size and becomes smoother and more pliable, return it to the bowl, cover and let rise one more time. This step can only be skipped if you are already in a hurry, for example, before guests arrive. But if you have time, then let the dough rise a second time, this will make it tastier and fluffier.

While the dough is rising a second time, you can prepare the filling.

10. For the filling, use ready-made minced meat or roll it yourself. Once is enough. Peel the onion and also grind through a meat grinder so that the pieces turn out to be very small. A blender is also suitable for this; you can grind it in it. If you add cilantro, chop it very finely with a knife. You will need a heaped teaspoon of salt, and half a teaspoon of pepper if you don’t like it spicy.

11. Mix meat with onions and spices in a separate bowl until smooth. In order for the belyashi with meat inside to turn out juicy, you need to make sure that the filling is not dry. When you stir the minced meat, make sure that it is very soft and does not crumble into meat grains. The minced meat should be much softer than for regular cutlets. For the correct consistency, you can dilute it a little with drinking water or meat broth, if you have it. Here you will also have to look and feel the consistency; you may need 2-3 tablespoons of water, or maybe a little more. The main thing is to thoroughly stir the water into the filling so that it is completely absorbed into the minced meat and does not sit at the bottom of the bowl.

12. When the dough has risen for the second time, you can start making belyashi with meat. To do this, grease your hands and the surface of the table (mat or baking paper) with vegetable oil, lay out the dough and begin to divide it into balls no larger than your palm. Make balls of the same size by eye or divide the dough into halves. That is, cut the whole piece in half, then cut each half in half, then cut each quarter in half, until you reach the desired size of the pieces. I got 12 balls.

13. Prepare a place where you will put the finished molded whites with meat. This could be a baking sheet, a sheet of baking paper, or a large dish. The whites should not touch so that they do not stick together.

Now we begin to sculpt the whites. Knead the dough ball with your fingers to form a flat cake. Not too thin, but try to keep the middle thick. This way we will balance the thickness of the dough in the place where we will pinch it to glue it with the opposite side.

Place a heaping tablespoon of filling in the middle of the flatbread.

14. Now you need to gather the edges of the dough together and make a bag out of it. Squeeze them with your fingers so that the dough sticks together and there are no holes left, and the future white dough becomes round. Then flatten the finished belyash to a flatter state.

When frying, the whites puff up again and therefore, when raw, they should be flatter than the expected finished result. Place the molded belyashi on a baking sheet or sheet until they are fried.

15. In a deep frying pan, heat the oil to a boil and reduce the heat to less than medium so that the whites do not burn on the outside and are baked on the inside. Place the whites two or three into the oil (depending on the diameter of the frying pan and the size of the whites) and fry them on each side until they are well browned.

Fry them equally on both sides. You can break the first belyash and check whether the filling inside is ready; if everything works out, then the frying temperature is normal. If the meat is damp, then reduce the heat and fry the belyashi a little longer.

Place the finished belyashi on a large platter or plate lined with paper towels or napkins so that excess oil can drain and be absorbed into them. Belyashi with meat is already quite a fatty dish, why add frying oil to it?

Ready-made belyashi is an excellent hot dish and can replace an entire lunch or dinner. Set the table and eat while they are still warm. Bon appetit!

Belyashi with kefir - a recipe for making quick belyashi with meat using kefir dough instead of yeast

Yeast dough is very tasty and the whites with meat made from it are simply wonderful, but its biggest challenge is the cooking time, considering how long it needs to be kneaded, wait for it to rise twice, and before that prepare the dough. You don’t always have the whole day to cook belyashi in a frying pan. In such moments, a quick recipe is suitable - belyashi with kefir. Kefir will serve as the substance that will make the white dough dough airy and fluffy. Instead of fermenting yeast in a warm environment, we will have kefir fermenting.

Watch this video for a very tasty homemade recipe for making whites with kefir. You won’t believe how quickly belyashi and meat are prepared with this dough, but they taste just as good and are fried in the same way in a frying pan.

Prepare belyashi with meat for your family and for the arrival of guests. Share your successes. Love to cook deliciously and eat deliciously, because you and I have all the opportunities for this!