Belyashi With Meat: Delicious Homemade Recipes, Step-by-step Instructions With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking delicious and ruddy whites in a pan: the best homemade recipes

Few can resist hot fresh beef. Lush yeast or crumbly unleavened dough, a tantalizing aroma of juicy meat filling and a golden brown crust - this dish is loved by both children and adults.

Content

• 1 Whites from yeast dough

  • 1.1 With meat and onions

    1.1.1 Video: belyashi with minced chicken from Lyudmila Smirnova

• 2 Belyashi made from kefir dough

  • 2.1 With vegetable filling

    2.1.1 Video: Cooking Lazy Bellyashi with Minced Meat

• 3 Belyashi from unleavened dough

  3.1 With lamb and bell pepper

Yeast dough whites

The dough, prepared with the addition of yeast, turns out to be lush and aromatic. When frying, the volume of whitewash increases and an appetizing crust forms on their surface.

With meat and onions

Minced meat and onions are classic whites filling.

Make sure that there are no twisted veins or too large pieces of bacon in the minced meat

For filling:

• 350 g each pork and ground beef;
• 3 onions;
• 5 ice cubes;
• 1/3 tsp black pepper;
• salt to taste.

For the test:

• 600 ml of water;
• 800 g flour;
• 2 tsp pressed yeast (or 1 dry sachet);
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 2 tbsp. l. vegetable oil.

For frying, you will need 250-300 ml of sunflower oil.

Recipe:

1. In a bowl, combine warm water (35–38 °) and yeast. Whisk together.

   

   The yeast should dissolve completely in warm water

2. Add sugar, salt, butter and 100 g flour. Stir and let stand in a warm place for 15-25 minutes.

   

   The dough prepared with the steamed method is more fluffy compared to the non-steamed method

3. When the surface of the dough is covered with bubbles, transfer it to a bowl with high sides and sift all the remaining flour there.

   

   For sifting flour, a medium mesh sieve is suitable.

4. Stir and leave in a warm place for 2-3 hours.

   

   Every half hour, the dough must be crumpled with a spoon, releasing air from it.

5. After the specified time has passed, the dough will increase in volume three or four times.

   

   Make sure the dough is done by pressing with a spoon and checking the elasticity

6. Then knock it out on the table surface within 5-7 minutes.

   

   Knocking out the dough will let the air out of it

7. Leave to proof. 15–20 minutes will be enough.

   

   The stage of proving the dough is necessary so that the product baked from it is fluffy

8. Divide the dough into balls and leave on the board.

   

   To prevent the balls of dough from sticking to the board, sprinkle with flour

9. Peel the onion.

   

   It is better to take the onions for the filling young and juicy

10. Grate the onions.

    

    A coarse grater is best for chopping onions

11. Add onion, salt and pepper to the minced meat.

    

    It is better to take freshly ground pepper, and sea salt

12. Grind ice cubes in a blender.

    

    Ice needs to be crushed to small crumbs

13. Add ice crumbs to the filling, mix thoroughly together and begin to form the whites. To do this, flatten each ball of dough with your hand so that you get a flat cake, and then spread the meat filling in the center of the circles.

    

    When spreading the filling onto the dough juices, leave about 2 cm free from the edge

14. The easiest way to shape your whites is demonstrated in the series of photos below.

    

    By simple manipulations, the whites will acquire a round symmetrical shape

15. If you have time, let the molded items stand for 10-15 minutes. This will make them airy.

16. Fry the whites for 5-7 minutes, placing them open in the butter.

    

    The whites are placed in the hot oil with the filling facing down to seal the meat juice and prevent it from flowing out.

17. Then turn the whites over to the other side and brown for another 5-7 minutes.

    

    At the stage of frying the second side, you need to reduce the heat to a minimum.

18. Serve hot whites.

    

    Freshly cooked whites with minced meat look very appetizing

Video: belyashi with minced chicken from Lyudmila Smirnova

Belyashi from kefir dough

Many housewives prefer just such a lightweight dough recipe because there is less fuss with it than with yeast.

With vegetable filling

For the test:

• 800 g flour;
• 2 eggs;
• 1 tbsp. kefir;
• 1 tsp soda;
• 1 tbsp. l. Sahara;
• 1 tsp salt.

For filling:

• 500 g of cabbage;
• 1 carrot;
• 2 tbsp. l. vegetable oil for frying vegetables;
• 50 g of fresh herbs (parsley, dill).

To fry the whites, you will need 250 ml of vegetable oil.

Step by step recipe:

1. Pour room temperature kefir into a bowl.

   

   Do not use cold kefir for making the dough, in this case the dough will not turn out fluffy

2. Measure out a teaspoon of baking soda.

   

   Instead of baking soda, you can use baking powder at the same dosage.

3. Stir the kefir-soda mixture with a whisk.

   

   After stirring, the soda should completely go out and stop bubbling

4. Add eggs and stir in the dough base.

   

   For best results, remove eggs from refrigerator 4-5 hours before dough is cooked

5. Sift flour into a high-sided bowl and add salt to it.

   

   You can use a regular sieve to sift flour.

6. Mix the liquid portion with the sifted flour and knead into an elastic dough. Cover with a towel and place in a warm place for forty minutes.

   

   The towel must be clean

7. Now get into the stuffing. Chop the cabbage.

   

   Chop the cabbage into thin strips, so it will stew better and the filling will be softer

8. Grate the carrots.

   

   A grater with large holes is suitable for chopping carrots.

9. Fry vegetables, adding salt and herbs.

   

   At the end of frying, cover the pan with a lid and turn off the heat, let the vegetable mixture simmer in the hot pan

10. Let the filling cool and start forming the whites. To do this, roll out the dough into a layer 2–2.5 cm thick, and then cut out round billets from it. Then place the filling in the center of each circle and pinch, making a triangle shape.

    

    Try to pinch the whites neatly and securely so that the filling does not fall out during frying.

11. Then fry the whites in a hot skillet with butter until golden brown.

    

    Fry the whites on both sides, turning them over often

12. Serve hot with milk or tea.

    

    Belyashi with vegetable filling are especially tasty when hot

Video: cooking lazy whites with minced meat

Belyashi from unleavened dough

Unleavened dough has a huge advantage over other varieties - it is so easy to prepare that even a novice cook can handle it.

With lamb and sweet pepper

Ingredients for the filling:

• 500 g of lamb;
• 1 carrot;
• 1 sweet pepper;
• 1 chili pepper;
• 1 tbsp. l. lemon juice;
• 1/2 tsp black pepper;
• 1 tsp salt.

For the test:

• 600 g flour;
• 1 egg;
• 1 tbsp. sour cream;
• 1 tsp Sahara;
• 1/2 tsp salt.

For frying, use 300 ml of corn or sunflower oil.

Recipe:

1. Sift the flour into a mound.

   

   It is very convenient to knead unleavened dough on a table with a smooth surface

2. Break an egg into a bowl and add sour cream, sugar and salt to it. Whisk the mixture with a fork.

   

   Choose chicken eggs with a bright yolk for the dough, this will give the whites an appetizing appearance

3. Make a well in the flour and pour the egg and sour cream mixture into it.

   

   Kneading directly on the working surface of the table is very convenient because you can knead the dough properly, having achieved the required texture

4. Knead a firm dough with your hands.

   

   To prevent hands from sticking to the dough, they can be moistened during kneading with cold water

5. Place the dough in a plastic wrap. Let it sit in a warm place for 30-40 minutes.

   

   Use cling film from hardware and grocery stores

6. Let's take care of the filling. Pass the lamb pulp through a meat grinder.

   

   Use a medium-sized griddle for chopping meat

7. Grate the carrots on a fine grater.

   

   Carrots add sweetness and juiciness to the meat filling

8. Chop the red bell pepper with a knife.

   

   For the dish, choose juicy and fresh peppers, so the filling will be tastier and more aromatic.

9. Chop hot chili peppers very finely.

   

   If you use dried chili peppers, soak it in warm water for 30-40 minutes.

10. Squeeze 2 tablespoons of juice from half a lemon.

    

    It is convenient to use a porcelain jig with a ribbed protruding part and a spout for draining for lemon juice

11. Combine meat, vegetables, spices and lemon juice. Free the dough from the film and divide into 20 equal parts, each of which is rolled into a flat cake.

    

    Juice for whitewash can not be rolled, but formed by hand

12. Place one spoonful of minced meat on each and pinch on all sides, turning the whites into a round bun.

    

    In this recipe, the hole on one side of the whites is missing

13. Then flatten the whitewash slightly to make it flatter.

    

    The flattened shape of the whites contributes to better roasting of the meat filling

14. Place them in boiling oil and fry on both sides until golden brown.

    

    The oil for frying the whites must be hot, otherwise you will not get a golden crust, and the filling will not be juicy

In my family, belyashi are loved by everyone, without exception. Of course, not the healthiest food, because they use a lot of oil to prepare them, but occasionally you can pamper yourself. We cook them not only with meat, but also with vegetables and fish. Fish whites are very similar to pies, and vegetable whites are very similar to ordinary pies. A very tasty combination: chopped and fried with onions mushrooms are mixed with mashed potatoes and stuffed with whites. The main rule that I follow when cooking whites in a pan is to change the oil more often and find the optimal temperature so that the products are browned, but not burnt.

The recipes presented are simple and do not contain hard-to-find ingredients. Try to make whites from different doughs and choose your favorite option.