Classic Belyashi: Fluffy Dough with Juicy Filling

Appetizing and aromatic whites, tasty, quick and easy. Many people love the appetizing and aromatic whites. Belyashi is a fluffy dough with a juicy and aromatic filling, fried in a frying pan until golden brown! Translated from Bashkir or Tatar, “Belesh” means “pie”; it was there that they came up with this recipe, without which the biggest holidays are now indispensable. What distinguishes them from traditional fried pies is not only their shape. As a rule, belyashi are prepared in a round or triangular shape, leaving a small hole on one side of the product.
cook time: 1h 30 min
Ruby Colston
Classic Belyashi: Fluffy Dough with Juicy Filling

Nutrition Facts (per serving)

376
Calories
31g
Fat
15g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Salt 2 tsp
Sugar 1 tsp
Wheat flour 300 g
Water 250 ml
Bulb onions 100 g
Vegetable oil 300 g
Minced meat 500 g
Herbal mixture g
Dry yeast 7 g

Recipe instructions

Step 1

Step 1
Preparing the dough: Mix yeast and granulated sugar, add 250 ml. warm water, mix thoroughly, cover and leave for 10 minutes. After 10 minutes, foam should form on the surface.

Step 2

Step 2
Sift 300 gr into a bowl. flour, add 1 teaspoon of salt, mix. Make a well in the flour and pour in the prepared dough, stir until smooth, add 2 tbsp. spoons of vegetable oil, mix the dough until smooth. Place in a warm place for 1 hour.

Step 3

Step 3
Chop a medium sized onion.

Step 4

Step 4
Add chopped onion, 1 teaspoon of salt and a mixture of herbs to the minced meat, mix well.

Step 5

Step 5
After 1 hour the dough should be ready, it will rise and double in size. Grease the surface on which you will cook the belyashi with vegetable oil, place the dough on it and cut it into small portions.

Step 6

Step 6
Stretch each piece of dough with your hands and place the minced meat in the center, carefully pinch it in a circle, leaving a small hole on one side, in the center.

Step 7

Step 7
Heat the oil in a frying pan and place the belyashi with the hole down, fry for 3-4 minutes, turn over and fry for another 3-4 minutes on each side over low heat.

Step 8

Step 8
Place the finished belyashi on a paper towel to remove excess fat, sprinkle with green onions and herbs and serve. Bon appetit!

Additional rubrics

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