Belyashi

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Belyashi, or peremyachi, are prepared in Tatarstan and Bashkortostan. These are fried meat pastries with a hole in the dough, and the filling is most often made from minced lamb. Belyashi are fried until they develop a crispy, golden-brown crust.

Ingredients

Dry yeast - 0 oz
Sugar - 1 tablespoon
Wheat Flour - 15 oz
Vegetable Oil - 25 fl oz
Pork Mince - 15 oz
Onion - 5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Dissolve the yeast in 250 ml of warm water with sugar, add half of the flour, mix well, cover, and let it rest for 15 minutes.

Step 3

Then add a teaspoon of salt and the remaining flour, and knead the dough. Finally, add a tablespoon of vegetable oil to incorporate all the flour. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 20 minutes.

Step 4

Mix the ground meat with the chopped onion, salt, and pepper. If the mixture is too dry, add 1-2 tablespoons of water. Beat the mixed meat, just like you would for making patties.

Step 5

Knead the dough, greasing your hands with vegetable oil, and let it rise again. This will take another 20 minutes.

Step 6

Divide the dough into ten equal pieces of 60 grams each and roll them into balls.

Step 7

Roll the ball of dough into a thick pancake, and carefully place the filling in the center. Pinch the edges of the dough together, leaving a small opening at the top.