Belyashi

Name: Belyashi
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Tatar
Ingredients: Dry yeast 0.2 oz; Sugar 1 tablespoon; Wheat Flour 14.1 oz; Vegetable Oil 27 fl oz; Pork Mince 14.1 oz; Onion 5.3 oz; Salt to taste; Ground Black Pepper to taste

Baking and Desserts | Tatar cuisine

⏳ 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 - 0.2 oz
Sugar - 1 tablespoon
Wheat Flour - 14.1 oz
Vegetable Oil - 27 fl oz
Pork Mince - 14.1 oz
Onion - 5.3 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 10

Then gently flip it over; the oil may splatter.

Step 11

Remove the cooked belyashi onto paper to drain excess grease.

Step 12

Serve.

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.