Belyashi with Baku Tomato Salad, Sweet Onion, and Narsharab

Main Dishes | Tatar cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Belyashi with Baku Tomato Salad, Sweet Onion, and Narsharab

Ingredients

Cilantro - 1.8 oz
Unleavened dough - 10.6 oz
Chicken Egg - 1 piece
Ground meat - 10.6 oz
Salt - to taste
Ground Black Pepper - to taste
Onion - 1 head
Vegetable Oil - 10 fl oz
Baku Tomatoes - 6 pieces
Sweet Red Onion - 1 head
Narshehab sauce - 1 fl oz

Step by Step guide

Step 1

Divide the yeast dough into pieces the size of a small éclair. Roll them out. In the center, place the ground meat mixed with finely chopped onion, egg, salt, and pepper, then close it up, leaving the top of the belyash open.

Step 2

Heat the oil in a wok, deep fryer, or deep skillet, and carefully place the belyashi (one at a time) into the oil, immediately reducing the heat — if you don't do this, your undercooked belyashi will burn before they are ready.

Step 3

Once the belyashi are golden brown, flip them and fry on the other side. Add a little oil from the frying pan into the hole with the filling (to restore juiciness lost during flipping).

Step 4

Serve immediately while hot. I recommend serving with a salad of thinly sliced sweet red onion and Baku tomatoes, drizzled with narsharab... Sprinkle with cilantro...