How to cook belyashi with meat in a frying pan step by step recipe

We reveal all the secrets of preparing delicious and juicy whites

Juicy, aromatic belyashi came to our culture from Tatar and Bashkir cuisine. They are somewhat similar to belish pies with a hole in the middle, however, the filling is made from meat and potatoes. These delicious dough products have another name - peremyachi, and here they have taken root as belyashi, the recipe for which every housewife once knew.

Belyashi: it doesn’t get any tastier!

Belyashi is made from unleavened or yeast dough, but a round hole in the center is not necessary. Some housewives did it, while others did not, but at the same time belyashi did not cease to be called belyashi. By the way, kefir, yogurt and even beer are often added to the dough.

With holes, these pies looked like cheesecakes, and they had to be fried in oil until golden brown and slightly crispy. The filling for belyashi was made from ground or chopped beef, pork, chicken or lamb, and sometimes from a mixture of different types of meat. Sometimes chopped onions, garlic and herbs were added to it to make it tastier. However, you can put any spices into the minced meat, such as chili, ginger, cumin and coriander. They will give the whites a pleasant sharpness and bright taste.

Subtleties of taste

What are the secrets of making whites? Let's go in order. As already mentioned, minced onions will make it even tastier. Experienced chefs say that you can’t spoil whitefish with onions. Recommended proportions are from 250 g to 1 kg of onion per 1 kg of meat. It all depends on your love for onions! You can add spices, among which black pepper and salt are mandatory. There is another secret here - you need to salt not the meat, but the onion, lightly crushing it so that it releases juice. If the minced meat is dry, add ice water or crushed ice to the meat, which has already begun to thaw. Some housewives add kefir or milk. But there should not be a lot of liquid so that the minced meat does not become liquid. This culinary technique makes the filling tender, juicy, smooth and very flexible. But you shouldn’t add eggs, because the white makes the minced meat hard and dry. Some housewives put a yolk in the filling, but this is not at all necessary.

In restaurants, cooks beat the minced meat, gathering it into a lump and throwing it into a bowl up to 15 times. Or they put it in a plastic bag and hit it on the table. This is done so that all the air comes out and the filling becomes denser.

Successful batch

The best dough for delicious whites is still yeast dough, as it makes the whites soft and melting in your mouth. To do this, you can use both live and dry yeast, but you will need 3 times less dry yeast.

Take 15 g of fresh yeast and mix it with 1 tbsp. l. sugar, and then add 1.5 tbsp. l. water and mix well. Leave this mixture for 5 minutes while you work on the flour, which will need 500 g.

Sift it, make a slide with a hole on top, pour into it 1 egg, 250 ml of warm milk, yeast dissolved in water and throw in a pinch of salt. Sometimes vegetable oil is added instead of eggs. Knead the soft white dough for 15 minutes. It shouldn’t be tight, and if it sticks to your hands, that’s great! The main thing is to cover it with a towel and leave it in a warm place for an hour to let it cook.

It tastes better with meat!

Still, it’s good that belyashi are made with meat, which turns them into a full-fledged independent dish, like dumplings. As already mentioned, any meat will do, but if you are using beef, use the back, and if using pork, the neck will do. It has the perfect combination of meat fibers and fat, so the whites turn out juicy. If the meat is too lean, add 30 g of butter to it or put a tiny piece of butter in each white meat before frying.

For the filling, grind the meat through a meat grinder and add finely chopped or chopped onion in a blender. For 500 g of minced meat, take 2 medium-sized onions. And don't forget about salt and black pepper! Add 50 ml of ice water to the meat and mix the filling well.

If you want to make minced meat, first cut the meat into 1 cm cubes, and then place them in small portions on a cutting board and chop at the same time with two knives. Knives must be very sharp!

Leave the minced meat for 15 minutes, covering the bowl with a towel, so that the flavors and aromas of all the ingredients mix. These whites turn out more delicious!

Secrets of sculpting

Sprinkle the table with flour, roll out the dough into a rope, cut it into pieces and roll into balls with a diameter of about 4 cm. Squeeze them a little and roll out a flat cake 1-1.5 mm thick and about 15-18 cm wide. All these, of course, are approximate sizes. Perhaps you like tiny whites or huge ones like pancakes. Make the edges of the cake thinner. Some housewives grease the table with vegetable oil rather than sprinkle it with flour. They do this so that the flour in the pan does not burn. There is probably a rational grain in this.

Place 1 tbsp in the middle of the cake. l. minced meat with a heap, lift the edges to the middle and pinch them, leaving a hole about 2 cm wide. Now lightly press the white meat with your palm so that it becomes flatter.

Let the items sit for 15 minutes before baking to allow them to rise slightly.

Until golden brown

Heat vegetable oil in a cast-iron frying pan with thick walls and place the belyashi with the hole down so that a crust immediately forms on the meat, “locking” the juice inside. There should be enough oil to reach the middle of the whites, and it should not be too hot, otherwise the whites will turn out damp. They will quickly brown on the outside, but will not have time to cook on the inside. In other words, they should be cooked practically deep-fried.

Fry on both sides for 3-4 minutes, and for better frying, cover the pan with a lid.

Place the belyashi on a plate very carefully, without turning over, so that the juice does not leak out. To remove excess fat, first place the products on a paper towel and then serve.

If it seems to you that you have not cooked the whites, put them in the oven for 10 minutes, preheated to 180°C. There they will definitely reach readiness and become even tastier! Place the finished belyashi in a pan and cover it with a towel - they will become softer and more tender.

Beer experiment

Do you want to know the secret to making delicious whites? They are prepared with beer, which in this situation replaces yeast, only the dough rises much faster.

Mix 1 egg, a pinch of salt and 1 tbsp. l. vegetable oil, beat well, pour in a glass of any beer and add 400 g of sifted flour. Knead a very soft dough, cover it with a napkin and leave it on the table.

Now finely chop 1 onion and 3 cloves of garlic for the filling. Mix all this with 300 g of minced meat, a pinch of salt and black pepper. How to cook minced meat - read above, as well as useful tips for preparing white meat.

Roll the dough into balls and then into flat cakes. You can also roll up the layer and cut out circles from it with a mold or cup - blanks for whites. Make delicious whites according to our tips and recommendations and fry them in vegetable oil until they are browned.

Delicious, aromatic and very soft whites made with beer dough will appeal to all members of your family!

For those on a diet

And here is another recipe for making belyashi, the secret of which is unleavened dough. These pies will appeal to those who have excluded fermentation products from their diet or are on a diet, because unleavened dough has much fewer calories.

Adding kefir will make the dough softer and more tender, and soda will help it rise.

Add 1 tsp to 1 glass of low-fat kefir. salt, the same amount of soda and 1 tbsp. l. Sahara. Separately, beat 2 eggs and a third of a glass of sunflower oil. Combine the mixture with kefir and knead the dough with 3 cups of sifted flour. Vary the amount of flour by eye. By now you already know that the dough should be soft and slightly sticky. Let it sit for an hour under a bowl and gain strength.

For the filling, take 300 g of minced turkey, add chopped onion, gruel from a couple of cloves of garlic, salt and any seasonings. Place the filling in the refrigerator while the dough arrives. Better yet, make the minced meat first, and then work on the dough.

Fry the belyashi in vegetable oil or bake in the oven at 180°C and serve with sour cream or natural yogurt! Turkey is a dietary meat, so you don’t have to worry about your waist!

Curd dough

Yes, imagine, belyashi can be made from curd dough. It, of course, tastes a little different, but goes well with minced meat.

Mix 200 g of cottage cheese with 1 egg, and 0.5 tsp. soda - with 100 g of sour cream. Combine the ingredients and blend them using an immersion blender until the mixture is smooth and homogeneous. Pour 300–350 g of sifted flour into it in small portions. Knead the soft dough, and then grease your hands with vegetable oil, roll the dough into a ball and place it to rest under cling film or a towel.

Prepare the filling from 400 g minced chicken and 200 g bacon. Grind everything well in a meat grinder or blender, and then add 2 onions chopped into the pulp.

Roll out the dough and make belyashi, and how to do this - read above. Fry them in vegetable oil, let the fat drain off and serve piping hot right on the table so that your amazed household can try this culinary miracle.

Belyashi is delicious with meat and vegetable broth, with sour cream or simply with tea. Although this dish came to us from the Tatar and Bashkir culture, it took root on our land. And this already says a lot...

Preparation of dough (recipe for belyashi)

We start by breeding yeast for kneading straight dough.

To do this, you need to heat the milk until warm and dissolve the yeast in it.
Add sugar, salt and egg to this liquid.
The straight method does not require infusion, so you just need to pour in the oil and add the flour, and you can knead.
And only after kneading can you leave the dough alone, cover it and let it rise.
While the dough is rising, let's make the filling. It will require 300 grams of minced meat. It is better to take minced pork and beef - it is moderately fatty, but will be able to provide juiciness to the finished product. Add one finely chopped onion, salt and pepper to taste to the minced meat. You can add a little cream or sour cream to the meat, literally one tablespoon. This will ensure greater juiciness.

Our preparation (recipe for belyashi) continues with the formation of the products themselves. To do this, you need to tear off small pieces from a whole piece of dough, rolling each into a ball. If the dough is sticky, grease your hands with oil. The ball needs to be rolled out or simply kneaded with your hands. Place a small amount of minced meat in the middle. Fold the edges of the dough towards the middle so that the minced meat is visible. Or you can make a completely closed version. So that the product is not round, but flat, you can crush it a little. To complete the recipe for whites, all that remains is to fry them in vegetable oil on both sides. Recipes for whites with photos have filled the Internet and cookbooks. We offer you another – yeast-free option.

Lazy whites in yogurt with minced meat. A recipe for those who like it quick but tastier.

I'm sure many people know and love tattoos. Pies are memories of childhood joys that our grandmother gives us. Today belyashi, chebureki, and dumplings can be bought in the store. Thawed, cooked-fried and ready. But are they delicious, like they were when you were a child? Of course, the taste of frozen store-bought semi-finished products is radically different from meat pies prepared at home.

Fast food at your fingertips

Bellamy, of course, has many favorite cakes, but not every woman wants to bother with preparing them. Lay out the dough, knead the minced meat, heat the oven, and so on and so forth. It takes a lot of time to prepare. But what if the delicacy requires the whole family? I offer you a simple and easy dish - lazy whites in yogurt with minced meat. The recipe is simple, it takes a little time to prepare, but the result is amazing.

This recipe falls into the fast food category. This is a great option for owners who don’t want to spend a lot of time preparing food, but are used to pampering their pets with something tasty for breakfast.

Prepare the dough

You probably have a dairy product in your refrigerator, such as yogurt. Yogurt is also suitable for making lazy belyashi. A yogurt recipe with minced meat will be better because the yogurt batter makes the batter fizzy and rich. You cannot achieve the same effect with milk.

So, for yogurt you will need two cups (200-250 ml). Take two cups of flour, four eggs, a tablespoon of salt, two tablespoons of sugar and two teaspoons of baking soda. For those who like wit, you can add red or black pepper to the dough.

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As a rule, many housewives require recipes with illustrations of actions when cooking. When you cook lazy belyashi (recipe for curdled milk with minced meat), see the photo. The process of preparing the dough is identical to the mass in pancakes. Probably every woman has ever cooked this simple dish.

First mix eggs, sugar, salt. Soda is added (there is no need to simmer it in this recipe). Then comes the main ingredient - kefir. Only after all components are thoroughly mixed can flour be gradually added to the dough. Don't forget to sift the flour so that it is saturated with oxygen and the dough turns out even more fluffy. Based on the test, the consistency of the tat should be like a thick cream. Taste with a spoon. The dough should not run away from it in a fast stream.

Preparing the filling

This will depend on your culinary preferences or lifestyle. For those who don’t watch their figure and aren’t afraid of extra calories, you can safely eat nice, fatty minced pork. If you are following a proper diet, replace the ground pork with finely shredded chicken breast.

Now let's prepare the filling for lazy whites in yogurt with minced meat. The recipe requires that a large amount of onion be added to the meat. The onion can be fried, or you can add fresh. You can also add a little salt, pepper and chopped parsley to the filling.

Lazy whites in a frying pan

The most common are fried lazy belyashi (recipe for yogurt with minced meat). For cooking you will need a good large frying pan with a thick bottom. Pour a fairly thick layer of oil into the bottom. The batter is poured with a spoon, like pancakes. The filling is placed on top, and then another spoonful of dough.

Many housewives worry that lazy whites in yogurt with minced meat, the recipe for which they took from friends, will not turn out baked and crispy. Reveal the secret. To begin with, the meat cutlets are fried over high heat until a crust forms. Then the heat is reduced and the dough remains on low heat for five to seven minutes. In this case, they will be fresh, but inside there will be pure hatred.

Lazy whites in the oven

As we have already said, many people love baking, but cannot afford such high-calorie food. Have you decided to cook lazy belyashi in yogurt with minced meat, the recipe for which involves using the oven? Ideal option. It is ideal for you if you follow a proper diet.

In order to cook lazy belyashi (recipe on kefir with minced pork) in the oven, you need to slightly change the consistency of the dough. It should be thicker than the tata in the pan.

Line a baking sheet with parchment paper to prevent the dough from burning. We lay out the belyashi in the same way as in a frying pan: dough - filling - dough. Place in an oven preheated to 180-190 degrees for ten to fifteen minutes.

Thanks to this lazy cooking method, meat cutlets (recipe with yogurt with minced meat) will definitely turn out baked, crispy and not as nutritious as those cooked in butter.

Lazy whites in a slow cooker

Slow Cooker is a modern kitchen assistant, without which you sometimes cannot do any cooking. It can cook soup, cook porridge, and bake flatbread. The multicooker pan can easily be used as a frying pan.

Recipe for whites with meat in the oven

One, perhaps, the most significant drawback of fried whites is the excessive fat content of the product and the not entirely healthy, although very appetizing, fried crust. Next, you will learn how to bake white meat with meat without unwanted greasy gloss in the oven. This heat treatment of products is much more useful than the traditional one. The main thing is to implement it correctly and then the products will be no worse than the classic ones fried in oil.

Belyashi with meat - a recipe made with yeast

Products in the oven will be soft if the dough is prepared correctly. It can be made without yeast using kefir, following the recipe containing soda, or kneaded with yeast. Next, you will learn how to make belyashi with meat from yeast dough, which, when using high-quality ingredients, always turns out fluffy, fits perfectly and gives excellent results.

Ingredients:

flour - 520 g;
milk - 220 ml;
dry yeast - 10 g;
granulated sugar - 25 g;
salt - 10 g;
eggs - 2 pcs.;
butter - 45 g;
filling - 950 g.

Preparation

Dissolve yeast and sugar in warm milk, add a few tablespoons of flour, stir and leave for about twenty minutes.
Add eggs, salt, melted butter, and remaining flour to the dough and knead.
The suitable lump is divided into portions.
They decorate the belyashi and let them come up.
The products will be ready after 20 minutes of baking in the oven at 185 degrees.

Hot and fluffy is the most appropriate and common description of these fried meat dumplings. Homemade whites are the dream of every housewife. After all, store-bought ones are distinguished by such tasty dough, which is not always possible at home. We will tell you how to cook real belyashi, recipes with photos will help you with this.

Type of dish: baked goods
Subtype of dish: dough.
Number of servings out: 15-20 servings.
Weight of the finished dish: 800-1000 g.
Cooking time: .
National cuisine to which the dish belongs: Russian.
Energy or nutritional value of the dish:

Meat and Poultry Dictionary | Dictionary

Many different animals and birds were hunted in the wild, but few were farmed for their meat. In the ancient civilizations of Egypt, India, China and Greece, people raised pigs, sheep, cattle and poultry such as chickens and ducks, all of which are still raised today. Although much has changed since ancient times, the types of meat and poultry we eat today have largely remained the same.

Meat

In the modern supermarket we see the same meats, although the cuts may have changed. Today's cuts of beef include top round, ribs and steaks such as sirloin and t-bone steak, as well as various cuts of veal . We also see legs of lamb and lamb chops , as well as lamb from older sheep. of pork can also be seen , including pork butts, pork chops and spare ribs, as well as cured pork such as bacon and ham . All types of meat: diced , stewed, minced , sausage, meat pies and hamburger patties.

Rabbit and goat meat are also eaten in many places, as well as various types of offal such as liver, kidney, heart, tripe and brains. By-products and meats such as ox tongue, sheep's head and pig's feet or "trotters" are often eaten by people who cannot afford more expensive meat, or in places where every edible part of a killed animal is cooked and eaten. In ancient times, people also hunted game , such as wild boar, deer, quail and pheasant, all of which meat is still eaten today, especially in high-end restaurants.

Domestic bird

Birds kept as poultry include chickens, ducks, geese and turkeys. The whole bird can be boiled or fried, or it can be cut into pieces before cooking. For example, when we eat fried chicken, we may eat pieces of breast or wings or drumsticks . Poultry eggs are also an important food, with chicken eggs being the most popular. When shopping, you can buy free-range poultry or eggs if you don't like factory farming, where birds are kept in small cages and are never allowed to roam freely outside the world.

bacon (noun): meat from the back or sides of a pig, cured and sliced - We had bacon and eggs every morning when I was a kid.

beef (noun): meat from a cow, ox or ox - We have roast beef and vegetables for dinner.

breast (noun): meat from the front of the bird - Who wants another piece of chicken breast?

chop (noun): a small piece of meat, usually lamb or pork, near the ribs - Could you get pork chops from the supermarket, please?

cure (verb): to preserve meat by smoking, curing or drying - Ham and bacon can be cured by curing or smoking.

cut (noun): a piece of meat cut from a specific part of an animal - The High Street butcher has the best cuts of beef.

cubes (verb): to cut food into small cubes or square pieces - Steak and kidney pie contains diced meat and gravy.

drumstick (noun): boiled chicken leg - Don't eat all the drumsticks!

free-range (adjective): (poultry) able to live naturally outside instead of being kept inside a farm - Make sure you get your eggs from free-range hens.

game (noun): 1. wild animals and birds hunted by people 2. meat from caught animals and birds - The only places that serve game these days are expensive restaurants.

ham (noun): cured meat from the leg of a pig, usually sliced - I'll have a ham sandwich, please.

lamb (noun): 1. young lamb 2. meat of a young ram - People have eaten lamb for thousands of years.

meat (noun): the meat of animals or birds used for food - Jason has stopped eating meat, but still eats fish and seafood.

mince (verb): to cut meat into small pieces, often using a machine called a mincer - If you buy ground beef, I'll make hamburgers for dinner.

mutton (noun): the meat of an adult sheep - David thinks they put mutton in place of mutton in a curry.

offal (noun): organs of an animal or bird that are eaten, such as liver, heart and kidneys - Everyone used to eat offal, but I had never tried it.

pork (noun): pig meat - Do you know which religions prohibit eating pork?

poultry (noun): 1. birds kept for meat or eggs 2. the meat of these birds - We serve meat, fish and poultry, all with salad or vegetables.

sausage (noun): minced meat in a long tube of skin, usually fried - How many sausages do you take to a barbecue?

slaughter (verb): to kill an animal for its meat - Have you ever seen animals being slaughtered in a slaughterhouse?

ribs (noun): a cut of pork or beef containing rib bones - Last night I dreamed that I was eating ribs.

steak (noun): a thick cut of high quality beef - I don't think steak and chips is a very healthy lunch for kids.

tripe (noun): the stomach of a sheep or cow, eaten as food - My uncle likes tripe, but I think it's terrible.

veal (noun): meat from a calf or young cow - I'd like some veal with garden vegetables, please.

Dictionary of fish and seafood

Author: Joseph Essberger

English club: Learn English: Vocabulary: Thematic dictionary: Food: Types of food: Meat and poultry.

Lush belyashi with meat and rice

Product composition:

Any meat or prepared minced meat – 0.4 kg;
Onions – 1 piece;
Garlic – 2 cloves;
Rice – 0.15 kg;
Salt - a pinch;
Spices are at your discretion.

What we do:

The taste of this minced meat will be more richly meaty, but a little dry, since it contains fewer additional ingredients, but the white meat will become more satisfying.

Adding various greens will help to add richness of taste; the more varied it is, the more interesting the taste will be. It depends on the preferences of your family. Some even manage to mix buckwheat with minced meat, seasoning it with various aromatic spices: coriander, thyme, allspice, and so on. I think this option can also be prepared at least once to know whether you like this dish or not.

How to cook belyashi with kefir

For those who don’t like to tinker with dough for a long time, we offer a simplified recipe for preparing whites - using kefir. It will turn out just as delicious!

Ingredients for this recipe:

fat kefir (2.5-3%) – a glass;
flour – 300 g;
refined sunflower oil – 3 tbsp;
salt - half a teaspoon;
soda - half a teaspoon;
for filling: 250 g minced pork, onion, a little salt and pepper.

How to make the dough and bake belyashi:

First we make the filling: grind the meat through a meat grinder or take ready-made minced meat, add chopped onion, salt, pepper, mix for a very long time so that the minced meat turns out juicy. Wrap it in film and put it in the refrigerator.
We prepare the dough: take the kefir out of the refrigerator, immediately add the sifted flour (literally a few spoons), mix.
Add baking soda and salt, mix again, pour in the rest of the flour, and knead into a soft dough. While kneading, add a little vegetable oil and continue kneading the dough so that it becomes plastic and does not stick to your hands.
The test needs a little time to rest, literally 20 minutes.
Then we form balls, no longer use flour, and if the dough is a little sticky, grease the table and hands with vegetable oil.
We form the cakes, roll them out a little with a rolling pin, add the chilled filling, make open whites exactly as much as needed for 1 frying pan, and immediately start frying.
Fry the belyashi on one side, then on the other, until cooked.

Serve the delicious meat dish hot, immediately along with sour cream and fresh herbs.

And hot whites. Unfortunately, you can’t always be sure of their quality and taste on store shelves. Therefore, I prefer to cook these dishes myself at home. Today we are preparing belyashi with meat - a very tasty homemade recipe that always turns out great.

The belyashi dough turns out soft and airy, and the filling is juicy and very tasty. Of course, belyashi with meat is quite a high-calorie dish, but sometimes you can treat yourself and your family, especially since these belyashi with meat in a frying pan are simply delicious!

Ingredients for the belyashi test:

1 kg wheat flour
250 ml milk
250 ml water
10 g dry yeast
60 g margarine or butter
2 yolks
2 tsp. salt
2 tbsp. l. Sahara
50 ml sunflower oil in the dough
500 ml vegetable oil for frying

Minced meat for whites:

250 g beef
250 g pork
5 onions
3 tbsp. l. kefir
1 tsp. salt
1 tsp. black pepper