Lush whites in a frying pan step by step recipe. Lush homemade whites

Step-by-step recipes for homemade whites with meat made from yeast, bulk, kefir dough

2017-11-20 Marina Vykhodtseva

Grade
recipe

1546

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

20 gr.

Carbohydrates

30 gr.

331 kcal.

Option 1: Classic homemade belyashi with meat made from yeast dough

In the recipe, homemade yeast dough is made with fresh milk. This is exactly what housewives usually do, but sometimes they take half or a third of ordinary water. Minced pork. We remember that we take all products for yeast dough at room temperature or a little warmer.

Ingredients:

640 g flour;
egg;
9 g yeast;
400 g pork;
250 ml milk;
150 g onion;
5 g garlic;
30 g sugar;
salt and pepper;
60 g sl. oils;
200 ml oil for frying.

Step-by-step recipe for classic whites

Melt the butter. Or replace it with margarine. Just heat the milk to about 40 degrees. Mix it with sugar and yeast, after a couple of minutes throw in the egg, shake, add a small spoon of salt, and then melted butter. Stir everything, add flour. Mix until you have a soft dough in your hands. We put it in a warm place, cover it so that the crust does not dry out. Since the whites will fry just one good rise, there is no need to knead them again.

We prepare minced meat from twisted meat, chopped onion and garlic. Season with salt, about a level teaspoon for this amount. You can pepper it. Mix thoroughly. If the meat is not very fatty or even dry, add a few tablespoons of water or milk.

Divide the risen dough into pieces of approximately 75 grams, place each one on the table in front of you, and round it with your hand. Give the balls a few minutes to rise.

Roll each piece into a flat cake, add minced meat, and connect the free edges. Flatten the belyash to make a round pie.

Heat the oil. It is advisable to choose a flat frying pan so that the layer is the same everywhere. Add the belyashi, fry on both sides, and cook until done.

It is important to catch the right temperature. If the fire is high, the meat inside will not have time to cook. If you cook on low, the dough will absorb oil. When placed in oil, the white meat should immediately begin to “crackle”, but not very actively.

Option 2: Quick recipe for white meat with meat (lazy)

This recipe is a godsend. You can prepare belyashi using it in just half an hour or even faster. The dough is based on kefir, which can easily be replaced with yogurt or fermented baked milk.

Ingredients

0.4 l kefir;
0.25 kg of any minced meat;
egg;
10 g soda;
0.28 kg flour;
50 g onion;
oil for frying.

How to quickly cook homemade belyashi with meat

Throw an egg into a large bowl, pour in kefir, add baking soda, salt and add a pinch of sugar, which is not indicated in the recipe. Shake with a whisk or mixer. Add flour, stir again.

Chop the onion very finely, literally to crumbs. Pour the prepared vegetable into the dough and immediately add any minced meat, stir vigorously.

Spoon the belyashi into the heated oil. We fry it like pancakes. Is the first side browned? Turn over, cover and steam for 2-3 minutes.

Using this principle, you can prepare belyashi with different fillings, use mushrooms or minced fish, or cut crab sticks into pieces.

Option 3: Belyashi with meat (with a hole)

Recipe for delicious homemade whites with meat and a small hole in the middle. Thanks to this formation, the meat is slightly fried, completely cooked, and gives a very pleasant aroma. Minced meat from any meat will do.

Ingredients:

250 ml water;
1.5 tablespoons of sugar;
70 ml oil;
0.55 kg of any meat;
egg;
4.5 tbsp. flour;
bulb;
garlic optional;
0.5 bunch of parsley;
11 g yeast (sachet).

How to cook

Heat the water, it should become lukewarm, add sugar with yeast and about a glass of flour. Make a mash and let it sit for 15 minutes.

Beat the egg and half a teaspoon of table salt. Add yeast, pour in vegetable oil or melt margarine. You can knead the dough in butter, add flour, knead, leave for an hour and a half.

We prepare the usual minced meat: chop the meat and onions, add chopped parsley, salt and garlic if desired. Mix thoroughly.

Did the dough rise well? We make small balls out of it, place it on the table, cover with film. After 15 minutes, roll out each one, put minced meat in the central part, spread. Now the most important thing is the sculpting. We gather the edges of the cake with a fold, leaving a hole. Lightly flatten the whitewash.

Heat the oil. We always place the white meat in the pan with the hole facing down. Turn over as soon as the dough is browned. The meat may also brown a little.

Is the belyash ready? After turning it over to the second side, broth should form in the hole, sometimes just a little if the meat is dry. As soon as the liquid begins to gurgle, that is, boil, you can remove the whites from the frying pan.

Option 4: Homemade belyashi with meat from bulk dough

Another version of the kefir dough, but these homemade belyashi with meat are more similar to the original. The filling is not poured into the total mass, but is placed in the middle. It is advisable to use fine minced meat.

Ingredients:

0.45 l of kefir;
10 g sugar;
0.37 kg flour;
0.25 kg minced meat;
12 g soda;
egg;
bulb;
oil for frying.

Step by step recipe

If the dough needs to be kneaded quickly, then use a mixer. Combine the following ingredients: egg, kefir, sugar, soda, and a little salt. Beat for a minute. Add flour and knead the dough. There should be a mass, as for fluffy pancakes.

Mix the minced meat with chopped onion and season with spices.

Heat the oil, a layer of 3-4 millimeters is enough. Now we work quickly: spread the dough in the form of thin pancakes. Quickly spread a layer of minced meat into the central part, without touching the edges. We take the dough again and “hide” the filling. Fry the belyashi on both sides.

For these whites, it is advisable to chop the onion very finely; it is even better to blend it with a blender, since the pieces may not be ready and will crunch.

Option 5: Belyashi with meat on kefir in the oven

A variation of baked homemade whites with meat, which are cooked in the oven. The dough can be classified as a quick recipe, since it is prepared with soda.

Ingredients:

0.22 l kefir;
3 tbsp. flour;
0.45 kg minced meat;
0.1 kg margarine;
0.1 kg of onion;
2 eggs;
12 g soda.

How to cook

Immediately remove one yolk. Beat the whites and the remaining egg, add melted margarine, kefir, and soda. Salt the dough. You can add a little sugar. Shake, add flour, it will take about three glasses. Knead soft dough. Cover and leave for ten minutes.

Grind the onion, combine with minced meat for whites, add spices, stir.

We make whites. It is advisable to form products with a hole; a detailed description can be found just above. Transfer to a baking sheet, leaving space.

Add a spoonful of water to the remaining yolk, beat, and grease the whites. Bake for about half an hour at 200 degrees.

If in the middle of baking you add a little broth through a hole in each belyash, you will get a lazy version of Tatar triangular pies.

Option 6: Homemade belyashi with meat and rice

Another recipe for whites with yeast dough. To make it work, you need to knead it three hours before cooking. Only from lush and mature dough the products are soft.

Ingredients

250 g water;
150 g sour cream;
11 g yeast;
flour;
0.4 kg of meat;
0.1 kg of lard;
1.5 tablespoons of sugar;
salt and pepper;
1 onion;
4 spoons of rice;
oil for frying.

How to cook

We make classic dough. Dissolve instant yeast with sugar and salt in warm liquid, add sour cream, add flour. Knead, put in a warm place to stand.

Since the filling is with rice, we twist not only the meat, but also a piece of lard. You can completely or partially replace it with a fat tail. If you use fatty pork, then immediately take 0.5 kg of meat.

Boil the rice, add to the twisted meat, add chopped onion. Season the filling with spices and stir.

After increasing the dough by at least 2.5 times, you can make whites. We form products with a hole or close the filling. Fry in a regular frying pan.

Yeast dough must rise in warmth; it is placed in a dish with high sides, often a saucepan, but you cannot put on a regular lid. Cover only with a kitchen towel or other “breathable” fabric.

Option 7: Homemade belyashi with meat from sour cream dough

A very successful version of the dough, which does not go stale for several days. 20% sour cream is used for it. From these products you will get 15-16 homemade whites of an open type, that is, with a hole.

Ingredients

80 ml milk and 2 tbsp. l. into minced meat;
400 g sour cream;
10 g yeast (dry);
0.8 kg flour;
0.5 kg minced meat;
2 onions;
3 eggs;
1.5 tablespoons of sugar;
salt pepper;
oil for frying.

How to cook

Add yeast to warm milk (80 ml) and stir. Separately, place the eggs in a large bowl, add one and a half teaspoons of salt, add sour cream and sugar. Stir with a whisk until smooth.

Pour yeast into the sour cream mixture, stir again and add flour. Mix. Leave the prepared dough until it has risen well.

Chop the onion, add mince, add a teaspoon of salt, pepper to taste, and add milk. Knead.

Divide the dough into 15-16 balls, place it on the table, cover it, and let it rise for about ten minutes. Then we roll it out with a rolling pin, distribute the minced meat, sculpt the whites with a hole, collecting a fold inside.

Place the whites, hole side down, into the heated oil. Fry this side, then carefully turn it over. After cooking, transfer to a bowl and fry the next batch.

You need to turn the whites carefully, but very quickly, so that as little juice as possible flows out when tilted. Otherwise, when it gets into boiling oil, it will start to “shoot”.

Option 8: Belyashi with puff pastry meat

If you don’t want to knead the dough at all or simply don’t have enough time, then this recipe will come in handy. These whites can be fried in a frying pan or cooked in the oven. Ready-made puff pastry is used.

Ingredients

0.5 kg of dough;
small egg;
spices;
300 g minced meat;
100 g onion;
oil for frying.

How to cook

Chop the onion, mix with minced meat, add spices.

Roll out the dough. For classic whites, you can cut out circles. But it’s better to cut rectangles, it will be more reliable and without waste. The size of the pieces is at your discretion; each whitewash will be half the size.

Beat the egg, grease the dough around the perimeter, grab at least a centimeter. Place the minced meat on one half, cover with the free side, and pinch. We sculpt all the whites, let them lie on the table for a while so that the seams become stronger.

Place the formed belyashi with meat into a preheated deep fryer and fry until golden brown.

If puff whites are baked in the oven, then before placing them in the oven you can grease them and sprinkle them with sesame seeds. And don't forget to make a puncture to let the steam out.

Belyashi is a dish of Tatar and Bashkir origin, very common in the CIS countries. It is a fried round pie made from yeast or unleavened dough filled with minced meat or finely chopped meat. You will learn in this article how you can prepare delicious belyashi at home.

How to prepare dough for whites

There are two types of white dough: unleavened and yeast. Which option is better to choose? Everyone is guided by their own preferences and tastes. Belyashi from yeast dough turns out fluffy and airy, while from unleavened dough the emphasis will be on the filling. To make your task easier, you can buy the dough in the store - regular yeast pie dough.

Recipe for unleavened dough for whites

kefir – 1 glass;
egg - 2 pieces;
flour - 3 cups;
sugar – 1 tablespoon;
soda – 1 teaspoon;
salt – 1 teaspoon.

Prepare unleavened dough as follows:

Add salt, soda and sugar to kefir and mix well. Break the eggs, add sunflower oil and beat the mixture. The flour must first be sifted, after which it is added in small portions to the liquid mixture and the dough is kneaded. It is placed in a cold place for an hour.

Recipe for yeast dough for whites

To prepare this test you will need to take:

dry yeast – 1 sachet (7 grams) or fresh – 20 grams;
milk or water – 1 glass;
sunflower oil – 1/3 cup;
flour – ½ kilogram;
sugar – 1 tablespoon;
salt – 1 teaspoon.

Prepare yeast dough as follows:

yeast is dissolved in warm milk, sugar is added, stirred and the fermentation reaction is allowed to occur - usually it takes 5 - 10 minutes. After this, salt and sunflower oil are added. The flour is pre-sifted and added in portions, the dough is kneaded well and left in a warm place until it has approximately doubled in size.

How to prepare the filling for whites

The fillings in belyashi can be very different, although in the classic version it is always minced meat, and, in the original interpretations of the recipe, it is made from lamb, with the addition of onions and peppers. For those who like to experiment with fillings, the following can be placed in belyashi:

lean meat – 500 grams, milk – 75 milliliters; onion – 1 – 3 pieces;
chicken fillet – 400 grams, milk – 100 milliliters, potatoes – 1 piece, egg – 1 piece, onion – 2 pieces;
chicken fillet – 400 grams, bacon – 200 grams, milk – 100 milliliters, onion – 2 pieces;
fish fillet (perch or pike perch is best) – 500 grams, bread – 100 grams, milk – 100 milliliters, onion – 1 piece, egg – 1 piece;
potatoes – 500 grams, onions – 3 pieces, milk – 200 milliliters, egg – 1 piece;
potatoes – 400 grams, cheese – 200 grams, onions – 2 pieces, milk – 200 milliliters;
salted mushrooms – 500 grams, sunflower oil – 100 grams, onions – 2 pieces, bread – 100 grams.

How to prepare meat filling for homemade whites

For this you will need:

meat – 500 grams;
large onions – 3 pieces;
water or milk – 75 milliliters;
salt, pepper - to taste.

To prepare the filling for whites you need:

Make minced meat from meat. Of course, you can buy ready-made, but your own will still be better and this will significantly affect the final taste of the dish. For the filling of whites, minced meat made from beef and pork is best; it should not turn out to be excessively fatty. If desired, you can use lamb, but it has a specific taste, which is not always and not everyone likes.

To make the filling juicy, add onions to the minced meat. They should be peeled and chopped very finely, and best of all, passed through a meat grinder. After this, sprinkle pepper and salt, if your household likes any other seasonings, add them too. The minced meat must be mixed well and water or milk must be added to it, this will provide the necessary consistency to the filling.

Another way to give whiting a special taste is by processing onions. Half of the required amount can be fried, and half can be minced raw or finely chopped and added to the minced meat.

The filling of belyashi will be most delicious if it is prepared in advance and given time to marinate in seasonings for 10 - 12 hours - it will acquire tenderness and a rich, deep taste.

How to make whites

To prepare the whites, knead the dough again, roll it into a rope and cut it into portioned pieces, dip each of them in flour and roll it into a thick (if the dough is fresh) or thin (if the dough is yeast) pancake. Place a tablespoon of minced meat in each and close it inside the flatbread. In the classic version of preparing belyashi, a hole is always left on one side, but in our country this option is rare.

The flatbreads with minced meat should be left for 20 - 30 minutes in a warm place.

After this, the belyashi can be baked. There are several options for preparing them. The classic method is to pre-fry the belyashi in a frying pan on both sides, and then place them on a greased baking sheet and bake in the oven for about 20 minutes, covered with foil, so that they become soft.

If you like golden brown crispy whites, you can bake them in a frying pan, browning them on both sides and simmering under the lid over low heat for about 15 - 20 minutes. You need to add a lot of sunflower oil so that the whites do not burn. After frying in a frying pan, if you put the belyashi in a saucepan and cover with a lid or towel, after a while they will become soft and tender.

If you are making real belyashi, with a hole, you first need to fry them from the hole side in a large amount of oil, covering them halfway. Tatar whites are usually eaten with spicy sauce. To prepare it, hot seasonings (mustard, black and red pepper), butter and fried onions are added to the broth. This sauce is poured into the hole of the finished belyash.

Homemade belyashi is very tasty, satisfying, and this dish will appeal to everyone in the household.

In many former republics of the USSR, such baked goods as belyashi are very common. Those who had a Soviet childhood probably remember the stalls where a kind auntie fried and immediately sold pies with jam and belyashi with meat. Hot, fragrant, tasty and satisfying pastries were sold out in an instant. Now, although newfangled hot dogs, shawarma and hamburgers have appeared, whites do not lose their popularity. And just by the mention of this word, you just want to bite off a piece of hot pastry with a juicy meat filling.

So what's the deal? It's not difficult to prepare them. The main thing is to gather your strength and thoughts, stock up on a good mood, flour and minced meat, and fry the whites, teasing your household and neighbors with the aroma.

We offer you three recipes to choose from. But first, a little about what kind of dish this is and how to prepare it correctly.

Belyashis come from Bashkiria and Tatarstan. They are fried pies filled with chopped or twisted meat (minced meat). Only in their homeland they are called peremyachi, and outside its borders another name has become more widespread - belyashi. For their preparation, both unleavened and yeast dough are used. Belyashi with meat is fried in a frying pan. And one more small nuance: the white meat should have a hole on top through which the meat filling can be seen; due to the hole, the minced meat does not remain half-baked during frying.

When you really don’t have time, you can use store-bought pie dough for whites. If you like to tinker with flour yourself, then here are the options to choose from - yeast dough with water, whey or milk, or quick dough with kefir and soda. As for the filling, minced pork and beef are usually mixed. Based on your preferences and capabilities, you can use chicken, turkey, and lamb for white meat.

Belyashi with meat in water (milk)

We suggest preparing yeast belyashi according to a very simple recipe. The dough is kneaded with dry yeast and milk, after baking it turns out soft and airy, with a crispy crust (if there is no milk, ordinary water will do). Minced pork and beef are used as meat filling.

Taste Info Pies

Ingredients

water (or milk with a fat content of 1.5%-2.5%) – 200 ml;
sugar – 1 tsp;
dry instant yeast - 1 tsp;
white wheat flour – 450-500 g;
chicken egg – 1 pc.;
vegetable oil – 3 tbsp. l. (+ for frying);
minced meat – 0.5 kg;
green onion – 1 small bunch;
ground black pepper and salt - to your taste.

How to cook delicious belyashi with meat in a frying pan

First of all, prepare the yeast dough. Pour boiled water (or milk) into a wide bowl, heat it a little and add dry yeast. To make them dissolve faster and start playing, add a teaspoon of granulated sugar to the water. Literally after 10 minutes you will notice that a foam “cap” has formed above the surface of the water.

Sift the wheat flour into a suitable bowl.

Add salt (about one teaspoon) to the flour, stir and form a funnel in the center. Break a chicken egg into a flour funnel, pour in vegetable oil (3 tablespoons will be enough), add yeast dissolved in water. Knead the dough, cover it with cling film and leave to rest for 40 minutes in a warm place.

Prepare the filling. Wash, dry and chop fresh green onions. Place it in a bowl and add the minced meat.

Season the filling to your taste with ground pepper and salt, mix everything well.

Dust the work surface with flour, transfer the dough and knead it.

Divide the dough into balls the size of a child's fist. Roll out each ball into a flat cake approximately 5-6 mm thick.

Place the meat filling on the round pieces (approximately 1 tablespoon each).

Carefully and beautifully pinch the edges of the cake towards the center so that you get a whitewash.

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For frying, take a frying pan with a thick bottom or non-stick coating, pour in vegetable oil. When it warms up, place the belyashi with the pinched edges down.

Fry on each side until a delicious crust appears.

Place the finished baked goods on a dish covered with a paper napkin or towel, this will help get rid of excess fat.

Tatar belyashi with meat are ready! Bon appetit!

Belyashi with meat on kefir

Now we suggest making belyashi with kefir. Household members will be delighted with the delicious crispy crust, airy dough soaked with meat juice, and the most delicate juicy filling inside. And the housewives will definitely like the recipe in terms of preparation, because the kefir dough is prepared easily and quickly.

Ingredients

kefir (fat content 1%-2.5%) – 400 ml;
baking soda – 2 tsp;
chicken eggs – 4 pcs.;
sugar – 2 tbsp. l.;
vegetable oil – 4 tbsp. l. (for test);
salt – 2 tsp;
white flour - 6 cups;
minced meat – 600 g;
onions – 3-4 pcs.;
ground black pepper and salt (for minced meat) - to your taste;
cream – 2 tbsp. l.;
vegetable oil - for frying.

Preparation

Pour kefir into a bowl, heat it a little and add soda to it. Mix and let the mixture stand for 5 minutes.
Now add sugar, eggs, salt and vegetable oil, mix everything well.
Gradually sifting and adding flour, knead the dough. Let it rest for half an hour, and in the meantime prepare the filling.
Peel the onions, wash and finely chop. Combine the onion with the minced meat, season with salt and pepper, pour in the cream and mix everything thoroughly until smooth.
Divide the dough into pieces, roll each into a round cake.
Place the filling in the center of the flatbread and form the whites, pinching the edges upward and making a small hole in the middle.
Take a frying pan and heat the oil in it (there should be enough of it so that the whites are half immersed in the oil). Turn the heat to medium and place the belyashi with the hole down. Fry both sides until golden brown and place the baked goods on a paper towel to drain excess fat.
The belyashi made with kefir turned out wonderful. Serve them hot.

Belyashi with minced chicken on whey

And another recipe - belyashi with minced chicken. We will prepare yeast dough, but not with milk or water, but with whey. By the way, this dairy product can sometimes replace milk, but it costs much less. For minced meat, it is advisable to use different parts of the chicken, because if you use only the breast, it will be dry.

Ingredients

whey – 450 ml;
dry instant yeast – 10 g;
sugar – 3 tbsp. l.;
chicken egg – 1 pc.;
salt – 1.5 tsp;
vegetable oil – 3 tbsp. l. (for test);
white flour – 650 g;
minced chicken – 600-700 g;
onions – 3-4 pcs.;
ground black pepper and salt (for minced meat) - to your taste;
vegetable oil - for frying.

Preparation

Pour the whey into a bowl, heat it slightly, add yeast and sugar, stir. To get the yeast to start playing, let the mixture sit for 15-20 minutes.
Now beat in the egg, add salt and vegetable oil, mix.
Gradually sift and add flour. Knead the dough, then cover it and let it rest for 40-60 minutes.
Meanwhile, make the filling. Chop the peeled and washed onions into small cubes and mix with the minced meat, season with pepper and salt to your taste.
Divide the dough into pieces and roll them into flat cakes.
Place the minced meat in the middle of the flatbreads and pinch the edges, leaving a hole in the middle.
In a very hot oil in a frying pan, fry the belyashi on each side until an appetizing golden brown crust. First lay out the side where the hole is, and then turn it over.
Transfer the finished baked goods to paper napkins to remove fat, then serve the delicious whites to the table.

Cooking tips

The dough for whites should be elastic and soft, not stick to your hands and be easy to mold. When it's ready, be sure to let it rest. Place in a bowl, covered with cling film, or in a plastic bag sprinkled with flour inside. In this state it should lie for 30 to 40 minutes.
Never ignore the process of sifting flour, due to this it is saturated with oxygen and the finished dough turns out airy.
Traditionally, delicious belyashi with meat is served with sour cream or kefir. You can add them instead of bread to thin soup or meat broth.
The method of sculpting the whites, of course, will not affect their taste, but you always want the finished baked goods to look neat. The traditional form is a round pie, shaped like a bag with a hole in the center. Due to this hole, the minced meat is fried evenly and you must initially place the white meat on this side in the frying pan. Some people make white cakes right away, pinching the edges so that there is a hole in the middle, and some housewives prefer to make flat cakes first and then cut a hole with a knife. Choose what is most convenient for you.
Triangular whites look no less nice; try making baked goods of this shape, just don’t forget about the hole in the center.

Secrets of delicious filling

Don't use ready-made minced meat, make it yourself. You will need fatty beef and pork in equal proportions. Rinse the meat, dry and grind in a meat grinder with a fine grid. If you want an even softer consistency, rotate the minced meat twice.
To make the minced meat more juicy, add more onions. The ideal proportion is to take 1 part of onion for 2 parts of meat. Just don’t grind the onion with the meat in a meat grinder; it needs to be cut into very small cubes and crushed a little with a masher.
The filling will turn out juicier if you add salt to it just before the whites are formed.
If you are going to fry belyashi, and the only meat you have is beef, be sure to add a little fresh lard to the minced meat.
You can use any seasonings and spices suitable for minced meat in the filling.
To make the filling juicier, you can add just a little cold water or milk.
The classic filling for belyashi is minced meat, but many chefs experiment and make these products with potatoes, cheese, mushrooms or fish. Try it too, it turns out no less tasty.

Fragrant meat whites are certainly an indispensable dish on any table. Their dough is much softer than the same pies, and the aroma of the meat filling inside, which seeps through a small hole on top, cannot be confused with anything else. Any housewife can cook fluffy belyashi in a frying pan, but not everyone knows all the tricks of this simple recipe.

Crispy dough and juicy meat filling are definitely what distinguish belyashi from other dishes.

To make delicious, crispy yeast dough you will need:

water at room temperature – 300 ml;
sugar – 30-40 gr.;
flour – 700 grams of flour or more;
yeast – 30 gr. (if dry - 1.5 tsp);
eggs – 1 pc.;
butter/margarine – 100 gr.;
salt - a pinch.

Filling:

minced meat (pork, beef, veal) – 400 gr.;
onion – 1 pc.;
garlic – 2 cloves;
loaf – 50 g;
milk – 200 ml;
salt, pepper - to taste.

Preparation:

Yeast dough is prepared using the sponge method. To do this, mix water, sugar, salt and yeast well until the yeast is completely dissolved. Then add a little less than half the flour mass. The consistency of the dough should be quite thick, like very rich sour cream. Leave the dough to ferment in a warm place. This usually takes about an hour. During this time, the dough triples in size and bubbles are visible on the surface.

While the dough is rising, separate the yolks from the whites of the chicken eggs. Beat the whites into a stable foam. After this, the remaining ingredients are added to the dough: melted butter, yolks and the rest of the flour. Then add separately whipped whites and gently mix the fluffy dough, which is left in a warm place for another one and a half, kneading periodically once every half hour.

In order to prepare the filling, you need to pass the meat through a meat grinder along with peeled onions and garlic. If you bought ready-made minced meat, then the onion and garlic should be crushed separately and added to it. The onion must be chopped, since it is this that gives the juice to the entire filling later. Separately, soak the loaf in milk and add to the rest of the meat mixture. Season with salt, pepper and mix well, you can beat it lightly to saturate the filling with oxygen.

After both the dough and the filling are ready, you can start making the whites: divide the dough into small lumps, roll it into a flat cake and put the minced meat in the middle, then seal the edges of the flat cake on top, leaving a small hole. Or you can make triangular-shaped whites by pinching all the edges on three sides. Leave to stand for 5-10 minutes.

Pour a large amount of oil into a deep frying pan and let it heat over medium heat. Immerse the belyashi in oil with the hole down and fry on both sides.

Keep in mind that when frying whites, they can only be turned over once, otherwise nothing will work!

Belyashi with meat made with milk and yeast

Many argue that yeast dough actually turns out tasteless without adding milk. Well, when baking, milk actually gives the dough a pleasant, sweetish milky aroma, which makes it pleasant to eat buns with a sweet filling. Fried yeast dough smells a little different, and some people don’t like this smell very much, but milk only enhances it.

You can add milk instead of water to the dough recipe above. Or, which is the best option, add both ingredients in equal proportions. That is, instead of 300 ml of water you will need 150 ml of milk and the same amount of water.

By the way, the filling can be made more liquid than usual - since the products will still be fried, this is permissible, since the liquid will quickly set inside.

Tatar belyashi on kefir in a frying pan

Since belyashi is still a Tatar dish, you need to cook it like the Tatars themselves. To get very fluffy and porous belyashi, Tatars use fermented milk products - that is, kefir or fermented baked milk. Moreover, there are recipes where kefir is even included in the filling itself in order to make it more fluffy due to the fermentation of lactic acids.

So, for yeast dough with kefir you will need:

fermented baked milk/kefir – 300 ml;
flour - 350 or more;
yeast – 15 g;
egg – 1 pc.;
vegetable oil – 1 tsp;
sugar – 15 g;
salt - a pinch.

Filling with kefir:

beef (veal) – 400 gr.;
onion – 1 piece;
garlic – 2-3 cloves;
loaf – 50 gr.;
milk - 100 ml; salt, pepper - to taste.
kefir – 70 ml. (a third of a glass).

Preparation:

There is nothing new or complicated in preparing the dough, especially since it can be prepared in a straight way: the presence of fermented milk products allows this. Yeast is dissolved in kefir at room temperature, sugar, warm egg, salt, vegetable oil (can be replaced with butter) and flour are added. The dough is thoroughly kneaded and left to rise in a warm place for 2 hours, kneading it periodically.

You should pay attention to the fact that this recipe contains less flour, since kefir and fermented baked milk themselves are quite thick and fatty.

There is also nothing new to prepare the filling: chop the meat, onion and garlic together, add a loaf of bread soaked in milk, kefir, salt, pepper and mix everything thoroughly. It is important that the minced meat is initially thick without excess moisture, since milk and kefir can significantly dilute the filling. It is better to add liquid to the filling carefully, and it is best to first squeeze the excess milk out of the bread.

Lush belyashi with meat and rice

What to do if there is too little meat, but there is quite a lot of dough? You can diversify the filling with various additives. To make it more filling, you usually add some pre-cooked white rice.

For this you will need:

minced meat or meat – 400 g;
onion – 1 pc.;
garlic (optional) – 2 cloves;
boiled rice – 150 g;
salt, pepper - to taste.

This filling will be more “meaty” and less juicy due to the absence of additional ingredients, but it will be much more satisfying!

Greens will also help to diversify the taste sensations from whites: parsley, dill, cilantro, green onions. It all depends on the recipe of a particular housewife.

The filling of buckwheat and minced meat is also considered very exotic, but in combination with spices such as thyme, coriander and black pepper, it is worth a try. The taste will be more delicate due to the taste of buckwheat and piquant due to unusual spices.

Recipe for making whites using yeast-free dough

Contrary to popular belief, yeast-free dough can also turn out very fluffy and tasty. It also contains raising agents and dairy products, and in terms of its calorie content it clearly outperforms yeast. Unleavened dough turns out crispier and, if desired, thinner.

For the test:

flour - 500 g or more;
sour cream – 200 ml;
egg – 2 pcs.;
butter/margarine – 50 g;
salt - a pinch;
sugar – 1 tsp.

Filling:

minced meat – 500 gr.;
onion – 1 pc.;
salt, pepper - to taste;
garlic - optional.

Preparation:

Mix sour cream with butter, salt, eggs and sugar until smooth. You can add half a teaspoon of baking soda slaked with vinegar to the dough for “porosity.” Add flour and quickly knead the dough. Next, leave the dough in a cold place to infuse for 30-40 minutes. Unlike yeast, which needs heat, unleavened dough, on the contrary, needs cold, since in this case all chemical processes proceed better in it and the dough loosens more evenly.

The next step is to prepare the minced meat. You can wrap any filling you like in unleavened dough: from very juicy to dry meat, but the latter option is best, since this dough is still thinner than yeast dough, although much denser.

Roll out the balls of dough into flat cakes, put the minced meat in the middle and wrap in any convenient way, then fry with the seams down in a deep frying pan in a large amount of vegetable oil.

Let the finished whites drain from the oil on a napkin, and then start eating.

I am incredibly glad that I found your site. For a long time I couldn’t find a good recipe for whites with meat in a frying pan. I was already desperate to prepare the dish. Immediately after watching it I started work. The belyashi with meat turned out great. My family appreciated it. Low bow. Good health.

I, a novice cook, spent a long time searching on different sites for how to cook belyashi. All the recipes didn’t work, it was difficult. I came across your video by accident. I understood it the first time. Special thanks for the whitefish recipe. The dough turned out soft and tasty. It is easy to mold and took little fat from the pan. The filling came out juicy. Thank you. I wish you continued prosperity.

I liked not only the dough in the recipe, but also the juicy minced meat for the whites. In general, I don’t often pamper my people with baked goods, but I think I’ll take these whites with meat into service. There is very little fuss compared to yeast whites, and the taste is excellent. I can’t say anything about how long they remain soft, since our belyashi didn’t stay on the table at all and were eaten hot. I advise everyone to try this recipe, especially those who are not yet strong in the culinary arts.

I had a recipe for whites with meat in a frying pan made from yeast-free dough, only it added more eggs. I think that too many eggs in the dough make it a little tough, your recipe only has one egg, but the dough turned out to be the most tender. So it turns out, I thought I knew how to cook belyashi, but it turned out, as in that famous saying: “Live forever, learn forever.” I’ll be following your publications closely, your dishes are quite interesting, Grandma Emma, and most importantly, everything is simple and clear.

Yesterday I made these belyashi. The recipe is just great! I’m not very “friendly” with yeast dough, but here everything is so simple, it would seem, and the result exceeded expectations - the dough is airy, the filling is juicy and nothing leaks out, although at first I was afraid that the juice would leak out of the hole in the dough and it would be a little dry. I had no reason to worry, everything turned out great and the cumin in the filling was spot on. By the way, grated onions were a revelation for me; meat tastes better with it.

How magnificent the whites turned out! A step-by-step recipe with photos in a frying pan - just a fairy tale! In general, the dough is universal, I will try to bake pies with it, especially since everything is so simple. True, instead of kefir I used fermented baked milk rather than sour cream, but it turned out perfect. Next time I’ll definitely try making it with kefir. I wrote down the recipe in my notebook, in which I collect the best and most proven ones. When they come to visit, I’ll treat my grandchildren to hot whiting.

Your recipe for whites simply amazed my husband. I'm afraid that now I'll have to stand at the stove more often, he was so happy. I would like to have other recipes as well.

Thanks to your video, I learned how to make belyashi correctly and found the recipe on your culinary portal. I started cooking, strictly following the instructions. Well done. Everything was explained and shown. Now I will be a regular visitor to the site. I will definitely recommend it to my friends. Success, prosperity.

Hello Grandma Emma! I have long been a fan of your culinary talent. Your videos inspire me to cook, and I go into the kitchen to create with renewed vigor. I recently watched how you expertly prepare belyashi, a recipe with step-by-step photos that is on the website. I decided for myself that I would follow your example. They turned out amazing. It is a masterpiece. I liked the minced meat. Aromatic filling, pleasant to the taste. They are not greasy, with a golden crust. Thank you very much for your work and advice.

I really liked the whites. The recipe with photos is step-by-step, so everything is extremely clear and simple. This was my first time making this dough with baking soda, but it turned out great. Thank you

It turned out that it was very difficult to find a recipe with step-by-step photos for belyashi in a frying pan on the internet. I wasted a lot of time. There was no positive result. Although all you need to do is go to the website. Next time I will use this portal and watch video recipes. Clearly it's just delicious.

Good afternoon Leonid, grandmother Emma and Daniella! I have long wanted to write to you. I've been watching your videos for a long time. All my friends also joined me. It was only thanks to your project that I learned how to cook deliciously. Your advice is simply priceless. The variety of dishes, high-quality videos, and your pleasant voice won me over from the first visit. Using affordable products is a big plus. High-quality videos are a pleasure to watch. Musical accompaniment, pleasant voice, make you happy. And yesterday I had the pleasure of preparing belyashi with meat, a recipe with a photo that I spied. With all my heart I wish you good health and long life.

We are very grateful to you for these belyashi with meat. The recipe with photos is detailed, everything is written in accessible language. Made this over the weekend with my daughters, it all came together so quickly! Our men were pleased with the delicious dinner. Well done, of course, for posting such wonderful recipes, we especially like baking. I hope you will delight your readers with new dishes soon.

I have been making belyashi for many years. This is a favorite dish in our family. I was constantly faced with the problem that the minced meat for the whites was a bit dry. After watching the video, I realized the mistake. I'll definitely fix it.

My husband has been asking me to fry him something delicious for a long time. It was from you that I found how to make belyashi recipe with photos, too. I was very pleased with the result. I followed your instructions exactly. There was no need to redo it, it turned out very tasty. My husband was pleased with my success.