Lush belyashi on a frying pan: the best recipes and cooking features

Belyashi - a national Tatar dish, which is a fried pies with meat stuffing. They are open and closed. They are made from yeast, fresh or kefir dough. After reading today's article, you will learn how to cook Belyasha with meat in a frying pan.

General recommendations

For the preparation of classic patties, a yeast soft dough made by the sponge method is used. Before you sculpt it from Belyasha, it is important to leave it in a warm place for one hour. Correctly prepared elastic dough is well fried and does not crack during the heat treatment.

The filling is made from ground meat, mixed with almost the same amount of chopped onions. Due to this vegetable meat becomes more juicy and tender. In addition, in the process of frying finely chopped onion starts up the juice, which serves as a kind of broth. To prepare appetizing belyashas in a pan, some housewives recommend adding a small amount of milk to the filling.

The molded semi-finished products are kept at room temperature for ten minutes and then sent to the preheated vegetable oil. They are laid with a seam down and fried for seven minutes on each side.

Classic Edition

Traditional Tatar whites in a frying pan are made from yeast dough. The filling is made from pork, lamb or ground beef, mixed with a lot of onions. The modeling of these pies takes relatively long time. In order not to waste precious minutes in search of missing ingredients, go to the store for food in advance. In this case, you will need:

• A kilogram of wheat flour.
• Half a liter of skim milk.
• Thirty grammes of yeast.
• Pair of chicken eggs.
• Fifty grams of margarine.
• Two tablespoons of sugar.
• A quarter of a glass of sunflower oil.
• A teaspoon of salt.

All these ingredients are needed to knead the dough. Since Belyashi (the recipe in the frying pan will be presented just below) is stuffed with minced meat, then in addition you will need:

• A teaspoon of salt.
• Three hundred grams of pork pulp and onions.
• Half a teaspoon of pepper.

If desired, chopped greens or chopped garlic are added to the filling. These ingredients are not mandatory, but their presence will make mincemeat more fragrant.

Process description

In a bowl filled with warm milk, pour sugar and yeast. All is well mixed until all the loose components are dissolved and set aside until the foam cap appears.

Sifted flour is poured onto a clean and dry working surface. In the middle, make a small groove and pour in it approached yeast. There also send raw eggs and salt. All is well kneaded until an elastic dough, slightly sticking to the palms. The finished mass is covered with a linen napkin and left for an hour in a warm place.

To make appetizing belyashas in a frying pan, you need to tackle the filling. To prepare it through a meat grinder, pre-washed pork and peeled onions are scrolled. The resulting mass of salt, pepper and mix thoroughly.

The dough is divided into approximately equal balls with a diameter of about five centimeters and spread them on a work surface, greased with vegetable oil. Each of them is rolled into a flat cake, stuffed with minced meat and tied so that a hole is left in the center of the cake. The resulting semi-finished products are pressed down with the palm and fried in warmed vegetable oil for four minutes on each side. Finished beljashi with meat, fried in a frying pan, are equally good both in hot and in cooled form.

Variant on yogurt

As mentioned above, aromatic and juicy Tatar pies can be cooked not only from yeast dough. Since this recipe is somewhat different from the traditional one, before you stand at the stove, check to see if you have everything you need at hand. To press a nourishing belaya with meat in a frying pan, you will need:

• Two hundred and fifty milliliters of kefir.
• A third of a teaspoon of soda.
• Sixty milliliters of vegetable oil.
• A large head of onions.
• Two hundred and fifty grams of any stuff.

To make the cooked whites in a frying pan did not turn out to be fresh and tasteless, the above list also includes table salt and spices.

Sequencing

Put the minced meat into a clean bowl with chopped onions. To ensure that the resulting mass is not too thick, a little filtered water, salt, spices are added to it and mixed thoroughly until a uniform consistency is obtained. After that, the minced meat is sent to the refrigerator for an hour.

Now it's time to do the test, from which will be molded belyashi in a frying pan. Lush and fragrant patties can be prepared only by strictly observing the recommended ratio of products. In one bowl combine kefir, salt, sifted wheat flour, soda and vegetable oil. They mix everything well and put it aside for half an hour.

Thirty minutes later the finished dough is divided into several approximately equal parts. Each of them is rolled out, stuffed with minced meat and stuffed. The resulting semi-finished products are pressed with a palm and fried in preheated vegetable oil. Stained Belyash on a frying pan, step-by-step recipe of which is considered a little higher, spread on clean wipes. After five minutes, slightly cooled pies are served to the table.

Quick option

This recipe is interesting in that it can literally in half an hour make a simple and magnificent dough for Tatar whites. The cooked pies remain fresh and soft for several days. Before proceeding to the process, be sure to ensure that you have at your disposal all the required ingredients. In this case, you will need:

• A pack of live yeast.
• A teaspoon of salt.
• A couple of glasses of water.
• Three tablespoons of sugar.
• Six heads of onions.
• Five glasses of wheat flour.
• Three hundred grams of minced chicken.

From this simple set you get very delicious Belyash on a frying pan. Lush pies preferably stuffed with minced meat, seasoned with a small amount of spices.

In one dish, combine live yeast, sugar, salt and three tablespoons of vegetable oil. All this is poured into a glass of warm water, mixed and set aside. After the frothy cap appears on the surface, four cups of sifted wheat flour are poured into a bowl and a glass of boiling water is poured in. The resulting mass is spread on the work surface and thoroughly kneaded.

The finished dough is divided into roughly the same pieces, rolled them into flat cakes and stuffed with chicken minced meat. The cake is baked on both sides in warmed vegetable oil and served to the table.