This delicious traditional Tatar dish can easily reach for the right of the best delicacy with such harmful Western fast foods.

If desired, such pies can be bought ready-made or in the form of a semi-finished product, but still the best are homemade whites, of course, if you know how to properly fry them in a pan. To make the meat donut juicy and airy, you just need to follow the rules of the original recipe, and then success in the kitchen will not take long.

How to fry the whites in a pan

Very often at culinary forums one can meet the desperate calls of the hostesses, to save them not fried or completely burned down with practical advice on their preparation. And you need to start solving the problem from the root, namely with the test and filling.

1. The dough for whites is kneading classic on a yeast dough, but not as dense as bread, but very soft. After that, the dough should rise within 1 hour. The correct dough is well-fried, and due to its elasticity it does not crack during frying and does not release filling juice.
2. To prepare the filling, you need to take a lot of onions, almost as much as meat. In addition, the onion needs to be cut into small pieces with a knife, and not to make life easier for yourself with kitchen choppers. In the process of heat treatment, chopped onion releases juice, which, firstly, softens the meat, and secondly, serves as a kind of broth inside the meat, in which the meat is steamed and quickly cooked.
3. Also, when mixing the filling, do not be afraid to make the forcemeat more liquid and dilute it with a small amount of milk.
4. Roll out the dough for whites is not worth more than 6 mm. A dough of this thickness will not burn at the correct temperature, it will be perfectly fried and will pass the heat to the meat.
5. After you have molded the whites, give them a little time to rise, literally 10 minutes, and only then proceed to frying.

How many minutes to fry the whites

Lower the whites in a well-heated oil with a seam or hole down, and fry under the lid on fire for a little less than an average of 7-8 minutes, and then turn it over and bring to readiness without a lid for 7-8 minutes.

At home, 15 minutes of frying in a pan with a correctly set flame to the whites will be more than enough to become ruddy, well-cooked and not burn.

How to fry whites in a pan

Ingredients

•   - 0.6 kg + -
•   - 0.6 kg + -
•   - 400 ml + -
•   - 2 tsp + -
•   - 1 tsp without slide + -
•   - 1.5 kg + -
•   - 1 sachet + -
•   - 1 PC. + -
•   - 1.5 tbsp + -
•   - 0.5 l + -

How to fry whites in a pan

On the Internet you can find many video recipes on how to make whites, but the most delicious pies are those prepared according to a traditional recipe. Moreover, this is the easiest option with no frills, but indeed everything truly ingenious is simple.

1. First of all, we need to prepare the dough, for this we dilute the yeast with sugar in ½ cup of warm water (no more than 35 ° C) and leave it to foam for about 20 minutes until the reaction forms.
2. After a third of the hour, pour the dough in a large bowl, where we also pour 300 ml of slightly warm milk (not more than 35 ° C), drive in the egg, add 1 tsp. salt, after which we pour a little, literally 1-1.5 tbsp. sifted flour and a whisk, knead a liquid uniform dough, without lumps.
3. And after that, you can add flour and add plastic and VERY SOFT! dough. The test lump should keep its shape and not spread, but be much softer than ordinary bread kneading.
4. Now we dust the test lump on all sides with flour, wrap it with a film or cover with a lid and leave it warm for half an hour or an hour for lifting. And in the meantime, we will do the filling.
5. The secret of juicy whitewash lies primarily in the amount of onion and its slicing. According to the classic recipe, you need to take onions in the same proportion with meat, which we did.
     In addition, the bow is by no means IMPOSSIBLE! pass through a meat grinder or grind in a blender, and exclusively crush with a knife with your own hands in tiny cubes.
6. Now combine chopped onion with minced meat, pour in ¾ tbsp. salt, season with black pepper and knead well. Now you can add milk to the filling and mix the minced meat again. Milk will add tenderness and juiciness to the filling.
7. We leave the finished composition for whites until we have the dough suitable for us.
8. When the dough rises well, knead it once more and separate the portioned spherical pieces in size about 1.5 times smaller than a tennis ball.
9. Knead each piece of dough manually into a cake, and then stretch it slightly with a rolling pin, but slightly thin. In the center of the cake we put 1 tbsp. with a little filling and close the edges tightly on top, or leave a small hole if you like holey whites.
10. We turn the blinded whitewash “seam” down and press lightly so that the filling evenly disperses inside. Belyashi with a hole do not flip! We cover the finished pies with a napkin and leave for 10-15 minutes to rise a little on a greased board.
11. At this time, put a large frying pan on the fire, heat it, then pour in the oil and heat it on a medium flame almost to a boil, after which we lower the temperature a little (by 1-2 divisions) and it is on this fire that we will fry the whites.
12. In hot oil, put the whites with the seam (hole) down and fry for 7 minutes under the lid, then turn the pies over with the rosy side up and cook for another 7 minutes, but without covering.

We won’t turn the whites anymore, otherwise juice may start to come out of the seam. That is why you independently adjust the frying temperature so that for 14-15 minutes of cooking, the whites do not burn out and do not remain pale, it is quite possible raw inside.

We spread the finished meat buns with a fork on a dish lined with napkins, so that the excess fat is stacked, and after a couple of minutes they can be transferred to a serving dish for serving.

If you follow our recipe step by step, you will be able not only to prepare an excellent filling, but also learn how to fry the whites in a pan to make them soft, juicy and literally melt in your mouth. But we warn in advance, get ready for the fact that after such cooking your household will demand these delicious meat pies for breakfast, lunch and dinner every day.

Any housewife will be able to cook homemade whites, if she knows little chef's tricks. The receptions are simple, the products are ordinary, and the result is impressive for both men and even small children.

The main trick, it’s the main

You just need to remember that you can’t roll in flour! Why? Because the temperature of the deep fat (oil preheated to a high temperature or a mixture of oils) is so high that dry flour burns in it. It is simply impossible to use this mixture a second time, and smoke in the kitchen is difficult to remove even with a hood.

Roll out, rather simply form, pellets for whites (they also need to be on a surface greased with vegetable oil. It is not necessary to contaminate the countertop for this purpose, you can just take a baking sheet, or a baking sheet, or a silicone mat.

Homemade Belyash: making dough

To make delicious, juicy, and most importantly, easy to digest fried pies, the dough itself must be appropriate for them - soft, easily taking shape, not spreading when baking. at the same time it forms a golden crust, but does not penetrate inside, does not weight the whitish.

The ingredients of the test for 16-17 whites:

• yeast - 10 grams of fresh baking or two bags of 11 grams of dry;
• sugar - one tablespoon;
• salt - one teaspoon;
• vegetable oil (unrefined sunflower oil) - a quarter cup;
• chicken egg - one piece;
• baking flour (in no case add pancake) - three glasses;
• milk of any fat content - one glass.

Dough preparation process

Leaven:

1. In a small bowl (200 ml), you must dissolve the yeast in a spoonful of warm water (a little warmer than the temperature of the palm). Stir to a homogeneous mass.
2. Pour in a spoonful of sugar.
3. Add a spoonful of flour.
4. Pour a quarter cup of slightly warm milk, since hot milk will not allow the yeast to grow, and in the cold they will develop very slowly.
5. Stir thoroughly until smooth.
6. Put in a warm (you can on the radiator) place for fifteen minutes.

Follow the development of the mass. It should rise, increasing approximately three times. Consistency - creamy, without pronounced bubbles, very tender.

1. In a saucepan (a liter for two and a half) mix the egg, vegetable oil, salt, warm milk. To stir thoroughly.
2. Pour in the leaven. Mix gently, try not to break the delicate texture.
3. Pour flour in a portion (in a glass). Mix. Monitor the condition of the mass. Before fermentation, the initial sponge should have a consistency of thick sour cream.
4. Cover with foil (you can use a traditional towel).

In an hour and a half, the mass should double.

The dough should be knocked down - hands should be doused with oil. Remove the dough, put on an oil surface and divide into 16 pieces. Then form round (if possible) cakes.

Tortillas can lie up to two hours even uncovered. A thin crust forms on their surface. Themselves in volume increase slightly.

Minced meat recipe for whites

You can prepare the filling for our fried pies from various ingredients. The basic rule is their compatibility. Here, for example, minced meat for whites with meat is juicy classic. Its ingredients:

• low-fat pork - 500 grams;
• a quarter cup of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• pepper to taste.

Pork through a meat grinder, finely chop the onion, mix, pour in the milk. Chop the butter into small pieces. Stir with bulk, salt and pepper.

And now minced meat for whites with which we add chicken. Ingredients:

• low-fat pork - 300 grams;
• chicken (pulp from the breast) - 250 grams;
• two small juicy bulbs;
• a quarter cup of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• ground black pepper - to taste;
• curry seasoning - to taste (for an amateur).

Pork through a meat grinder, finely chop the chicken with a knife, chop the onions finely, mix with chicken, then with pork. Pour in milk. Chop the butter into small pieces. Stir with bulk, salt and pepper.

Minced meat for whites with meat is juicy: add cabbage. Ingredients:

• fatty pork - 400 grams;
• one small onion;
• fresh white cabbage - 200 grams;
• chicken egg - an ode thing;
• salt - half a teaspoon;
• black pepper to taste.

Finely chop the cabbage. Stir, knead with hands for about a minute. Refrigerate for ten minutes. Pork through a meat grinder. Chop the onion finely and finely. Remove the cabbage from the refrigerator. Wring out. Combine with minced meat and onions. Add the egg, salt, pepper. Mix.

Minced meat for meat with meat based on veal. Ingredients:

• veal (beef is not fried) - 500 grams;
• two juicy small onions;
• fat cream (preferably village) - 100 grams;
• salt - a quarter of a teaspoon;
• a mixture of black and white pepper to taste.

It is advisable to chop or pass the veal through a large grill in a meat grinder. Chop the onions finely. Stir with minced meat, add cream, salt, pepper.

But mincemeat for whitish juicy pork is considered a classic - the result is always predictable, it is impossible to make a mistake.

Whitening and frying

Mash prepared cakes by hand (rolling pin is not needed) in a circle with a diameter of up to 12 mm. Put a ball of minced meat in the center (take with a spoon from the bulk and roll up, do not need to be done in advance). Wrap the dough around the minced meat, pinching to the center, leaving a small hole in the center.

Prepare five to six whites (how many are in the standard skillet). Pour a sufficient amount of oil in a pan with high walls or in a stewpan (most often it is unrefined sunflower oil), 2-3 mm high. Preheat over high heat. The readiness of the oil to determine by the hissing drops of water (they should not crack).

Reduce the intensity of the fire. Carefully put the whites down hole. After 2-3 minutes, turn over, and after 2-3 minutes the whites are ready. Work with the rest of the dough and minced meat according to the described scheme. Bon Appetit!

Belyash was invented by the Tatars, often in those parts of the world they call it "intermittent." The classic way of cooking is based on dough. This process takes a lot of free time, it is for this reason that the dish is rarely prepared, but the craftsmen came up with a new recipe using dry yeast. The dish began to cook faster, its taste has not changed.

Outwardly, the whit is very similar to a pie. It differs from it in a round shape and a filling in the form of meat with onions.

The classic way to cook dough with dried yeast

The preparation itself is not complicated and takes little time. The greatest period will be spent on the preparation of the test.

Ingredients:

• flour 0.5 kg.
• butter 150 g
• milk 5% 0.5 l.
• egg 3 pcs.
• dry yeast 1 pack.
• water 100 ml.

Cooking:

1. Take a glass of warm water, fill with yeast and mix. After 20 minutes, a cap should form.

2. Take a deep bowl, fill it with dough. Add milk with beaten eggs, butter and salt. Pour flour in small portions (sift in advance).

3. If you notice that the dough will become thick, put it on a table greased with flour and then knead manually.

4. We place it in a separate bowl, cover and leave for 40 minutes. After the elapsed time, knead again and wrap the dough for the same time.

5. Divide it into pieces, put it in one row and cover for about 15-20 minutes.

Yeast dough for whitewash with kefir

This recipe will make the mass more tender. Kefir will significantly increase the shelf life of the webbing, as well as protect it from weathering.

At home, this recipe is rarely used, most often such whites are made in dining rooms and other similar establishments.

Ingredients:

• flour 0.5 kg.
• egg 3 pcs.
• salt, sugar 1 tsp.
• medium fat kefir 250 ml.
• dry yeast 1 sachet.

Cooking:

1. Mix yeast with kefir, mix the mass and leave for 20 minutes.

2. Break the egg there, salt and mix thoroughly.

3. Gradually add flour and immediately mix, otherwise lumps may turn out.

4. If you feel that it is difficult to stir the dough with a spoon, put it on the table, pour out the rest of the flour and knead by hand.

5. Once you get a homogeneous dough, transfer it to a deep container, be sure to cover it. It will fit 120 minutes.

6. If it suddenly starts to go beyond, mix with a little wet hands and leave again.

Video recipe:

Bon Appetit!

Pan recipe

Ingredients:

• minced meat 0.5 kg.
• yeast 1.5 tsp
• onion 2 pcs.
• sugar 0.5 tbsp
• refined oil a third of a glass.
• flour 2 tbsp.
• water 1 tbsp.
• pepper and salt to your taste.

Belyash is a tasty and fragrant dish, but practically does not bring any benefits to the body. In emergency situations, when there is no time for a long lunch, they are a great escape. In order not to eat whites in dubious places, it is better to do them yourself. Our recipe is suitable for both real chefs and beginners.

Cooking:

1. First, we will prepare the dough for whites.

2. Fill the dishes with warm water, add sugar.

3. Supplement the syrup with dry yeast. After a couple of minutes, mix the mass.

4. After some time, the yeast will begin to work actively, salt them.

5. Pour the flour, bring the mass to homogeneity. Do not forget to add oil in small portions along the way.

6. We send the mass to a warm room, cover with a film.

7. Wait 30 minutes, crumble the dough and leave for a similar period of time.

9. We clean the onions, divide into several parts and chop.

10. Mix the minced meat, onion, spices and salt. Stir the meat mass.

11. We make portion balls from the test.

12. Make layers of them and fill them with minced meat.

13. It remains to wrap the dough. Do this carefully so that the whole stuffing is inside. We press raw whitewash and do so with each.

14.Warm the pan with oil. Pour it so that half of the cake is covered, thanks to this, a delicious crust will appear. Fry on both sides.

15. The whites are completely ready! Using paper, we remove unnecessary fat, then serve to the table.

Useful advice: for the preparation of whites, you can take any kind of meat. Steamed onion with minced meat will do its job - the aroma of the dish will be indescribable. Be sure to use yeast. To make them more tender, you can add a little milk to the dough.

Lazy yogurt on kefir with minced meat

Surely you have often come across various dishes, in the recipe of which the word "lazy" was found. We will prepare “lazy” whites that are no worse than usual.

I like to cook various dishes of minced meat, so it is almost always available in my refrigerator. I make it a lot at one go, divide it into portions and send it to the freezer. So, we have "lazy" whites that look like pancakes.

Ingredients for the dough:

• egg 1 pc.
• flour up to 300 g.
• soda floor tsp
• kefir 2 tbsp.
• sugar and salt

For minced meat:

• minced meat (not fat) 0.2 kg.
• 1 medium onion
• garlic a couple of cloves.
• salt on the tip of a knife.
• pepper to your taste.
• greenery.

We will fry the whites in refined oil.

Cooking:

1. Start by preparing the toppings for the dish. Cut the greens and chop the onion.

2. Mix with minced meat, add pepper, garlic, salt and bring to a homogeneous mass.

Getting to the test:

1. Kefir is mixed with soda in a separate bowl. We let the mass stand so that the soda is extinguished, this will make it more magnificent.

2. Break the egg, salt and add sugar. Later we combine this mixture with kefir.

3. Pour flour in small portions and mix the dough. You can use a sieve, in which case the flour will be enriched with oxygen. Ideally, if it resembles a thick sour cream. It should remain on the spoon.

4. We turn to the most basic process: the creation of cakes. Before that, find a paper towel and place it next to it so that the finished whites are laid out on it to remove excess fat.

5. We prepare the filling (share the minced meat in portions). The size of each cake should be less than 3 cm in diameter.

6. Fill the pan with oil and put on the stove. We spread the dough and distribute the forcemeat on each flat cake.

7.Pour dough over each whitewash, leave a small hole in the center with an open filling. Of course, everywhere it will be different, but there is nothing wrong with that. We prepare the dish for ourselves, especially since it will not affect the taste.

8. Fry the whites on moderate heat. After frying, place on a paper towel.

9. Our dish with minced meat is cooked!

Bon Appetit!

Belyash is the most delicious meat pie. Its preparation will require certain time costs, but in the end awaits the result. Yes, what!

Here you can find the best step-by-step recipes for homemade meat whites that will surely please your taste.

Meat belyashi - general cooking principles

For classic whites with meat, yeast dough is prepared on water or on water with milk. Below are both step-by-step recipes. The dough is never put in a douche way, since excessive splendor and an abundance of bubbles are not necessary. It is enough to knead the usual dough, leave it for a couple of hours to rise well. Then it lies on the table, is suitable for modeling, it will take about three hours to do everything.

What else is put in the dough:

Salt and granulated sugar;

Mix the kneaded dough so that it does not dry on top. We keep it in a warm place until it rises very well. In winter and if the room is not very warm it is better to make two lifts.

The filling for whites is traditionally made from meat and onions. For taste, garlic and spices are additionally added. You can break one egg into minced meat, which will hold all this together. When everything is ready, you can start sculpting products. Below, in step-by-step recipes for whites with meat, the process of forming open and closed whites is described in detail.

The whites are always fried in vegetable oil in a skillet or in a saucepan. But there are craftswomen who bake them in the oven, but this is no longer correct.

Classic meat whites: a step-by-step recipe

A simple step-by-step recipe for whitewash with meat from a regular yeast dough on water. If there is no pork and beef. Then take any other types of meat for the filling.

Ingredients

550-600 grams of flour;

280 ml of water;

1 tsp dry fast yeast;

30 grams of oil cl. either margarine;

30 ml of vegetable oil;

2 tsp Sahara;

1 tsp salt.

For filling:

170 g of beef;

200 g of pork;

120 g of onion;

5 g of garlic;

Salt pepper;

1 yolk.

Additionally, you need vegetable oil for frying. It is not indicated in all step-by-step recipes for whites with meat, and it is also impossible to accurately determine the quantity, since the diameter of the pan or stew-pan may differ, as well as the density of the items when frying.

Cooking

1. Always start cooking whites with dough, as it will take him about two hours to lift. Yeast dough is always kneading in warm water 38-40 degrees, that is, the liquid should be slightly warmer than body temperature. We measure the right amount, pour into a large bowl to knead the dough, or use an enameled saucepan.

2. Add two teaspoons of sugar to the liquid. It is necessary to activate the yeast, to make them work. Sugar also gives a beautiful golden color to pastries, but it is important not to overdo it. In some step-by-step whitewash recipes, you can see 2-3-4 tablespoons of sugar. Such a dough will burn quickly, and the filling will not have time to cook.

3. Now introduce the dry yeast, stir. It is better to leave them for five or ten minutes, so that the grains are saturated with liquid and dissolved.

4. Add an incomplete teaspoon of salt. If the dough is not salted, it will be tasteless.

5. Enter the melted butter, stir and begin to pour the wheat flour. Before kneading the dough, it must be carefully sieved. This will make it easier to connect with the fluid.

6. As soon as almost all the flour is introduced, add vegetable oil. You can use sunflower oil with or without smell.

7. Continue to knead soft and uniform dough. Which will creep slightly on the table. If you hammer in the mass with flour, then after frying the whites will be tough. Cover the kneaded dough with a linen napkin, even if it suits well.

8. Now you can cook the filling. We wash both types of meat. Wipe, cut into pieces. Grind in a meat grinder.

9. Peel the onion. It can also be twisted through a meat grinder, but it is better to chop into small pieces with a knife. We shift to meat.

10. Add chopped garlic to the minced meat, put salt for taste. We throw one pinch of black pepper and egg yolk. If the egg is small. Then you can add it as a whole. Stir the stuffing thoroughly, put it in the refrigerator for an hour, let the stuffing ripen.

11. As soon as the yeast dough for whites rises well, it increases three times, divide it into small pieces. We make koloboks, the size of small apples. We lay it out on the table, leaving 4-5 cm between them. Let them stand a little longer and rise. To prevent the crust from drying out on top, you can cover with a light towel on top.

12. We get the minced meat from the refrigerator. Stir again, as juices come out of the vegetables, the liquid exfoliates.

13. Immediately prepare a frying pan or stewpan. We need the whites to swim freely, not touch each other, as well as the bottom of the vessel. Therefore, we pour in it about two centimeters of vegetable oil. You can immediately put it on the stove and turn on the fire, but not very much, let the dish and oil warm up slowly.

14. Now back to the test. Pieces by this moment have risen. We take one and turn it over. Flatten with your hands into a large tortilla.

15. Put the filling. You can immediately flatten all the dough into flat cakes and divide the minced meat between them so that it turns out evenly and nothing remains. We also flatten the filling and spread it, making a small circle in the middle.

16. Below is a step-by-step recipe for whites with meat with a hole. Now we just collect all the tips in one pile, pinch and flatten again, but already a full-fledged whitewash.

17. We sculpt all the whites with meat. As soon as they are ready, add fire. We make the temperature a little more than average.

18. Lower the whites with oil into the oil. If the test gets into hot fat, it will increase. Therefore, do not put tightly, leave a little space.

19. Fry on both sides for several minutes. If the fire make big. The meat does not have time to cook. If the fire is small, then the dough will actively absorb oil. Here you need to catch the middle ground. Belyash should be fried, but not burned.

20. Put the finished whites on paper to get rid of excess fat.

Leaky meat dumplings: a step-by-step recipe from milk dough

In fact, in this step-by-step recipe for whites with meat, the dough is made from a mixture of milk and water. It is undesirable to use only milk. We will sculpt the whites with holes. They turn out very fragrant, perfectly baked.

Ingredients

200 grams of water;

200 grams of milk;

2 tsp yeast

1 tbsp. l Sahara;

50 grams of plum butter .;

2 tbsp. l oil grows .;

Flour and salt.

Stuffing for whites:

500 g of mixed meat;

2 onion heads;

1 small egg;

A pair of cloves of garlic;

Cooking

1. Mix milk and water. We are warming up. Or just dilute the prescription milk with hot water from the kettle. But do not forget to measure the quantity. We send everything to a bowl.

2. We mix granulated sugar with yeast, send it all into a liquid, put a teaspoon of ordinary salt into it, stir it.

3. The oil must be melted or softened very well to melt. Add it to the future dough.

4. Sift the flour, pour into the prepared liquid with yeast. First, stir everything with a large spoon. As soon as it becomes more difficult, we introduce more flour and run our hands. Knead the dough thoroughly. As soon as the consistency is suitable, pour a couple of spoons of vegetable oil. Knead to smoothness and send the lump into a high saucepan.

5. Cover the dough on top so that the crust does not dry. We put in heat for two hours.

6. Grind a pound of meat in a meat grinder or chop very finely with knives. Add chopped onions and add garlic, put a small egg, but you can cook without it. But you can’t do without spices. Minced meat, season with pepper. Stir until smooth. Leave it alone, let it stand and ripen too, before cooking it will be necessary to stir again.

7. Did the dough rise well? You can do the modeling of open whites with a hole. We divide the whole mass into portioned balls, lay out on a table greased or slightly dusted with flour. Bark up a little.

8. Roll out a cake from one ball. You can just stretch your arms.

9. Put a little filling in the center, spread a uniform circle with a fork. We make the stuffing thickness no more than half a centimeter, this will be enough for the whites.

10. Now we take in hand one edge of the cake, we begin to collect it in a pile in a circle, while pinching it together. You should get a round pie with a hole in the middle.

11. We sculpt in this way all the other meat-and-meat dishes.

12. Warm up a layer of oil 1.5-2 centimeters in a vessel convenient for frying.

13. We take one whitewash in a hand and put a hole down on the oil. Repeat this with the rest.

14. As soon as one side of the whitewash is roasted. Turn over. You can’t start to fry products from the closed side, in this case nothing will work, the filling will put in a lot of juice and will shoot hard.

The filling for whites will be juicy and tasty if you add a little water or broth to the minced meat. This is especially necessary when using beef or other similar meat with a low fat content.

Chop the onion into the minced meat very finely. Large pieces will not have time to bake in the dough, they will crunch, spoil the taste of whites.

In many step-by-step recipes of whitewash, a cutting table is recommended to sprinkle with flour. In fact, it is better to lubricate the surface with oil, and also process the hands. Particles of flour will burn in a pan, form smoke, spoil the taste.

For frying domestic whites, it is best to use a cast-iron frying pan or other dishes with thick walls. In it, the oil warms up evenly, the whites are well baked.

Good afternoon. Today we have a very tasty topic dedicated to whites. There are various recipes, including those intended for baking whites in the oven, but personally I prefer fried ones.

And in order for them to turn out as they should, we must responsibly approach the preparation of the dough for whites, because it must be both lush and not too thick so that the meat filling has time to fry, and the dough should not burn.

Such a dough can be kneaded and, or can be made. I propose to consider 3 different recipes, so that you can choose the right one depending on the availability of products and free time.

  How to cook lush meat whites with dry yeast?

Let's start with the recipe that takes the most time. Moreover, it is not at all more complicated than the others, it just takes time to raise the yeast dough. The dough will be cooked on kefir, but there will be nothing wrong if you replace it with milk.

Yeast works well only in a warm environment, so the main secret to the success of the yeast dough is to use only products that have warmed to room temperature

Ingredients:

• Warm water - 0.5 cups (cup 250 ml)
• Yeast - 2 tsp
• Sugar - 1 tsp
• Kefir (milk) - 1 cup
• Melted butter - 60 g
• Salt - 2 tsp
• Flour - 500 - 550 g

• Minced meat - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Water - 150 ml
• Salt, black pepper - to taste
• Vegetable oil for frying

Cooking:

1. Pour warm (but not hot) water into a bowl, add sugar and dry yeast. Stir and leave for 10-15 minutes until the yeast cap (foam on the surface of the mixture)

2. Pour warm kefir into another deep bowl (literally heat it for 30 seconds in a microwave), melted butter, salt and the yeast that came up. Mix well.

If the melted butter turned out to be very hot, wait until it cools down mixed with kefir and only then add the yeast mixture. Yeast does not like high temperatures, they die in them

3. We begin to add flour in small portions and knead the dough.

4. When the dough in the bowl is already difficult to mix with a spoon, transfer it to the table, sprinkled with flour and continue to knead the dough there, adding the remaining flour. The dough should turn out smooth and soft.

Do not try to add all the flour specified in the recipe, depending on its moisture content, a little less or a little more may be required. When the dough stops sticking to the table and hands, you can no longer add flour

5. Put the finished dough in a bowl, cover with a dry towel or cling film and remove in a warm place for a couple of hours.

During this time, the dough will increase in volume by 2-3 times.

6. While the dough rises, prepare the filling. To do this, add the grated onion on a fine grater, salt, pepper, garlic, squeezed through a press, a third glass of water for softness and mix well.

7. From the approached dough we form balls the size of a chicken egg, cover them with a film and let stand for another 10 minutes.

8. We lubricate the working surface with vegetable oil and form a cake of 3-4 mm thickness from the ball with our hands. Put the filling in the middle.

The tortilla should be as thin as possible to ensure that the meat is roasted. For the same purposes, do not put the fillings through too much

9. We collect the edges of the tortillas with an accordion and blind them together.

Then slightly press the whitish so that it turns out thinner.

10. When all the whites are molded, we cover them with a film (so as not to weather) and let the dough stand for another 10 minutes.

After that, fry the whites in a pan with a lot of vegetable oil over medium heat. Fry on both sides until golden brown.

The first finished whitewash is better to cut and make sure that the minced meat is fried. If not, increase the frying time by a couple more minutes on each side.

11. If all the points are followed carefully, the result is a lush and tender belyash with juicy filling.

Done. Bon Appetit!

  Step by step recipe for cooking on kefir without yeast

If you do not have time to prepare yeast dough, then you can cook the whites from yeast-free. This is much faster, and the result is almost the same - crisp and lush dough.

Please note: whites can be cooked closed, as in the previous recipe, or can be open, as in this one. You can put more minced meat in the open whitewash, because it is better fried, but the closed filling turns out to be juicier, because of the meat juice remaining inside

Ingredients:

• Flour - 3-4 cups
• Kefir - 1 cup (250 ml)
• Soda - 1 tsp
• Egg - 2 pcs.
• Salt - 1 tsp
• Sugar - 1 tsp
• Vegetable oil - 2 tbsp.
• Minced meat - 250 g
• Onions - 2 pcs (250 g)
• Salt, pepper - to taste

There are enough ingredients for 10-12 whites.

Cooking:

1. We start by dissolving soda in kefir. At the same time, a fairly active release of carbon dioxide will begin and kefir will increase in volume. Therefore, do not add soda to a glass with kefir, filled to the brim. Take a larger bowl.

2. In another bowl, beat the eggs, adding salt and sugar to them. Then pour the cooked kefir and mix everything thoroughly.

4. When the dough is gathered in one lump, transfer it to the work surface, sprinkled with flour and continue to add and stir in the flour. When the dough stops sticking to your hands and the table, add vegetable oil to it and knead again until the oil is completely absorbed. The result should be a smooth and elastic dough.

5. Put the finished dough in a bowl, cover with foil and leave to rest for 20 minutes.

6. We take out the rest of the dough from a bowl and divide it into 10-12 parts. It is better to do this with hands lubricated with vegetable oil, as the dough will stick. From separate parts we form thin cakes. Put the filling in the middle.

7. We prepare the filling by mixing the minced meat with the onion chopped in a blender or grated on a fine grater with the addition of salt and pepper.

This is a classic filling, if desired, you can add garlic and herbs and other spices

8. We assemble the edges of the tortillas with an accordion, connecting them together. Then we squeeze the whitish a little and make a small hole in the middle.

9. We mold the remaining whites in a similar way, and then fry them in large quantities of oil over medium heat from two sides to a golden crust.

When we put the whitewash on the pan, first we put it with the hole down

Done. Bon Appetit!

  Tasty lazy meat dumplings

Well, if you have absolutely no time, then you can cook the so-called lazy whites. In fact, it is more like pancakes. Only with the addition of minced dough.

Ingredients:

• Flour - 400 g
• Kefir - 2 cups (a glass of 200 ml)
• Soda - 0.5 tsp
• Salt - 1.5 tsp
• Sugar - 0.5 tsp
• Minced meat - 500 g
• Garlic - 1 clove
• Onion - 1 pc.
• Ground pepper
• Vegetable oil for frying

Cooking:

1. Pour warm kefir into a deep bowl, add salt, sugar and soda. Mix.

2. Then add the sifted flour to the bowl. Add it in small portions, constantly stirring, so that it turns out not very thick, but not liquid batter, which will not drain, but crawl from a spoon.

3. Stuffing minced meat with onions, grated on a fine grater or chopped in a blender. Salt, pepper and mix again. Mixed minced meat with dough.

4. Lazy whites spread on a heated pan with a spoon. In a pan, vegetable oil 0.5-1 cm thick should be poured.

4. Belyash fry on low heat from two sides to a golden crust.

5. Done. Bon Appetit!

  Video on how to fry the whites so they are fried

And finally, let me offer you one interesting video on how to properly fry whites so that they are fried over the entire thickness.

And that’s all for today. Thanks for your attention. I hope I have aroused your appetite and you will delight yourself with the most beautiful whites in the near future.