Belyashi with meat is a very tasty recipe step by step. Dough preparation process

31.07.2019 Grill menu

Real belyashi have nothing to do with what Russian public catering offers at train stations and stations. Real whites are a miracle! Lush with a golden brown crust, tender dough that melts in your mouth and amazing filling. Bashkir and Tatar housewives were the first to learn how to cook such pies many centuries ago. Gradually, the whites began their journey around the world and, one might say, conquered the planet.

Tatars and Bashkirs argue which of them was the first to invent the word "balish", which in Russian was transformed into the usual belyash. But it doesn't matter at all. The main thing is that the pie (or pie) is made from unleavened dough, meat cut into small pieces, sometimes mixed with potatoes, is used as a filling.

The calorie content, on the one hand, seems to be low, in 100 grams - 360 kcal, on the other hand, a person can break away from tasty whites and stop in time only with a very developed willpower.

Belyashi with meat classic in a pan - a step by step photo recipe

Belyashi is a kind of fast food, which is usually prepared in various catering establishments. Belyashi are fried in school and student canteens, in small cafes, in fast food outlets. To cook whitewash as in the dining room, you need:

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

Water: 300 ml
Yeast: 9 g
Sugar: 20 g
Salt: 15 g
Flour: 500-550 g
Beef: 400 g
Onions: 2 heads.
Green onions (optional): 1 bundle
Ground pepper: taste
Vegetable oil for frying: 150-200 g

Cooking instructions

Lush regular Tatar belyashi at home

In general, the Tatar belyash is very large, and rather resembles a pie. It depends only on the hostess whether she will make one huge or many small whites that melt in her mouth. According to the classic Tatar recipe for making the dough, you need:

0.5 l. medium fat sour cream (fresh);
1 egg;
salt (to taste, about 0.5 tsp);
500 gr. flour.

For minced meat would need:

300 gr. veal;
300 gr. lamb;
0.7 kg of potatoes;
seasonings and salt (to taste).

Preparation:

In principle, the Tatars do not use yeast, and the given recipe is one of the simplest and most delicious. Sift flour, mix with salt, make a depression into which to drive an egg and pour sour cream.
Knead the dough, which should turn out to be quite tender and elastic, lagging behind the walls of the bowl and from the hands of the hostess. The dough should rest for about half an hour.
To prepare classic Tatar whitewash, meat and potatoes need to be cut into cubes, the process is long and tedious, but the result will be delicious. At the end of cooking season, add salt and pepper to the filling, mix well.
Then there are two cooking options, the first is the classic whites with pinching the edges, the second is the preparation of one huge whites using the same technology with a hole in the center.
According to this recipe, the whites are not fried, but cooked in the oven. If the pie is large, then after an hour a little water or broth should be added inside to preserve the juiciness of the filling. Homemade tasty and fragrant Tatar belyasha will be remembered for a long time!

Belyashi on kefir - a simple and tasty recipe

Usually, unleavened dough is used to prepare whitewash, it is clear that yeast dough takes a lot of time, effort and at least some experience. Novice housewives can try to make pies using kefir dough. Required for the test:

1 glass of kefir with a high percentage of fat;
2 tbsp. l. vegetable (any) oil;
2-3 eggs;
1 tbsp. l. Sahara;
0.5-1 tsp soda;
0.5 tsp salt;
≈ 3 cups flour.

For filling:

300 gr. minced meat, consisting of several types of meat, or raw meat, cut into pieces;
3-4 onions;
1-2 tbsp. l. cream to add juiciness to the filling.

Preparation:

At the first stage, prepare the dough: extinguish the soda with kefir, add the eggs, beat, add sugar and salt, pour in the butter, mix.
Now slowly add flour, kneading the dough, until it starts to come off your hands. It needs to be covered with cellophane, and you can start preparing the filling.
At the second stage, twist the meat into minced meat, finely chop the onion, additionally crush it with a wooden crush so that it lets in more juice. Season with salt, seasonings and pepper, cream, stir.
Stage three, in fact, cooking. Tear off small pieces of dough, roll out into a cake, put the minced meat in a heap in the center. Do not pinch completely, like a dumpling, but only the edges so that the center remains open.
Finale - frying, it is necessary to fry in vegetable oil, in a frying pan, warming it up well, and then reducing the heat.
First, put the whites with the filling down, a ruddy crust will appear on the minced meat, which will retain the juice inside. Then turn over and cook until tender.

How to cook whites with yeast dough

The recipe for whitewash on yeast dough is suitable for experienced housewives, since such a dough is very capricious, depends on many factors and even the well-being of the cook. The lighter version is when the dough is bought at a familiar, trustworthy supermarket. But the most daring can try to make yeast dough on their own using the following recipe. Required for the test:

40 gr. yeast (meaning real, fresh);
1-2 tbsp. l. Sahara;
0.5-1 tsp salt;
1-2 eggs;
2 tbsp. l. butter (any butter, which must first be melted, or vegetable);
2.5 cups of milk (sometimes water is added instead of milk);
7 tbsp. flour (or a little more).

For cooking fillings:

300-350 gr. beef or ground beef;
1 medium-sized onion;
salt, seasonings and spices (to taste).

Preparation:

At the first stage, the dough is prepared, first the dough, for which you grind the yeast with sugar, add ½ part of the milk, 2 tbsp. flour, stir well and leave in a warm place.
After half an hour or an hour, add the rest of the ingredients, knead the dough thoroughly, leave it in a warm place again, this time for 1.5-2 hours, crushing it from time to time.
Stage two, fast - the minced meat is mixed with salt, spices and seasonings.
Stage three - cooking whites: roll the dough into a sausage, cut into pieces. Then roll each piece into a circle, in the middle of the filling. The main thing is to learn how to pinch the edges, then the finished whitewash will be a real work of cookery.
Fry in sunflower oil over low heat, covered with a lid. Yeast dough will take time and effort, but the results will pay off a hundredfold, and the request to cook the whites will come from the household on a weekly basis.

Water whitening recipe

In the piggy bank of a real housewife, there should be such a recipe, in case you want whitewash, and all products, with the exception of milk, are available, and you are too lazy to go to the store. Using water instead of milk slightly reduces the calorie content of the dish. To prepare lean dough you will need:

6 gr. instant yeast;
1 tbsp. water;
500 gr. premium flour;
salt.

For minced meat have to take:

250 g beef (or minced meat);
250 g pork;
300 gr. onions;
salt, condiments, aromatic herbs and peppers.

Preparation:

The process of making whitewash in water is quite simple. Dissolve yeast in heated (but not boiling) water, add dry ingredients (salt and flour).
Knead the dough well, leave it in a warm place so that it comes up - it increases in volume several times.
To prepare minced meat, twist pork and beef in a meat grinder, salt and add seasonings, mix well.
The whites themselves are prepared traditionally - put the filling on a circle of thinly rolled dough, raise the edges, pinch them with a beautiful wave.
Fry in vegetable oil (refined, odorless), first fry the side with the open part, then turn over and bring to readiness.

The good thing about whites is that in the absence of milk in the house, the dough can be made in water, the taste will not deteriorate from this!

How to cook whites in milk

The dough for whitening in milk, according to many housewives, is more tasty and tender. For the test you need:

20 gr. real baker's yeast;
1.5 tbsp. l. Sahara;
1 tbsp. milk;
1 egg;
3-4 tbsp. l. vegetable oil;
4-4.5 st. flour;
0.5 tsp salt.

For minced meat would need:

500 gr. meat (pork, beef, ideally lamb);
1-3 onions (for an amateur);
aromatic herbs;
salt (naturally to taste).

Preparation:

Warm up the milk a little, dissolve the yeast, stir.
Grind eggs with salt, sugar, pour into milk in a thin stream.
Add a little flour, kneading the dough.
Add vegetable oil towards the end of the process. It is important that the dough is not steep, it should lag behind the hands and the bowl in which the kneading process is taking place.
Dust the dough with flour, cover the bowl with cellophane, you can use a towel, leave it in a warm place to approach. Crush it several times within two hours.
Next comes the process of making yummy according to traditional technologies, since it is whitewash, then do not pinch the edges completely, but leave a small hole. Then it will be rosy on the outside, but very juicy and tender inside.
Fried in a pan, the readiness is checked with a toothpick, with which you need to pierce the whites. The reddish juice that stands out says that the belyash is not ready, the clear juice is a sign that it is time to put the belyash on a plate and invite relatives to a feast.

Lazy whites - the recipe "couldn't be easier"

Yeast dough loves the attention of the hostess, capricious, does not tolerate drafts, negligence and bad mood. Therefore, not all home cooks are ready for such gastronomic feats, and modern youth, in general, love quick and easy recipes. One of them is offered below, it will take a little time and the simplest products.

Ingredients for the test:

0.5 kg of flour (highest grade);
1 tbsp. medium fat sour cream;
2 eggs;
2 tbsp. l. margarine (even better than butter);
1 tbsp. l. (with a slide) sugar;
a little salt.

Preparation:

The dough is prepared as follows: sift flour into a large bowl. Make a depression in the resulting mound of flour. Drive eggs into it, add the rest of the ingredients. Knead the dough quickly, roll it into a ball (it should come off your hands). Cover the ball, put it out in the cold for half an hour.
For the filling, you will need minced meat or meat (300 gr.), Cut into tiny pieces. Real Tatar cooks naturally cut meat; their modern colleagues from other regions can use minced meat twisted on a wire rack with large holes as a filling for whitened minced meat.
In the minced meat, in addition to meat, add salt, seasonings, a couple of tablespoons of heavy cream. Using the simplest recipe for making whitewash, you can get a very decent result.

How to cook homemade juicy whites in the oven

Some housewives do not like fried food, consider it not very healthy for the stomach and are looking for other ways to prepare traditional dishes. You can offer the following version of whitewash, in which the dough and filling are prepared according to the traditional recipe, only the final stage changes. The test requires:

1.5-2 tbsp. flour;
2 yolks;
1.5 tbsp. milk;
1/3 pack of margarine (can be replaced with butter);
1-1.5 tbsp. l. Sahara;
50 gr. conventional yeast.

Dough preparation:

Heat the milk, pour it into the yeast, rubbing slowly, then add sugar, salt and margarine (or butter), which must first be melted.
At the end, flour is also gradually poured in and the dough is kneaded. He needs to "rest" for 40-50 minutes, during which time the filling can be prepared.
For the filling, minced meat (300 gr.) Is used from any kind of meat, ideally - lamb, you can mix pork and beef. It is important to add more onions (4-5 heads), finely chopped or grated on a beetroot grater. Cream (1-2 tablespoons) mixed with minced meat will add juiciness.
In shape, the whites should resemble traditional products; they are prepared from a mug of dough, the edges of which are raised and pinched. The filling is inside, in a kind of dough bag. Since the oven is used, the hole must be very small to keep the filling juicy.
Bake for 30-40 minutes at a temperature of 180 ° C, check the readiness with a wooden toothpick; when punctured, the finished whitewash should release clear juice. Cooking Tatar whites in the oven is a more correct approach to the diet.

Belyashi with potatoes - lean recipe

Many of the women would like to please their relatives with whites during the fast, but do not know if this can be done. Of course, traditionally this dish is prepared with meat filling, and only such a pie has the right to be called whitewash. On the other hand, why not try making a lean meal. For the test you need:

1 kg of wheat, premium flour;
2.5 tbsp. water (milk does not belong to lean foods);
2 tbsp. l. vegetable (not animal) oil;
30 gr. yeast;
1 tbsp. l. Sahara;
0.5 tsp salt;
For minced meat, you need 0.5 kg of potatoes.

Preparation:

The process of making yeast dough is classic. Dissolve yeast in heated water, then add in order - butter, sugar and salt, mix well.
Pour in flour, knead the dough that is not cool, but sticking off from your hands. Leave it to approach in a warm place, sprinkle with flour and cover with a towel.
Peel the potatoes, cook in salted water until cooked. Pour some water into a separate container, drain the rest.
Mash the potatoes into a homogeneous mass with a crush, add the water in which it was cooked so that the filling is softer and juicier.
Stage three - making lean pies, here, too, use a proven technology to roll a piece of dough into a circle (you can cut it with a glass), in the middle of a slide of mashed potatoes.
According to this recipe, it is better not to fry the whites, but to bake them in the oven.

Belyashi is a very popular dish, which is why many recipes for their preparation have appeared. But there are general recommendations, for example, mandatory sifting of flour. So it is saturated with air, the dough will be more fluffy.
Another secret - the dough should be well kneaded, dishes where the dough on water, kefir, sour cream are easier to prepare. Yeast dough requires special attention, temperature control, and the absence of drafts.
There are secrets of making the filling, in the traditional recipes of Tataria and Bashkiria it is mentioned that the meat should be cut into pieces, so it retains its structure.

Belyash is a Tatar cuisine dish that has become very popular in our area due to the fact that meat pies fried in oil came to our liking. Many people associate belyasha with street cuisine, with stalls selling hot pies, pasties and belyasha. They are round, triangular in shape. Inside the whites there is a meat filling. The pies are fried until crisp.

Initially, Bashkir and Tatar pies were made from unleavened dough. The filling could be meat, potatoes, and some other ingredients. The calorie content of the dish is acceptable - 360 kilocalories per 100 g of the product. But since the pies are very tasty, and it is almost impossible to tear yourself away from them, if you are losing weight, you should limit their use. Today we will cook belyashi with meat, a delicious homemade recipe. Cooking juicy, lush and airy whites at home is very real.

In the process of frying, it is necessary to find the optimal temperature corridor: if the fire is too strong, the dough inside and the filling will remain moist. If you make the heat too low, the pies will absorb so much oil during frying that you will definitely not want to eat them later.

When frying whites, you should not arrange a hostel: there should be enough space for everyone, let the products be located freely and freely - this way they will cook better and more evenly. Ideally, the butter should completely surround the whites from all sides and rise at least to the middle of the pie.

Put the pies in hot butter with the hole down: the high temperature will immediately "seal" the meat, preventing the juice from unauthorizedly flowing into the pan.

Belyashi with meat delicious homemade recipe

Belyashi with ground beef

Ingredients:

1.5 cups flour
5 g dry yeast
1 tsp sugar
70 ml milk
350 g ground beef
2 tbsp. spoons of water
3 cloves of garlic
pepper and salt to taste

Cooking methods:

Lazy whites

When there is no time to fiddle with the dough, you can cook lazy whites.

Ingredients:

Kefir - 1 glass
Chicken eggs - 2 pcs.
Soda - 1 tsp
Salt - 1 tsp
Sugar - 1 tsp
Flour - 200 g

For filling:

Minced meat - 300 g
Medium onion - 1 pc.
Vegetable oil

Cooking method:

First, prepare the minced meat: peel the onion and cut into small cubes. Fry in hot vegetable oil until golden brown. Mix onion with minced meat, salt and pepper and fry.
Prepare the dough: mix kefir, salt, sugar and soda. Beat eggs and add to kefir. Mix. Pour in a little sifted flour, stirring with a spoon, so that there are no lumps.
Pour vegetable oil into the pan and heat it up.
Pour the pancakes into the pan with a tablespoon.
Put 1 tsp for each pancake. minced meat, distributing and pressing it, pour a second spoonful of dough on top.
Fry over medium heat until golden brown on both sides.

Belyashi with minced meat and rice

Ingredients:

3 cups flour
1 glass of milk
10 g dry yeast
1 egg
300 g ground beef
200 g minced pork
4 tbsp. spoons of rice
1 head of onion
vegetable oil for dough and frying

Cooking methods:

Dissolve the yeast in lukewarm milk, add 100 ml of butter and an egg beaten with a pinch of salt, add flour, let stand for 1 hour. Boil the rice, combine with chopped onions and minced meat, salt. Cut out circles from the dough, lay out the filling, pinch, leaving a hole in the center. Fry in oil for 5 minutes on each side.

Belyashi with minced chicken

Ingredients:

3 cups flour
200 ml of 1% kefir
2 eggs
1 teaspoon of baking soda
500 g minced chicken
2 onions
50 ml of water
vegetable oil for dough and frying
ground black pepper

Cooking methods:

Combine flour with soda and 1 teaspoon of salt, add 2 tbsp. tablespoons of oil. Combine kefir with eggs, add to the mixture. Knead the dough, let it rest for 30 minutes. Combine chopped onion with minced meat, salt and pepper. Pour in water. Roll out the tortillas 2-3 cm thick, lay out the filling, pinch the edges, leaving the middle open. Fry in butter, which should reach the middle of the whites, with the meat on the side, for 5 minutes. Turn over and cook for another 5 minutes.

Belyashi in Bashkir style

Ingredients:

1 kg flour
1 glass of milk
1 tsp sugar
10 g dry yeast
50 g butter
1 egg
500 g minced meat (beef or lamb)
1 head of onion
150 ml cream
vegetable oil
a pinch of ground coriander
spoiled milk
pepper

Cooking methods:

Combine the egg with softened butter, add to the flour. Dissolve yeast, 1 teaspoon of salt and sugar in lukewarm milk in small portions into the dough. Leave for 1 hour in a warm place. Combine minced meat with chopped onion, season with coriander, salt and pepper. Dilute with cream. Roll out thick cakes from the dough, place the filling in the center, pinch the edges so that the center remains open. Fry for 5-7 minutes in vegetable oil. Serve with sour milk.

Belyash "Kazansky"

Ingredients:

1.5 cups flour
70 ml milk
5 g dry yeast
350 g ground beef
2 tbsp. spoons of water
3 cloves of garlic
vegetable oil
1 tsp sugar
pepper and salt to taste

Cooking methods:

Combine flour with yeast, salt and sugar, add 2 tbsp. tablespoons of butter and lukewarm milk. Knead the dough, leave for 1 hour in a warm room. Combine minced meat with chopped garlic, salt and pepper, pour in water. Roll the dough into thick cakes, place the filling in the middle, pinch the edges, giving the shape of a cheesecake. Fry in oil for 5 minutes on each side, starting on the open side.

Belyashi on kefir

Ingredients:

3 cups flour 200 ml 1% kefir
2 eggs
1 teaspoon of baking soda
400 g ground beef
2 onions
50 ml of water
vegetable oil
ground black pepper

Cooking methods:

Combine flour with soda and 1 teaspoon of salt, add 2 tbsp. tablespoons of vegetable oil. Combine kefir with slightly beaten eggs, add to the flour mixture. Knead the dough, let it rest for 30 minutes. Combine chopped onion with minced meat, salt and pepper. Pour in water. Roll out the dough into flat cakes 2-3 cm thick, place the filling in the center, pinch the edges, leaving the middle open. Fry in butter, which should reach the middle of the whites, with the meat on the side, for 5 minutes. Turn over and cook for another 5 minutes.

When preparing the filling, do not spare the onion, since it is needed not only to give a specific aroma to pasties and belyasha, but also to make them more juicy. Experts advise using meat and onions in a 3: 2 ratio. In this case, the meat should be scrolled in a manual meat grinder with small holes, and the onion should not be cut too finely.

Tatarsky Peremiach (belyash)

Peremiach is a Tatar fried pie with meat, reminiscent of belyashi, beloved since childhood. In the old days, when preparing this dish, finely chopped boiled meat was used for the filling. Gradually began to use raw.

Ingredients:

4 tbsp. l. boiled water
1 tsp dry yeast
60 g flour

600 g flour
250 ml milk
1 tsp Sahara
1 egg
1 tsp salt
50 ml vegetable oil

300 g of beef
1 onion
½ tsp salt
1 tsp freshly ground black pepper
500 ml (or more) vegetable
deep fat oil

Cooking methods:

Prepare the dough: dissolve the yeast in warm water. Add flour. Leave on for 15 minutes. Add flour. Add egg, vegetable oil, salt, sugar, warm milk. Knead the dough. Cover with a napkin. Leave on for 20-30 minutes. Grind meat and onions in a meat grinder. Salt, pepper, mix. Divide the dough into pieces (approx. 50 g each). Roll them into small cakes. Put in the center of each of them 1 tbsp. l. minced meat. Gather the edges of the cake so that there is a 1.5 cm hole in the center. Squeeze the dough slightly on top. Put the peremesh on the speed with the hole down. Fry in hot vegetable oil over low heat until golden brown. Turn the hole up. Fry until tender. Serve hot.

How to cook homemade juicy whites in the oven

Belyashi can be cooked not only in milk, but also in kefir - and not fried in a pan, but baked in the oven.

Ingredients:

300 g wheat flour
250 ml milk
2 tsp butter
1 tbsp. spoonful of sugar
1 teaspoon dry yeast
300 g minced beef and pork
2 onions
50 ml of water
pepper to taste
vegetable oil for frying

Cooking methods:

Sift flour. Dissolve the softened butter in hot milk, dissolve the sugar there and let cool slightly. Pour the bread machine into the container, cover with flour, add 1 teaspoon of salt and yeast. Knead in the "Dough" mode. Leave the finished dough in a warm place for 40 minutes. Knead again, roll the sausage, cut it into pieces, roll each into a cake. Mix chopped onion with minced meat, dilute a little with water, season to taste. Place the filling on the tortillas, wrap the edges of the dough towards the center. Fry in hot oil in a deep skillet on both sides.

Recipe for very fast whites

If you want to make whites as quickly as possible, use this simple recipe.

Ingredients:

1.5 cups warm water;
3.4 cups flour;
a pinch of salt;
a pinch of sugar;
11 g dry yeast;
black pepper;
200 g of chicken;
200 g of pork;
3 onions.

Cooking method:

Pour flour into a bowl. Add yeast, sugar, water there and knead the elastic dough. We cover it with cling film and set it aside for 35 minutes. You can make the whites crisp outside by adding a teaspoon of vodka to the dough for them, because alcohol can form the "bubbles" loved by many.
In the meantime, we are preparing the filling. We interrupt onion, chicken and pork in a meat grinder, salt and mix thoroughly. To make the whites more juicy, add a little water to the minced meat.
We take out the dough, lightly crush it and form a sausage. We cut the sausage into rings, roll each one, put the filling and carefully pinch the edges.
In a deep thick-walled saucepan, fry until golden brown, put on napkins, let the excess oil drain and serve.
We spread a tablespoon of the filling in the middle of the circles, then roll up the edges, making "pinches". Be sure to leave a small hole on top (so that the minced meat does not break the dough during the cooking process).
We coat the baking sheet, put the blanks in it so that they do not touch each other, then grease the future whites themselves on top and put them in a preheated oven (the optimum temperature is 180 °, the baking time is 45 minutes).

Ready! It is better to eat "in the heat, with the heat."

How to cook juicy minced meat for whites with meat

Minced meat for pork and beef

The classic filling for whitewash with meat should be made from lamb, but in our kitchen they often use fatty pork or its mixture with beef.

Ingredients:

fatty pork and beef - 720 g;
onions - 360 g;
water - 120 ml;
salt and pepper.

Preparation

The meat is ground through a meat grinder.

Peel and chop the onion into cubes as small as possible.

Mix the meat component and the onion mass, add some salt to the minced meat, pepper and pour in a little ice water or milk.

Before the design of the products, the filling is kept on the refrigerator shelf for thirty minutes.

Minced meat for whites with juicy meat based on veal

Ingredients:

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

It is advisable to chop the veal or pass it through a large wire rack in a meat grinder. Finely chop the onions. Stir with minced meat, add cream, salt and pepper.

Minced meat for whites: chicken recipe

Someone cannot live without lamb, and someone does not tolerate bacon, but they do not mind eating a couple of whites. Well, we offer an option on how you can make a tender and low-fat minced meat for whites.

Ingredients

Selected chicken fillet (or other meat) - 0.5 kg;
Onions (medium-sized) - 2 pcs.;
Fresh parsley - a small bunch;
Water - a few tablespoons;
Ground salt and pepper - to taste.

Preparation

Of course, before sending meat to a food processor or meat grinder, it should be rinsed and dried a little.

The consistency of the filling should be of medium grain size. There is no need to grind it a second time - the taste will be lost.

To dilute the dryness of the filling (and it will work that way, since there is not a single gram of fat in it), pour a couple of tablespoons of water into it.

Now, knowing how to make juicy and tasty minced meat for whites, you just have to stock up on the necessary products and hurry to please your home with hearty yummy!

Belyashi is a very popular dish, which is why many recipes for their preparation have appeared. But there are general recommendations, for example, mandatory sifting of flour. So it is saturated with air, the dough will be more fluffy.
Another secret - the dough should be well kneaded, dishes where the dough is in water, kefir, sour cream are easier to prepare. Yeast dough requires special attention, temperature control, and the absence of drafts.
There are secrets of making the filling, in the traditional recipes of Tataria and Bashkiria it is mentioned that the meat should be cut into pieces, so it retains its structure.
It is also very important that the filling is juicy, for this, firstly, one part of fatty meat (lamb or pork) is taken, secondly, a lot of onions, which are crushed for juiciness, and thirdly, you can add cream or milk.
You just need to remember that the whitewash dough cannot be rolled in flour! Why? Because the temperature of deep fat (oil or oil mixture heated to a high temperature) is so high that dry flour burns in it. It is simply impossible to use this mixture a second time, and it is difficult to remove the smoke in the kitchen even with a hood.

Belyashi, like other pastries with meat, is served hot. We will be glad if you like these whitewash recipes and will come in handy in the future. Bon Appetit!

Belyashi appeared in Tatar cuisine, but these delicious meat pies were also liked by many residents of the CIS countries. We will tell you how to cook whites, a detailed recipe, two versions of the dough and meat filling.

Features and differences of whitewash with meat

Classic whites are made from yeast dough stuffed with minced meat or minced meat. What is sold today in retail chains under this name can hardly be called whites, rather, these are ordinary pies with meat filling. The main difference between the whitewash is its round shape and a hole in the middle.

Why do they leave a hole in the whites

The hole is needed so that the filling does not remain moist during frying. In an ordinary pie, the meat filling is evenly distributed inside, without forming a thick layer that is difficult to fry. And in the whitewash, the filling is obtained as a cutlet, due to wrapping it in a circle of flatbread, and as the dough is fried, the filling simply may not cook. The side with the hole is always fried first, so that the raw minced meat is covered with a crust and, after turning, is fried, and the meat juice remains inside the pie.

Whitewash dough

There are dozens of recipes for dough for whites. Consider the two most popular options: classic yeast dough and yeast-free kefir.

Yeast whitening dough on water

Pour a tablespoon of sugar into a bowl and dissolve 25 g of fresh yeast in it. Pour in 250 ml of warm water, stir. Add 50 ml of vegetable oil, a teaspoon of salt. Sift 3 cups flour, knead the dough. Stir until smooth, elastic. You may need a little more flour, but do not make a tight dough.

Grease a large bowl inside with vegetable oil, put a ball of dough in it. Cover with a cotton towel and remove to rise to a warm, draft-free place. Usually, the dough takes 1-1.5 hours to ferment. If you see that it has risen and began to descend back, you are ready.

Dough for whites on kefir without yeast

This dough prepares faster than yeast dough. He needs to be allowed to settle for a little time, but at this moment you can just do the minced meat.

Take a glass of kefir, 2 chicken eggs, one tablespoon of sugar and two vegetable oils, one teaspoon of salt and soda each. About 3-4 glasses of flour will go into the dough, but based on its average amount, you need to take into account the quality of flour - you may need a little more or less.

Combine all ingredients and knead to a light dough. Sprinkle the resulting ball with flour, leave it on the work surface and cover with the inverted bowl in which the dough was prepared so that it does not weather. Leave to rest for 15-20 minutes.

Filling for minced beef

For such a number of ingredients, which are indicated in the dough recipes above, 300 g of meat, 3-4 small onions, salt and pepper to taste are enough. Scroll the meat through a meat grinder, and cut the onion into small cubes. Add salt, a mixture of peppers, or a favorite seasoning such as hops-suneli, and knead the minced meat with your hands.

It's no secret that the whole gastronomic palette of whitewash taste lies in the meat juice released from the filling. To make it always tasty, you need to follow some simple rules:

Choose mixed mince to keep it dry. You can take pork and beef, and a mixture of chicken (not breast fillet) with pork or beef. If the minced meat is too lean, add a small piece of lard when chopping.
Do not spare the bow. For every 100 g minced meat, take one medium onion.
Stir in salt and pepper mixture to add a rich flavor to the filling. You can finely chop fresh herbs - parsley, cilantro, celery - choose what you like.
After the minced meat is well kneaded, look at the consistency - it should be soft, loose, not too thick. If not, add ice water to the mixture.

If you have time, it is best to let the prepared minced meat stand for at least an hour in the refrigerator. The structure of the meat will change due to interaction with spices, and it will turn out to be tasty and tender.

How to sculpt whites with meat

Divide the resulting lump of dough into two parts and roll each into a clamp. Cut across into equal balls. Roll each piece a little with a rolling pin to make round cakes, 7-8 mm thick, while making the edges slightly thinner than the middle.

Place 2 tablespoons of minced meat on each tortilla. Divide the circle visually into 8-10 pieces. With two fingers, lift one part of the dough, and pinch the next part to it with the other hand, forming an accordion in the center. Gather all the edges in this way, leaving a hole with a diameter of 1.5-2 cm in the middle of the pie.

When working with ready-made yeast dough, the work surface and hands must be lubricated with vegetable oil so that it does not stick. In the case of the kefir dough, sprinkle with flour.

How to fry whites in a pan

Preheat a large skillet and pour the vegetable oil into it until it covers the entire bottom. Wait for the oil to warm up.

Put the formed whites in a few pieces in the pan, with the hole down, leaving a distance of about 2 cm between the pies, as they will slightly increase in volume.

Fry over medium heat until golden brown, 3-4 minutes. Then turn over and fry the other side for about the same amount.

Put the finished whites on paper towels so that the glass has excess oil. Serve hot.

A step-by-step recipe for whitewash with meat in a pan with a photo

If you love whites, but don't know how to cook them, then this step-by-step recipe for minced meat pies will help you. Now there is no need to risk your health and buy whites in kiosks, because it is not known what kind of meat is in them.

Dish: Baking

Cooking time: 1 hour

Total time: 1 hour

Ingredients

500 g wheat flour
125 ml water
125 ml milk
1 tsp dry yeast
30 g butter
30 g vegetable oil
1 PC. egg yolk
250 g pork
250 g onion
1 tbsp. l. sugar
1 tsp salt
black pepper

Step by step recipe with photo

For whites, a yeast-free dough is used. The dough on the dough turns out to be very fluffy and porous. And if you fry it, then vegetable oil will get into the existing pores and the whites will turn out to be very greasy.

1. Combine milk and water. These ingredients should be at room temperature. It is not recommended to use only milk or only water for the dough. In the first case, the whites will burn, and in the second, they will have a pale shade and a freshish taste.

2. Pour a teaspoon of dry yeast into the liquid mass, stir until it dissolves.

3. Melt butter or margarine over low heat or water bath.

4. Add butter to milk and yeast. Put the yolk, a little flour, salt and sugar there, stir the mass with a spoon. Do not put a whole egg with the protein in the dough. In this case, the dough will be less fluffy.

5. Now gradually add the remaining flour and knead the dough.

Put the dough in a bowl, cover with a towel and put in a warm place for half an hour.

Pork filling

7. In the meantime, prepare the filling. To do this, cut 250 grams of meat into small pieces and mince.

8. In order for the filling to be juicy, you should take meat and onions in equal proportions. Peel the onion and chop finely.

Add the onion to the minced meat, season with salt and pepper to taste.

How to cook whites with meat in a pan

9. Divide the prepared dough into small pieces, from each make a flat cake with a diameter of 10-12 cm.

10. Place a spoonful of filling in the middle and seal the edges, leaving a hole in the middle.

Form all the whites and leave to stand on the table for 10 minutes.

11. In the meantime, heat the pan and pour in the vegetable oil. You will need a lot of oil; when frying, it should cover half the height of the whitewash. This is necessary so that the whites are completely fried when turning over.

Fry the whites first on the side with a hole, and then on the other side over medium heat until golden brown.

According to this recipe, from the given amount of products, 9 pies with meat were obtained.

Belyashi is a tasty and everyone's favorite dish, it belongs to the Tatar cuisine. These are the usual lush fried meat pies. Preparing them is completely simple, quick, the main thing is to decide on the recipe for the dough for whites. The advantage of such pies is the minimum amount of ingredients that you can definitely find from every housewife.

How to make whitewash dough

To prepare a dish, they take water, milk, kefir, sour cream as a basis. Yeast can be added if you want airy and soft whites, but then you need to take into account that you will have to cook longer than usual. First you need to make a dough, then wait 1-1.5 hours until it rises, and only then start kneading. Most housewives love quick dough recipes that eliminate yeast.

Yeast

If you decide to start baking using this method, then you need to understand that this is a long process. It is necessary to wait until the yeast swells and the dough fits. Using the suggested amount of ingredients, you can get about 20 pies. When shaping, keep them small, because they have to grow up. For cooking, you need the following products:

water - 2 glasses;
granulated sugar - 30 g;
salt - 10 g;
oil - 60 g;
flour - 3 cups;
dry shivers - 10 g.

If you have stocked up with all the ingredients, you can take a container, pour water into it and heat it up a little. Put yeast, sugar and half a glass of flour there. Beat with a whisk, cover with a napkin and wait 30 minutes until the dough is suitable, and then add the remaining ingredients. Mix everything thoroughly, knead the mass in sunflower oil. Before forming the patties, it will be correct to place it in a warm place for 40 minutes.

Fast

For those who do not like to mess around at the kitchen table for a long time, there is a simple recipe for cooking. In the variant under consideration, yeast is present, but only the work will progress much faster. The resulting whites will be airy and soft, such pies will definitely have their lovers. To quickly prepare crispy, flavorful baked goods, use this set of ingredients:

flour - 1 kg;
egg - 2 pcs.;
milk - 500 ml;
salt - 10 g;
white sugar - 20 g;
margarine - 150 g;
dry yeast - 11 g.

Pour milk into a container, heat up, pour out tremors, sugar and salt. After mixing, leave for 10 minutes, and for now, grind the margarine with a grater. You can simply reheat it by placing it in the microwave. Place the remaining components to the milk-egg mixture, stir everything thoroughly with a whisk. You should not knead the mass too much, otherwise the pies will turn out to be dense.

On kefir

This recipe is also characterized by quick preparation, although this will not affect the quality of the finished dish. In addition, the resulting mass can be used for frying any pies, without worrying that they will turn out sour. If you decide to use this recipe, then you need to be prepared for the fact that there is too much oil overrun. Otherwise, you won't be able to get crispy baked goods. First, stock up on the following ingredients:

kefir - 200 ml;
flour - 600 g;
egg - 3 pcs.;
sugar - 20 g;
soda - 10 g;
salt - 10 g;
sunflower oil - 40 g.

Pour kefir into a deep container, add the remaining ingredients to it. Introduce flour gradually, in small portions and stir all the time. If this condition is not met, the baked goods will turn out to be "wooden". After kneading, place the resulting mass in a plastic bag. Send it to a warm place and wait for 20-30 minutes. This time can be used to prepare the filling.

Milk

If you use this cooking recipe, then you will delight your family with tender and delicious pies. You can get this result even if the recipe does not involve the use of eggs. The cooking process is characterized by its simplicity and short duration, the set of products is simply minimal and every housewife can find it. It includes:

margarine 50-60 g;
sugar - 40 g;
yeast - 30 g;
salt - 10 g;
milk - 300 ml;
flour - 800-900 g.

Pour milk into a container, heat slightly and send shivers. After stirring, add the remaining ingredients - you should have a creamy mass. Set the bowl aside for 40 minutes on the stove or place in the oven on the lowest temperature. Add salt to the melted soft margarine, place the resulting mixture in the already settled dough, pour the flour.

Yeast free

This option is suitable for those who do not like yeast dough. The recipe is very simple and the cooking time is short. Although you don't have to use yeast, the dough for whitewash turns out to be tender and fluffy, and this result is achieved thanks to the combination of milk and kefir. The pies are tasty, fluffy, juicy and not sour at all. All you need is to simply connect the following components:

milk - 200 ml;
kefir - 200 ml;
flour - 1.2 kg;
egg - 4 pcs.;
soda - 10 g;
granulated sugar - 10 g;
sunflower oil - 60 ml.

In a bread maker

Cooking with this kitchen technique is a pleasure. While the whitewash dough is in the bread maker, you can start preparing the filling. This recipe can be used for any pies, but it is better if their filling is meat. At your own discretion, you can add potatoes to it. To get started, you need to prepare the following products:

milk - 1.5 cups;
flour - 2.5 cups;
vegetable oil - 80 ml;
granulated sugar - 20 g;
salt - 10 g;
dry yeast - 15 g.

Send milk to the bread maker, put all the bulk components and a couple of tablespoons of sunflower oil there. Set the "Dough" mode, wait until the whole mass is thoroughly mixed. After cooking, you need to wait 20 minutes. After the specified time has elapsed, add the filling and fry the formed pies in a large amount of sunflower oil.

On sour cream

The dry yeast base turns out to be very elastic and tender. The secret to obtaining such a result lies in the addition of sour cream. You can use the prepared mass not only for the dish in question, but also for frying any other pies. To delight your family with delicious homemade cakes, prepare the following ingredients in advance:

flour - 2 cups;
sour cream - 1 glass;
egg yolk - 2 pcs.;
dry shivers - 30 g;
margarine - 70 g;
salt - a pinch.

Mash the yeast in sour cream, place the yolks, salt and flour. Add the latter product slowly, stirring occasionally with a spoon. At the very end, put softened margarine. Stir the mixture well, cover with a kitchen towel for 2 hours. After the specified time has elapsed, knead the yeast dough on a table greased with vegetable oil.

Serum

There is one unusual ingredient for the preparation of this product - vodka. Everyone will like the yeast-free version, and vodka does not at all affect the taste of the finished baked goods, because it turns out to be fragrant, tender and fluffy. And you need to add vodka so that in the process of frying pies as little fat as possible is absorbed by the dough. You will also need the following products:

whey - 1.5 cups;
flour - 3 cups;
salt - 10 g;
sugar - 20 g;
vegetable oil - 20 ml;
dry yeast - 10 g;
vodka - 20 ml.

Place 50 ml of warm whey in a deep container, add the rest of the bulk components to it, except for salt. After thorough mixing, set aside the resulting mass for 15 minutes. Place salt, vodka and yeast starter in the remaining flour. Knead the dough for whites on a table greased with sunflower oil. Wait another 20 minutes before forming the meat pies until the mass has increased in volume.

Belyashi is a very popular pastry.

It is always a pleasure to have a snack with fresh, crispy, juicy whites.

It is not only delicious, but also satisfying.

Of course, we are not talking about the dubious quality of baked goods that are sold on the streets.

How to cook whites at home, we'll talk about this today.

How to cook whites at home - basic cooking principles

Belyash is a fried pie, usually stuffed with meat. Whitewash recipes differ in the way the dough is prepared and the composition of the filling. Previously, the dough for whites was prepared in water or sour milk without yeast. Today, whites are prepared from yeast dough, so they turn out to be mouth-watering and fluffy.

Traditionally, the filling is made from ground beef, sometimes with the addition of pork. But you can use minced meat from any meat. It is seasoned with spices and salted. To make the filling juicy, add a lot of finely chopped onions or a small amount of water to the minced meat. Knead everything thoroughly with your hands and leave for a while. Also, the filling for whitewash can be made from potatoes, cheese, rice or fish.

When the filling is ready, and the dough has come up, they begin to form the whites. Divide the dough into pieces and leave it for another ten minutes for proofing. Then each piece is kneaded with your hands into a cake. Put the filling in the center and pinch the edges to the center, leaving a small hole in the middle.

Fry the ready-made whites in a large amount of sunflower oil until golden brown on both sides.

We have collected the best recipes on how to cook whites at home so that your pastries are delicious, fluffy and juicy.

Recipe 1. How to cook whites at home - a classic recipe

Ingredients

flour - four glasses;

milk - 250 ml;

bow - two heads;

active dry yeast - 15 g;

minced meat - half a kilogram;

refined sunflower oil - 100 ml;

granulated sugar - 6 g.

Cooking method

1. We dilute the yeast in milk, preheating it to 40 C. Then salt, add sugar, stir until the yeast is completely dissolved. Pour in three tablespoons of vegetable oil and an egg, beat it with a fork.

2. Gradually introduce flour into the resulting mixture and knead not too steep dough. Cover it with a clean towel and leave it for an hour. Then we knead the dough and leave for a while.

3. Peel the bulbs and grind them in a blender. Add the onion, along with spices and salt to the minced meat. Pour half a glass of boiled water here and knead thoroughly with your hands. We put the filling in the refrigerator.

4. Divide the matched dough into small pieces and leave for proofing. Then we knead each ball with our hands into a cake and put the filling in the middle. We wrap the edges to the middle and pinch, leaving a small hole.

5. In a frying pan, bring the vegetable oil to almost a boil, reduce the heat and spread the whites, with the hole down. Fry on both sides until golden brown.

Recipe 2. Belyashi "Home"

Ingredients

Dough

half a glass of warm water;

dry yeast - sachet;

100 g butter;

milk - a glass;

sugar - tsp.

Filling

half a kilo of mixed minced meat;

spices for minced meat;

large onion;

two cloves of garlic;

150 ml 33% cream;

vegetable oil for frying.

Cooking method

1. Dissolve sugar in heated water and add dry yeast. Mix and leave until a hat appears on the surface.

2. Pour melted butter into warm milk. Salt, add the yeast mixture and mix. We knead a smooth, elastic dough, adding flour little by little.

3. Pour two tablespoons of ghee into a deep bowl and spread it along the sides and bottom. We shift the dough into it and roll in oil. We cover and put in a warm place for two hours.

4. Peel the garlic cloves and grind them through a garlic press directly into the minced meat. Add finely chopped onion and spices to this. Stir, pour in the cream and knead again. Insist minced meat for ten minutes.

5. Knead the dough. We grease our hands with oil and divide it into small balls. We put them on the table and leave for ten minutes. We divide the minced meat by the number of the resulting balls from the dough.

6. Sprinkle the table with flour, put a piece of dough and knead it into a cake with the palm of your hand. Put the filling in the middle and fasten the dough to the center, leaving the filling open in the middle. Leave the whites for a quarter of an hour.

7. Fry in a deep frying pan, pouring a large amount of oil into it, until golden brown, starting from the side with the hole. After frying on both sides, put the whites on the wire rack.

Recipe 3. How to cook whites at home with mushrooms and chicken

Ingredients

kefir or fermented baked milk - a glass;

black pepper;

milk - a glass;

bulb;

three eggs;

champignons - 300 g;

flour - six glasses;

minced chicken - half a kilogram;

soda - 3 g;

vegetable oil - 140 ml.

Cooking method

1. Warm milk slightly, combine it with kefir and stir. Add three tablespoons of butter, slaked soda and eggs. Beat everything well with a mixer.

2. Now start adding flour a little, without stopping to beat the dough. As soon as it becomes thick, begin to knead with your hands. Place the dough in a suitable dish, cover it with cling film and leave to come up.

3. Remove the husk from the bulbs and chop them as small as possible. Add the onion to the minced meat.

4. Clean the mushrooms, cut into pieces and fry in vegetable oil. Cool the mushroom frying and add to the minced meat. Mix everything thoroughly.

5. Divide the dough into pieces. We form a cake from each with our palms, making a small depression in the middle. We put the filling in it and begin to collect the edges towards the middle.

6. Fry the whites in a large amount of well-heated vegetable oil.

Recipe 4. Belyashi with fish

Ingredients

Dough

salt - 3 g;

flour - 750 g;

drinking water - a glass;

butter - 100 g;

a bag of yeast;

30 g granulated sugar.

Filling

fillet of any fish - half a kilogram;

onion;

black pepper;

50 ml of sunflower oil;

flour - 30 g;

lean oil for frying.

Cooking method

1. Combine slightly warmed drinking water with melted butter. Beat the eggs separately with a fork and add them to the butter-milk mixture. Gradually add flour, sifting it first, and knead soft, smooth dough. We let him come up a couple of times. Then we divide into pieces and leave to proof for another ten minutes.

2. Dip the fish fillet in boiling water. Boil it until half cooked. Chop the peeled onion as small as possible. We spread the chopped onion and saute it until light ruddy. Sprinkle everything with flour and fry for a couple of minutes. We twist the fish fillet in a meat grinder and add fried onions to the minced fish. Salt it, pepper and stir.

3. Knead the pieces of dough with your palms into a cake. Put the fish filling in the middle and pinch to the center of the dough edge. Fry the whites in a large amount of hot vegetable oil.

Recipe 5. Belyashi with potatoes and meat in the oven

Ingredients

yogurt or kefir - one and a half glasses;

flour - five glasses;

two onions;

two eggs;

butter or margarine - 200 g;

potatoes - 4 pcs.;

salt - 5 g;

400 g minced meat;

3 g of baking soda.

Cooking method

1. Chop margarine or butter into pieces and put in a bowl. Sift half the flour to it and grind everything into crumbs with our hands. Add slightly beaten eggs, salt and soda quenched with boiling water to kefir. Pour the mixture into flour and butter crumbs. Gradually add the remaining flour and knead the dough. We put it in a plastic bag and leave it warm for half an hour.

2. Coarsely peeled potatoes. Peel and chop the onion as small as possible. Add chopped vegetables to the minced meat, pepper, salt and knead everything with your hands.

3. Divide the dough into pieces. From each we form a flat cake with our palms and put the filling in the middle and turn the edges of the dough to the middle. Put the whites on a baking sheet and grease them with melted butter. We send them to the oven for forty minutes. We bake at a temperature of 180 C.

Recipe 6. Belyashi according to GOST in a multicooker

Ingredients

black pepper - 2 g;

336 ml of filtered water;

wheat flour - 534 g;

onions - 113 g;

dry yeast bag;

13 g sugar;

700 g of beef;

salt - 16 g;

liter of lean oil.

Cooking method

1. We dilute yeast with sugar in warm water. Stir well. We leave for ten minutes so that foam forms on the surface. Add the rest of the ingredients and knead the dough. We leave, covered with foil, to approach. We knead a couple of times.

2. Wash and clean the beef from veins and films. We cut it into pieces and twist it in a meat grinder. Chop the peeled onions as small as possible. Add the onion to the minced meat, season everything with pepper and salt. Pour in some cold water and mix thoroughly.

3. Lubricate the hands and the surface of the table with vegetable oil. Divide the dough into pieces, roll them into balls and leave to rise for a quarter of an hour. Flatten each piece with the palm of your hand. Place the filling and pinch the dough in the center.

4. Pour a lot of oil into the container of the multicooker. We heat it well in the "Baking" or "Frying" mode. We spread the whites in hot oil and fry them until golden brown on both sides.

Recipe 7. Puff pastry whites

Ingredients

half a kilo of puff pastry;

ground black pepper;

half a kilo of minced meat;

bulb;

150 g of hard cheese;

carrot;

two eggs.

Cooking method

1. We clean vegetables. Chop the onion as small as possible. Three carrots. Fry chopped vegetables in vegetable oil until golden brown, cool and add to the minced meat. We also drive in an egg here, pepper, salt and mix until smooth.

2. Defrost the puff pastry completely and cut out the circles. In half of them, make holes in the center.

3. Put the filling in the center of the mug without a hole. Cover the top with a circle of dough with holes. Fasten the edges of the dough with a fork. Finely chop the cheese and put it in the middle of the future whites. Lubricate the baking surface with a beaten egg.

4. Put the whites on a baking sheet. We bake at 180 C for half an hour.