Belyash, as we all know, is the same meat pie, cooked somewhat differently and, in my opinion, tastier. It will take some time to prepare it, but the result is worth it. Homemade belyashi have nothing to do with those sold in markets and train stations.

This dish was invented by the Tatars and Bashkirs several centuries ago. And since that time it has become one of the favorites in many countries of the world. This pie was prepared only from unleavened dough and stuffed with chopped meat, and in some cases potatoes were added.

We prepare whites from yeast, often called sour dough.

Despite the high calorie content, even those people who adhere to a healthy diet and try to lose excess weight cannot refuse the pleasure of eating hearty whites.

There are several ways to prepare meat pies. In this article, we'll go over a few common and simple options.

Recipes for making whitewash step by step. Dough for whites at home

Regardless of the recipe used, we will need to prepare the dough and filling. Traditionally, ground beef or lamb is used, but you can also make beef with other types of meat. Spices and chopped onions must be added to the filling.

Menu:

Many inexperienced housewives do not dare to cook whites, but there is nothing difficult in cooking. The main thing is to knead the dough correctly. It should be noted that the entire process can be time consuming. But the game is worth the candle.

• 1 kg of wheat flour.
• 500 ml of milk.
• 2 eggs.
• 150 g margarine.
• 20 g sugar.
• 10 g of salt.
• 11 g dry yeast.

Preparation:

1. Pour milk into an enamel bowl and heat it.
2. Then add salt, sugar, yeast and chicken eggs.
3. Mix all ingredients thoroughly and leave for a few minutes.
4. In the meantime, we will grate the margarine on a fine grater or heat it up in the microwave.
5. Add margarine to the milk mixture, add the sifted flour in portions, stirring constantly, until a homogeneous mass is obtained.
6. Put the mixed homogeneous thick mass on the work surface sprinkled with flour and knead the dough until it stops sticking to your hands.
7. Put the dough in a container, sprinkle a little with flour, cover with cling film and leave for 1-1.5 hours to rise.
8. After an hour and a half, the dough is ready, you can start cutting.

2. How to cook whites

Belyashi became popular in Soviet times, when they could be bought at any diner or canteen. The population loved this dish so much that they began to cook it on their own at home. We will also cook this dish at home ..

• 500 g prime flour.
• 1 glass of milk.
• 1 egg.
• 2 tsp salt.
• 1 tsp sugar.
• 30 g fresh yeast.
• 500 g minced meat.
• 500 ml of sunflower oil. For the dough, you need 2 tablespoons, and the rest for frying.
• 2 heads of onions.
• ½ tsp ground black pepper.

Preparation

1. First, heat the milk, add yeast and sugar to it. Mix thoroughly so that the sugar crystals are completely dissolved in the liquid. Let it stand for a while so that the yeast begins to ferment. You will determine this by seeing the appearance of bubbles on the surface.

2. Sift the wheat flour into a deep container, then pour the milk mixture into it, and also add the beaten eggs at room temperature with salt. We add all the ingredients gradually, and do not forget to constantly stir the mass.

3. In the dough, add a couple of tablespoons of odorless vegetable oil. Mix everything thoroughly, spread the dough on a floured work surface, knead the dough until it stops sticking to your hands. We put it in a container and let the dough rest for at least 1 hour.

4. After an hour and a half, lay out the dough again on the work surface, slightly knead and divide into several parts. We form small balls from them.

5. Now we need to prepare the filling. First of all, we will cut the onion into small pieces, if they are large, they will not bake well during frying, as a result of which the taste will be spoiled.

6. In a separate bowl, mix chopped onion, minced meat, pepper and salt. You can add other spices if desired.

7. Many housewives sprinkle flour on the cutting table, but it is best to grease its surface and rolling pin with vegetable oil. Otherwise, the flour may burn in the pan. Roll the balls into small flat cakes, 1.5 cm thick and spread the meat filling on them.

8. Now you need to mold whites of any shape. In this recipe, they will be triangular. We leave a small hole in the center. Cover them with a towel and let them stand for 40-60 minutes for them to come up.

9. In order for the whites to bake well, it is recommended to use a thick-walled cast iron pan. To begin with, pour oil into it about 1.5 cm, heat it well, then fry the side on which the hole was left until golden brown. Turn over and fry the other side as well.

Put the finished yummy on paper napkins to get rid of fat. To prevent the dish from drying out, it is recommended to cover the plate with a lid.

Hearty and tasty "pies" with meat are ready, you can invite everyone to the table.

Bon Appetit!

3. Recipe for whitewash with meat

Both children and adults like belyashi. You can easily prepare them yourself. This does not require special skills.

• 3 cups flour.
• 300 g of kefir.
• 300 g minced pork.
• 1 egg.
• 1 onion head.
• 1 tsp baking soda.
• 100 ml of vegetable oil.
• Salt according to preference.

How to cook:

1. Let's prepare all the products. Twist the meat, peel and chop the onion in a blender or through a meat grinder.

2. Now you can start preparing the filling. To do this, we will mix minced meat, spices and onions in a bowl. Let's put the plate aside for now and start making the dough.

3. Pour kefir into a separate bowl, add baking soda and leave for 2-3 minutes until bubbles appear. After that add some salt and a chicken egg. Mix everything thoroughly to achieve a homogeneous mass.

4. Add the sifted flour to the prepared mass. Depending on the thickness of the kefir product, you may need a little more flour, so you need to focus on the consistency.

5. Knead the dough and then divide it into several small parts.

6. Roll the pieces into flat cakes and put the prepared minced meat in the middle. Then we wrap the edges and pinch them securely. Be sure to let them stand for 40-60 minutes, so that they rise, covered with a towel.

7. Heat the oil in a frying pan, then switch to medium heat and lay out the pie with the seam down so that it does not come apart. Fry on both sides until well browned.

Bon Appetit!

4. Belyashi with meat on yeast dough

Now let's look at a classic cooking recipe. In this case, there should be a hole in the middle of the whitewash. If you do not succeed the first time, then the second attempt will definitely succeed.

• 3 cups wheat flour.
• 250 g of beef and pork each.
• 20 g fresh yeast.
• 3 tablespoons of vegetable oil.
• 0.5 tsp salt.
• 100 ml of water.
• 2 onions.
• Pepper and salt to taste.

Step by step cooking

1. Let's prepare all the products so that they are at hand. Twist the pieces of meat through a meat grinder.

2. Now we need to heat the water and dissolve the yeast and salt in it. If you want to speed up the fermentation process, then add a little granulated sugar.

3. Add flour and vegetable oil to a bowl, then knead and knead the dough until plastic.

4. Cover the kneaded dough with a towel and put it in a warm place for one hour.

5. In the meantime, we will do the minced meat. First, peel the onion and chop it finely. Mix it with minced meat, add pepper, salt and a little cold water or broth. Mix everything thoroughly.

6. To make the minced meat juicy and homogeneous, it is recommended to lift it several times and throw it on the work surface. (beat off minced meat)

7. After an hour, the dough should come up. Divide it into small balls and roll them into flat cakes on a table greased with vegetable oil.

8. Put a small amount of minced meat in the middle of the workpiece.

9. Gradually wrap the edges of the dough, moving in a circle. As a result, you should have a blank with a hole in the middle, as shown in the image. You need to let them distance 40-60 minutes and then start frying.

10. In a frying pan with a thick bottom, heat the vegetable oil, then reduce the heat to medium and spread the whites. Cooking until a ruddy color appears.

11. Then turn the pie over and fry it on the second side.

To get rid of fat, it is recommended to put the prepared whites on paper towels. Serve with milk or tea.

Bon Appetit!

5. Lush whites in a pan

Meat pies are much tastier when hot and are best served immediately after browning. If this is not possible, then preheat them in the microwave.

• 800 g premium flour.
• 400 ml of milk.
• 1 tablespoon sugar.
• 1 kg of ground beef.
• 2 onions.
• 150 ml of water.
• 20 g of compressed yeast.
• Pepper and salt to taste.

Cooking process

1. Heat the milk, but do not bring it to a boil. After that, add sugar, yeast, mix everything and set aside for a few minutes.

2. Sift the flour into a separate plate to enrich it with oxygen. Add salt.

3. Add flour in small portions to the milk mixture and knead the dough. Then cover it with a towel and put it in a warm place for at least one hour.

4. Then put the dough on the work surface and knead with your hands until it stops sticking. Put it back in a container, cover with a towel and leave for another hour.

5. While the dough is coming up, we will peel the onion and chop it finely.

6. Put the minced meat in a bowl, add onion, pepper, salt and water to it. After that, mix all the ingredients thoroughly.

7. When the dough comes up, divide it into small pieces and form balls, which we put on the table, previously greased with sunflower oil.

8. Let's also form balls of minced meat.

9. Flatten a little and put a piece of minced meat on it.

10. Raising the edges of the dough, wrap the minced meat. Since we have obtained a large amount of dough, we will have to spend some time on this, so it is recommended to cover the blanks with cling film, or better with a towel, so that they do not get windy and distance. (The dough rose)

11. Put the pan on the stove, fill it 1.5-2 cm with vegetable oil and heat it well. Then we spread the whites and fry them on both sides until golden brown.

Serve immediately. Do not burn yourself! There is a lot of juice in hot whites.

Bon Appetit!

6. Belyashi with meat in a pan

If you have already cooked whites according to different recipes, then this cooking option will become your favorite as soon as you use it.

• 300 ml of milk.
• 500 g flour.
• 50 ml of vegetable oil.
• 6 g dry yeast.
• 2 onions.
• 300 g of ground beef and pork.
• 1 tsp salt.
• 1 tablespoon sugar.
• Ground black pepper to taste.

Preparation

1. First, put milk on the stove, heat it up to 40 degrees. You can also put it in the microwave for one minute. Then add yeast, sugar, salt and sunflower oil. Mix everything thoroughly. The yeast should be completely dissolved.

2. Add the sifted wheat flour in small portions and knead. Then we spread the mass on a work surface sprinkled with flour and knead the dough until elastic. We leave the prepared dough for one hour in a warm place, covered with a film or a towel.

3. If you do not have ready-made minced meat, then we pass both types of meat together with onions through a meat grinder. After that add pepper, salt and mix thoroughly.

4. When the dough comes up, divide it into several parts, from which we form balls and roll them into small cakes. Put minced meat in the middle of each of them.

5. Gently wrap the edges of the dough leaving a hole in the middle. Cover the whites with a towel and let stand for 40-60 minutes, allowing the dough to rise.

6. In a thick-walled frying pan, heat the sunflower oil, then send the blanks into it. We begin to fry from the side with a hole. After 3-5 minutes, this side should acquire a golden color, and then turn it over to the other side and also fry until golden brown.

A juicy and hearty dish is ready, serve it hot.

Bon Appetit!

7. Video recipe for Tatar Peremyachi

In conclusion, we will consider the method of cooking Tatar whites. Follow the step-by-step instructions and you will definitely succeed.

Cooking whites is best done on weekends, since you need to set aside a few hours for this. And if you want to enjoy this dish on weekdays, you can use the purchased dough.

Recipes can be supplemented with different spices. Try adding chopped potatoes to the filling. Experiment and you may come up with an original recipe.

Tatars consider belyashi to be their national dish and call them "peremyachi". The sponge method of preparing this treat, which has been used for a long time, is not suitable for all housewives. After all, you need to set aside time for dough and wait until it rises.

It was decided to knead the whitewash dough using dry fast-acting yeast. The airiness of the baking does not suffer from this, moreover, the cooks will not have to stay in the kitchen for a long time.

The appearance of the pastry resembles pies, only round in shape. For minced meat, you can use any meat with the addition of onions, salt and other seasonings.

Classic dough with dry yeast for whitewash

3 eggs; 100 ml of water; half a kilogram of flour; half a liter of fat milk; ¾ pack of butter and one bag of dry yeast (11 g)

To make the dough soft and airy, I propose to master some techniques. As I said, we will use packaged dry yeast. They begin to act faster if you create favorable conditions for this.

Cooking our dough:

1. Heat the water and dissolve the yeast.
2. Leave the mass in a warm place for a quarter of an hour until a foamy head appears on the surface.
3. In a bowl, combine warm milk, dough, soft butter, and eggs. Season with salt and add flour in portions.
4. Knead the whitewash dough on the counter and transfer it to a deep bowl so that it fits.
5. After 40 minutes, knead the dough and let it rise again.
6. Divide the whitewash dough into egg-sized portions and cover with a napkin. After 20 minutes, start forming the whites.

Flour products cooked on kefir dough do not stale for a long time. Warm pastries are airy and soft. Let's not waste time and study the recipe by which the dough is quickly prepared in catering establishments.

For whites, you will need minced meat and dough ingredients:

a glass of fatty kefir (preferably not the first freshness); 3 eggs; small bag of dry yeast; 450 g wheat flour; a teaspoon of sugar and the same amount of salt.

Now let's knead the dough:

1. Heat kefir slightly and mix with yeast. Choose a warm, draft-free place, put the cup down, and allow the yeast to start working.
2. After 20 minutes, a foam cap will appear on the surface of the mass, which means that the dough is ready for further use.
3. Mash eggs with sugar and salt, add dough.
4. Add flour in parts and rub the lumps thoroughly.
5. When the dough is steep and difficult to stir with a spatula, place the mixture on the table and knead the dough with your hands.
6. Set aside the whitewash base for a couple of hours by placing it in a bowl and covering it with a napkin.
7. After 2 hours, knead the airy dough and let it rise again. The whitewash base is now ready and can be cut into separate pieces.
8. Choose the size of the pieces based on your preferences. Do not make them too large, focus on a medium-sized lemon.

Instant dough

Belyashi can be prepared from dough, which is kneaded by an emergency method. You do not have to devote a lot of time to treats, but all because you will now know one universal recipe.

For one bag of dry yeast you will need:

450 g flour; 300 ml of water; incomplete tablespoon of sugar; a pinch of salt.

Dough preparation method:

1. Dissolve salt and sugar in water.
2. Add yeast and let stand for 5 minutes.
3. Adding the sifted flour in parts, knead the dough. It will turn out to be slightly sticky, but the whites will be airy and crispy.

Dough baked in a bread maker

The bread maker is intended not only for baking various bakery products. By setting a certain mode, with its help you will knead the dough into whites. Moreover, you do not even need to make an effort to this, the whole process will be taken over by the kitchen "helper".

Put in the container: 350 g of flour and water; 40 ml of sunflower oil; dry yeast bag; half a teaspoon of salt and a full teaspoon of sugar.

Depending on the type of bread maker, the dough will knead from 45 minutes to an hour and a half. You just have to put it on the table and mold the whites.

Filling for whitewash

The classic whitewash filling consists of lamb and onions. But the chefs have managed to invent new options for minced meat, which include:

• 550 g of meat; 70 ml of milk; 3 large onions and a bunch of herbs.
• 600 g chicken fillet; 3 onion heads; 5 potatoes and a glass of full-fat milk.
• 450 g fish fillet; 1 egg; a slice of stale bread soaked in milk (1 glass); one large onion.
• 150 g processed cheese; 400 g of raw grated potatoes; 70 ml of milk; 3 pickled cucumbers; an egg and one onion.
• Half a kilo of pickled mushrooms (preferably milk mushrooms); 100 ml of vegetable oil; bulb; 2 slices of rye bread.

After kneading the dough in any way, start cooking the minced meat. If you were unable to buy lamb, take any meat and twist it through a meat grinder twice.

A detailed recipe for classic minced meat for whites is as follows:

half a kilo of lamb; a glass of cream; 3 medium onions; pepper and salt to taste.

2 kg. For frying whites: 250 ml of refined vegetable oil.

Preparation:

1. Rinse and dry the meat.
2. Cut the veins and film with a sharp knife, chop together with the onion in a meat grinder.
3. Add cream, salt and pepper.
4. Knead the minced meat with your hands.
5. Divide the dough into pieces, roll in flour and roll into flat cakes.
6. Put a spoonful of minced meat in the center of the workpiece, wrap the edges of the workpiece towards the middle of the circle, but so that the filling remains open.
7. Fry the whites in hot vegetable oil on both sides.

Serve hot, sprinkled with sour cream or sour cream sauce.

1. If you want the filling to be more tender and juicy, prepare it well in advance. In a few hours, she will have time to soak in the smell of onions and marinate.
2. Choose a warm, draft-free place to rise yeast dough.
3. A juicy filling is obtained by frying onions. Chop the onion and send half to the pan, add the rest to the raw minced meat for the whites.
4. Soft whites are the result of baking them under foil. After you fry them in oil, fold them on a baking sheet and place them in the oven for 1-15 minutes, covered with foil.
5. The crispy crust on the surface of the whites is formed only when they float freely in hot vegetable oil.
6. The dough will not rise with expired yeast. Each package has a deadline for product realization, please pay attention to it when making purchases.
7. By crushing the whitewash dough, you improve its structure. If you ignore this advice, baked goods will not turn out to be so airy and soft.
8. Before frying, the whites should lie on the table for a few minutes and rise. It is not worth sending them to the pan right away, since the baking will not turn out very successful. Sour cream is considered the best sauce for whitewash. To prepare it, mix sour cream with chopped herbs and lightly salt.
9. Serve the whites to the table hot, sprinkled with sauce.

So, for cooking whitewash (kainars), we need:

1 ... Meat: pork - 300g, beef - 200g;
2 ... Bow: 4 - 5 medium heads;
3 ... Flour;
4 ... Dry yeast - 2 sachets;
5 ... Milk;
6 ... Sunflower oil;
7 ... Cooking oil - 1 pack;
8 ... Egg - 2 pcs;
9 ... Ground pepper;
10 ... Salt and sugar.

Cooking minced meat for whites.

First of all, you need to prepare the minced meat. Twist the meat and onions in a meat grinder, then salt it, pepper to taste and mix well.

When the minced meat is ready, cover it with foil and put it in the refrigerator.

Making the dough.

For the preparation of whitewash, yeast dough is used, as for. You can buy it ready-made, but it is better to make it yourself, since it is believed that it is alive, and when you prepare the dough yourself, you put your soul into it.

To make the dough come up for sure, first make a dough.
Pour about 200 grams of warm milk into the dishes, add a little flour, add two packs of yeast and a teaspoon of sugar (without a slide).

We mix all this. The dough should look like sour cream.

Now cover the dough with a napkin and put it in a warm place for 20 - 30 minutes to ferment.

After this time, the dough should double in size, and if you knock it off, then inside it will be porous, as in the picture on the right.

Everything. The dough came up, and you can start preparing the dough.

Pour in 300 - 400 grams of warm milk, 3 - 4 tablespoons of sunflower oil, drive in 2 eggs, add a teaspoon of salt, and again mix everything well.

Now add a little flour and begin to knead the dough.

It is not necessary to knead a dough that is too steep, since the whites (kaynars) are dense, like bread. It will be enough when the dough comes together into a lump. It seems to be still "asking" for flour, but it is better to grease your hands with sunflower oil and knead the dough to the end.

When the dough is ready, cover it with a napkin or towel and put it in a warm place for an hour or an hour and a half to rise. The time depends on the quality of the yeast and flour.

Alternatively, you can take warm water into the bathtub and put the dishes with the dough into the water, as in the picture on the right. The bathroom door must be closed.

Now you need to look after the dough so that it does not "run away". When you see that the dough has begun to protrude from the edges of the dishes, you need to crush it. As a rule, one time will be enough during this time.

This is how much the test should turn out to be.

We make belyashi (kainars).

Sprinkle flour on the table and lay out the dough. Cut off pieces about 5 centimeters in size from a large piece, and make balls from these pieces.

From the resulting balls, we make cakes about 8 centimeters in size, and put the minced meat in the middle of the cake.

Now we form the whites (kainars). Here we pinch the edges of the dough, leaving a small hole in the center - a skirt. The sculpting process itself is difficult to describe, so see how it is shown in the pictures below.

These are the beauties you should get.

When about a dozen whites (kainars) have already been done, put the pan on the fire, pour in sunflower oil so that it covers the bottom of the pan by about 1 centimeter, add a tablespoon of cooking oil.
And in the future, when you add a new batch, be sure to add cooking oil.

Cooking fat does not allow the oil to be absorbed into the dough, while the whites (kaynars) are airy and not greasy.

Put the belyashi (kaynars) with the hole down, reduce the heat to medium, and fry until golden brown.

When they are well browned, turn over, pour hot fat from a frying pan into the holes, and fry the whites completely.

Well, that's basically all.
If you have any questions, then you can watch my video on cooking whitewash.

Bon Appetit. Now you know for sure how to cook belyashi (kaynary).
Good luck!

Belyashi is a type of fried pies, but unlike many of them, belyash has an open top and a special taste. Like any other dish, shrouded in legends, belyash has its own history and is more related to Tatar cuisine. The Tatars themselves call it "peremyach". Traditionally, peremyachi are prepared with meat filling and mainly from yeast dough. The modern belyash, which in retail is just a round closed pie with a filling inside, without any holes, is a distant relative of a properly prepared Tatar peremyach.

There are dozens of recipes for whitening. The whites differ both in the quality of the dough, and in the composition of the minced meat, and even in shape. Classic whites with meat are prepared exceptionally round in shape and always with a small hole in the middle, which is left so that the meat filling does not remain half-baked during frying. The traditional filling for whitewash is minced meat consisting of lamb, chicken, or a mixture of pork and beef. Minced meat is more preferable for a recipe for real homemade whites, although modern chefs, who are always not averse to experimenting, cook equally delicious whites with potatoes, cheese, chicken, and fish. The secret to the juiciness of homemade minced meat for whites is in the amount of onions (the more, the better). You can season the minced meat with any spices to taste, or add a little crushed garlic or finely chopped fresh herbs to enhance the taste. Some housewives prefer to add a little water to the minced meat for added juiciness.

There are a lot of ways to prepare dough for whites: fast, classic, sponge, "drowned" and others. Each of the recipes, of course, has its own secrets and characteristics. To prevent the batter from sticking to your hands, it is advisable to grease them with vegetable oil, like the board on which you are going to roll the dough. Flour must be sieved at least twice in order to enrich it with oxygen and clean it from all kinds of impurities. Egg white makes the dough harder and harder, therefore, if you add only yolk to the dough, the whites will turn out to be very soft and juicy.

Choose a recipe, prepare the dough, divide it into pieces, roll them into balls and place them on the floured table surface. Use a rolling pin or fingers to knead the balls into flat cakes with a diameter of 12-15 cm and a thickness of 5-7 mm. Put 1 tablespoon in the middle of each flat cake. filling and gather the edges of the flatbread towards the center. When pinching the edges, leave a hole in the center. Slightly flatten the workpieces, giving them a round shape, and leave another 20 minutes for them to rise. Then place the whites with the hole down in a deep frying pan or saucepan with a lot of hot oil at a distance of 2 cm from each other, as they will slightly increase in volume during the frying process. Fry the whites on both sides until golden brown. Be sure to put the finished whites on a paper towel so that the glass will have excess oil.

Prepare the dough for the whites in a good mood and always with joy, because the dough is very sensitive both to the warmth of your hands and to the mood with which you get down to business. Using our simple tips and recipes, you can be absolutely sure that the result will be excellent.

Unleavened (yeast-free) dough for whites

Ingredients:
500 g flour
1 stack. sour cream,
2 eggs,
2 tbsp butter or margarine,
1 tbsp Sahara,
½ tsp salt.

Preparation:
Sift the flour with a mound. Make a depression in it, in which put sour cream, butter, salt, sugar, beat in eggs and quickly knead the dough. Roll the finished dough into a ball, put on a plate, cover with a towel and take out to a cold place for 30-40 minutes.

Safe yeast dough for whites

Ingredients:
4 stacks flour,
1 stack. milk or water
1 egg,
20 g yeast
4 tablespoons butter or margarine,
1.5 tbsp Sahara,
½ tsp salt.

Preparation:
Dissolve yeast in warm milk and stir until completely dissolved. Then add eggs, sugar and salt (you can pre-grind eggs with sugar and salt), add flour and knead a homogeneous, not very tough dough. At the end of the process, add melted, cooled butter (or margarine). Knead the dough until it stops sticking to your hands and bowl. Lightly sprinkle the finished dough with flour, cover with a towel and place in a warm place. When the dough rises (after 2-2.5 hours), crush it and let it come up again. After that, you can start baking the whites.

Sponge yeast dough for whites

Ingredients:
1 kg of flour
2.5 stacks milk or water
2 yolks,
2 tbsp butter,
30 g yeast
1 tbsp Sahara,
1 tsp salt.

Preparation:
Dissolve yeast in warm milk, add half flour and half sugar. Place the cooked dough in a warm place for 1 hour to come up. During this time, it should double in volume. When the dough rises, add baking, salt, the rest of the flour to it and knead the dough (it should not stick to your hands and easily fall behind the dishes). If bubbles appear on the dough and it begins to settle, then it is ready.

Quick yeast dough for whites

Ingredients:
1.5 kg of flour
500 ml of milk
3 eggs,
250 g butter
1 tbsp Sahara,
1 sachet of dry yeast,
1 tsp salt.

Preparation:
Soften butter or margarine at room temperature. Beat eggs, milk, sugar and salt using a mixer. While whisking, add softened butter in small portions. Try to mix the oil well. Then add the whipped mixture to the flour sifted in advance, pour dry yeast there and knead a soft plastic dough. Grease the finished dough on all sides with vegetable oil, put in a bowl, also greased with vegetable oil, and refrigerate for 2 hours. When the time is up, take out the dough and start cooking the whites.

Sour cream and yeast dough for whites

Ingredients:
500 g flour
250 g sour cream
2 yolks,
30 g yeast
70 g butter
½ tsp Sahara,
½ tsp salt.

Preparation:
Mash yeast in sour cream. Add yolks, salt, sifted flour and knead to a lighter dough. At the end of the batch, add softened butter, stir, cover the container with the dough with a napkin and place in a warm place. After 1.5-2 hours, wrinkle it. The fermentation process will continue for about 40 minutes, then the dough will begin to slowly descend. Pound the dough again, refrigerate and place on a greased table for further work.

Butter yeast dough for whites

The whites from this dough are incredibly tasty, retain their original freshness for a long time and remain soft.

Ingredients:
600 ml of milk
1 egg,
4 tablespoons vegetable oil,
1.5 tsp yeast,
1 tbsp Sahara,
½ tsp salt,
flour.

Preparation:
Dissolve yeast in warm milk, beat in an egg, pour in vegetable oil, add sugar and salt. Mix everything thoroughly. Gradually add flour and knead the medium firm dough. Roll the dough into a ball and put in a warm place for 2 hours. The dough will increase in size and become softer and more elastic. Now divide the dough into specific pieces for the intended whites, place on a flat and large dish, cover and let stand for another 10-15 minutes. During this time, the pieces will increase in volume a little more, and the dough will be easy to process further.

Yeast dough for whites on kefir

Ingredients:
1 kg of flour
500 ml of kefir,
1 egg,
10 g dry yeast,
100 g of water
2 tbsp Sahara
salt to taste.

Preparation:
Dissolve the yeast with sugar in warm water and wait until the foam forms. Pour flour into a wide container, add kefir, egg, diluted yeast and start kneading the dough. Knead until it softens and no longer sticks to your hands. Then cover the dough and leave in a warm place for 1 hour.

Drowned dough for whites

Ingredients:
1 kg of flour
500 ml of milk
150 g butter or margarine,
2 eggs,
30 g fresh yeast,
1 tsp salt,
1 tbsp Sahara.

Preparation:
Grate cold oil and leave at room temperature to warm up. Dissolve yeast and sugar in warm milk and leave to rise. Beat eggs with salt. Pour flour into a bowl, leaving one glass to roll out, pour in milk with yeast, add eggs, butter and knead the dough. Roll the dough into a ball and place it in cold water in a large saucepan or bucket. When the dough comes up, take it out, dry it with a napkin and knead it, adding the remaining glass of flour. Leave the kneaded dough to lie under a napkin for 10-15 minutes.

Whitewash dough "Wonderful"

Ingredients:
1.5 stack. flour,
½ stack. warm milk
2 egg yolks
½ pack softened margarine,
1.5 tbsp Sahara,
50 g raw yeast.

Preparation:
Dissolve yeast in milk, add softened margarine, sugar and the rest of the ingredients. Knead everything well with your hands. Leave the resulting dough bun for 40 minutes, and then you can roll out the dough and start baking. If you decide to start baking tomorrow, put the dough in a bag and put it in the refrigerator, where, by the way, it can be stored for 4 days.

To many, the procedure for preparing a dough for whites may seem very complicated, but in fact, observing the proportions of products and adhering to the recommendations indicated in the recipes, everything, believe me, will be much easier, and the cooking process will bring a lot of pleasure, and even the result is even more so!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Delicious, hot with a golden crust on the outside and delicious meat juice on the inside. Sounds good, doesn't it? And all this we can say about the most tender whites with meat. Of course, on the festive table, they take pride of place and will be the first to be eaten by guests.

The dough for whitewash is prepared much softer than for other baked goods. A small hole is left at the top of the workpiece for excess moisture to escape. But through it, the aroma of fried meat with onions also permeates, which causes an insane appetite.

Knowing all the little nuances of cooking this dish, any hostess will win the hearts and stomachs of people tasting them. Therefore, let's take a closer look at several methods of preparing meat whites together, and you yourself will decide which method is right for your family.

In fact, there are at least a hundred recipes for whitewash, in every cuisine of the world they are prepared with various meats, with the addition of a huge amount of onions and herbs and without it. And their names are completely different, they are united by the fact that this is fried minced meat in dough and a very tasty result.

What you need for the test:

• Drinking water - 0.3 liters;
• Granulated sugar - 45 grams;
• Pressed yeast - 30 grams;
• Chicken egg - 1pc;
• Margarine - 100 grams;
• Salt is on the tip of the knife.

For minced meat:

• Ground pork and beef - 0.4 kg;
• Onion head - 1 piece;
• White bread - 100 grams;
• Garlic - 3 cloves;
• Pasteurized milk - 1 glass;
• Spices are optional.

How it works:

First, of course, we prepare the dough, knead the dough. We heat the drinking water to room temperature, mix the yeast thoroughly in it and add granulated sugar and salt.

When the liquid is similar in consistency to liquid sour cream, we begin to sift portionwise into the mixture exactly half of the wheat flour norm.

We bring the batch to the density of thick sour cream and set it aside in a warm place for sixty minutes. It should all bubble and at least double.
At this time, we divide the chicken eggs into whites and yolks. You can drop a few drops of lemon juice into the whites and beat them into a very strong foam, until stable peaks.

And now add the warmed margarine, the remaining yolks and the second half of the wheat flour to the dough that has come up. Knead well and very carefully introduce the protein foam. Then send the dough back to a warm place, sometimes crushing it, for two hours.
The next meat filling is on the way, for this, prepared meat preparations are ground in a meat grinder, diluting it with chopped onions and garlic.

In the event that the minced meat was purchased already ground, chop the onion and garlic separately and mix into the minced meat. Without them, he will still be rather dry.

Soak white bread for ten minutes in warmed milk. Then squeeze it lightly, chop it with your hands and put it in the filling. Add salt and various spices to your taste. Mix very well and let it brew for at least half an hour.
And now we have both the filling and the soft dough ready, let's start cooking the whites themselves. Divide the dough into small balls, use a rolling pin to roll them out.

We put minced meat in the very middle, fix the edges along the top, do not forget about the hole, it must be there. Although you can blind them with a triangular shape. Now give them fifteen minutes to rest.
Take a deep frying pan, pour into it sunflower oil, about three centimeters high, and heat it well.

I also like to add a slice of butter to a pan with sunflower oil, it seems to me that whitewash turns out to be so tastier.

The first side to be roasted should be with a hole. Then fry, on the other side.
For a visual effect, I also want to attach a video of the preparation of very tasty whites.

Well, that's all, put the finished pies on a paper napkin for a few minutes, and then transfer them to a dish. The insane aroma of this dish will gather all your family members around the table. Bon Appetit!

Belyashi with meat on milk and yeast

According to most experienced housewives, yeast dough prepared without adding milk turns out to be completely tasteless. And I completely agree with them, thanks to the milk, the baked goods acquire a very delicate creamy - milky flavor, this is especially noticeable in sweet pastries. But what can I say, even the smell of finished baked goods is completely different, softer, or something.
In the previous recipe, it is quite possible to replace water with fatty milk. Or divide this rate in half and make half water and half milk. For example, you need to take 300 grams of water, and you take 150 grams of water and 150 grams of milk.

And make the filling itself a little thinner, so it grabs inside the roasting whites much faster.

Bon Appetit!

Tatar belyashi on kefir in a frying pan

Belyashi is considered a traditional Tatar dish. And I learned this cooking recipe from my friends - the Tatars. And for their baking, they use sour milk or fermented baked milk, thanks to which the whites come out breathable and lush in appearance. Sometimes they also added milk to the filling, for volume.

Grocery list:

• Sour milk - 0.3 liters;
• Wheat flour - 400 grams;
• Pressed yeast - 15 grams;
• Eggs - 1 piece;
• Sunflower oil - 20 grams;
• Salt is on the tip of the knife.

Minced meat using kefir drink:

• Young calf meat - 0.4 kg;
• Onion head - 1 piece;
• Garlic - 3 cloves;
• White bread - 100 grams;
• Milk - 0.5 cups;
• Spices - a pinch;
• Kefir - 1/3 cup.

Let's start:

The dough recipe is more than simple, thanks to the addition of sour milk, it is prepared without dough. Yeast, granulated sugar, an egg (which was preheated at room temperature), sunflower oil and wheat flour are dissolved in warm kefir. Knead the mixture well, then transfer the dough to a warm place to rest and double in volume, for at least two hours. Sometimes you can not accept him a lot.
Well, in the preparation of minced meat, everything is quite traditional. Thoroughly grind the meat of a young calf, onions and garlic, then add white bread soaked in milk to them, salt and sprinkle with spices.

The main thing is that the minced meat is free of excess moisture, because kefir will dilute it very much.

Therefore, I squeeze milk out of white bread very well. And kefir is added in small portions, mixing well each time.

Now let's start cooking the whites. Roll balls out of the dough like tennis balls, then use a rolling pin to roll them into flat cakes, spread the filling in the center and mold the pies.

They should be fried in a frying pan with high sides. I advise you to try to cook according to this recipe, you will be surprised how much more pleasant their aroma is.
I hope that you dare to cook the whites according to this recipe and you will like them. Enjoy cooking.

Bon Appetit!

Lush whites with meat and rice

Products composition:

• Any meat or ready-made minced meat - 0.4 kg;
• Onions - 1 piece;
• Garlic - 2 cloves;
• Rice - 0.15 kg;
• Salt - a pinch;
• Spices are optional.

What do we do:

The taste of this minced meat will come out more richly meaty, but a little dryish, since it contains fewer additional ingredients, but the whites will become more satisfying.

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

Cooking simple and quick whites on kefir

Is there a piece of meat left in the fridge and you don't know what to cook from it? Not much for goulash, and not enough for dumplings. And let me now teach you a very easy and quick way to cook delicious whitewash with meat. Just find a glass of kefir in the refrigerator, preferably not entirely fresh, it will be very tasty, I promise.

Products composition:

• Kefir 3.5% - 250 ml;
• Flour - 220 grams;
• Soda - 1/3 teaspoon;
• Sunflower oil - 3 tablespoons.

Filling:

• Meat - 400 grams;
• Onions - 1 piece;
• Salt, spices - half a teaspoon.

Let's get started:

You can take ready-made minced meat, or you can twist any meat in a meat grinder.

First, we make minced meat, because it will be tastier and juicier only when not much is infused.

We also finely chop the onion, you should have 1 part of onion in two parts of minced meat in quantity. Mix, add salt and spices. Then beat it for a few minutes to mix thoroughly.
Now we sift half a glass of flour into a plate, pour kefir into it and mix with a fork. Next, add unslaked soda and the remaining flour and knead well until the flour is completely absorbed. The dough should be soft and not too viscous.

Then add sunflower oil one spoon at a time and knead it thoroughly for five minutes. The result is a smooth, homogeneous and elastic dough that practically does not stick to your hands. Roll the finished dough into a ball and let it rest for thirty minutes.
Then grease a baking sheet with sunflower oil and sculpt on it at the same time the required amount of whitewash per one pan.

Such whites cannot be sculpted in advance, since they can become damp from the filling.

Heat the oil well in a frying pan, pour it about one centimeter. And fry the whites with the hole down until golden brown.
Dry the finished products, fold on napkins and transfer to a dish.
That's all, bon appetit!

Recipe for making whites from without yeast dough

You know, this recipe breaks all the stereotypes that yeast dough will never taste better without yeast dough. We add baking powder and dairy products to it, which makes them more dietary and less harmful to our figure.

What you need for the test:

• Wheat flour - 600 grams;
• Sour cream - 0.200 kg;
• Butter - 60 grams;
• Granulated sugar - 1 teaspoon;

Filling:

• Meat - 500 grams;
• Onions - 1 piece;
• Salt - a pinch;
• Spices - at the discretion;
• Garlic - 2 wedges.

Let's get started:

Transfer sour cream to a bowl, add butter to it, salt, stir in eggs and half a spoonful of soda with vinegar. Sift flour in portions and mix everything together. Now put it in the cold for 45 minutes. See the difference, yeast dough needs heat. Unleavened dough works best best in a cold place.
Now let's get down to preparing the filling. Unleavened dough is good friends with completely different fillings. Both juicy berries and dry minced meat. But the meat is certainly better, because this dough will be a little thinner and denser.

Now roll the balls out of the dough, as in the previous recipes. Put the filling in the middle, roll the whites and fry in a large amount of sunflower oil in a deep frying pan. Be sure to first put the fried pies on a napkin to drain all the fat. And then set the table and invite everyone for tea.
As you may have noticed, cooking whites is not at all difficult, and I have provided various methods to choose from, both with and without yeast. So, choose the recipe you like and cook with pleasure for your family and close friends.

Bon appetit, my friends!