Belyashi with meat is a very nutritious dish. But when it’s so delicious, it’s not up to counting calories. In this article, we will share the secrets of how to mold real whites that will make you give up thinking about diet.

How to cook whites with meat

Belyashi are usually meat-filled pies fried in hot oil. They should be crispy on top, but juicy and tender on the inside.

What mistakes are most often made by inexperienced housewives? The minced meat turns out to be soft, and the dough is not baked to the end. Or vice versa, the dough is fried, but the minced meat becomes overdried. We will show you how to avoid these missteps.

Juicy minced meat with meat

Juicy minced meat is obtained from the meat of the shoulder blade. You can take beef, pork or lamb. It is possible to preserve juiciness by adding a large amount of onions.

Visually, it should be half as much as meat (for example, 250 g of meat and one large onion).

The meat must be scrolled in a meat grinder, turn it into a homogeneous minced meat. It is better to grind the onion into a gruel with a blender.

Mix the ingredients in a bowl. Add salt and pepper to taste. Knead the minced meat. We beat off, collecting in a lump, for 2 minutes. When there is enough, you will feel. The minced meat will become sticky and turn into a single mass. But he must remain soft. If the minced meat is dense, add a little water to it.

Cover the bowl with a plate. Let's leave the filling to rest, and during this time we will prepare the dough.

Whitewash dough

For whitewash, unleavened dough is kneaded, without sugar. If you wish, you can not even add salt to it, since the meat filling compensates for its absence.

Let's prepare the dough in the fastest way. Take kefir and flour in equal proportions, for example, a glass. Sift the flour into a bowl and add kefir in portions, collecting the resulting lumps together.

Add a teaspoon of baking soda. Knead the sticky, rather soft dough. If it sticks to your hands a lot, you can add a little flour to it. It is not necessary to hammer the dough heavily with flour, otherwise it will not bake well and turn out to be sticky inside.

Knead the dough for about two minutes. Then add two tablespoons of vegetable oil to it. And knead again for five minutes.

Lubricate the bottom of the bowl with oil. We put a lump of dough. We cover it with a film or a plate. Let stand for 20-30 minutes.

When the dough and minced meat are ready, let's start sculpting the whites.

How to sculpt whites

It is very convenient to sculpt the whites on a greased baking sheet with vegetable oil. If you sprinkle a baking sheet with flour, some of it will remain on the pies and burn during frying.

The dough must be divided into equal pieces. We will have nine of them. Each part must be assembled into a ball, then flattened into a cake with your hands.

We spread the minced meat on the dough not with a slide, but slightly crushing it, so that a flat cake is also obtained from the meat. The minced meat should recede from the edges by about 2 cm.

Now we form the whites. We tighten the edges of the dough and collect them in folds so that they almost completely cover the meat. We leave a small hole at the top for steam to escape.

Correct roasting technology

The whites are fried in a lot of oil. It must be preheated strongly, almost to smoke.

We put the pies with the hole down. Fry until golden brown. Turn over. Pour a teaspoon of boiling oil into the hole. Fry without a lid until tender. The bottom of the whitewash should take a little longer to bake.

Readiness can only be checked empirically. Let's cut one of the whites. Let's look at the condition of the meat and dough. If they have not come yet, let us keep the rest of the whites on the fire for some time.

Place the patties on a paper towel to collect any excess oil. Eat whites hot, so cook as much as you can eat in one go.

Yeast recipe

Another classic recipe for making whites is with yeast.

You will have to use sugar to activate the yeast. Pour slightly warmed water or whey (50 ml) into a bowl. Add seven grams of fast yeast. A tablespoon of sugar and a couple of tablespoons of flour. Leave the yeast alone for 20 minutes.

Sift half a kilo of flour with a teaspoon of salt into another bowl. Pour in a cup of whey or water. Add settled dough. We collect the lumps with a spoon. Leave for 20 minutes, until all the water is absorbed into the flour.

Knead the dough on the table. Add 15 g of vegetable oil in two passes. We no longer add flour so that the dough is fluffy and baked well.

We continue kneading for 10 minutes. Leave the dough in a bowl under a towel for an hour and a half.

To prepare the filling, mix 200 g of finely chopped or chopped onion in a blender with 500 g of minced meat. Add a quarter cup of water, salt and pepper to taste. We beat the minced meat well. We send it to the refrigerator for half an hour.

Divide the dough into 15 identical pieces. Stretch into flat cakes. We form the whites. Fry in hot oil over low heat on each side for about 3-4 minutes.

How to cook fluffy whites

The most fluffy whites are obtained from yeast dough, because it does not absorb oil and rises well in a pan.

The yeast whitewash dough can be prepared in this way:

1. Dissolve one and a half teaspoons of dry yeast in two tablespoons of water with the addition of a tablespoon of sugar and a couple of tablespoons of flour. Let the yeast work for 20 minutes.
2. In another container, mix one and a half cups of flour, a mug of water, one and a half tablespoons of vegetable oil and half a teaspoon of salt. Let's dilute the ready-made dough in this mass.
3. Knead the sticky soft dough without adding excess flour.
4. Let the dough stand and rise.

After about 40 minutes, you can start forming the whites. Fry tender baked goods on both sides in hot oil. Fold on a napkin to remove excess fat.

Step-by-step recipe in a frying pan

Follow the recipe and you will end up with unusually fluffy, even whites with meat in a pan:

• put all the ingredients for the dough into a bowl: a mug of warm milk, 2.5 cups of flour, a little salt and sugar in equal parts, an incomplete teaspoon of active dry yeast;
• knead the dough, let it rise, the process will take about 30 minutes;
• divide the base into 10-12 equal pieces, cover them with plastic wrap and let rest for 20 minutes;
• prepare a filling from 400 g minced meat and two onions, add salt and pepper to taste;
• beat the minced meat, let it stand for ten minutes;
• roll the balls of dough into cakes, lay out the filling in an even layer, pinch the edges of the cakes with an accordion;
• fry the whites in a lot of oil until golden brown.

Put the finished dish on a plate lined with paper napkins.

Traditional Tatar belyashi

For traditional Tatar whitewash, the dough is kneaded in water. All components (a cup of water, a glass of flour, a pinch of salt and sugar, a ten gram pack of dry yeast) are put into one bowl. Mix together. The dough is allowed to rise under the towel. Cut after 40 minutes.

In addition to lamb (200 g) minced meat, finely chopped chili pepper pod, sweet pepper pod, carrots and a tablespoon of lemon juice are placed. Salt is added to taste.

Tatar belyashi with meat is formed, leaving a hole at the top of the pie. Fry until tender in a large amount of oil.

A simple option for baking on kefir

Kefir dough is prepared quickly. The result is excellent. It is easy to sculpt any products from a pliable kolobok.

Add half a teaspoon of baking powder or soda to warm fatty kefir (175 g). Leave until a large number of bubbles appear. An egg, a pinch of salt is introduced into kefir and half a kilogram of flour is stirred in batches.

The dough needs to be kneaded for five minutes in a bowl, and then the same amount of time on the table. Put back in the dish and let rest for half an hour.

We make the stuffing of minced meat and onions in a 2: 1 ratio. Add a little salt and pepper. Fry the whites until tender, first with the upper side, then with the lower. You cannot turn them over at the end, otherwise the juice will flow out.

Lazy whites

The taste of lazy whites is very similar to that of a traditional dish. But they prepare much faster.

We remove the sculpting stage from the recipe, leaving only the important:

1. We dilute in two glasses of kefir a teaspoon of soda, a pinch of salt and sugar. After the foam rises, sift a glass of flour into the mass. With a whisk, knead the dough as liquid as sour cream.
2. Pass a large onion and a clove of garlic through a meat grinder. Mix with half a kilogram of minced meat. Add some salt and ground pepper.
3. Put the minced meat in a bowl of dough. Stir well.
4. Pour oil into the pan, with a layer of one cm;
5. We will spread the dough with the minced meat with a spoon;
6. Fry the whites on both sides until tender.

Collect excess fat with a paper towel.

Juicy pastries in the oven

Baking in the oven is less greasy. Knead the dough with kefir to save time.

Dilute a teaspoon of baking soda in a glass of milk drink. Pour into a deep bowl. Add the egg and one more protein, pinch of salt and sugar, three glasses of flour in batches.

The dough should be soft and not sticky. We will knead. Leave it under a towel for half an hour.

Prepare the filling from half a kilogram of minced pork and a large onion. Put salt and pepper on your own.

Divide the dough into pieces. We roll them into flat cakes 3-4 mm thick. We spread the filling over a tablespoon. We form the sills in the traditional way.

We put the whites on a baking sheet covered with parchment. Lubricate with whipped yolk. We bake at 180̊С for 20 minutes.

On choux pastry

Choux pastry becomes porous and fluffy when fried in oil. It can be cooked more than once, and the excess can be frozen.

Pour 2/3 cups of water into a ladle. Add two tablespoons of oil and a teaspoon of salt. Heat over a fire until boiling. We dump out a glass of flour. Immediately knead and remove from heat. Let the mixture cool slightly.

We break the chicken egg. Add half a glass of flour. Cool the dough completely. And then mix well with the addition of half a glass of flour.

The dough will be very sticky at first, then it will become smooth. It needs to be kneaded for a long time until it turns into an elastic shiny bun.

Let's prepare the filling in the traditional way from any kind of minced meat, onions and spices. Form the whites and fry them in a lot of oil.

With the addition of potatoes

Meat with potatoes is the best combination. It's hard to argue. If you want to add something else to the filling, let it be potatoes.

The dough can be prepared in any way. For the filling, pass 250 g of the shoulder of pork or beef through a meat grinder. Finely chop a large head of onion. Peel and dice the large potato.

Season the minced meat with salt and your favorite spices. Add two tablespoons of melted butter for juiciness. Let's form the whites in the traditional way. We will bake pies in the oven, or fry in a pan.

Belyashi is a very common dish. It can be found in fast food chains, street food outlets. But no store-bought pies can be compared to homemade cakes. Surprise your family with delicious homemade whites in the heat of the day.

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:

1. 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.
2. Do not spare the bow. For every 100 g minced meat, take one medium onion.
3. 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.
4. 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.

Print

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 traditional Tatar dish, loved all over the world. Of course, this product can hardly be called useful, since it is a meat pie fried in oil. But occasionally, you can still pamper yourself and your loved ones with juicy, fragrant, fresh whites.

Today, you can have a snack with whitewash anywhere - on the streets of large cities, there are tents and small fast food cafes almost at every corner. But, as a rule, the quality of the products sold there leaves much to be desired. No one knows for sure what exactly unscrupulous cooks put into the filling and whether they comply with sanitary standards.

Therefore, it is best to make whitewash with your own hands, at home, since in this case you will be sure that this is a high-quality and safe product.

Today we will tell you how to properly make really tasty and juicy whites at home, share interesting recipes and some secrets of their preparation.

Choosing products

In order for any dish to turn out to be great, of course, first of all, you should choose only high-quality and fresh products for its preparation.

Use homemade minced meat to cook the whites. It is not worth buying ready-made in the store, since very often it is made from meat scraps or from already stale or, even worse, rotten and soaked in vinegar meat.

Buy meat from young animals whenever possible. As a rule, pork, beef and lamb are used for these purposes.

To make the minced meat for the whites especially juicy and tasty, process the meat very carefully, since the veins and films remaining in them can make the filling tough. To make the minced meat tender, rotate it twice in a meat grinder.

Another secret is the amount of onions. To make the whites juicy, add as much onion as possible (within reasonable limits, of course). Some housewives also add a little cold water for the same purpose.

If the meat is too dry, add a little lard to the minced meat.

For the dough, use only premium white wheat flour. Before kneading, it must be sieved through a sieve without fail.

Choose light, clear and deodorized oil for frying.

Cooking recipes

There are many recipes for making these meat pies. Today we will share some of them.

Classic whites with meat

Ingredients:

• 1 kg of wheat flour;
• 250 ml of pure water;
• 250 ml of low-fat milk;
• 2 medium sized chicken eggs;
• 10 g fresh yeast;
• 60 g spread;
• 8 g salt;
• 8 g granulated sugar;
• 45 ml of vegetable oil;
• 350 g of onions;
• 170 g pork;
• 140 g of beef;
• 60 ml of kefir;
• 10 g salt;
• 5 g of pepper.

Preparation

Pour milk and water into a deep wide bowl, add sugar, salt, a little flour, yolks, melted spread there, sprinkle with more flour and mix with a wooden spoon.

Add vegetable oil to the dough and stir until a viscous, but not tight, homogeneous mass is formed. Cover with a towel and leave for half an hour in a warm place. When it rises, knead it again and put it in the heat again.

Grind pork, beef in a meat grinder, chop the onion very finely. If you don't have time to mess with it, you can twist it along with the meat.

Pour into the minced meat into kefir, pepper and mix.

Roll out the dough into a long sausage and cut it into equal parts. Roll each such piece thinly with a rolling pin (you can also use a glass bottle filled with cold water).

Put a spoonful of minced meat in each circle. Trying to make the whites more tasty and lay out a lot of filling is not worth it, since when frying it can break the dough, and all the juice will end up in the pan.

We carefully wrap the edges so that there is a small hole in the middle. However, many housewives prefer to wrap the dough completely.

Let the preparation brew for 10 minutes.

Pour vegetable oil into a frying pan, put on high heat and fry the workpiece first with minced meat down, and then turn it over. Fry on each side for about 4-5 minutes.

Put the finished dish on a plate covered with paper napkins - they will absorb all the excess fat.

Tatar zur-balish

This dish will appeal to adherents of proper nutrition, because it should not be fried, but baked in the oven.

In the original, zur-balish is a large pie with potatoes and meat (this is how the name is translated into our language), which is cooked in the oven.

The dough for this dish is prepared with kefir or sour cream, because Tatars' yeast is not used at all to create whitewash.

Ingredients:

• 500 ml of fresh sour cream;
• 1 chicken egg;
• 390 g flour;
• 500 g of veal;
• 500 g of lamb;
• 1.5 kg of potatoes;
• Bay leaf;
• salt;
• 200 ml of meat broth;
• 4 onions.

Preparation

Sift the flour, pour it into a bowl, add sour cream, salt and knead the elastic dough. It shouldn't stick to your hands.

Cover the bowl with cling film and refrigerate for half an hour. While insisting,.

Cut the meat, potatoes and onions into small cubes of about 1-1.5 cm. Put the meat with vegetables in a bowl, add black pepper, salt and mix.

Separate the fourth part from the dough, wrap it in plastic wrap and put it in the refrigerator. We roll out most of it so that its edges hang 5 cm from the baking dish.

From the smaller part we pinch off a small ball with a diameter of 2 cm, roll the rest to the size of the mold - this will be the lid.

Grease the baking dish with vegetable oil, put a larger layer on it, and pour the filling on top with a slide and put the bay leaf. Next, raise the hanging edges of the dough, and put the "lid" on top. Leave a small hole in the center.

Beat the egg, grease the cake with it with a feather or brush, separately grease the round ball ("lid"), close the hole with it and put the mold in an oven preheated to 200 ° C for 20 minutes. Then we take it out, cover the cake with foil and reduce the temperature to 170 ° C.

To make the meat in the whitewash pie more juicy, after 40 minutes, pour a little broth into the hole, as the liquid inside evaporates.

After 2.5 hours, turn off the oven and leave the pie in it for half an hour. Then we take out the dish and serve it on the table.

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.

Preparation

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

Lush whites in a pan: a classic recipe

The crispy dough and juicy, meaty filling are definitely what distinguishes belyashi from other dishes.

To make a delicious, crispy yeast dough you will need:

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

Filling:

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

Preparation:

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

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

In order to prepare the filling, it is necessary to pass the meat through a meat grinder along with peeled onions and garlic. If you bought ready-made minced meat, then onion and garlic should be crushed separately and added to it. The onion must be chopped, since it is he who gives the juice to the entire filling in the future. Soak the loaf separately in milk and add to the rest of the meat mass. Season with salt, pepper and mix well, you can beat it slightly to saturate the filling with oxygen.

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

Pour a large amount of oil into a deep frying pan and let it heat up over medium heat. Dip the whites into the butter with the hole down and fry on both sides.

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

Belyashi with meat on milk and yeast

Many people argue that yeast dough is actually tasteless without the addition of milk. Well, when baked, milk does give the dough a nice, sweet milky flavor, which makes it nice to eat buns with a sweet filling. Fried yeast dough smells a little differently, and some people don't like this smell, but milk only enhances it.

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

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

Tatar belyashi on kefir in a frying pan

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

So, for a yeast dough with kefir you will need:

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

Filling with the addition of kefir:

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

Preparation:

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

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

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

Lush whites with meat and rice

What if there is too little meat, but a lot of dough came out? You can diversify the filling with various additives. To make it more satisfying, it is usually worth adding a little pre-cooked white rice.

For this you will need:

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

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

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

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

Contrary to popular belief, yeast-free dough can also turn out to be quite fluffy and tasty. It also contains baking powder and dairy products, and in terms of its calorie content, it clearly outperforms yeast. Unleavened dough is crisper and thinner if desired.

For the test:

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

Filling:

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

Preparation:

Stir the sour cream together with butter, salt, eggs and sugar until smooth. You can add half a teaspoon of soda slaked with vinegar to the dough for "porosity". Add flour and quickly knead the dough. Next - leave the dough in a cold place to infuse for 30-40 minutes. Unlike yeast, which needs warmth, fresh dough, on the contrary, needs cold, because in this case all chemical processes proceed better in it and the dough looses evenly.

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

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

Allow the ready-made whites to drain from the oil on a napkin, and then start a meal.

Belyashi with meat, especially in the fried variation, is not a dish that can be recommended to be cooked often, but sometimes you can pamper yourself and your household with such a tempting and aromatic savory delicacy by preparing it yourself at home.

How to cook whitewash with meat?

Any recipe for whitewash with meat involves the simultaneous design of two components - the filling and the dough, the quality of which fully determines the final result and the impression of tasting your favorite food. In our case, chopped meat with onions will be used as a filling, and when creating it, you need to take into account certain subtleties of the recipe, without which the minced meat will not be juicy.

Juicy minced meat with meat

The classic one with meat should be made from lamb, but in our kitchen they often use fatty pork or a mixture of it with beef. The onion should be exactly half the size of the meat components and it is preferable to chop it with a sharp knife in medium-sized cubes - this is one of the secrets of the juiciness of the filling. Do not use a lot of spices and seasonings, but add salt and pepper to taste. A little ice water, finely crushed ice or chopped raw potatoes added to the filling will also add juiciness to the products.

Ingredients:

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

Preparation

1. The meat is ground through a meat grinder.
2. Peel and chop the onion into cubes as small as possible.
3. 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.
4. Before the design of the products, the filling is kept on the refrigerator shelf for thirty minutes.

Belyashi dough with meat

Ideal homemade whites with meat, the recipe of which is verified and balanced, turns out to be soft, fluffy and just melt in your mouth. Correctly made dough is responsible for these properties. It should not be tight and oversaturated with flour or baking powder. The correct flour base is soft, but not sticky, kneads easily and molds easily. Further, a simple recipe for yeast dough, from which you can make delicious whites with meat.

Ingredients:

• flour - 620 g;
• water - 340 ml;
• fresh yeast - 20 g;
• granulated sugar - 40 g;
• salt - 10 g;
• peasant butter - 35 g.

Preparation

1. Yeast, salt and sugar are dissolved in water heated to 40 degrees.
2. The flour is sifted, poured into a bowl in portions and kneaded, adding melted butter to the end.
3. Leave the container warm for an hour and a half for the contents to approach.
4. After the mass has increased in volume at least twofold, you can proceed to the design of the products.

How to sculpt whites with meat?

Cooking whitewash with meat is not only about making dough and filling. Products must also be molded correctly. In modern cooking, there are two options for decorating blanks - in a closed and open way. Consider further the subtleties of sculpting closed whites.

Tatar belyashi with meat are made out a little differently.

The edges of the filled tortilla are closed on top, gathering like a frill and leaving a small hole.

Belyashi with meat in a pan

Traditionally, products are fried in a deep-fried pan, in a saucepan or cauldron. Moreover, the recipe for whitewash with meat in a pan can be either classic, implemented in compliance with all the rules and regulations, and noticeably different from those. Next, we will consider variations of quick cooking of such fried products in a pan, the design of which will significantly save time.

Belyashi with meat - recipe for kefir

The properties of kefir to increase the splendor of baked goods and transform its characteristics for the better can be applied in this case as well. In the following instructions, you will learn how to cook beef with meat in a skillet from a fast pan. The products are soft, delicate and incredibly fragrant. The filling can be made taking into account the above recommendations, and you will learn the nuances of creating a flour base later.

Ingredients:

• kefir - 245 ml;
• flour - 480 g;
• eggs - 2 pcs.;
• granulated sugar - 25 g;
• salt and soda - 10 g each;
• refined butter for dough - 40 ml;
• no aroma oil for frying - 360 ml;
• filling - 500 g.

Preparation

1. Kefir is combined with soda and left for ten minutes.
2. Eggs are driven in, sugar, salt are added, oil is poured in and the components are mixed with a whisk.
3. Pour flour in portions and knead.
4. The resulting lump is left for thirty minutes under the film.
5. Cut it into pieces, make out a cake from each.
6. Put the filling in the center, fold the edges up and pinch, leaving a small gap (hole).
7. Spread the blanks in hot oil with the hole down and fry the products until golden brown on both sides.

Recipe for lazy whites with meat on kefir

Lazy whites with meat, a very tasty homemade recipe for which is set out below, are prepared much faster than classic yeast and even yeast-free on kefir. Nevertheless, they turn out to be divinely fragrant, mouth-watering and delicious. Perhaps the only drawback of the products will be the excessive fat content at the exit, which can be reduced by laying them on a paper towel for a few minutes.

Ingredients:

• kefir - 490 ml;
• flour - 320 g;
• egg - 1 pc.;
• granulated sugar, salt and soda - 10 g each;
• refined frying oil - 180 ml;
• filling - 330 g.

Preparation

1. Kefir is mixed with soda, and after ten minutes salt, sugar, egg and flour are added.
2. Knead the mass with a whisk so that it comes out textured as a base for pancakes.
3. Heat vegetable fat in a frying pan, spread the dough into it at some distance with a spoon, and place small flat cakes from minced meat on top.
4. Pour the filling with a small amount of dough on top and brown the blanks over medium heat on both sides.

The recipe for whitewash with meat in the oven

One, perhaps, the most significant drawback of fried whites is the excessive fat content of the products at the exit and not quite healthy, although very appetizing fried crust. Next, you will learn how to bake whites with meat devoid of unwanted greasy shine in the oven. Such heat treatment of products is much more useful than traditional ones. The main thing is to implement it correctly and then the products will be no worse than the classic ones, fried in oil.

Belyashi with meat - a recipe with yeast

The products in the oven are soft if the dough is prepared correctly. It can be made yeast-free with kefir, adhering to a recipe containing soda, or kneaded with yeast. Next, you will learn how to make whitewash with meat from yeast dough, which, when using high-quality ingredients, always turns out to be fluffy, fits perfectly and gives an excellent result.