Belyashi with meat, or, in youth slang, bely, can be bought at any kiosk on the way from work or school. But the real taste of these Tatar pies can be felt only by preparing them at home.
It is necessary
-
- Dough:
- liter of milk;
- 2 teaspoons dry yeast
- 2 tablespoons of sugar;
- half a tablespoon of salt;
- 7 glasses of flour;
- a glass of vegetable oil.
- Filling:
- 4 cups minced meat;
- 8 small onions;
- salt, black pepper.
Instructions
Step 1
Pour yeast into a bowl and dissolve in a few tablespoons of warm sugar and milk. The cap should come up. Then pour the sifted flour into a deep bowl and make a depression in the middle. Add yeast mass, sugar, salt and vegetable oil there. Then start gradually pouring in warm milk, stirring the dough. It should be soft and sticky to your hands. Cover it with plastic wrap and place in a warm place. After an hour, remove, knead a little more, the dough should double. Cover with plastic wrap again and start preparing the filling.
Step 2
Peel and chop the onions. Add minced meat, salt and pepper. Minced meat for whites is usually made from fatty beef or a mixture of beef and lamb. It must be fat enough, then the whites will be very tasty. You can add greens and garlic to the minced meat. To prepare the whitewash, you do not need a too pasty consistency of meat, it is enough to skip it once through a meat grinder. If there is a desire and time, prepare minced meat, for this, cut the onion and meat into millimeter cubes.
Stir the minced meat well with your hands. Then beat it off by collecting it in a lump and throwing it back into the dish. The procedure of kneading and beating meat in the preparation of whites is one of the components of success. It is believed that it is necessary to beat the minced meat 40 times. Check the consistency, the minced meat should not be thick. You can add 1 - 2 tablespoons of water. Place the minced meat in the refrigerator for 1 - 2 hours.
Step 3
Take out the dough and divide it into three portions. Twist a tourniquet from each part. Cut small pieces of dough and use your hands to flatten them into flat cakes with a diameter of about 10 cm. You can roll the dough with a rolling pin. Roll only the edges of the cake, the center of the circle should be thicker than the edges. Place the minced meat and form the whites by pinching the edges towards the center. In the middle, leave a hole about a centimeter in diameter. Press the whites with your hands, remove the air from it. Then start sculpting the following.
Pour vegetable oil into a heavy-bottomed skillet. There should be enough of it so that when laying out the whitewash, the butter reaches its middle. Heat the oil and lay out the whites with the hole facing down. Let them brown, turn them over, fry on the other side. Never turn the whites over again, hole down, otherwise all meat juices will be lost. During frying, you can add hot oil to the whitewash hole. When the inside of the hole begins to boil, then the whites can be taken out. Place them on a paper towel to remove excess grease.
