Ingredients
Servings: - 4 +
200 gr Flour wheat
40 ml Milk cow's
100 ml Water Boiled
7 gr Salt
2 gr Pepper black ground
10 gr Sugar
20 ml Oil sunflower For the test
500 ml Oil sunflower For frying
10 gr Yeast
300 gr Minced chicken Can be pork or beef
60 gr Onion
8 gr Dill
8 gr Basil
8 gr Parsley
Description
Homemade belyashi are airy products, slightly crispy on the outside and very juicy on the inside. Appetizing pastries with spicy meat filling belong to traditional Tatar and Bashkir cuisine. This dish appeared several centuries ago. It began to actively travel around the world, conquered it and maintained high polarity on the planet to this day. The most suitable dough for soft and airy products is yeast dough. It guarantees the best final result with a minimum amount of effort.
Step by step recipe 
Prepare the dough. Pour 40 ml of warm water into a deep container. Add a quarter teaspoon of salt, sugar and yeast. Using a whisk, mix the products together and leave the resulting mixture for 30 minutes in a warm place.
After activating the yeast, add warm milk, 30 ml of warm water and 20 ml of vegetable oil to the container. Mix.
Add flour and knead into a very soft dough. Cover it and leave it warm.
While the dough is resting, knead it 2-3 times. Then we put it in a plastic bag and put it in the refrigerator for half an hour.
Let's prepare the filling. Chop the onion very finely. Add it to the minced meat.
Add half a teaspoon of salt, pepper, chopped herbs and a tablespoon of water. Mix. Divide the filling into eight equal portions.
We form products. Punch down the chilled dough and divide into eight equal parts. Roll into smooth balls and cover them with film.
Roll out the ball of dough into a thin round cake. Place a portion of the filling in the middle of the dough.
Gather the edges of the cake towards the center and pinch. Lightly press the belyash with your palm. We form the rest of the products in the same way.
In a container with high walls, bring vegetable oil to a boil. Fry the belyashi for 8 minutes, turn them over on different sides. Place finished products on paper towels to remove excess fat. If you doubt the final readiness of the minced meat, transfer the belyashi to a baking sheet and place them in an oven preheated to 180˚C for 10 minutes. Among the recipes with photos of homemade whiting, this one is very simple. We serve the products hot with any drinks.
Enjoy your meal!
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