Belyashi is a national Tatar dish, which consists of fried pies with meat filling. They are open and closed. They are made from yeast, fresh or kefir dough. After reading today's article, you will learn how to cook meat with meat in a pan.
General recommendations
For the preparation of classic pies, yeast soft dough made in a sparing way is used. Before sculpting whiteness from it, it is important to leave it in a warm place for one hour. Properly prepared elastic dough is perfectly fried and does not crack during the heat treatment.
The filling is made from minced meat mixed with almost the same amount of chopped onion. Thanks to this vegetable, the meat becomes more juicy and tender. In addition, in the process of frying, finely chopped onion launches juice, which serves as a kind of broth. To prepare delicious whites in a pan, some housewives recommend adding a small amount of milk to the filling.
The fashioned semi-finished products are kept at room temperature for ten minutes and only after that they are sent to the warmed vegetable oil. They are stitched seam down and fried for seven minutes on each side.
Classic version
Traditional Tatar whites in a pan are made from yeast dough. The filling is prepared from pork, lamb or ground beef mixed with a lot of onions. Modeling these pies is relatively time-consuming. In order not to spend precious minutes searching for the missing ingredients, go to the grocery store in advance. In this case, you will need:
- A kilogram of wheat flour.
- Half a liter of skim milk.
- Thirty grams of yeast.
- A pair of chicken eggs.
- Fifty grams of margarine.
- Two tablespoons of sugar.
- A quarter cup of sunflower oil.
- A teaspoon of salt.
All of these ingredients are needed to knead the dough. Since the whites (the recipe in the pan will be presented below) are stuffed with minced meat, you will additionally need:
- A teaspoon of salt.
- Three hundred grams of pork pulp and onions.
- Half a teaspoon of pepper.
If desired, chopped herbs or chopped garlic are added to the filling. These ingredients are optional, but their presence will make the meat more fragrant.
Process description
Sugar and yeast are poured into a bowl filled with warm milk. All is thoroughly mixed until the loose components are completely dissolved and set aside until a foam cap appears.
Sifted flour is poured onto a clean and dry work surface. In the middle, make a small depression and pour in the approached yeast. Raw eggs and salt are sent there. All is thoroughly kneaded until an elastic dough, slightly sticking to the palms. The finished mass is covered with a linen napkin and left for an hour in a warm place.
To make delicious whites in a pan, you need to do the filling. For its preparation, pre-washed pork and peeled onions are scrolled through a meat grinder. The resulting mass is salted, pepper and thoroughly mixed.
Once the dough is approached, it is divided into approximately the same balls with a diameter of about five centimeters and laid out on a work surface greased with vegetable oil. Each of them is rolled into a cake, stuffed with minced meat and plucked so that a hole remains in the center of the pie. The resulting semi-finished products are crushed with a palm and fried in heated vegetable oil for four minutes on each side. Ready meat whites, fried in a pan, are equally good both in hot and in cooled form.
Option on kefir
As mentioned above, fragrant and juicy Tatar pies can be prepared not only from yeast dough. Since this recipe is slightly different from the traditional one, before you stand at the stove, check to see if you have everything you need on hand. To fry hearty meat with meat in a pan, you will need:
- Two hundred and fifty milliliters of kefir.
- A third of a teaspoon of soda.
- Sixty milliliters of vegetable oil.
- Large onion head.
- Two hundred and fifty grams of any stuffing.
So that the whites you cooked in the pan do not turn out to be fresh and tasteless, the above list additionally includes table salt and spices.
Sequencing
Stuffed meat in a clean bowl is combined with chopped onion. So that the resulting mass is not too thick, add a little filtered water, salt, spices to it and mix thoroughly until a homogeneous consistency. After that, the minced meat is sent to the refrigerator for an hour.
Now it's time to take the test, from which the whites will be molded in the pan. Lush and fragrant pies can only be prepared exactly following the recommended ratio of products. In one dish, kefir, salt, sifted wheat flour, soda and vegetable oil are combined. All well knead and set aside for half an hour.
Thirty minutes later, the finished dough is divided into several approximately identical parts. Each of them is rolled out, stuffed with minced meat and stuffed up. The resulting semi-finished products are pressed with a palm and fried in warmed vegetable oil. The browned whites in the pan, the step-by-step recipe for which is considered a little higher, are laid out on clean napkins. Five minutes later, slightly cooled pies are served to the table.
Quick option
This recipe is interesting in that you can make a simple and magnificent dough for Tatar whites in just half an hour. The pies fried from it remain fresh and soft for several days. Before you begin the process, be sure to make sure that you have all the required ingredients at your disposal. In this case, you will need:
- A pack of live yeast.
- A teaspoon of salt.
- A pair of glasses of water.
- Three tablespoons of sugar.
- Six onion heads.
- Five glasses of wheat flour.
- Three hundred grams of minced chicken.
From this simple set you get very tasty whites in a pan. It is advisable to stuff lush pies with minced meat seasoned with a small amount of spices.
Live yeast, granulated sugar, salt and three tablespoons of vegetable oil are combined in one dish. All this is poured into a glass of warm water, mixed and set aside. After the froth cap appears on the surface, pour four cups of sifted wheat flour into a bowl and pour a glass of boiling water. The resulting mass is laid out on a work surface and thoroughly kneaded.
The finished dough is divided into approximately the same pieces, rolled out into cakes and stuffed with minced chicken. Blinded whites are fried on both sides in preheated vegetable oil and served.