Belyashi with meat and potatoes is a very tasty and nutritious dish of Tatar cuisine. The process of preparing this dish is extremely simple and does not require special culinary skills. Tatar cuisine is famous for its unusual recipes, interesting fillings and cooking methods. In this article we have compiled for you the fastest and most delicious cooking options for meat whites with mushrooms, potatoes, onions and garlic.
Meat and Potato Recipe
To prepare this dish, you will need the following products:
- yeast - 20 grams;
- milk - 500 ml;
- potatoes - 3-4 pcs.;
- butter - 75 grams;
- chicken eggs - 2 pcs.;
- minced meat - 250 grams;
- half onion:
- wheat flour - 500 grams;
- salt;
- a pinch of sugar.
It is worth noting that all products must be at room temperature.
Step cooking
So, we begin to cook.
Step 1. Remove the peel from the potatoes, wash it and cook until tender.
Step 2. Cut the onion into small cubes and fry in sunflower oil until golden brown.
Step 3. In a deep bowl, mix the yeast with sugar and pour warm milk.
Step 4. Slowly sprinkle flour, butter and knead the dough.
Step 5. Cover the bowl with cling film and wrap it in a blanket.
Step 6. Mix the fried onions with minced meat and add the spices.
Step 7. From mashed potatoes we make mashed potatoes and combine with minced meat.
Step 8. We take out our dough, divide it into several parts and roll each of them into a cake.
Step 9. Spread the filling and wrap the edges.
Step 10. In a heated frying pan, fry the meat and potato whites on both sides for 4-6 minutes.
We shift the finished dish to a plate and serve with sour cream.
Zur Belyash with meat and potatoes
"Zur balish" - translated from Tatar means "big pie". This is a fairly high pie with a juicy filling of lamb, beef or goose with potatoes. The dough for the pie is both yeast and fresh.
Necessary products for the preparation of dough:
- sour cream - 200 grams;
- margarine - 150 grams;
- baking soda - 1 tsp;
- salt;
- flour - 600 grams.
First of all, it is necessary to sift the flour so that it becomes lighter and more airy, as well as enriched with oxygen. Then in a deep bowl we breed yeast, according to the instructions on the package. We combine soda, flour and salt, mix thoroughly and pour the diluted yeast into the resulting mass. Add sour cream and melted margarine, mix and knead the dough. We cover it with a towel and put it in a warm place for about half an hour.
How to cook the filling?
Ingredients:
- beef pulp - 500 grams;
- lamb - 500 grams;
- potatoes - 500 grams;
- onions - 2-3 pcs.;
- salt;
- pepper.
Cooking method:
- cut the meat into small cubes about 1 cm thick;
- we clean the potatoes and cut them in the same way as the meat;
- grind onions and combine it with the remaining ingredients;
- salt and pepper the resulting mass.
Before spreading the filling on the dough, taste it and, if necessary, add more salt and pepper.
Pie assembly
The sequence of actions is as follows:
Step 1. We divide the dough into two unequal parts.
Step 2. We roll out most of it on the table, sprinkle it with flour and put it in a baking dish, pre-lubricated with vegetable oil.
Step 3. Spread our filling and cover the mold with the rest of the dough.
Step 4. Pinch the edges and send the cake to the preheated oven to 200 degrees for 2-3 hours.
We serve the finished dish as soon as we get it from the mold. The dough is incredibly tender, and the filling is juicy and fragrant. In some cases, housewives pour a little broth into the opening of the pie, which makes the taste brighter and more spicy.
How to cook Tatar whites?
To prepare Tatar whites with meat and potatoes according to this recipe, you will need the following ingredients:
- chicken eggs - 2 pcs.;
- flour - 2 glasses;
- small onion - 2 pcs.;
- salt;
- tomato - 2 pcs.;
- table vinegar - 0.5 tsp;
- garlic - 2-3 cloves;
- kefir - 150 ml;
- beef tenderloin - 550 grams;
- potatoes - 6 pcs.;
- margarine - 70 grams;
- black allspice;
- mustard - 1 tsp;
- pickled cucumbers - 2 pcs.
Real Tatar meat and potato whites are made from beef, selected potatoes and onions. For a brighter taste and rich aroma of the final dish, it is customary to use homemade tomato sauce with garlic, mustard and pickled cucumbers.
Step cooking
Now we proceed directly to the process of cooking whites with meat and potatoes:
- break eggs into a glass, add kefir and mix everything thoroughly;
- gradually pour the egg mixture into the sifted flour and knead the malleable and viscous dough;
- transfer the dough to the kitchen surface, sprinkle with the remaining flour and divide into equal parts;
- we make small balls from the slices and proceed to the preparation of the filling;
- finely chop the meat and pass it through a meat grinder;
- remove the peel from the onion, rinse it under water and cut into small cubes;
- peel potatoes and cut into small slices;
- combine the minced meat, onions and potatoes, add spices and mix the resulting mass;
- roll out balls of dough, put the filling and a small piece of margarine on them;
- wrap the edges so that the middle of the whitish remains open;
- preheat the oven and lay out a sheet of parchment on a baking sheet;
- transfer our belyash to a baking sheet and send them to bake for 40 minutes.
To make the finished dish soft and not dry, add 1-2 teaspoons of water to the whites for about 2-3 times for the time that they will be prepared.
How to make homemade sauce?
Cooking method:
- pour tomatoes with boiling water, remove the peel and cut into small segments;
- heat olive oil in a frying pan, put chopped tomatoes on it and fry for several minutes;
- then add salt, pepper and vinegar;
- mix thoroughly and simmer under the lid for 5 minutes;
- finely chop pickled cucumbers and combine them with tomatoes;
- chop the garlic, add it to our sauce;
- Lastly, put the mustard and mix the tomato mass.
Serve meat and potato whites in the oven with such a delicious and spicy sauce.
What is wak belish?
Another national Tatar dish is wak-belyash with meat and potatoes. Translated, its name means a small pie with meat.
To prepare this dish, you will need products such as:
- wheat flour - 4 cups;
- kefir - 250 ml;
- eggs - 2 pcs.;
- spread - 200 grams;
- salt;
- a pinch of baking powder for the test;
- minced meat - 600 grams;
- potatoes - 4 pcs.;
- white hand - 3 pcs.;
- black pepper.
First of all, we will prepare the test:
- in a separate bowl, break the eggs, add the softened spread, salt and baking powder;
- gradually pour the flour and knead the elastic dough.
We set aside the resulting dough and move on to preparing the products for the filling.
How to make a filling for vak-belash?
So, the sequence of your actions is as follows:
Step 1. Peel the onion and cut it into small slices.
Step 2. Peel the potatoes, wash them under cold water and cut them into cubes.
Step 3. Combine the minced meat, potatoes and onions in a deep bowl.
Step 4. With wet hands, we sort out the filling so that the ingredients mix together, and then pour the seasonings.
Step 5. Divide the dough into equal parts, mold balls from each wedge and roll them on the table.
Step 6. Spread the filling and wrap the edges of the dough so that there is open space in the middle.
Step 7. Transfer the pies to a baking sheet and grease with yolk.
Step 8. Put in the oven for 45 minutes.
An interesting fact about this recipe is that if you pour the meat broth into the opening of the pie, then the filling will be softer and tastier.
The recipe for wak-belyash with meat and potatoes is extremely simple and resembles the process of cooking the usual pies. The dough in this dish is very tender, and the filling is quite juicy, nutritious and fragrant.
Sour cream with garlic
Some housewives prefer to serve belyash in combination with sour cream sauce. So the dish turns out harmonious and quickly saturates the body.
Ingredients:
- sour cream - 300 grams;
- salt;
- black pepper;
- garlic - 3-4 cloves.
How to make whitewash sauce with meat and potatoes:
- mix sour cream with spices;
- chop the garlic and add it to the rest of the ingredients;
- beat thoroughly and pour into a storage container.
A similar sauce can be used not only for savory pastries, but also for boiled potatoes, fish and meat dishes.