Belyashi... When I hear that word, I simply mouth-watering. How I love them, they are always cooked before my grandmother, then my mother, now I am. We can say that the ideal recipe for Tat transferred us from generation to generation. The recipe no yeast, but they still get insanely curvy! I really like that it is not necessary to wait for the dough to rise, you can forget about it, and then collect all over the kitchen. That is, you just need to mix all of the products and immediately start making!
Belyashi home - it is quite another dish, rather than being sold in cafes, kiosks with fast food, cafeterias. This Tat - unreal lush, juicy, tasty, with a nice golden brown, with an air test, melting in your mouth! It's a dish from the Tatar and Bashkir people, but now they are spread all over the world. Composition, of course, change, but the foundation is not changed - fresh dough and the filling of meat or pieces of meat. Sometimes toppings add potatoes. I must say, the dish is not quite so, and nutritious, but you can eat a lot in just one sitting, because it is unrealistic delicious! So, be careful not harm her figure!
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A little history
During the reign of Ivan the Terrible in the kitchens of the Russian Tsar chef could only boil or bake food. Only Tatar cook fried foods. That they borrowed many recipes and Russian cooks. Belyashi - one of these dishes. Over time belyashi loved everywhere, and preparing them not only on the royal table, but also in special Pyrozhkov institutions and even homes. At the time of preparing belyashi Cleckley dough in a large amount of fat. A modern version is very different from Tat those times. By the way, the Tartars fried meat pie called "peremyach", but "belish" - a dish that is baked in the oven, and used as a filling cereals, onions, potatoes.
I suggest you a great recipe for Tat on kefir
You will need 12 pieces:
For the dough:
• kefir - 250 ml;
• egg - 1 pc .;
• Salt - 0.5 tsp .;
• soda - 0.5 tsp .;
• sugar - 1 tbsp .;
• sunflower oil - 20 ml;
• flour - about 420 g
At the filling:
• Meat - 0.4 kg;
• onion - 1 pc .;
• garlic - 2 teeth;
• Salt - 0.5 tsp .;
• yogurt - 2 tbsp .;
• black pepper.
How to cook:
Connect the yogurt, egg, baking soda, sugar and salt. Stir well and leave the food to stand for 5-10 minutes. During this time, kefir soda repay. Then you need to pour the sifted flour gradually. The dough should have a tack-free hands, supple and soft.
Remove the dough aside for now you need to prepare the stuffing. Meat fit anyone. I twist in a meat grinder chicken and beef. Onions need to grind a knife, crush the garlic. Connect the mince, salt, yogurt, pepper and vegetables.
Divide the dough into equal parts. Roll each piece into a pancake, the center put about a tablespoon a spoonful of filling the reservoir to collect and secure the edges to the middle. Lightly press down Tat.
In a pan-heat oil and cook belyashi on medium heat for 5 minutes on each side. Ready belyashi must be placed on paper towels to drained excess fat. After this dish you need to shift into a large bowl and cover with anything.
Bon Appetit! Belyashi suit to dinner, and supper, and for a snack at work, and you can even put them on a festive table. Unusual, but incredibly tasty, appetizing and satisfying!
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