Dear lovers of homemade food, today I want to tell you how to cook whitewash with meat at home. Thanks to this recipe, the whites are very tender. And the meat filling is generally beyond praise - juicy and aromatic. Probably, each of us, at least once in our life, bought whites with meat on the go and had a quick snack with them. Now you have a great opportunity to learn how to cook delicious homemade whites on your own (they are much tastier and healthier than purchased ones) and enjoy them plenty of the whole family. What could be better than to bake a plate of such whites with meat in a pan and go with the whole family for a picnic!

Ingredients:

• cow's milk - 125 milliliters;
• water - 125 milliliters;
• dry yeast - 5 grams;
• wheat flour - 400 grams;
• salt - one teaspoon;
• sugar - 1.5 tablespoons.

Filling:

• minced beef - 400 grams;
• minced pork - 400 grams;
• onions - 2 pieces;
• salt, pepper to taste;
• water in minced meat - 15 milliliters.

Belyashi with meat. Step by step recipe

1. Flour for making homemade whites with meat must be sifted through a sieve (ideally, if you sift the flour twice in a row).
2. Combine milk and water in a deep bowl (250 milliliters of liquid is obtained). Optionally, you can use either 250 milliliters of water or 250 milliliters of milk. But if you chose the last option, then carefully monitor the frying process: since the whites in milk tend to burn.
3. Dissolve 5 grams of dry yeast in a slightly warmed milk mixture.
4. Pour all the sugar and add 3-4 tablespoons of flour to activate the yeast fermentation process.
5. Leave the dough in a warm place for 10-15 minutes.
6. In the meantime, let's get down to preparing our filling.
7. The most delicious, in my opinion, whites are obtained with minced meat, which consists of 50% beef and 50% pork. In this recipe, I suggest this proportion.
8. Of course, you can also use one type of meat for cooking minced meat: for example, lamb or pork. If you use only beef, then such minced meat turns out to be less fatty and dryish. Therefore, try cooking whites with different kinds minced meat: choose the one that tastes best for you.
9. Peel the medium-sized onion and cut very finely with a knife. You can grind it with a blender or in a meat grinder.
10. Pour well chopped onion into a bowl with minced meat, salt, add black pepper to taste. I prefer to use freshly ground pepper: it has a much stronger aroma and a sharper taste.
11. In order for our minced meat to remain juicy during the cooking process, you should add not a large number of water and mix well.
12. Now add salt to the dough, a little more than half of the flour and mix well with a spoon.
13. Then pour the remaining flour onto the work surface and send the dough onto it.
14. Stir the flour into the dough with your hands. Secret delicious dough for whites, it is soft and slightly sticks to the hands.
15. We give the dough the shape of a ball, put it in a deep bowl (first sprinkle the bottom with flour), cover the bowl with a lid or a towel and give it time to proof. The dough should fit (increase in volume by 1.5 - 2 times).
16. When the dough has increased, it needs to be settled. Dab your palms lightly in vegetable oil and gently sit on the dough. Those. it needs to be mixed again.
17. Now ready dough must be divided into portions. To make the whites look beautiful and uniform in size, I advise you to use a kitchen scale to brave the same pieces of dough. In this recipe for whitewash with meat in a pan, I measure out pieces of dough by 40 grams.
18. Remember to lubricate your hands periodically. vegetable oil so that the dough does not stick and is pleasant to work with.
19. Thus, we divide all the dough into pieces (I give them the shape of balls) and put, for convenience, on a plank or on a plate. To prevent the dough from chapping, you can cover it cling film.
20. A similar procedure should be done with minced meat. For each beef, there should be approximately 40-45 grams of minced meat. Using a kitchen scale, divide the minced meat into portioned balls and put them on a wide dish.
21. We begin to sculpt belyashi with meat at home.
22. Take a ball of dough, roll it out to a thickness of about 1 cm, in a small circle.
23. Put a ball with minced meat in the middle of the circle and gently pinch the edges so that there is a small hole in the middle.
24. Now let the whites rest for a few minutes, press down slightly on top and send them to fry.
25. Pour a large amount of vegetable oil into a deep frying pan. During the frying process, the whites should float slightly in it, and not lie on the bottom.
26. Put the whites in a deep frying pan with well-heated sunflower oil, opening down.
27. For convenience, I put no more than four whites in the pan. This way they cook well and don't stick to each other.
28. Fry on a low heat until education golden crust at both sides.
29. We take out the finished homemade whites on a dish, previously covered with paper kitchen towels. These towels will absorb excess oil and moisture after frying.
30. A few minutes after frying, the whites become very soft and juicy, as if inviting you to quickly taste their great taste.

Be sure to try cooking these wonderful beef with meat in a frying pan.

Belyashi is delicious and everyone favourite dish, it refers to the Tatar cuisine. These are the usual curvy fried pies with meat. Preparing them is completely simple, quick, the main thing is to decide on the recipe for the dough for whites. The advantage of such pies remains minimal amount ingredients that you can definitely find from every housewife.

How to make whitewash dough

To prepare a dish, they take water, milk, kefir, sour cream as a basis. Yeast can be added if you want airy and soft whites, but then you need to take into account that you will have to cook longer than usual. First you need to make a dough, then wait 1-1.5 hours until it rises, and only then start kneading. Most housewives love quick recipes doughs that exclude yeast.

Yeast

If you decide to start baking using this method, then you need to understand that this is a long process. It is necessary to wait until the yeast swells and the dough fits. Using the suggested amount of ingredients, you can get about 20 pies. When shaping, keep them small, because they have to grow up. For cooking, you need the following products:

• water - 2 glasses;
• granulated sugar - 30 g;
• salt - 10 g;
• oil - 60 g;
• flour - 3 cups;
• dry shivers - 10 g.

If you have stocked up with all the ingredients, you can take a container, pour water into it and heat it up a little. Put yeast, sugar and half a glass of flour there. Beat with a whisk, cover with a napkin and wait 30 minutes until the dough is suitable, and then add the remaining ingredients. Mix everything thoroughly, knead the mass on sunflower oil... Before forming the patties, it will be correct to place it in a warm place for 40 minutes.

Fast

For those who do not like to mess around at the kitchen table for a long time, there is a simple recipe for cooking. In the variant under consideration, yeast is present, but only the work will progress much faster. The resulting whites will be airy and soft, such pies will definitely have their own lovers. To quickly cook crispy, fragrant pastries, use this set of ingredients:

• flour - 1 kg;
• egg - 2 pcs.;
• milk - 500 ml;
• salt - 10 g;
• white sugar - 20 g;
• margarine - 150 g;
• dry yeast - 11 g.

Pour milk into a container, heat up, pour out tremors, sugar and salt. After mixing, leave for 10 minutes, and for now, grind the margarine with a grater. You can simply reheat it by placing it in the microwave. Place to milk and egg mixture the remaining components, stir everything thoroughly with a whisk. You should not knead the mass too much, otherwise the pies will turn out to be dense.

On kefir

This recipe is also characterized by the speed of preparation, although the quality ready meal it will not be reflected in any way. In addition, the resulting mass can be used for frying any pies, without worrying that they will turn out sour. If you decide to use this recipe, then you need to be prepared for the fact that there is too much oil overrun. Otherwise, you won't be able to get crispy baked goods. First, stock up on the following ingredients:

• kefir - 200 ml;
• flour - 600 g;
• egg - 3 pcs.;
• sugar - 20 g;
• soda - 10 g;
• salt - 10 g;
• sunflower oil - 40 g.

Pour kefir into a deep container, add the remaining ingredients to it. Introduce flour gradually, in small portions and stir all the time. If this condition is not met, the baked goods will turn out to be "wooden". After kneading, place the resulting mass in a plastic bag. Send it to a warm place and wait for 20-30 minutes. This time can be used to prepare the filling.

Milk

If you use this cooking recipe, then you will delight your family with tender and very delicious pies... You can get this result even if the recipe does not involve the use of eggs. The cooking process is characterized by its simplicity and short duration, the set of products is simply minimal and every housewife can find it. It includes:

• margarine 50-60 g;
• sugar - 40 g;
• yeast - 30 g;
• salt - 10 g;
• milk - 300 ml;
• flour - 800-900 g.

Pour milk into a container, heat slightly and send shivers. After stirring, add the remaining ingredients - you should have a creamy mass. Set the bowl aside for 40 minutes on the stove or place in the oven on the lowest temperature. Add salt to the melted soft margarine, place the resulting mixture in the already settled dough, pour the flour.

Yeast free

This option is suitable for those who do not like yeast dough. The recipe is very simple and the cooking time is short. Although you don't have to use yeast, the dough for whites is tender and fluffy, and this result is achieved thanks to the combination of milk and kefir. The pies are tasty, fluffy, juicy and not sour at all. All you need is to simply connect the following components:

• milk - 200 ml;
• kefir - 200 ml;
• flour - 1.2 kg;
• egg - 4 pcs.;
• soda - 10 g;
• granulated sugar - 10 g;
• sunflower oil - 60 ml.

In a bread maker

Cook with this kitchen appliances- just a pleasure. While the whitewash dough is in the bread maker, you can start preparing the filling. This recipe can be used for any pies, but it is better if their filling is meat. By own discretion you can add potatoes to it. To get started, you need to prepare the following products:

• milk - 1.5 cups;
• flour - 2.5 cups;
• vegetable oil - 80 ml;
• granulated sugar - 20 g;
• salt - 10 g;
• dry yeast - 15 g.

Send milk to the bread maker, put all the bulk components and a couple of tablespoons of sunflower oil there. Set the "Dough" mode, wait until the whole mass is thoroughly mixed. After cooking, you need to wait 20 minutes. After the specified time has elapsed, add the filling and fry the formed pies in a large amount of sunflower oil.

On sour cream

The dry yeast base turns out to be very elastic and delicate. The secret to obtaining such a result lies in the addition of sour cream. You can use the prepared mass not only for the dish in question, but also for frying any other pies. To please your family with delicious homemade cakes, prepare the following ingredients in advance:

• flour - 2 cups;
• sour cream - 1 glass;
• egg yolk - 2 pcs.;
• dry shivers - 30 g;
• margarine - 70 g;
• salt - a pinch.

Mash the yeast in sour cream, place the yolks, salt and flour. Add the latter product slowly, stirring occasionally with a spoon. At the very end, put softened margarine. Stir the mixture well, cover with a tea towel for 2 hours. After the specified time has passed, knead the yeast dough on a table greased with vegetable oil.

Serum

There is one unusual ingredient for the preparation of this product - vodka. Everyone will like the yeast-free version, and vodka does not affect the taste at all ready-made baked goods, because it turns out fragrant, tender and lush. And you need to add vodka so that in the process of frying the pies, as little fat as possible is absorbed by the dough. You will also need following products:

• whey - 1.5 cups;
• flour - 3 cups;
• salt - 10 g;
• sugar - 20 g;
• vegetable oil - 20 ml;
• dry yeast - 10 g;
• vodka - 20 ml.

Place 50 ml of warm whey in a deep container, add the rest of the bulk components to it, except for salt. After thorough mixing, set aside the resulting mass for 15 minutes. Place salt, vodka and yeast starter in the remaining flour. Knead the dough for whites on a table greased with sunflower oil. Before forming meat pies wait another 20 minutes until the mass increases in volume.

Do you like pasties and fried pies? Are you not indifferent to whites, but are you afraid to buy ready-made food with meat filling for stalls? Then, for a large family, you can just make juicy whites with meat in a frying pan.

How to cook whites with meat in a pan

To make whitewash, you need to be patient, because the dish is prepared in several stages. Of course you can buy ready-made minced meat and even dough, then the process will take a minimum of time.

What you need for this dish:

• minced pork and beef or purely pork - 400-500 g;
• onions - 2 pcs.;
• egg - 1 pc.;
• flour - 3 cups or a little more;
• milk - a glass;
• dry yeast - 1 tsp;
• sugar - 1 tsp;
• salt to taste;
• ground black pepper for minced meat - a pinch;
• vegetable oil for frying.

How to cook whites:

• First you need to prepare the dough. To do this, in a large bowl, mix the following ingredients: egg and sugar (mix), milk and yeast (pre-dilute dry yeast in a small amount of milk), as well as a spoonful of vegetable oil and sifted flour.
• We knead a homogeneous, plastic dough. If dough requires, add a little more flour. Knead the dough, put in a warm place, cover with a towel or plastic wrap.
• We make minced meat: we wash the meat, remove fat and veins, cut into pieces.
• Onions - peel, chop in a blender.
• Twist the meat through a meat grinder, add onion, salt, a little pepper, mix.
• Just while we were doing minced meat, the dough came up, it's time to start forming the whites.
• Roll out the dough into a sausage, divide it into equal pieces with a knife, give each one the shape of a cake, crushing it a little in the middle.
• Put the frying pan on the stove, pour in the oil, heat it over medium heat.
• Put a tablespoon of the filling in each circle, pinch the edges so that the meat remains inside. We leave a small hole in the middle so that the whites are well fried.
• We send it to a skillet in well-heated oil. First, fry on one side.
• Then turn over to the other side, fry in oil until golden brown. Roasting time over medium heat about 6 minutes.
• We put the ready-made whites on a plate, you get a lot!

Serve slightly cooled or hot to the table. Bon Appetit!

How to cook whites on kefir

For those who do not like to fiddle with the dough for a long time, we offer a simplified recipe for cooking whitewash - on kefir. It will turn out just as delicious!

A set of products for this recipe:

• fatty kefir (2.5-3%) - a glass;
• flour - 300 g;
• refined sunflower oil - 3 tablespoons;
• salt - half a teaspoon;
• soda - half a teaspoon;
• For filling: minced pork 250 g, onion, a little salt and pepper.

How to make dough and bake whites:

• First, we make the filling: we scroll the meat through a meat grinder or take the ready-made minced meat, add the chopped onion, salt, pepper, mix for a very long time to make the minced meat juicy. We wrap it in foil, put it in the refrigerator.
• We are preparing the dough: we take out the kefir from the refrigerator, immediately add the sifted flour (literally a few spoons), mix.
• Put soda, salt, mix again, pour out the rest of the flour, knead soft dough... In the process of kneading, add a little vegetable oil, we continue to knead the dough so that it turns out to be plastic and does not stick to our hands.
• The test takes a little time to lie down, literally 20 minutes.
• Then we form balls, we no longer use flour, and if the dough sticks a little, grease the table and hands with vegetable oil.
• We form cakes, roll out a little with a rolling pin, apply chilled filling, sculpt open whites exactly as much as needed for 1 frying pan, immediately start frying.
• We fry the whites on one side, then on the other, until cooked.

Serving delicious meat dish hot, immediately along with sour cream and fresh herbs.

Real belyashi have nothing to do with what Russian public catering offers at train stations and stations. Real whites are a miracle! Lush with a golden brown crust, tender dough that melts in your mouth and an amazing filling. Bashkir and Tatar housewives were the first to learn how to cook such pies many centuries ago. Gradually, the whites began their journey around the world and, one might say, conquered the planet.

Tatars and Bashkirs argue which of them was the first to invent the word "balish", which in Russian was transformed into the usual belyash. But it doesn't matter at all. The main thing is that the pie (or pie) is made from unleavened dough, meat cut into small pieces, sometimes mixed with potatoes, was used as a filling.

The calorie content, on the one hand, seems to be small, in 100 grams - 360 kcal, on the other hand, a person can break away from tasty whites and stop in time only with a very developed willpower.

Belyashi with meat classic in a pan - a step by step photo recipe

Belyashi is a kind of fast food, which is usually cooked in various institutions. Catering... Belyashi are fried in school and student canteens, in small cafes, at points fast food... To cook whitewash as in the dining room, you need:

Cooking time: 2 hours 0 minutes

Quantity: 6 servings

Ingredients

• Water: 300 ml
• Yeast: 9 g
• Sugar: 20 g
• Salt: 15 g
• Flour: 500-550 g
• Beef: 400 g
• Onions: 2 heads.
• Green onions (optional): 1 bundle
• Ground pepper: taste
• Vegetable oil for frying: 150-200 g

Cooking instructions

Lush regular Tatar belyashi at home

Generally, Tatar belyash- very large, and more like a pie. It depends only on the hostess whether she will make one huge or many small whites that melt in her mouth. According to the classic Tatar recipe to prepare the dough you need:

• 0.5 l. medium fat sour cream (fresh);
• 1 egg;
• salt (to taste, about 0.5 tsp);
• 500 gr. flour.

For minced meat would need:

• 300 gr. veal;
• 300 gr. lamb;
• 0.7 kg of potatoes;
• seasonings and salt (to taste).

Preparation:

1. In principle, the Tatars do not use yeast, and the given recipe is one of the simplest and most delicious. Sift the flour, mix with salt, make a depression into which to drive an egg and pour the sour cream.
2. Knead the dough, which should turn out to be quite tender and elastic, lagging behind the walls of the bowl and from the hands of the hostess. The dough should rest for about half an hour.
3. To prepare classic Tatar whitewash, meat and potatoes need to be cut into cubes, the process is long and tedious, but the result will be delicious. At the end of cooking season, add salt and pepper to the filling, mix well.
4. Further, there are two cooking options, the first is the classic whites with pinching the edges, the second is the preparation of one huge whites using the same technology with a hole in the center.
5. According to this recipe, the whites are not fried, but cooked in the oven. If the pie is large, then after an hour a little water or broth should be added inside to keep the filling juicy. Homemade tasty and fragrant Tatar belyasha will be remembered for a long time!

Belyashi on kefir - a simple and tasty recipe

Usually for the preparation of whitewash is used unleavened dough, it is clear that yeast takes a lot of time, effort and at least some experience. Novice housewives can try to make pies using kefir dough. Required for the test:

• 1 glass of kefir with a high percentage of fat;
• 2 tbsp. l. vegetable (any) oil;
• 2-3 eggs;
• 1 tbsp. l. Sahara;
• 0.5-1 tsp soda;
• 0.5 tsp salt;
• ≈ 3 cups flour.

For filling:

• 300 gr. minced meat, consisting of several types of meat, or raw meat, cut into pieces;
• 3-4 onions;
• 1-2 tbsp. l. cream to add juiciness to the filling.

Preparation:

1. At the first stage, prepare the dough: extinguish the soda with kefir, add the eggs, beat, add sugar and salt, pour in the butter, mix.
2. Now slowly add flour, kneading the dough, until it starts to peel off from your hands. It needs to be covered with cellophane, and you can start preparing the filling.
3. At the second stage, twist the meat into minced meat, finely chop the onion, additionally crush it with a wooden crush so that it lets in more juice. Season with salt, seasonings and pepper, cream, stir.
4. Stage three, in fact, cooking. Tear off small pieces of dough, roll out into a cake, put the minced meat in a heap in the center. Do not pinch completely, like a dumpling, but only the edges so that the center remains open.
5. Finale - frying, it is necessary to fry in vegetable oil, in a frying pan, warm it up well, and then reduce the heat.
6. First, put the whites with the filling down, it will appear on the minced meat golden brown, which will keep the juice inside. Then turn over and cook until tender.

How to cook whites with yeast dough

Whitewash recipe yeast dough suitable for experienced housewives, since such a dough is very capricious, it depends on many factors and even the well-being of the cook. The lighter version is when the dough is bought at a familiar, trustworthy supermarket. But the most daring can try to make yeast dough on their own using following recipe... Required for the test:

• 40 gr. yeast (meaning real, fresh);
• 1-2 tbsp. l. Sahara;
• 0.5-1 tsp salt;
• 1-2 eggs;
• 2 tbsp. l. butter (any butter, which must first be melted, or vegetable);
• 2.5 glasses of milk (sometimes water is added instead of milk);
• 7 tbsp. flour (or a little more).

For cooking fillings:

• 300-350 gr. beef or ground beef;
• 1 medium-sized onion;
• salt, seasonings and spices (to taste).

Preparation:

1. At the first stage, the dough is prepared, first the dough, for which you grind the yeast with sugar, add ½ part of the milk, 2 tbsp. flour, stir well and leave in a warm place.
2. After half an hour or an hour, add the rest of the ingredients, knead the dough thoroughly, leave it in a warm place again, this time for 1.5-2 hours, crushing it from time to time.
3. Stage two, quick - the minced meat is mixed with salt, spices and seasonings.
4. Stage three - cooking whites: roll the dough into a sausage, cut into pieces. Then roll each piece into a circle, in the middle of the filling. The main thing is to learn how to pinch the edges, then the finished whitewash will be a real work of cookery.
5. Fry in sunflower oil over low heat, cover with a lid. Yeast dough will take time and effort, but the results will pay off a hundredfold, and the request to cook the whites will come from the household on a weekly basis.

Water whitening recipe

In the piggy bank of a real housewife, there should be such a recipe, in case you want whitewash, and all products, with the exception of milk, are available, and you are too lazy to go to the store. Using water instead of milk slightly reduces the calorie content of the dish. For cooking lean dough will be required:

• 6 gr. instant yeast;
• 1 tbsp. water;
• 500 gr. top grade flour;
• salt.

For minced meat have to take:

• 250 g beef (or minced meat);
• 250 g pork;
• 300 gr. onions;
• salt, condiments, aromatic herbs and peppers.

Preparation:

1. The process of making whitewash in water is quite simple. Dissolve yeast in heated (but not boiling) water, add dry ingredients (salt and flour).
2. Knead the dough well, leave in a warm place so that it comes up - it increases in volume several times.
3. To prepare minced meat, twist pork and beef in a meat grinder, salt and add seasonings, mix well.
4. The whites themselves are prepared traditionally - put the filling on a circle of thinly rolled dough, raise the edges, pinch them with a beautiful wave.
5. Fry in vegetable oil (refined, odorless), first fry the side with the open part, then turn over and bring to readiness.

The good thing about whites is that in the absence of milk in the house, the dough can be made in water, the taste will not deteriorate from this!

How to cook whites in milk

The dough for whitened milk, according to many housewives, is more tasty and tender. For the test you need:

• 20 gr. real baker's yeast;
• 1.5 tbsp. l. Sahara;
• 1 tbsp. milk;
• 1 egg;
• 3-4 tbsp. l. vegetable oil;
• 4-4.5 st. flour;
• 0.5 tsp salt.

For minced meat would need:

• 500 gr. meat (pork, beef, ideally lamb);
• 1-3 onions (for an amateur);
• aromatic herbs;
• salt (of course, to taste).

Preparation:

1. Warm up the milk a little, dissolve the yeast, stir.
2. Grind eggs with salt, sugar, pour into milk in a thin stream.
3. Add a little flour, kneading the dough.
4. Add vegetable oil towards the end of the process. It is important that the dough is not steep, it should lag behind the hands and the bowl in which the kneading process is taking place.
5. Dust the dough with flour, cover the bowl with cellophane, you can use a towel, leave it in a warm place to approach. Crush it several times within two hours.
6. Next comes the process of making yummy according to traditional technologies, since it is whitewash, then do not pinch the edges completely, but leave a small hole. Then it will be rosy on the outside, but very juicy and tender inside.
7. Fried in a pan, the readiness is checked with a toothpick, with which you need to pierce the whites. The reddish juice that stands out says that the belyash is not ready, the clear juice is a sign that it is time to put the belyash on a plate and invite relatives to a feast.

Lazy whites - the recipe "couldn't be easier"

Yeast dough loves the attention of the hostess, capricious, does not tolerate drafts, negligence and bad mood. Therefore, not all home cooks are ready for such gastronomic feats, and modern youth, in general, love quick and easy recipes. One of them is offered below, it will take a little time and the simplest products.

Ingredients for the test:

• 0.5 kg of flour (highest grade);
• 1 tbsp. medium fat sour cream;
• 2 eggs;
• 2 tbsp. l. margarine (even better than butter);
• 1 tbsp. l. (with a slide) sugar;
• a little salt.

Preparation:

1. The dough is prepared as follows: sift flour into a large bowl. Make a depression in the resulting mound of flour. Drive eggs into it, add the rest of the ingredients. Knead the dough quickly, roll it into a ball (it should come off your hands). Cover the ball, put it out in the cold for half an hour.
2. For the filling, you will need minced meat or meat (300 gr.), Cut into tiny pieces. Real Tatar cooks naturally cut meat, their modern counterparts from other regions can use it as a filling for whitewash chopped meat twisted on a wire rack with large holes.
3. In the minced meat, in addition to meat, add salt, seasonings, a couple of tablespoons of heavy cream. Taking advantage of the most simple recipe cooking whitewash, you can get a very decent result.

How to cook homemade juicy whites in the oven

Some housewives do not like fried food, consider it not very healthy for the stomach and are looking for other ways of cooking traditional dishes... You can offer the following version of whitewash, in which the dough and filling are prepared according to the traditional recipe, only changes final stage... The test requires:

• 1.5-2 tbsp. flour;
• 2 yolks;
• 1.5 tbsp. milk;
• 1/3 pack of margarine (can be replaced with butter);
• 1-1.5 tbsp. l. Sahara;
• 50 gr. conventional yeast.

Dough preparation:

1. Heat the milk, pour it into the yeast, slowly rubbing, then add sugar, salt and margarine (or butter), which must first be melted.
2. At the end, flour is also added a little and the dough is kneaded. He needs to "rest" 40-50 minutes, during which time the filling can be prepared.
3. For the filling, minced meat (300 gr.) Is used from any kind of meat, ideally - lamb, you can mix pork and beef. It is important to add more onions (4-5 heads), finely chopped or grated on a beetroot grater. Cream (1-2 tablespoons) mixed with minced meat will add juiciness.
4. In shape, the whites should resemble traditional products; they are prepared from a mug of dough, the edges of which are raised and pinched. The filling is inside, in a kind of dough bag. Since the oven is used, the hole must be very small to keep the filling juicy.
5. Bake for 30-40 minutes at a temperature of 180 ° C, check the readiness with a wooden toothpick, when punctured, the finished whitewash should release clear juice. Cooking Tatar whites in the oven is a more correct approach to the diet.

Belyashi with potatoes - lean recipe

Many of the women would like to please their relatives with whites during the fast, but do not know if this can be done. Of course, traditionally this dish is prepared with meat filling, and only such a pie has the right to be called whitewash. On the other hand, why not try cooking lean dish... For the test you need:

• 1 kg of wheat, premium flour;
• 2.5 tbsp. water (milk does not belong to lean foods);
• 2 tbsp. l. vegetable (not animal) oil;
• 30 gr. yeast;
• 1 tbsp. l. Sahara;
• 0.5 tsp salt;
• For minced meat, you need 0.5 kg of potatoes.

Preparation:

1. The process of making yeast dough is classic. Dissolve yeast in heated water, then add in order - butter, sugar and salt, mix well.
2. Pour in flour, knead the dough that is not cool, but sticking off from your hands. Leave it to approach in a warm place, dust it with flour and cover with a towel.
3. Peel potatoes, boil in salted water until full readiness... Pour some water into a separate container, drain the rest.
4. Mash potatoes with a crush homogeneous mass, add the water in which it was cooked to make the filling softer and juicier.
5. Stage three - making lean pies, here, too, use a proven technology to roll a piece of dough into a circle (you can cut it with a glass), in the middle of a slide of mashed potatoes.
6. It is better not to fry the whites according to this recipe, but to bake in the oven.

1. Belyashi - very popular dish, in connection with which there were many recipes for their preparation. But there are general recommendations, for example, mandatory sifting of flour. So it is saturated with air, the dough will be more fluffy.
2. Another secret - the dough should be well kneaded, dishes where the dough is in water, kefir, sour cream are easier to prepare. Yeast dough requires special attention, compliance temperature regime, lack of drafts.
3. There are secrets of making the filling, in traditional recipes In Tartary and Bashkiria, it is mentioned that the meat should be cut into pieces, so it retains its structure.

Belyash is a dish Tatar cuisine, which has become very popular in our area due to the fact that meat pies fried in oil came to our taste. Many people associate belyasha with street cuisine, with stalls selling hot pies, pasties and belyasha. A kind of lunch on the go. But street whites are also big surprise, from what they are made, whether the shelf life of the products has expired, whether the dough is stale. There are no guarantees. What to do if you so badly want to eat belyashi with meat, but do not risk it. It's simple, you need to learn delicious homemade recipes and cook the whites yourself.

In fact, real Tatar belyash is a big cake that is baked, not fried. And what we are used to eating is closer to pies called peremyachi. But we have become so accustomed to calling them whites for so long and so much that it is most likely that we will not be able to change the habit. I do not think that the whites will suffer from this, they will still remain the same tasty.

Belyashi with meat is difficult to name dietary meal, as it is essentially pan-fried in a lot of vegetable oil. Almost deep-fried. Therefore, before you cook them, mentally be prepared that the pleasure of whitewash will cost you many, many calories eaten.

If this does not bother you too much, and you want tasty whites as before, let's figure out how to prepare delicious homemade whites with meat, and what is required for this.

There are several recipes that are slightly different from each other. It's all about how the dough is kneaded and how the whites themselves are prepared.

First, we will consider how to cook whites with yeast dough.

Belyashi with meat on yeast dough, cooking in a pan - a detailed step-by-step recipe with a photo

The most common recipe for making homemade whites with meat is on yeast dough, followed by frying them in boiling oil in a pan. Such whites with meat turn out to be lush, ruddy and juicy inside. Most of us like this kind of whitewash. Cooking them is not that difficult, but it will take some time. It's all about the dough, which needs to be kneaded correctly and allowed to rise.

You can make a filling for whitewash with almost any meat, even a mixture such as pork and beef. A one-to-one ratio is fine. But you can make pork or beef whites with meat if you like it better. The main secret in that, to meat filling make juicy, for this a large amount of onion is used, water or broth is added to the minced meat.

But let's take everything in order to learn how to make delicious homemade whites with meat.

We need:

• flour - 800-900 grams (no more than 1kg),
• pressed yeast (not dry) - 15 grams,
• water - 1 glass (250 ml),
• milk - 1 glass,
• salt - 1 teaspoon
• sugar - 1 tablespoon
• egg - 1 pc,
• vegetable oil - 4 tablespoons,
• minced meat - 1 kg,
• onions - 3 pcs,
• fresh cilantro (optional) - 50 grams,
• ground black pepper and salt - to taste.

Preparation:

1. The first thing we start to do when baking any pastry is, of course, the dough. Since we have yeast dough for whitewash with meat, we first prepare the dough.

The dough is made from yeast with the addition of a small amount of ingredients that will turn on the fermentation process. First, we need warm water and sugar.

Break the yeast into pieces in a bowl or ladle, then add a tablespoon of sugar and half the water, about 100 ml. Stir the yeast in water to dissolve the sugar and yeast itself. This is called "dissolving" the yeast.

2. Now add 2-3 tablespoons of flour there and stir well until all the lumps are dissolved. You should end up with something like batter... After that, cover the dough with a lid or tighten the bowl with cling film. Leave for 15-20 minutes for the dough to ferment and begin to rise into a lush, foamy mass.

3. When the dough comes up, it will increase in volume by one and a half times. After that, you can open it and pour it into a bowl or saucepan, in which we will continue to knead the dough.

4. Add the second half of the water, milk and an egg slightly beaten with a fork to the dough (so that the yolk and white are mixed). Add a teaspoon of salt there and mix everything well with a tablespoon or spatula.

5. Next, you need to gradually add flour. Literally 150-200 gr. mix the resulting dough at a time and between each addition until the dry flour in the dough disappears from view. This will mix everything better with the flour.

It is advisable to sift the flour in advance using a special sieve or do it directly into the bowl with the dough. For this, I usually take a special sieve-mug for flour and immediately sift it into a dough piece. Flour is saturated with oxygen and thanks to this the dough will be very fluffy, and the whites with meat will eventually come out really airy.

6. The most difficult thing is to guess how much flour you need for the dough in advance. the fact is that flour is of different quality and moisture. Even the humidity in the air can affect the amount of flour. Therefore, we add flour in parts and continue to stir. The maximum amount is 1 kg, you should definitely not put more than this. But until we come nearer to this line, we interfere further.

At some point, it will become impossible to stir with a spoon due to the thickness of the dough, then put it aside and continue with your hand. Alas, the dough will stick to your fingers, but this cannot be avoided.

If you have a special combiner for kneading dough or a bread maker, then it will be easier for you, since you can entrust them with difficult work. But I trust my hands more, because I can feel the dough, how thick and soft it is and whether there is enough flour. With experience, this feeling is deposited very deeply in the memory and even the amount of ingredients will not need to be measured, as happens with many housewives. We know the dough by touch.

7. Stop kneading enough when it becomes thick enough to begin to peel off the walls and hands, and at the same time all the flour from the day of the bowl will be mixed in. Then add 4 tablespoons of vegetable oil directly to the dough. It must be mixed well so that it completely dissolves in the dough. This can take about five minutes, it will make the dough plastic and homogeneous. The dough should stick well and be slightly softer than plasticine.

After that, cover the bowl with a lid or cling film and leave it to come up. The dough should increase in size. Do not put it in a cold place, it is better to leave it at room temperature or slightly warmer. Leave it on the rise for an hour and a half or two.

8. With a properly prepared dough, whites with meat are very tasty. After all, the dough is one of its main components.

The risen dough should approximately double in size. It means have been used good yeast and the kneading is done correctly.

9. Take the dough out of the bowl and knead it with your hands on a table or a special silicone mat. To prevent it from sticking to the table and hands, use vegetable oil to lubricate the surface and hands. Do not use flour, it may change the consistency of the dough.

Knead the dough well to squeeze out any air bubbles. When it deflates to its original size, becomes smoother and more pliable, return it to the bowl, cover and let rise one more time. You can skip this stage only if you are already in a great hurry, for example, for the arrival of guests. But if you have time, then let the dough rise a second time, this will make it tastier and more fluffy.

While the dough comes up a second time, you can prepare the filling.

10. For the filling, take the prepared minced meat or roll it yourself. One time is enough. Peel the onion and also roll it through a meat grinder so that the pieces are very small. A blender is also suitable for this, you can grind in it. If you are adding cilantro, chop it very finely with a knife. You need a teaspoon of salt with a lump, and half a teaspoon of pepper, if you do not like sharper.

11. Combine the meat with onions and spices in a separate bowl until smooth. In order for the whites with the meat inside to turn out juicy, you need to make sure that the filling does not turn out to be dry. When stirring the minced meat, make sure that it is very soft and does not crumble into meat grains. The minced meat should be much softer than for regular cutlets. It can be thinned a little for the correct consistency. drinking water or meat broth if you have one. Here, too, you will have to look and feel the consistency, you may need 2-3 tablespoons of water, or maybe a little more. The main thing is to stir the water well in the filling so that it is completely absorbed into the minced meat and does not stand at the bottom of the bowl.

12. When the dough comes up a second time, you can start sculpting the whites with the meat. To do this, lubricate your hands and the surface of the table (rug or baking paper) with vegetable oil, lay out the dough and start dividing it into balls no larger than the palm of your hand. Make balls the same size by eye, or divide the dough in half. That is, the whole piece in half, because each half in half, then each quarter in half, and until you reach the desired size of the pieces. I got 12 balls.

13. Prepare the place where you will put the ready-made whitewash with meat. This could be a baking sheet, a sheet of baking paper, or a large dish. The whites should not touch so that they do not stick together.

Now we begin to sculpt the whites. Knead the dough ball with your fingers to make a flat cake. Not too thin, but try to keep the middle thicker. This will balance the thickness of the dough in the place where we will pinch it so that it sticks together, with the opposite side.

Place a heaped tablespoon in the middle of the tortilla.

14. Now you need to gather the edges of the dough together and make a kind of a bag out of it. Squeeze them tightly with your fingers so that the dough sticks together and there are no holes left, and the future whitewash becomes round. Then flatten the finished whitewash to a flatter state.

When frying, the whites will inflate again and therefore should be flatter than the expected finished result when raw. Put the blinded whites on a baking sheet or sheet until they are fried.

15. In a deep skillet, heat the oil to a simmer and reduce the heat to lower than medium so that the whites do not burn on the outside and bake on the inside. Place the whites two or three in the butter (depending on the diameter of the pan and the size of the whites) and fry them on each side until they are well browned.

Toast them evenly on both sides. You can break the first whitewash and check if the filling is ready inside, if everything worked out, then the frying temperature is normal. If the meat is damp, then reduce the heat and fry the whites a little longer.

Place the finished whites on a large dish or plate covered with paper towels or napkins so that the excess oil is absorbed by the glass and absorbed into them. Belyashi with meat is already a rather fatty dish, why add oil from frying to it.

Ready-made whites are a great hot dish and can replace a whole lunch or dinner. Set and eat while hot. Bon Appetit!

Belyashi on kefir - a recipe for making quick belyashi with meat with kefir dough instead of yeast

Yeast dough is very tasty and the whites with meat are simply wonderful, but its biggest minutes is the cooking time, given how long it needs to knead, wait when it comes up twice, and before that prepare the dough. You don't always have a whole day to cook the whites in a pan. On TV, a recipe is suitable for such moments fast food- whitewash on kefir. Kefir will serve as the substance that will make the dough for the whiteness airy and fluffy. Instead of fermenting yeast in a warm environment, we will ferment kefir.

Very tasty home recipe cooking whites on kefir, see this video. You will not believe how quickly whites are cooked with meat with such a dough, but they taste no worse and are fried in the same way in a pan.

Cook whites with meat for your family and for the arrival of guests. Share your successes. Love to cook deliciously and eat deliciously, because we have all the possibilities for this!