Belyashi delicious

[mka]

Belyashi delicious

Category: Bakery products

Ingredients
Wheat flour	500 g
Milk	320 ml
Salt	1 tsp
Sugar	0.5 tbsp. l.
Vegetable oil	1 tbsp. l.
Margarine	50 g
Dry yeast	1 1/3 tsp

Cooking method

• recipe from instructions for Panasonic SD-255
• Photo: mka

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I have lost the recipe for whitewash, in a different way Tatar peremyachikov directly from a man from Kazan ... there was a dough on kefir. Maybe someone knows such a recipe?

Thank you in advance

[Alexandra]

Alexandra

I found on the internet such a dough on kefir for whites, I quote: "0.5 l of kefir 3.2% + 1 tsp. Soda, quenched with boiling water + enough flour to make a dough with a consistency like for ordinary fried pies.
Well, that's all. Any fillings and fry. The dough is fluffy, soft, not stale. And, most importantly, fast. "

Maybe this is it?

[Anastasia]

Anastasia,

Thanks for the recipe!
No, I think there was yeast dough. I also remember, not very fatty.
You can try the milk in the recipe from the instructions, replace it with kefir and remove the margarine ... I would have put at least a tablespoon of sugar ...

It is also important - in the middle of the peremyachikov - open minced meat, there Nadia also poured a little water ...

Here is the recipe I found on 🔗 - true, without dough, just how to cook

BELYASHI RECIPE

Required products:

yeast dough - 500 g
beef pulp - 450 g
onion - 1 head
ghee or vegetable oil - 100 g
water - 60 g
ground black pepper, salt

Recipe preparation method:

For mince, cut the beef into small cubes and mince it along with the onions. Salt and pepper the minced meat, dilute with water and mix.
Roll the dough into a thick rope, cut it into 12 pieces, shape them into balls, let them stand for 10-15 minutes. Roll out the cakes from the balls, put the minced meat in the middle of each and pinch the edges with a "string" so that the minced meat in the center remains open.

Fry the whites in hot oil, laying first with the open side down. As soon as a golden crust forms, turn the whites over and, slightly reducing the heat, fry until tender. Readiness is determined by lightly pressing the minced meat - clear juice should flow out of it. Do not use too much oil for frying, otherwise it can get inside the whites and they will not cook well.

Serve hot, 2-3 per serving.

According to the recipe, Korata cooked the whitewash, this is what happened. You will lick the yummy fingers, fried in a deep fryer.

Thanks for the Korata recipe!

Today I also tried to cook whites.
So, instead of water, I added milk to the minced meat, and also put an egg, and the minced meat was mixed, that is, pork and beef.

But I don't know how to sculpt round whites, so I make them triangular. I roll out the circle, put the meat in the center and blind it with three seams.
Triangular whites have an advantage, they lie in the center of one corner in the pan, and with the other two to the edge of the pan, that is, they completely cover the bottom of the pan. And in a round plate, too, nothing looks beautiful.

From the total test obtained, whites turned out to be 27 pieces. I made balls 4 cm in diameter. I made and rolled them thinner, by the way, the whites turned out to be very tender and juicy (a lot of meat and little dough, so my husband loves). But you can make the dough thicker.

Triangular whites must, like round ones, fry first with the side where the seam is, and then with the whole side, the juice will not flow out.

I can’t insert a photo.

Is there a fundamental difference between whitewash and straps?

Is it possible to make marks with this test (from the instructions for Panasonic 255 for whites)?

Thank you!

peremyachi is the same as belyashi - the difference is in the hole in peremyachi and this is a national Tatar dish

peremyachi is the same as belyashi - the difference is in the hole in peremyachi and this is a national Tatar dish

belesh is baked in the oven
peremech which is deep-fried with minced meat, it has a hole
Kabartma is also deep-fried only without a hole

[fresh]

Right,
Belyash (tat. From the Turkic balish) - the national food of the Tatars, a large baked pie made from fresh dough with various fillings, usually of meat, cut into pieces and mixed with millet, rice or potatoes, sometimes in the form of a dish prepared in a pot with a "lid" of unleavened dough.

In Russia, you can often find tents selling belyash. They have little in common with real belyashi, and are more like Tatar peremyachi (tat. Is pronounced in different dialects approximately like peremesh or paryamyats) - fried yeast dough pies with minced meat, round in shape with a characteristic hole.

Why the name "belyash" has stuck in our country is hard to say now.
All the same, homemade yeast dough or unleavened dough, fried, is very tasty!

Belesh is generally translated as "pie"
and a priori it is large and round, but there is a kind of "wak belesh" they are small

why did it take root, yes, it probably sounds more exotic

Korata THANKS FOR THE RECIPE! did in 350 Kenwood, loved it
just a little lightly salted for my taste

Thanks a lot for the recipe. For the first time in my life I did whitewash. Happened!!!!!!!!!!!
In short, goodbye diet, hello whitewash!

recipe from the instructions for Panasonic SD-255

Thank you for the recipe - it turned out very tasty, I also doubled your recipe (that is, kneaded twice) and the dough remained (or the minced meat was not enough), I chopped and fried cabbage and pies with cabbage from this dough turned out to be very tasty too

recipe from instructions for Panasonic SD-255

A very good recipe.
I have already made pies on it twice, only lean ones, instead of milk - water.
The filling is fish and rice, the second time is cabbage.
My men were smart in one sitting.

Thanks for the recipe
Amazing whites turned out !!!
True, the dough rose by half of the bucket.

I want to offer my own recipe for whitewash. The result is unusually soft, juicy and awesome dough.



3/4 cup milk
1 egg
3-4 tbsp. tablespoons of sunflower oil
yeast - 10-15 gr.
salt
1 tbsp. tablespoons of sugar
flour

For filling:

minced meat - 350 gr.
2 onions
1 egg
salt pepper

Dissolve yeast in milk, add egg and sugar there. Let it ferment for 10 minutes, then add flour to make the dough soft. In order for the dough to lag behind your hands, you can grease your hands with sunflower oil. Let the dough rise for half an hour in a warm place.

Prepare minced meat, add grated onion, egg, salt, pepper to it. The more onions, the juicier the whites will turn out.

Divide the dough into balls, roll out and, putting a piece of minced meat in the dough, pinch the edges so that a small hole remains (you can pinch to the end). Fry over medium heat, first with the hole side, then turn over and fry on the other side.

[Korata]

Korata, thank you very tasty belyashi turned out. The dough in work is very pleasant, it is a pleasure to sculpt. I made 18 whites out of half a portion of the dough.

[Alexandra]

I have lost the recipe for whitewash, in a different way Tatar peremyachikov directly from a man from Kazan ... there was a dough on kefir. Maybe someone knows such a recipe?

Thank you in advance

Alexandra
Maybe this recipe?
Tatar belyashi (peremyachi)

I carry a spsibka for the dough, I have been making it for a long time! I really like it, I didn't even look for another recipe!