Remembered (master class)

Remembered (master class)

Category: Bakery products

Kitchen: Tatar

Ingredients
milk	200 ml
sour cream (you can drain or vegetable oil, even fat)	1-2 tsp
egg	1
salt	1 tsp
Sahara	1/2 tsp
dry yeast	1 tsp
soda	on the tip of a knife
flour (approximately)	300 g

Cooking method

• Here the meat filling ...
• Knead a not very steep dough and leave for an hour.
• 
• Divide the dough into small pieces and roll out the flat cakes.
• 
• Put ready-made minced meat in the middle and crush slightly.
• The minced meat should be soft, so you can add a little water.
• Then lift the edges of the dough and assemble into an assembly.
• 
• A hole of about 1 cm remains in the middle.
• I make them not very large - you can see the size in the palm of my daughter.
• 
• After a little proofing, fry in semi-deep fat.
• First, put the hole down under the lid. We set the fire not very strong.
• 
• Then, as they are browned, turn over, reduce heat and fry without a lid.
• 
• Served with meat broth, katyk (yogurt) sauce or just butter.
• 

Similar recipes

Permyachi belyashi (multicooker DEX) (Agata21)

Belyashi in Tatar (peremyachi) (Margit)

Belyashi (Korata)

GruSha, how delicious. Thanks for the step by step photos. I was always afraid to cook such things, now I will definitely try.

[Elena Bo]

Elena Bo
Thank you very much !!!
Nothing really complicated, be sure to try it.
Yesterday my daughter (4.5 years old) helped me. Roll out the dough - says put the meat. Then I learned to do the assembly. She has dough instead of plasticine, we don't even buy plasticine

Very similar to whitewash, only for some reason the name is different.

[Bulochka]

Bulochka
Peremechi is the Tatar national. dish. They are simply called belyashi ...
although whitewash is already another dish ...

[GruSha (Gule)]

And I came with great gratitude to the author of the recipe GruSha (Gule)!
They turned out to be not so beautiful, but tasty! The dough is simply wonderful both for rolling and for frying - not a single peremyk broke, despite the fact that she rolled out the dough thin enough and put a lot of fillings, and since she rolled it out on a board greased with vegetable oil, and not sprinkled with flour, the deep fat remained transparent -can be used again easily.
By the way, I made the dough in a bread maker. The only thing, for 1 kg of minced meat, I had to make a double dose of the dough - one (according to Guli's recipe) - it was enough for exactly half a kilo of minced meat (or 15 peremyachik).
After baking, they are soft, very airy. That's how they turned out for me (this is the second half, the first one was eaten right away)

Gulya, in the photo with the products I see an egg, but it is not included in the dough. Maybe they forgot to write it down?
And besides meat, is there anything else in the minced meat?

While Guli is gone, I will express my guess - without an egg, it turned out very well, but
when you make such a dough with an egg, then the products turn stale after they have cooled down a little - I did it with an egg before - I didn't like it.

Well done, Anastasia. The recipe just appeared yesterday, and you have already prepared it and give advice, while I just ask and get ready. Did you add anything to the meat? Egg, onion?

My husband loves such things very much, only I make them from ordinary butter dough. It turns out very tasty too
I put onions, salt and spices in the minced meat. I make the minced meat fat enough - to make it more juicy If you want even juicier, you can add a few tablespoons of water.

[Bulochka]

Bulochka

In minced onion, salt, pepper - to taste. And for juiciness, I definitely add milk.

Eh, drooling then flowed ...
And it’s night outside. How to sleep now?

[Anastasia]

Anastasia
SUPER!!!
URYA !!! Thank you very much and I am glad that everything worked out and that you liked it ...

Girls, I'm so glad you liked the recipe ...
Of course, there is an egg in the dough - I just didn't write it
And minced meat - meat, onions, salt and pepper. And the meat should be soft, water or even if the tea leaves can be added, then there will be a delicious broth inside the bars. In the photo where they are in the pan (where the step-by-step cooking), you can see how the broth is boiling inside.

[GruSha]

GruSha

Gulya Well, maybe because I was kneading the dough with a bread machine, I didn't need an egg at all - I didn't even notice it in the picture, that's how I was in a hurry to make them, and when I read the recipe, on the contrary, I was glad that there were no eggs there, because. I already wrote above that when I put the egg earlier in the dough for whites and pasties, then they later became hard, but this did not happen here and I thought that it should be so.
The broth was boiling well for me too, I very carefully took them out with a slotted spoon, so as not to spill such deliciousness.

Anyway, thanks again. I printed out the recipe, although I already remembered it, while I put the products into the bread maker twice for kneading. But you have them wonderfully beautiful. I will do it more often to fill my hand and also learn how to make such beauties!

[Anastasia]

Anastasia
and you can try the dough and still fresh.
Some of us like "very much" yeast, some absolutely insipid.
I put my favorite here, something in between ...

GruSha
Anastasia
Thank you very much for Temko. Today I also baked peremesh (although, as I said, I used to do something similar, which was called belyashi). Well, mix it up like that.
On Anastasia's advice, I made the dough without an egg, in a bread maker (I used to knead it by hand). But when I looked at Guli's step-by-step photo, it seemed that it was so easy to blind them so pretty. Previously, mine were one to one similar to Nastina.
Ha, it wasn't so !!! Of course, I didn't succeed in such lapusiki as Guli's. Perfection is still far away.
That's what I did.

[Bulochka]

Bulochka
You turned out to be pretty. Great !!!
In fact, they are easy to sculpt. My mom taught me from childhood, so it's very easy for me

[Bulochka]

Bulochka

Great things turned out!
Nothing-nothing-in shape is very close to the pleats-pleated Guli! We are forgivable - I reassure myself that I will still need to fill my hand! And most importantly, the form does not affect the taste.

[Anastasia]

Anastasia

Bulochka
Great things turned out!
Nothing-nothing-in shape is very close to the pleats-pleated Guli! We are forgivable - I reassure myself that I will still need to fill my hand! And most importantly, the form does not affect the taste.

Exactly - it is not reflected in the taste

Special thanks for pleated pleats

[Bulochka]

Bulochka

Great things turned out!
Nothing-nothing-in shape is very close to the pleats-pleated Guli! We are forgivable - I reassure myself that I will still need to fill my hand! And most importantly, the form does not affect the taste.

Well, I tried very hard. And the taste, of course, is wonderful.

GruSha, thanks for the recipe and from me! It turned out great, the dough is very soft and tasty! Probably, this dough will make very tasty pies, so I leave this recipe for future use.
And to everyone who is just reading this Temka, I advise you to quickly run to the kitchen and cook these wonderful sweets!

[Bello4ka]

Bello4ka
thank you dear

THANKS from me too!
I also tried this dish this week. The family managed everything in 20 minutes. The son said that this name is probably from the word "throw". : wow: This is because everyone dared so quickly. Once again, many thanks for the original view. Let's save the recipe for history.

The recipe says
"Put the ready-made minced meat in the middle and crush it a little. Then raise the edges of the dough and assemble into an assembly" ...
What does it mean ready - just mixed, or do you fry it?

I understood that like in other meat pies, whites, etc. Twisted minced meat and seasoned with egg, onion and spices as needed or desired.

Girls, the minced meat for the peppers is scrolled meat with onions, salt and pepper. The egg is not needed.

[GruSha,]

GruSha,Thank you so much for the recipe.I haven’t been on the forum for a long time, but here are so many tasty treats! Today I will definitely try to cook belyashi in a new version - I think my husband will be happy, he is a lover of meat.

[Dewdrop]

Dewdrop, good luck, I also hope you like it
And a photo report ...

[GruSha,]

GruSha,, well, what would I like to say about this .....

ABALDET !!!!! : wow: Mine immediately devoured everything, did not even have time to take a picture and ask for more ... so tonight will have something to do! I think I'll have time to take a picture. Thank you, honey, for your recipe.
About the recipe: I also did it without eggs, kneaded the dough in a bread maker. Another would be to fill your hand so that the same pleated pleats are obtained.

By the way about folds. On the test, they turned out to be just as beautiful, but after frying they blurred in different directions. I understand that the dough has risen (increased) not evenly. How to be? Fermentation is not predictable, is it? Why is your GruSha so beautiful? What's the secret?

[Dewdrop]

Dewdrop Hurrah!!! and yours liked it !!! Congratulations!!! folds will turn out, do not hesitate
natalka most likely, they blurred because they were "neskeyed" strongly, that is, even a very strong yeast dough (standing for 5-6 hours, sometimes it happens) does not spread. There is absolutely no secret - I have been sculpting them since childhood, now my daughter is already studying

May be. But in general, the folds themselves remained sealed, but they lost the even shape of the pleats. It turned out about the same as the girls, but yours are much more beautiful and smoother. They all have a presentation in comparison with yours GruSha, LOSES. Perhaps this is an experience.

Yes, sir, you definitely need to fill your hand, but it does not affect the taste !!!

Gulechka, I remade your recipe for a bread machine. The change is super !!!!!!!!!!!!!! If interested, I can post a version of the test adapted for the stove.

Gulechka, I remade your recipe for a bread machine. The change is super !!!!!!!!!!!!!! If interested, I can post a version of the test adapted for the stove.

I must, and from the very beginning I make this dough in a bread maker, without altering anything. : - \ It turns out great. I thought the recipe was for a bread machine.

I must, and from the very beginning I make this dough in a bread maker, without altering anything. : - \ It turns out great. I thought the recipe was for a bread machine.

I changed this recipe to 500 gr. flour

Thanks to the author for the recipe!))) I made the dough in HP in the dough mode)) full cycle)) the dough is soft, pliable)) allows you to stuff a lot of minced meat into each bar))) (

[Dasti,]

Dasti,
Thanks, I take it with pleasure !!!

[GruSha]

GruSha thanks for the awesome recipe. This is for you: flowers: The family crumpled at a time. It's good that I took a picture during the process.

Svetik, thank you very much for thanks and for the photo !!! The broth that is boiling inside is also visible)

Girls, just don't throw your slippers! and what diameter should the cake be? in the sense even before the process of hooking minced meat on it. well, I can't figure it out ...
and this ... for minced meat, what part and what animal should you take? but somehow with minced meat I also have that - not that

diameter is not large, less than a tea saucer)

[GruSha]

GruSha , Thank you!

but how to fold these folds from the dough?

🔗 step by step

and what to make minced meat from?

Beef, lamb. But not pork, because it is a Tatar dish

[GruSha]

GruSha, good day! Send again the master class on folds) I can't open ...