Belyashi on kefir in a frying pan without yeast with meat

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to fry belyashi on kefir in a frying pan without yeast with meat? Prepare all the necessary ingredients. Let's start with minced meat. You can prepare minced meat yourself from fresh meat or use ready-made meat. It is better to use mixed meat mince, from pork and beef, taken in equal parts, this filling will be tastier and juicier. Place the minced meat in a convenient deep bowl.

2. STEP 2

   

   Peel the onions, finely chop or grate them and place in a bowl with minced meat. Add salt and ground black pepper to taste and thoroughly mix the meat filling for the whites. Cover the bowl with minced meat with cling film and put it in the refrigerator for half an hour.

3. STEP 3

   

   In the meantime, let's prepare the kefir dough for whites. Pour kefir at room temperature into a bowl, it will be even better if it is not fresh, a little sour, then the dough will turn out fluffier and airier. Add baking soda, stir and leave for a few minutes until an alkaline reaction occurs and bubbles appear on the surface. Add a pinch of salt. Pour in vegetable oil, stir.

4. STEP 4

   

   Sift the wheat flour and pour into a bowl of liquid. Flour must be added in parts, constantly stirring the dough. You may need a little less or more flour than the specified amount in the ingredients, depending on the density and quality of the flour. Focus on the consistency of the dough!

5. STEP 5

   

   Knead the dough with your hands. It should be elastic, smooth, slightly sticky to your hands, but not tight and hard. Place the dough in a bowl, cover it with cling film and leave on the table for 20 minutes. The dough is ready to use. On a sprinkled work surface, divide the dough into eight equal pieces; if desired, the number of whites can be increased by reducing their volume.

6. STEP 6

   

   Roll each piece into a flat cake, not very thin, place a tablespoon of prepared meat filling in the center.

7. STEP 7

   

   Carefully press the edges together, folding them toward the center to leave a small opening.

8. STEP 8

   

   Pour vegetable oil into the frying pan so that it covers at least one third of the whitewash. Place the belyashi on the heated oil with the hole facing down first, so that the meat juices are sealed and the finished filling is juicy.

9. STEP 9

   

   Fry over medium heat for about 3 minutes until golden brown, then turn the whites over and let them brown on the other side. Cover the pan with a lid and let the filling fry in the whites for about 7 minutes.

10. STEP 10

    

    Our fluffy homemade belyashi with minced meat is ready. Place them on paper napkins, let the excess oil soak up and serve. Bon appetit!

Comments on the recipe

LuSey

20.10.2023

4.8

How delicious! And here is a version of yeast whites.

Eleno4ka

20.10.2023

4.5

I cooked belyashi with kefir in a frying pan without yeast with meat. The recipe turned out to be very useful: there was some ready-made minced meat left in the refrigerator for pasties and a glass of kefir. For the first time I fried belyashi from yeast-free dough, it turned out well! I had a little less minced meat than in the recipe, I fried the remaining dough into a cake for tea - it was also delicious! A good option for quick baking dough. Thank you Snezhana!

Angelolo

20.10.2023

4.5

The whites are amazing, filling and delicious! I added a small deviation from the recipe, added a little kefir to the minced meat for juiciness and a subtle hint of sourness, I love making pasties this way. Thank you very much for the recipe!!! I will cook it more than once!!! I advise everyone to try it!!!!

Nika

20.10.2023

4.9

I just had some kefir in the refrigerator, it had turned a little sour. And this recipe for whites helped me out: the food didn’t go to waste and dinner turned out to be very tasty! The only thing is that I needed much more minced meat, about 500 grams, although I strictly followed all the proportions when preparing the dough. At the end I got 8 big juicy whites! In general, an excellent recipe for whites, the dough is amazing, and you can regulate the amount of filling yourself.

Shadow 1993

20.10.2023

4.5

Excellent recipe, the grams are accurate. I have long dreamed of eating delicious whites, they don’t sell them in stores. Thanks to you, for the first time I got simply incomparable, tasty and juicy whites. My wife is delighted, thank you very much.

Valitta

20.10.2023

5

Thank you for the recipe, everything is exactly right, but when it comes to frying, I would like to say that 3 minutes are enough to seal the meat, but when we turn it over, I recommend immediately closing the lid of the pan so that the bottom of the white meat does not fry too much and fry for about 5 minutes on low heat. These are mine observations.