Belyashi Tatar with meat

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make Tatar belyashi with meat? Prepare the indicated products. Use beef or lamb, not pork. Be sure to cut off all the veins and films from the meat, wash it and cut into portions. Peel and rinse a small onion or half a large one.

2. STEP 2

   

   Pour warm water into a bowl and add salt, a third of the wheat flour, and dry yeast. Stir everything thoroughly and leave for 20 minutes. The water temperature should not exceed 30 C. If the water is too hot, the yeast will die. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

3. STEP 3

   

   At this time, scroll the chopped and washed meat through a meat grinder. Do not pass the onion through a meat grinder.

4. STEP 4

   

   After 20 minutes, pour 1.5 tbsp into the dough. vegetable oil, add the rest of the flour, leaving a little for rolling. Knead the yeast dough thoroughly. You may need a little more or a little less flour. You can read more about flour and its properties in a separate article, link at the end of the recipe.

5. STEP 5

   

   Place the dough on a plate or bowl, cover with a towel and let it rest for about 20-30 minutes. This condition is mandatory, otherwise you will get raw dough inside the whites when frying.

6. STEP 6

   

   Cut the onion into small cubes and add to the chopped meat in a bowl along with salt and ground black pepper. You can also add dried thyme (savory, thyme). Mix everything carefully.

7. STEP 7

   

   Pinch off small pieces of dough and roll them into rounded layers, dusting the work surface with flour. Roll the minced meat into large balls and place in the middle of each dough circle.

8. STEP 8

   

   Moisten the dough with water around the meat ball and gather the top into a basket shape, but do not cover the filling - it should protrude. Since the dough will double in size when frying, it is advisable to form the filling just above the dough layer.

9. STEP 9

   

   Heat the oil thoroughly in a saucepan on the stove - it should be almost boiling. Carefully place the workpiece with your hand or a slotted spoon, open cut side down. In deep frying, the workpiece will instantly become crusty and fried, sealing the filling inside. Fry the belyash for about 1-2 minutes over medium heat.

10. STEP 10

    

    Turn the workpiece over to the other side with a slotted spoon and fry for another 1-2 minutes. It is important not to turn the white meat over again, otherwise the oil will begin to splatter when the broth is poured into it.

11. STEP 11

    

    Place the finished belyashi on paper towels or napkins, let the excess fat drain off and serve. Bon appetit!

Comments on the recipe

Rat

12.12.2023

4.7

Watch the recipe video for clarity. High in calories, but tasty.

Hope

12.12.2023

4.6

The belyashi turned out incredibly tasty! Delicate, juicy filling surrounded by soft dough with a crispy crust. Yeast dough is the ideal solution for whites; it simply melts in your mouth.