Belyashi with lamb
6 servings
60 minutes
Belyashi with lamb is a traditional Tatar dish that combines tender meat in airy yeast dough. It is believed that belyashi originated in Central Asia and spread across Russia thanks to Tatar cuisine. Their main secret is the juicy filling of lamb infused with the aromas of onions and spices. The crispy crust obtained from frying in oil gives the dish an appetizing golden color and unique flavor. Belyashi are perfect for a hearty snack or festive treat, and their rich aroma makes them a desirable dish in any family. They pair wonderfully with hot beverages like tea or broth, enhancing the gastronomic pleasure of the meal.
1
Grind beef or lamb through a meat grinder, add finely chopped onion, black pepper, milk or water, and mix.
- Onion: 4 heads
- Mutton: 800 g
- Milk: 0.3 glass
2
Dissolve salt and sugar in prepared milk, add part of the flour, pour in the diluted yeast, mix, add the remaining flour, and knead the dough.
- Milk: 0.3 glass
- Salt: to taste
- Sugar: 1 tablespoon
- Wheat flour: 500 g
- Dry yeast: 15 g
3
Place it in a warm place for 2-3 hours.
4
Divide the dough into pieces of 60 grams and roll it out.
5
Place 60-70 grams of minced meat in the center of the rolled dough, lift the edges of the dough and pinch them, leaving the center with the meat uncovered.
- Mutton: 800 g
6
Fry the belyashi in a large amount of oil, starting with the meat side down.
- Sunflower oil: 200 ml