Belyashi from yeast dough
4 servings
30 minutes
Belyashi made from yeast dough are a cozy and hearty dish that combines tender airy dough with juicy meat filling. Originating from the culinary traditions of Eastern cuisine, belyashi have long become a favorite treat at home gatherings. The yeast-based dough gives belyashi softness and appetizing fluffiness, while the filling of minced meat seasoned with onions, milk, and spices makes them incredibly juicy. Fried in hot oil until golden brown, belyashi acquire a rich flavor and crispy texture. They are perfect as a standalone dish or as an appetizer for tea or festive tables, providing a sense of warmth and hospitality. They are a true symbol of home comfort and gastronomic delight!
1
Knead the yeast dough: mix flour, milk (or water), yeast, sugar, and salt, and knead thoroughly (the dough should pull away from the hands). Leave in a warm place for 2 hours.
- Wheat flour: 2.5 glasss
- Milk: 1 glass
- Dry yeast: 0.5 teaspoon
- Sugar: 1 teaspoon
- Salt: 2 teaspoons
2
Grind the meat (using a coarse grinder), add onion, milk, salt, and pepper to taste.
- Meat: 600 g
- Onion: 2 heads
- Milk: 1 glass
- Salt: 2 teaspoons
- Ground black pepper: 0.5 teaspoon
3
Cut the dough into pieces, let them rest for 10-15 minutes, then roll them into flatbreads (do not add flour, but grease with oil).
- Wheat flour: 2.5 glasss
4
Place the filling on the flatbreads. Fold the edges. Fry in hot oil (or in a deep fryer), with the open side down.
- Meat: 600 g
