Belyashi
10 servings
90 minutes
Belyashi, or peremyachi, are prepared in Tatarstan and Bashkiria. These are fried meat pies with a hole in the dough, and the filling for them is most often made from chopped lamb. Belyashi are fried until a crispy, golden-brown crust appears.
1
Prepare the necessary ingredients.
2
Dissolve yeast in 250 ml of warm water with sugar, add half of the flour, mix, cover, and let it sit for 15 minutes.
- Dry yeast: 5 g
- Sugar: 1 tablespoon
- Wheat flour: 400 g
3
Then add a teaspoon of salt and the remaining flour and knead the dough. Finally, add a tablespoon of vegetable oil to gather all the flour together. Place the dough in an oiled bowl, cover it, and set it in a warm place for 20 minutes.
- Salt: to taste
- Wheat flour: 400 g
- Vegetable oil: 800 ml
4
Mix the minced meat with chopped onion, salt, and pepper. If the minced meat is dry, add 1-2 tablespoons of water. Beat the mixed minced meat as for cutlets.
- Ground lamb: 400 g
- Onion: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 1 tablespoon
5
Knead the dough with oiled hands and let it rise again. This will take another 20 minutes.
- Vegetable oil: 800 ml
6
Divide the dough into ten equal parts of 60 grams each and roll them into balls.
7
Roll the dough into a thick pancake, carefully place the filling in the center. Pinch the edges of the dough, leaving a small hole on top.
- Ground lamb: 400 g
8
Belyashi should be fried in vegetable oil using a semi-submersion method. First, heat a sufficient amount of oil in the pan well.
- Vegetable oil: 800 ml
9
Place the meat pies in oil with the hole side down, fry over medium heat until golden brown.
- Vegetable oil: 800 ml
10
Then carefully flip it over, the oil may splatter.
11
Take the ready fried pies out onto paper to drain excess fat.
12
Submit.
