Belyashi with a salad of Baku tomatoes, sweet onions and narsharab
6 servings
40 minutes
Belyashi is a soulful Tatar dish that evokes the warmth of home. Golden and crispy on the outside and incredibly juicy on the inside, they are infused with the aroma of meat and spices. Their history dates back centuries when Tatar nomads made hearty pastries to sustain themselves on long journeys. In this recipe, belyashi take on a new twist – they are served with a refreshing salad of Baku tomatoes and sweet red onions enriched with notes of sweet-sour narsharab. The balance of textures and flavors makes this dish special: the juiciness of the filling resonates with the refreshing tartness of pomegranate sauce, while the crispy crust complements the tenderness of fresh vegetables. Perfect for a cozy gathering!
1
Divide the yeast dough into pieces the size of a small éclair. Roll it out. Place minced meat with finely chopped onion and egg, salt, and pepper in the center, closing it so that the top of the belyash remains open.
- Yeast dough: 300 g
- Ground meat: 300 g
- Onion: 1 head
- Chicken egg: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
2
In a wok, deep fryer, or deep pan, heat the oil, add the pasties (one by one) to the oil, and immediately reduce the heat — if you don't do this, your undercooked pasties will burn before they are ready.
- Vegetable oil: 300 ml
3
Flip the fried pastries to a golden color and fry the other side. Add a little oil used for frying into the hole with the filling (to restore the juiciness lost during flipping).
- Vegetable oil: 300 ml
4
Serve hot immediately. I recommend with a salad of thinly sliced red sweet onion and Baku tomatoes, drizzled with narsharab... Sprinkle with cilantro...
- Baku tomatoes: 6 pieces
- Sweet red onion: 1 head
- Narsharab (pomegranate sauce): 50 ml
- Fresh cilantro (coriander): 50 g
