Belyashi on kefir without yeast: in a frying pan. Very tasty and juicy

Hello friends! Sometimes you pass by a street tent and are tempted by the whiting aroma... Immediately the desire to buy and eat appears. But it is still advisable to endure it and cook the belyashi with your own hands in a frying pan without yeast, because these cannot be compared with the “street” ones.

What's good about kefir-based belyashi? Firstly, kefir dough is prepared quickly, there is no need to wait until it rises. During this time you can prepare the filling. Secondly, they turn out appetizing and juicy. Thirdly, they remain soft the next day.

Belyashi dough is quick and tasty

The “correct” dough always turns out like fluff. If you have absolutely no time to prepare, you can bake belyashi according to a quick recipe.

To do this you will need:

Yeast dough for whites with milk

Compound:

wheat flour – 0.35 kg;
pressed yeast – 25 g;
milk – 0.2 l;
margarine or butter – 100 g;
sugar – 40 g;
salt – 5 g.

Cooking method:

Sift the flour and mix it with salt.
Boil the milk. Add margarine or butter, cut into pieces, and stir. Make sure this product is completely dissolved in milk.
Let the milk-butter mixture cool to 36-38 degrees.
Pour sugar into milk and add yeast. Stir well.
Wait 10 minutes, then add flour to the liquid mixture and knead the dough.
Place the dough in a large pan. Cover with a damp towel and leave in a warm place for an hour and a half.
Punch down the dough and wait for it to rise again.

After rising again, the yeast dough with milk is ready for use. The belyashi from it turn out fluffy and tasty.

White dough without yeast

This version of the dough, although without yeast, will require products that can replace them. Don't be intimidated by the long list of ingredients, believe me, it's worth it!

Products:

Milk (you can use store-bought milk, but with a fat content of at least 2.5%) - 200 ml;
Kefir 2.5% - 200 ml;
Egg – 3 pcs.;
Soda - on the tip of the knife;
Salt, granulated sugar - 1 tsp;
Premium flour – 600 g;
Sunflower oil (refined) – 2 tbsp. into the dough and a glass for frying.

Preparation:

Remove milk and kefir from the refrigerator for an hour and a half in advance; they should be at room temperature. Mix them in a deep bowl and stir.
Add bulk ingredients (salt, soda, granulated sugar). Beat well with a fork until small bubbles appear on the surface.
Divide the flour into 3 equal parts, add not all at once, but gradually one after another, so it will be evenly distributed throughout the entire mass without forming lumps. You can start kneading with a spoon, and after using 3 parts of flour, knead the dough with your hands, for no more than 5 minutes.
At the very end add 30 ml. refined oil, stirring constantly.
Shape the dough into a ball, dust with flour, wrap in cling film and place in a warm place for 10-15 minutes.
The dough turns out soft. It is also called “in a hurry”, you don’t need to wait 2-3 hours, you can start baking almost immediately. From the listed products, approximately 35 whites are obtained.

Lush whites in a frying pan: a classic recipe

In fact, there are at least a hundred recipes for whites; in every kitchen in the world they are prepared with various meats, with or without the addition of a huge amount of onions and herbs. And their names are completely different; what they have in common is that they are fried minced meat in dough and the result is very tasty.

What is needed for the test:

Drinking water – 0.3 liters;
Granulated sugar – 45 grams;
Pressed yeast – 30 grams;
Chicken egg – 1 piece;
Margarine – 100 grams;
Salt is on the tip of the knife.

For minced meat:

Ground pork and beef – 0.4 kg;
Onion head – 1 piece;
White bread – 100 grams;
Garlic – 3 cloves;
Pasteurized milk – 1 cup;
Spices are at your discretion.

Operating principle:

First, of course, we prepare the dough and mix the dough. Heat drinking water to room temperature, thoroughly mix the yeast in it and add granulated sugar and salt.

When the consistency of the liquid resembles liquid sour cream, we begin to sift exactly half the amount of wheat flour into the mixture portionwise.

Bring the mixture to the density of thick sour cream and set aside in a warm place for about sixty minutes. It should all bubble and at least double in size.

At this time, divide the chicken eggs into whites and yolks. You can drop a few drops of lemon juice into the whites and beat them into a very strong foam, until stable peaks form.

And now add heated margarine, the remaining yolks and the second half of the wheat flour to the suitable dough. Mix well and very carefully add the foam from the proteins. Then send the dough back to a warm place, sometimes kneading it, for two hours.

The next meat filling is on the way; for this purpose, the prepared meat pieces are ground in a meat grinder, diluting it with chopped onions and garlic.

If the minced meat was purchased already ground, chop the onion and garlic separately and mix into the minced meat. Without them, it will still be a bit dry.

Soak white bread for ten minutes in warmed milk. Then squeeze it lightly, chop it with your hands and add it to the filling. Add salt and various spices to your taste. Mix very well and let it brew for at least half an hour.

And now we have both the filling and soft dough ready, let's start preparing the whites themselves. Divide the dough into small balls and roll them out using a rolling pin.

Delicious recipe! Thick filling for pies

We place the minced meat in the very middle, secure the edges along the top, do not forget about the hole, there must be one. Although you can mold them into a triangular shape. Now let them rest for fifteen minutes.

Take a deep frying pan, pour sunflower oil into it, about three centimeters high, and heat it well.

I like to add a piece of butter to the pan with sunflower oil; it seems to me that the whites turn out tastier this way.

The first side for frying should have a hole. Then fry on the other side.

For a visual effect, I would also like to attach a video of the preparation of very tasty whites.

Well, that's all, place the finished pies on a paper napkin for a few minutes, and then transfer to a dish. The crazy aroma of this dish will bring all members of your family to the table. Bon appetit!

Recipe for whites without yeast

To make yeast dough work well, you need to knead it thoroughly and place it in a warm place. But sometimes it’s difficult to create the right conditions for it to cook, or you just need to urgently prepare something to feed your family.

In this case, kefir will help. On it, the dough is prepared in a few minutes, and the whites turn out tasty and airy. To do this you just need a few steps:

Using a mixer, beat kefir with eggs. Without ceasing to stir, add sugar, soda and salt.
Add flour slowly until the dough becomes thick, but not tight. Pour 3 tbsp into it. l. butter and knead well. Cover with cellophane.
Grind the onion in a blender or chop it as finely as possible, pour into the minced meat. Add a little salt and pepper there and stir.
Divide the dough into balls approximately 5 cm in diameter, roll them out into flat cakes, lightly dusting them with flour. Place a small ball of minced meat in the middle of each.
Fold the edges of the cake towards the middle. It turns out to be a slightly open pie, from which the minced meat is visible.
In a deep frying pan, heat the vegetable oil, poured to a level of about 3 cm. Place the whites in it, turned upside down. When they are browned, turn them over and fry the other side.
Blot the finished whites with a napkin and place on a plate. It is better to serve the dish immediately. But even after they cool, they remain soft and tasty.

Recipe for homemade, quick, yeast whites with minced meat

It would seem that the yeast dough must be left to stand for it to rise well and the whites to turn out airy. However, you can significantly speed up the process of “ripening” the dough in the microwave, and then, without a long wait, almost immediately sculpt delicious rounds or triangles with meat and send them into boiling oil.

Ingredients:

Minced meat – 350 gr.
Flour – 5 glasses.
Water – 2 glasses.
Raw yeast – 25 gr.
Onion – 3 pcs.
Granulated sugar – 3 tbsp. l.
Sunflower oil – 2-3 tbsp. l. + for frying.
Salt, spices, ground black and red pepper - to taste.

Preparation:

1. Chop peeled medium-sized onions into small pieces. Lightly mash them with your hands so that they become soft and easily release their juice. Pour into the minced meat, season with salt, red and black ground peppers and your favorite spices. Mix well and beat on the table. Leave in the refrigerator while preparing the dough.

2. In a deep glass or plastic bowl, grind together raw yeast, granulated sugar, a good pinch of salt and 3 tablespoons of sunflower oil. Pour a glass of warm boiled water into this mixture and completely dissolve it to a homogeneous thick liquid.

3. Place the bowl with the contents in the microwave for 1 minute, so that at 450 power the dough turns into a bubbling cap. Or you can simply wait 15-20 minutes for the yeast to ferment in the warmth of the room.

4. Sift the flour, leaving 1 cup, pour it into the increased mass, which smells of characteristic sourness. Then “brew” the dough by pouring a glass of hot water into it. This should be done in a thin stream and with constant rapid stirring of the flour mixture using a spoon.

5. Pour the set aside glass of sifted flour onto the work surface of the table and transfer the hot dough into it. Mix well to form an elastic bun that does not stick to your hands.

6. Roll the ball into a long rope of medium thickness and cut it into equal washers. Roll each of them into a flat cake about half a centimeter thick.

7. Place chilled filling in the center of each round and form a white dough. It can be either round with the usual hole in the middle of one side, or completely closed in the shape of a triangle.

8. After 5-10 minutes, you can heat the oil in a deep frying pan (preferably cast iron) and fry the prepared whites in it for 5 minutes on both sides.

Bon appetit!

Baked belyashi without yeast

Not everyone likes dough fried in oil. A good alternative would be to cook whites in the oven.

To do this you will need the following products:

minced meat – 0.5 kg;
potatoes 0.5 kg;
onions – 2 pcs.;
flour – 0.8 kg;
sour cream – 250 g;
margarine - 200 g;
soda – 0.5 tsp;
salt, pepper to taste.

This variation on the theme of Tatar cuisine turns out to be satisfying and replaces the second course. Potatoes can be pre-boiled until half cooked or replaced with boiled rice.

Preparation:

Mix melted, but not melted, margarine with sour cream, salt and soda, you can add 2-3 tbsp. l. water. Add flour and knead the dough. It should turn out soft.
Mix the minced meat with diced potatoes and finely chopped onion.
Divide the dough into balls, roll out the cakes to 15 cm in diameter. Place the filling on them and fold the edges towards the center, leaving the middle open.
Grease a baking sheet with oil and place the whites on it. Bake in an oven preheated to 180°C for approximately 40 minutes.
The dough is saturated with the smell of onions and meat, it turns out aromatic and tender. Adding water makes the whites softer, but without it they will be crispy, but a little dry.

Any version of this dish is delicious, very filling and high in calories. Belyashi cannot be called a dietary food, but sometimes you can treat yourself. By choosing a recipe without yeast, they can be prepared simply and quickly.

Lush belyashi with meat and rice

Sometimes I get so carried away, I can mix a lot of dough and then I realize that there won’t be enough filling. It doesn’t matter, I read on some culinary website that you can add rice to the filling. I tried it, and you know it turned out not too bad. That's why I decided to share the recipe with you.

Product composition:

Any meat or prepared minced meat – 0.4 kg;
Onions – 1 piece;
Garlic – 2 cloves;
Rice – 0.15 kg;
Salt - a pinch;
Spices are at your discretion.

What we do:

The taste of this minced meat will be more richly meaty, but a little dry, since it contains fewer additional ingredients, but the white meat will become more satisfying.

Adding various greens will help to add richness of taste; the more varied it is, the more interesting the taste will be. It depends on the preferences of your family.

Some even manage to mix buckwheat with minced meat, seasoning it with various aromatic spices: coriander, thyme, allspice, and so on. I think this option can also be prepared at least once to know whether you like this dish or not.

Kefir belyashi without yeast with meat - step-by-step recipe

First, I’ll tell you how to cook them using yeast-free kefir dough. We will replace yeast with soda. And this way we will save time, because we will let the dough rest for only 15 minutes. And at the end we get an appetizing and juicy snack.

Ingredients:

For the test

kefir - 0.5 l;
eggs - 2 pcs;
sugar - 2 tbsp;
vegetable oil - 30 ml;
flour - 800 g;
soda - 1 tsp;
salt - 1 tsp.

For filling:

minced meat - 800 g;
medium-sized onion - 2 pcs;
garlic clove - 3-4 pcs;
kefir - 4 tbsp;
salt, pepper, seasonings - to taste.

Preparation:

1. Pour kefir into a wide bowl and add eggs, soda, salt and sugar. Mix everything and then pour in 30 ml. vegetable oil.
2. The dough will bubble and now you can gradually add the sifted flour and knead the dough. There is no need to knead the dough for a long time; it should turn out soft and not stick to your hands. Cover it with film and let it sit for 15 minutes. Meanwhile, prepare the filling.
3. Grind the onion and garlic in a blender and then add them to the minced meat. As for minced meat, it is of course better to make it yourself. But if you buy it in a store, keep in mind that it should be uniform and dense.
To make the whites juicy, also add 4 tablespoons of kefir. Next, add salt and pepper to taste. The end result is a filling with meat like this.
Now take the dough and, having greased your hands with vegetable oil, roll it into a roll and divide into equal pieces. Take a piece of dough and flatten it into a thin cake. Place the meat filling in the center of the flatbread and, gathering the edges of the dough into small folds, form traditionally shaped whites.
Pour vegetable oil into the frying pan and wait about two minutes until it gets hot. The oil should cover the floor of the belyash. Fry over medium heat until the minced meat is well cooked. The dough will rise when frying and this is how they will turn out - airy and juicy!

A very tasty, homemade recipe for fried whitefish with minced meat in milk

The most delicious belyashiki are made from mixed minced meat. But if you prefer pork, then to get more juicy minced meat, you should choose the hip part of the carcass. It already contains a thin layer of fat. I also recommend adding ice water and twisted or grated onions to the twisted meat, and then beat the finished mixture very well with your hands.

Ingredients:

Flour – 320 gr.
Meat – 300 gr.
Milk – 160 ml.
Sunflower oil – 1/3 cup + 1 tbsp. l.
Instant dry yeast – 1 gr.
Onions – 1-2 pcs.
Water – 2-3 tbsp. l.
Sugar – 1/2 tbsp. l.
Ground black pepper, salt - to taste.

Preparation:

1. To get amazing homemade belyashi with an airy dough that is slightly crunchy on the outside, you should make a yeast mixture. Add yeast, granulated sugar and a pinch of salt to the sifted flour. Stir and add warmed milk. Knead into a soft dough. To prevent it from sticking to your hands, you can add a spoonful of sunflower oil. Leave the mixture in a deep cup for 1.5-2 hours, covering with a towel.

For without sponge dough, it is best to use instant yeast, which is mixed with flour and immediately starts the dough

2. Grind the meat without any veins or cartilage in a meat grinder along with the onion. Season with a little salt, your favorite meat spices or regular ground pepper and pour in a couple of tablespoons of ice water. Mix everything well and press it with your hands so that the mass becomes more homogeneous.

3. Knead the finished dough and turn it into a long sausage. Cut it into equal pucks (about 10-12 pieces), lightly roll the cuts in flour and let them sit for at least five minutes.

4. Break each piece with your fingers or turn it into a thin round piece using a rolling pin, and then place a ball of tender minced meat in the center.

5. Carefully mold the edges of the dough so that it looks like a bag, but on one side there should be a small hole in which the meat filling will be visible.

6. All that remains is to fry them for 5-8 minutes in hot oil, first placing them with the hole down so that the juice is sealed inside, and then turn them over and cook for about the same amount of time.

Bon appetit!

Classic recipe for juicy whites without yeast on kefir

Classic yeast-free dough for frying belyashi is kneaded with kefir. To make the pies airy, use soda instead of yeast. The ripper does not need to be extinguished; it is independently activated in the fermented milk product. The dough does not need proofing; it is enough to let it rest for about twenty minutes.

Ingredients:

a glass of kefir, fat content not lower than 3.2%;
a spoon of sunflower oil;
three glasses of high-grade flour;
spoon 20% sour cream;
one egg;
salt, soda, refined sugar - 0.5 spoons each.

For the filling:

mixed minced meat - 400 gr.;
onion head;
three sprigs of dill;
hand ground pepper.

Step-by-step recipe for delicious whites without yeast

In a wide bowl, combine kefir with sour cream, salt, add butter, sugar and a separately beaten egg. Lightly whisk, add baking soda and mix thoroughly.
As soon as the base starts to bubble, start adding flour. Add about a third, stir until smooth, add the same amount and mix well again. Add the remaining flour gradually, kneading the dough with your hands. It should come out easily sticky from your palms and soft. Do not fill it with flour, otherwise the whites will be tough.
Cover the bowl with the dough with a linen napkin and set it aside for a while; the dough should rest for about twenty minutes.
While the dough is resting, you can prepare the filling. Peel the onion and rub it into the minced meat with a coarse grater. Add finely chopped dill, a little salt and ground pepper, mix thoroughly. For juiciness, you can add a little water or milk.
Divide the dough into balls the size of plums. Flatten them with a flat cake and place some minced meat in the center. We gather the edges over the filling into small folds so that a small hole remains, and lightly press down the white dough piece.
Place the meat pies in well-heated oil, hole side down. Fry on both sides until golden. The heat should be medium so that the meat filling has time to fry.
The peculiarity of kneading kefir dough is that all products should be close to room temperature
ture, which means remove them from the refrigerator in advance. When frying, initially place the whites exclusively with the hole down, which will help make them as juicy as possible. If you do otherwise, after turning over, all the meat juice will flow into the oil.

Recipe for frying belyashi with meat from kefir dough

Usually, at home, whitefish are eaten while still hot, when they are still breathing directly with heat and the tasty juice flows out slightly with each bite. The most ruddy and crispy crust of this dish is obtained by making yeast dough with kefir.

By the way, you can always replace it with yogurt, fermented baked milk or katyk.

Ingredients:

Flour – 320 gr.
Meat – 300 gr.
Kefir – 250 ml.
Onion – 100 gr.
Water – 30 ml.
Fat – 25 gr.
Fresh pressed yeast – 12 gr.
Sugar – 1 tsp.
Ground black pepper, salt, sunflower oil - to taste.

Preparation:

1. To make a good dough, kefir should first be warmed up a little and only then dissolve a spoonful of sugar and live yeast in it. Leave the well-stirred mixture in a warm place for half an hour, be sure to cover it with a clean, light towel.

2. After the specified time, add a couple of small pinches of salt and pre-sifted flour. Pour in a spoonful of sunflower oil and knead into an elastic, soft dough. Let it rise a couple of times over an hour and a half.

3. During this time, you can have time to prepare the filling. Twist the meat together with a large onion, cut into pieces, and pieces of fat. Season with salt and pepper, add boiled or filtered water (always cold!) and carefully beat the minced meat with your hands or on the table.

4. Lightly dust the work surface of the table with flour and place the kefir-yeast dough on it. Knead and divide into equal small balls. Give them about five minutes to proof and only then proceed with further manipulations.

5. Turn the pieces into round cakes with a thickness of a little more than 0.5, but less than 1 centimeter, so that the whites can be fried evenly and efficiently.

6. Using a spoon, spread lumps of juicy minced meat over the dough bases and tuck the edges of the flatbreads up. Pinch them so that you get a small “volcano”. Lightly flatten the resulting pieces and let them rest a little - a quarter of an hour will be enough.

7. Pour and heat enough oil into a deep frying pan so that the whites “sink” in it almost to the middle of their sides. Trying not to get burned, lower the workpieces with the open seam down, and after 5-7 minutes turn them over to the other side.

To prevent them from burning on top and remaining uncooked inside, frying should be done over medium heat.

8. To prevent meat juice from getting into the hot oil and causing it to splash, the finished whites should be removed from the frying pan using a slotted spoon. It is advisable to place it on pieces of paper kitchen towel folded in two layers - it will absorb excess fat and the dough will be crispier on all sides.

Bon appetit!

A quick recipe for whites without yeast on kefir with milk

Another option for fluffy yeast-free whites. The dough is kneaded with kefir, but this time with the addition of milk. Instead of homemade minced meat, for speed, you can use a purchased semi-finished product.

It can be minced meat or chicken; it is only important that it is not rare and has a uniform consistency. It is advisable to grind the purchased minced meat again first.

Ingredients:

pasteurized milk - 250 ml;
a glass of kefir;
three eggs;
a spoonful of baking soda and sugar;
six glasses of flour;
three tablespoons of refined vegetable oil.

For the filling:

half a kilo of homemade or prepared minced meat;
200 gr. onions.

How to quickly cook belyashi without yeast

Grind the minced meat thoroughly, then pass in the onion cut into slices. Combine the onion and minced meat, sprinkle with pepper and lightly add salt, and knead vigorously. Cover the bowl with a lid and place in the refrigerator.
While the filling is cooling, let's start kneading the dough, which will take no more than ten minutes. Mix kefir with milk and pour eggs into them. Lightly shake with a fork, add sugar, half a spoon of salt and soda, beat. After adding four cups of flour, mix well with a spoon.
Add the remaining flour into the resulting liquid dough in parts; less of it may be needed. It is important that the dough is soft and slightly sticks to your palms. Add three tablespoons of oil to it and knead thoroughly. Place the dough in a bag and let it rest for 10 minutes, it will become even softer and more elastic.
We take the minced meat out of the refrigerator and begin to form and fry the whites. Divide the dough into balls, 3-4 centimeters in diameter. Roll out the balls in a circle, place one and a half spoons of minced meat in the center. Carefully pinch the edges over the filling, leaving a small hole in the middle.
After pouring a finger of oil into the pan, turn on moderate heat. After waiting for two minutes, we check whether the fat is hot enough: throw a few crystals of salt into the frying pan; if there is a crackling sound, you can start frying.
Place the belyash pieces into the heated oil, holes side down. After frying until golden brown, turn over and fry the other side just as well.
If possible, prepare the minced meat yourself. If you purchase a ready-made semi-finished product, pay attention to the quality. The minced meat should be uniform and dense. Add a little water to the meat mixture or stir in a little grated butter, the filling will be juicier.

Video recipes

To make whites, you can use store-bought dough, but you definitely won’t be able to get tasty, tender, aromatic pies. Each housewife can choose the most suitable option herself. It is best to use yeast mass, then the baked goods will be fluffy, juicy and soft. The finished pies can be placed in the refrigerator to freeze, and fried when you have free time.

Delicious, hot with a golden crust on the outside and delicious meat juice inside. Sounds delicious, doesn't it? And this is all we can say about the most tender belyashi with meat. Of course, they occupy a place of honor on the festive table and will be the first to be eaten by the guests.

The dough for belyashi is prepared much softer than for other baked goods. And a small hole is left at the top of the workpiece to allow excess moisture to escape. But the aroma of fried meat and onions also seeps through it, which causes a crazy appetite.

Knowing all the little nuances of preparing this dish, any housewife will win the hearts and stomachs of the people tasting it. Therefore, let's take a closer look at several ways to prepare meat whites.

And you yourself decide which method is right for your family.

Belyashi without yeast in the oven

Whitefish fried in oil are very tasty and juicy, but they tend to absorb a lot of oil. Belyashi can be cooked in the oven. The recipe can be classified as fast, since most of the time will be spent on preparing the filling and preparing the dough. There is no need to stand at the stove and turn the pies.

Ingredients:

four eggs;
half a liter of three percent kefir;
5 grams of soda;
one and a half kilograms of flour;
250 gram pack of quality margarine;
three large onions;
800 gr. any minced meat.

How to cook

Pour three eggs into a bowl, add only the white from the fourth, put the yolk in a cup and, cover with a lid, set aside. It will be needed to lubricate the whites.
Add some salt to the eggs and beat with a whisk or large fork until smooth.
Pour the kefir into a separate bowl and place in a water bath. While stirring, heat through, making sure that the mixture does not curdle.
Pour the heated kefir into the eggs, add a spoonful of soda and mix thoroughly.
Sift all the flour into a bowl convenient for kneading. Rub margarine into it through a coarse grater and rub it well with your hands.
Pour the kefir mixture into the flour crumbs, add a spoonful of sugar and knead the dough. Place it in a bowl, covered with film, and leave it on the table for an hour.
Peel and finely chop the onions. Combine the minced meat with onions, add salt and pepper to taste. Add a little water or milk and mix thoroughly.
Turn on the oven to heat up and grease the baking sheet well with vegetable oil.
Divide the rested dough into small balls. Having rolled out flat cakes at least 3 mm thick, we begin to form the whites. Place a little meat filling in the center of each and pinch the edges. Whites can be formed in several ways: with or without holes, in the form of a triangle or a round pie.
Place the belyashi on a baking sheet and brush with lightly beaten yolk. Please note that if the pies were formed with holes, they need to be laid with them facing up.
We cook the belyashi at standard heat - 180 degrees. Cooking time: 45 minutes.
The dough rises well when baking, the whites turn out fluffy and juicy. To prevent the meat filling from remaining raw, the dough is rolled out thinly. The optimal thickness of the cakes is no more than 3 mm.

Recipe for making whites from yeast-free dough

You know, this recipe breaks all the stereotypes that without yeast dough it will never taste better than yeast dough. We add baking powder and dairy products to it, which makes them more dietary and less harmful to our figure.

What is needed for the test:

Wheat flour – 600 grams;
Sour cream – 0.200 kg;
Butter – 60 grams;
Granulated sugar – 1 teaspoon;

Filling:

Meat – 500 grams;
Onions – 1 piece;
Salt - a pinch;
Spices - at your discretion;
Garlic – 2 cloves.

Let's get started:

Place the sour cream in a bowl, add butter, salt, stir in the eggs and half a spoon of soda and vinegar. Sift the flour in parts and mix everything together. Now put it in the cold for 45 minutes. You see what the difference is, yeast dough requires heat. Unleavened dough plays best in a cold place.

Now let's start preparing the filling. Unleavened dough goes well with completely different fillings. Both juicy berries and dry minced meat. But meat is of course better, because the dough will be a little thinner and denser.

Now, as in previous recipes, roll the dough into balls. Place the filling in the middle, roll up the belyash and fry in a large amount of sunflower oil in a deep frying pan. Be sure to first place the fried pies on a napkin so that all the fat drips off. And then set the table and invite everyone for tea.

As you may have noticed, preparing belyashi is not at all difficult, and I have provided various methods to choose from, both with and without the use of yeast. So, choose the recipe you like and cook with pleasure for your family and close friends.

Hearty belyashi without yeast with minced meat and potatoes (in the oven)

Another version of quick whites made from yeast-free dough and sour cream. The filling consists not only of minced meat, finely chopped potatoes are added to it, making the pies even more satisfying.

Ingredients:

sour cream, 20% fat - 250 g;
800 gr. flour;
high-quality margarine - 200 gr.;
baking soda - 1/2 tsp;
half a kilogram of any minced meat and potatoes;
two onions.

How to cook

Place margarine in a saucepan and cut into pieces directly in it. Place over low heat, melt the fat, then cool well. Margarine should not be hot or even warm, at about room temperature.
Mix margarine with sour cream, add soda and a little salt. For taste, sprinkle lightly with sugar. Add the sifted flour and knead the soft dough. To avoid filling the dough with flour, do not rush to pour it all at once. Add half the norm first, mix in the rest gradually.
Peel potatoes and onions. Cut the potatoes into small cubes, finely chop the onion. Combine the minced meat with potatoes and onions, adding pepper and just a little salt.
Divide the dough into pieces and form into balls. Roll out thin flat cakes with a rolling pin, up to 15 cm in diameter. We put the minced meat in the center and, gathering it into a fold, fold the edges over the filling, leaving a hole in the center for the free release of steam.
Place the future belyashi on an oiled baking sheet, with the holes facing up, brush with egg and place in the oven. Bake for approximately 40 minutes.
According to this recipe, the whites turn out crispy, but somewhat dry. If you add at least three tablespoons of cold water to the dough, it will be much softer. You can pre-boil the potatoes, then they are guaranteed to be baked.
I often prepare yeast dough for future use. I made myself a few bags and put them in the freezer. But there are times when you need to cook something here, now and not a minute later. Then kefir-based belyashi comes to the rescue - a quick, tasty, satisfying dish for the whole family.
A rich meat broth is formed inside the belyash thanks to onions. Even if you have non-meat souls in your family, they might enjoy the crispy fried dough infused with meaty flavor.

Tatar belyashi on kefir in a frying pan

Belyashi is considered a traditional Tatar dish. And I learned this cooking recipe from my friends - the Tatars. And for their baking they use sour milk or fermented baked milk, thanks to which the belyashi come out breathable and fluffy in appearance. Sometimes they added milk to the filling for volume.

Grocery list:

Sour milk – 0.3 liters;
Wheat flour – 400 grams;
Pressed yeast – 15 grams;
Eggs – 1 piece;
Sunflower oil – 20 grams;
Granulated sugar – 1 teaspoon;
Salt is on the tip of the knife.

Minced meat using kefir drink:

Young calf meat – 0.4 kg;
Onion head – 1 piece;
Garlic – 3 cloves;
White bread – 100 grams;
Milk – 0.5 cups;
Spices - a pinch;
Kefir – 1/3 cup.

Let's start:

The dough recipe is more than simple; thanks to the addition of sour milk, it is prepared without dough. Yeast, granulated sugar, an egg (which was preheated at room temperature), sunflower oil and wheat flour are dissolved in warm kefir. Mix the mixture well, then transfer the dough to a warm place to rest and double in volume for at least two hours. Sometimes you can press it a little.

Well, when it comes to preparing minced meat, everything is quite traditional. Grind the meat of a young calf, onions and garlic thoroughly, then add white bread soaked in milk, salt and sprinkle with spices.

The main thing is that the minced meat is without excess moisture, because kefir will liquefy it very much.

That's why I squeeze white bread out of milk very well. And kefir is added in small portions, mixing well each time.

Now let's start preparing the whites. Roll the dough into balls like tennis balls, then use a rolling pin to roll them into flat cakes, spread the filling in the center and form the pies.

They should be fried in a frying pan with high sides. I advise you to try this recipe, you will be surprised how much more pleasant the aroma is.

I hope that you decide to cook belyashi according to this recipe and that you will like them. Cook with pleasure.