≡ Delicious Recipe for Belyash without yeast with meat in the oven step by step with photos, a difficult Home Cooking recipe

Belyashi with meat made from yeast dough

According to this recipe, we do not add any egg or butter to the dough, so as not to make it heavier. It should be light and airy.

Ingredients for the dough:

Water – 250 ml
Pressed yeast - 15 g (If you have dry yeast - 5 g.)
Salt - 1 teaspoon
Flour - 350-400 gr.
Sunflower oil

For filling:

Minced pork - 400 gr.
Onion - 2 pcs.
Salt, pepper to taste
Water - 2 tablespoons

First, let's prepare the dough for whites:

Pour a glass of warm water into a bowl, add sugar and dissolve the yeast there. Then pour 200 grams of flour there. Mix everything with a spoon.
Cover with a napkin or film and leave the dough for 10 minutes in a warm place.
After 10 minutes, the dough has become fluffy and you can continue kneading the dough. Season with salt and then add the sifted flour and stir.
First you can knead with a spatula, and then it will be more convenient with your hands. To prevent it from sticking to your hands, add one tablespoon of oil.
Next, continue kneading on the table for another 5-7 minutes so that it becomes homogeneous and elastic.
If your yeast base sticks to the table or your hands, apply a little vegetable oil to your hands or table.
Grease the bowl and dough with oil and cover with a napkin. Place in a warm place until it doubles in size for 20 minutes.
In the meantime, let's start with the filling. Add finely chopped onion, salt and pepper to the minced meat. Mix well. Then lift it with your hand and seem to throw it down into the bowl. Do this several times. So you fight him off. It doesn't have to be dry. In this case, add 1-2 tablespoons of water for juiciness.
If desired, you can add herbs and garlic. It's just the way you like it.
Take the dough out and mix it with your hands and put it back in a warm place. Then repeat after 20 minutes and remove again for one hour.
Roll it out into a sausage shape and divide it into several pieces for the whites.
Place the balls into flatbreads. Use your fingers to press the edges so that they are thinner than the middle. Then place the filling in the middle and press down with your fingers.
Next, gather the edges into a knot and pinch them well with your fingers, then place them seam side down, pressing lightly. And do the same with everyone else.
Let them rest for a while, about 20 minutes. These will be whites without a hole.
In order to get it with a hole, you first need to roll it out with a rolling pin, then put the minced meat in the middle. Fold the edges in a circle. Press down slightly and set aside to rest for 20 minutes.
Place parchment paper on a baking sheet and place our baked goods there. You can put a little butter in the hole to make them juicier. coat with yolk for shine and place in an oven preheated to 180 degrees.
After 20-25 minutes, soft and juicy whites are ready. They emit such an amazing aroma that you want to eat them right away.

But don’t get too carried away, leave it for all family members or guests.

Step-by-step preparation

Necessary products. The margarine should be straight from the freezer.
Add salt to half the flour and sift into a bowl.
Grate margarine on top on a coarse grater and grind into crumbs.
Break the eggs into a bowl (separate one yolk to grease the whites) and beat with a fork.
Make a well in the flour and margarine and pour the eggs into it. Mix lightly.
Heat the kefir until warm and pour soda into it.
Pour into a bowl.
Mix. Then slowly add the rest of the sifted flour and knead the dough.
It shouldn't be very steep. Cover it with film and leave at room temperature for an hour.
Meanwhile, chop the onion in a blender or grate it on a fine grater. Add to the minced meat.
Add salt and pepper there, add water and mix well. The minced meat should not be thick.
After an hour, cut the dough into pieces. We form small balls and roll them into flat cakes 0.5 cm thick.
Place a tablespoon of minced meat on each flatbread.
We pin the folds in a circle, leaving a small hole.
Place the formed whites on a baking sheet and brush them with shaken yolk.
Place the baking sheet in the oven, heated to 200 degrees and bake for about half an hour, until intensely browned. From this quantity of products I got 18 whites with a diameter of 8 cm.
Serve with tea and broth.
Bon appetit!

Step-by-step recipe for kefir dough without yeast

If you don’t have time to prepare yeast dough, you can make yeast-free dough. For splendor in this case, add soda; it reacts well in kefir and does not even need to be quenched.

Ingredients:

Kefir (2.5%) – 500 ml
Flour - 800-850 g
2 eggs
Soda - 0.5 tsp.
Salt - 0.5 tsp.
Sugar - 1 tsp.
Minced meat – 500 g
Onions - 2 pcs.

From these ingredients you can prepare 20 whites

Preparation:

Pour the kefir into a deep bowl and add soda, salt, sugar and eggs to it. Mix everything thoroughly until a homogeneous mixture.
We begin to add sifted flour to the kefir in portions and stir in the sifted flour with a spoon.
When the dough comes together in one lump, place it on a table dusted with flour and continue kneading the dough on the table, periodically adding flour.
Knead the dough for 10-15 minutes until it becomes smooth and elastic.
Place the finished dough in a bowl, cover with a towel and leave to rest for 20 minutes. At this time, you can prepare the filling. To do this, finely chop the onion or puree it in a blender and mix it with the minced meat.
Place the rested dough on a table sprinkled with flour, cut off pieces the size of eggs and roll them into a thin flat cake with a rolling pin.
Place the filling (1-1.5 tablespoons) in the middle of the flatbread and, pinching the edges, mold the edges of the dough, leaving a small hole in the middle. Having molded the whitewash, lightly press it with your palm.
Then place the whites on a baking sheet covered with parchment paper and place in the oven, preheated to 180 degrees for 40 minutes.
When the whites are ready, grease them with butter and put a piece of butter in the middle so that it melts and flows inside

Ready. Bon appetit!

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!

Lush belyashi in the oven from yeast dough with milk

Let's start with the classic yeast dough recipe. This option is for those who are willing to devote a lot of time to cooking, waiting for the dough to rise. But the wait is worth it. The dough turns out fluffy and with a crispy crust. It's incredibly delicious.

Ingredients:

Flour - 3 cups (glass - 250 ml)
Butter - 50 g
Milk - 1 glass (250 ml)
Dry yeast - 1 tsp.
Sugar - 1 tsp.
Salt - 1 tsp.
2 eggs
Minced meat – 300 g
Onions - 2 pcs.

If you, like me, prepare minced meat yourself, then you probably immediately add onions and salt to it. In this case, onions are not needed in the recipe.

Preparation:

Let's prepare the dough. To do this, pour dry yeast into a plate, add 1 teaspoon of sugar, 1 teaspoon of flour and 3 tablespoons of warm milk. Mix thoroughly until smooth and put in a warm place for 15-20 minutes.
During this time, the yeast will rise from the liquid slurry to a thick, foamy mixture.
Let's start kneading the dough. Take a deep bowl (immediately expect that the dough will rise in it), pour sifted flour into it, pour in the yeast and warm milk, add a level teaspoon of salt and 2 eggs. At the end, add melted butter.
Important: the oil should not be hot. After melting it, you need to wait until it cools down a little. Or, instead of all this, you can simply grate the block on a fine grater
Knead the dough first with a spoon and then with your hands. There is no need to ensure that it stops sticking and becomes smooth. Just make sure that all the ingredients are mixed well.
Cover the finished dough in the same bowl with a dry, clean towel and put it in a warm place for 1 hour.
When the dough has risen, knead it lightly and place it on a plate for further cooking.
Prepare the filling by mixing minced meat with finely chopped onion and adding two tablespoons of vegetable oil. Be sure to add salt and pepper, otherwise the meat will be bland.
I repeat, if the minced meat already contains onions, there is no need to perform the above steps. For further work, wet your hands and work surface with vegetable oil.
Pinch off a piece of dough the size of an egg or a little larger and knead it into a flat cake about 1 centimeter thick.
Place one tablespoon of minced meat in the middle of the flatbread and assemble the whitewash, pinching the edges with an accordion. The result is white meat with an open center.
In a similar way, we make the remaining belyashi, place them on a baking sheet greased with butter, cover with a towel and leave to proof for another 20 minutes. Then we put them in the oven, preheated to 180 degrees for 40 minutes.

From the specified amount of ingredients you get 12 whites. To make the dough golden brown, 10 minutes before the end of baking, brush them with egg yolk.

Ready. 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.

Real Tatar belesh with meat and potatoes (delicious homemade recipe)

I took the recipe for my native Tatar beleshe from my mother. She cooks it incomparably. This is a pie for a whole round tab. This is what a baking sheet is called in Tatar.

And try to bake the pride of Tatar cuisine! You will do great!

Ingredients for the dough:

300 gr. milk;
4 cups flour;
1 tsp. soda;
3 tbsp. l. sour cream;
3 tbsp. l. mayonnaise;
1 egg;
4 tbsp. l. odorless sunflower oil;
salt to taste.

Filling ingredients:

2 kg. potatoes;
500 gr. beef;
500 gr. lamb;
4 bows;
pepper by eye;
salt for the eye.

For lubrication:

odorless sunflower oil to the eye;
butter to taste.

Preparing the filling:

Transfer the potatoes to the sink and rinse them thoroughly. Prepare a container of water. Carefully peel the vegetables and place in a bowl with some water.
On a cutting board, cut the potatoes into small cubes. Place them in a container with water and set aside for now.
Let's take on the meat. Wash it thoroughly. Take a kitchen board and cut the lamb and beef into small pieces of any shape. Pour water into a large bowl and place the chopped meat in it. And put it aside for now.
The meat should not be a dry fillet, but with streaks and fragments of fat - this way the finished dish will turn out very juicy.
Let's take the bow. It should be cleaned and cut into small pieces on a cutting board.
Now put the onions, meat, and potatoes into one large deep bowl, add salt, pepper and mix well. You now have the future filling for your belyash. Cover it with a wide dish. And for now, move it aside.

Preparation of the dough:

Let's get to the dough. Pour milk into a deep, wide container, add soda, salt, sour cream, egg, mayonnaise, and sunflower oil. Mix everything well.
It's time for the flour. Add it to the mixture in parts, mixing the ingredients. You may need more or less four cups of flour. The main thing is that the dough becomes soft, elastic and does not stick to your hands and dishes.
Let's prepare the work surface. You need to put a wooden board on the table and pour flour on it. Place a lump of dough onto the surface and knead a little.

Cooking white meat.

Let's start collecting delicious belesh. Take a knife and cut the dough into 2 pieces: a large one and a slightly smaller one. Now roll out the dough into two pancakes 0.5 cm thick.
A large flatbread should be of such a size that its edges hang over the sides of the baking dish.
Coat a round oven tray with vegetable oil. Carefully place a large pancake on it. Fold the edges of the cake beyond the boundaries of the baking sheet.
One of the important moments has arrived. Carefully pour the filling onto the dough. Take a spoon and distribute the potatoes and meat throughout the dish.
Now you need to take a small pancake and cover the filling with it. Lift the edges of the bottom cake and connect it to the top, pinching the edges of the dough together. You have a cake with a circle pattern on the top.
Next, preheat the oven to 180 degrees. Pour vegetable oil into a glass and coat the plump whitewash on all sides with a brush.
Place the dish in the oven and bake for 2 hours. Oh, what aromas will rise above your kitchen... you will be caught in bliss.
10 minutes before cooking the pie, place the butter in a glass. Melt the fat in the microwave. You can also use it in a saucepan on the stove. We will need butter for the filling.
Drum roll... quickly take our fragrant and ripe white meat out of the oven and put it on the table. Cut the crust according to the pattern. The juicy filling made me steam. The scents will fill your soul...
Pour melted butter over the filling and mix gently. Cut the crust into pieces and arrange over the filling. Oh, what a beauty... my eyes would eat me up.
Now we place a huge belesh in the center of the table and arrange the plates. And everyone helps themselves to the juicy meat with tender potatoes, scooping the broth from the bottom of the dish. Don't forget to grab a crust for all the dishes.

And when the filling is almost eaten, it’s time for the bottom of the pie - this is the most savory part. So saturated with broth juices and meat aromas. Consolidation! Cut it into pieces and also put it on plates... if, of course, there is room left in your tummy. Be sure to prepare this wonderful Tatar dish and legends will be made about you!

Lazy whites in the oven

When you don’t have enough time to knead the dough, you can cook lazy belyashi with minced meat in the oven and use the original recipe for this. It will require simple ingredients that can be bought in the store, and some of them can be found in the refrigerator. Belyashi in this version will surprise guests and household members.

Ingredients:

unsweetened drying – 150 g;
milk – 1 glass;
minced meat – 100 g;
egg – 1 pc.;
onion – 1 pc.;
sour cream – 1 tbsp. l.;
cheese – 50 g;
salt.

Preparation

Pour milk over the dryers and wait until they get wet.
Combine minced meat with chopped onion, egg, and salt.
Place the soaked dryers on a baking sheet and place the minced meat in the center.
Add sour cream and grated cheese on top.
Lush whites in the oven will be ready in 20-25 minutes.

Belyashi from pie dough in the oven

The recipe for preparing unleavened dough for whites in the oven can also be used for pies. If the baked goods are intended for a festive feast or family dinner, you can make different fillings, for example, cook some with meat, and the other with white cabbage and carrots. You can make a surprise in the form of whites with pumpkin and grapefruit.

Ingredients:

flour a – 600 g;
vegetable oil – 3 tbsp. l.;
boiled water – 300 ml;
dry yeast – 1 tsp;
sugar – 1.5 tbsp. l.;
minced meat – 500 g;
salt – 1/3 tsp.

Preparation

Dissolve yeast and sugar in water at room temperature. Add 5 tbsp. l. flour and beat the mixture.
Let it brew until a foamy cap appears. Add the remaining flour and butter.
Knead the dough. Place in a place where there are no drafts for 2 hours.
Make circles from the dough and fill them with minced meat.
Baked belyashi with meat in the oven will be ready in half an hour. Belyashi with minced beef and Tatar potatoes in the oven

In Tatarstan, belyashi is one of the most common dishes! Every family has its own favorite recipe. Here is one of the most common and delicious.

Belyashi in Tatar style in the oven

Ingredients:

Dough:

2 teaspoons salt;
11 grams of dry yeast;
80 grams of soft butter (butter);
Flour, as much as will go in;
2 eggs;
50 grams of granulated sugar;
300 milliliters of kefir at warm temperature.

Filling:

Half a kilo of beef pulp;
Salt to taste;
80 grams of water;
Half a kilo of potatoes;
Ground pepper to taste;
2 large onions.

Preparation

Dissolve yeast and granulated sugar in kefir. You need to stir thoroughly until smooth. then cover with a napkin and leave for 10 minutes.
Add salt, eggs and soft (or even liquid) butter. Mix everything thoroughly. Now you can add flour. It is difficult to name the exact number. After all, its stickiness depends on the quality of the flour itself and on many other factors, including the temperature in the room.
Add little by little until the mixture becomes dense. Then knead with your hands; it may slightly stick to your hands. Place in a bag and place in a bowl. Place in the refrigerator overnight.
Cut the peeled potatoes into small cubes. Chop the onion very finely. If you are making minced meat right now, rather than using ready-made meat, then you can mince the onion and meat together.
Combine potatoes, onions and meat together. Salt, season, add water. Stir everything until smooth.
Mix the mixture and divide it into small pucks, roll them into balls. The size depends on how big the whites you want. Roll each piece into a flat round. Place the filling in the center of each. Keeping your thumb in the center, mold the pie so that there is a hole, in a circle.
Place them on a baking sheet previously coated with oil. Just don't put them too tightly together. After all, they will grow a little during the baking process.
Heat the oven to 180 degrees. While it is warming up, cover the whites with a napkin and let them “rest.”
Place them in the oven for 40 minutes.

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: