Very lazy belyashi on kefir with minced meat

Lazy whites on yeast

A quick, tasty yeast dough for belyashi, mixed according to the recommendations below, will provide decent characteristics to the finished delicacy, which will turn out to be as close as possible to the original. Along with minced meat and onions, you can add finely chopped fresh parsley or dill to the base.

Ingredients:

• minced meat – 350 g;
• onion – 1 pc.;
• kefir – 0.5 l;
• egg – 1 pc.;
• salt – 0.5 teaspoon;
• sugar – 1 teaspoon;
• dry yeast – 1 teaspoon;
• flour – 350-400 g;
• vegetable oil.

Preparation

1. Beat the egg with sugar and salt, pour in kefir, add 5 tablespoons of flour and yeast, mix, leave warm for 30 minutes.
2. Mix the rest of the flour into the suitable dough, add minced meat and finely chopped onion.
3. Lazy yeast whites are fried like pancakes, spooning the dough into boiling oil and browning on both sides.

Lazy belyashi on kefir with minced meat in a frying pan

In the process of preparing the dough, you can use not only fresh, but also slightly sour kefir, this will not make the dish worse. The main thing is to take a product that has not yet begun to separate and smell unpleasant.

For baking you will need the following ingredients:

• half-liter package of kefir;
• egg;
• flour;
• any meat;
• onion;
• soda;
• salt and spices for meat.

How to make belyashi with minced meat:

1. Prepare minced meat and onions, add salt and season to taste.
2. Beat the egg with salt and sugar, dilute with kefir and mix.
3. We begin to add flour, breaking up any lumps with a whisk until the dough reaches the desired thickness.
4. Using a dessert spoon, place portions of dough into the frying pan, place the meat filling on top, cover it with a small amount of liquid base and fry the belyashi.

On a note. There is another option for preparing the dish, when the meat filling is mixed with batter, and then the mass is fried. Such pastries are more reminiscent not of belyashi, but of pancakes with minced meat on kefir.

Lazy belyashi stuffed with minced meat

1. Warm the kefir a little - you can leave it at room temperature for 1 hour or heat it slightly on the stove, but be very careful not to curdle. In the heat, lactic acid bacteria are activated, they extinguish soda more actively, which means our whites will turn out fluffy and soft. I add salt, sugar and soda to warm kefir. I stir and leave for 3-4 minutes until the soda reacts and goes out.
2. Next, I beat in the egg and lightly beat it with a whisk or fork until it is completely dispersed. And gradually introduce the sifted flour. You should get a homogeneous, bubbling dough with the consistency of pancakes. If it is a bit runny, you can add a little more flour.
3. All that remains is to prepare the filling. If you grind the minced meat yourself, immediately pass the onions through a meat grinder. If the minced meat is purchased, cut the onion into small cubes and stir into the minced meat.
4. I added a couple of pinches of salt and ground black pepper to the minced meat and mixed it thoroughly with my hands. And divided the minced meat into portions of about 2 tsp. Flatten it into small round cakes - 2.5-3 cm in diameter. This will be the filling for lazy whites.
5. Heat up a frying pan with enough vegetable oil (take refined oil so it doesn’t smoke). Then, using a spoon, quickly spread out the dough at some distance from each other. And on each pancake I placed a portion of minced meat.
6. To cover the filling, I poured another spoonful of dough on top, trying to leave a small hole in the center - by analogy with “proper” belyashi, this way the meat will be better fried.
7. Baked over medium heat. As soon as it is fried on one side, turn it over to the other and fry until golden brown. To remove excess fat, do not forget to blot the finished products with paper napkins.
8. This is how kefir whites with minced meat turn out - lazy, the filling is inside the dough. As you can see, it’s nothing complicated, you just need a little skill and everything will work out.

Step-by-step preparation

Preparing the filling

1. Peel two medium-sized onions, cut them into 4 parts and place in a blender bowl. You need to chop the onion to a pulp, then the filling will be more tender and homogeneous.

2. Pour 350 grams of minced meat into a deep container. You can use any, but it is best to prepare the minced meat yourself. This way you will be confident in the quality of the product and will be able to independently regulate its fat content by adding lard to it.

3. Pass two small cloves of garlic through a garlic press and pour them into the minced meat.

4. Add half a teaspoon of dried basil there, salt and pepper to taste.

5. Mix all the filling ingredients thoroughly so that they form a homogeneous mass and are evenly saturated with spices. Leave the container with the filling under the closed lid while the dough is prepared. During this time, the minced meat should absorb the spice and aroma of the ingredients.

Test preparation

1. In the microwave, heat 500 ml of kefir to a warm temperature. You can also do this using a water bath, but the main thing is not to overheat the fermented milk product. Pour warm kefir into a deep bowl, add half a teaspoon each of soda, sugar and salt. Mix thoroughly with a whisk until the components dissolve in the kefir.

2. The resulting mixture should stand in a warm place for several minutes. During this time, the soda should react with lactic acid bacteria, as evidenced by the formation of foam and bubbles on the surface.

3. When the mixture has stood and air bubbles begin to appear on it, you can begin to add wheat flour. Approximately 350 grams of wheat flour should be sifted through a sieve into a separate bowl. This way we will enrich it with oxygen, which will make our whites airy and porous. We begin to introduce the sifted flour into the main mass, thoroughly kneading it with a whisk.

4. Add flour until you get a dough similar in consistency to thick homemade sour cream. It should be fairly liquid, about the same as a classic pancake mix.

Assembly and preparation

1. Add the prepared filling to the dough, kneaded to the desired texture, mix thoroughly until you get a homogeneous mass.

2. Heat a thick-walled frying pan over medium heat, pour 70 ml of vegetable oil onto it (so that it covers 1 cm of the height of the frying pan). It should warm up well.

3. Place a tablespoon of the dough into the heated oil and fry over low heat. It is important that the whites are cooked slowly, so they will not be raw inside.
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4. When the products are well browned on one side, turn them over and fry them on the other side until cooked.

5. Remove the whites from the pan and let the excess fat drain onto a paper towel.

The laziest whites

• Kefir – 500 Milliliters
• Minced meat – 300 grams
• Wheat flour - 300 grams
• Eggs – 3 pieces
• Onion – 1 piece
• Sugar - 1 teaspoon
• Soda - 0.5 teaspoons
• Vegetable oil - 5 tbsp. spoons (For frying.)
• Salt - 0.5 teaspoons

Number of servings: 5

Preparation:

1. In a bowl, whisk the eggs, sugar and salt.
2. Suppress the soda in kefir and add to the eggs.
3. Add flour little by little, stirring the dough constantly. The dough should be without lumps.
4. Finely chop the onion and also add to the dough. Add the minced meat there and mix well.
5. Fry these whites over medium heat on both sides until browned.
6. Serve hot. Bon appetit!

Lazy belyashi with chicken

Lazy whites with minced chicken are delicate, tender and moderately spicy. To prepare the filling, it is preferable to use the pulp from the legs and thighs of the bird, which will make the products juicier and tastier. You can add various slightly sautéed vegetables and fresh herbs to the filling.

Ingredients:

• boneless chicken meat – 350 g;
• onion – 1 pc.;
• garlic – 1 clove;
• kefir – 0.5 l;
• egg – 1 pc.;
• sugar – 1 tbsp. spoon;
• fresh yeast – 10 g;
• flour – 350 g;
• margarine – 50 g;
• vegetable oil, salt, pepper.

Preparation

1. Yeast and sugar are dissolved in warm kefir.
2. Add salt, margarine, egg and flour, stir, leave for 30 minutes.
3. Grind the chicken in a meat grinder with the addition of onions and garlic, season to taste.
4. Place spoonfuls of dough into the heated oil, place minced cakes on top and cover everything with dough.
5. Fry the belyashi under the lid until golden brown on both sides.

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.

4. In the end you will get this filling with meat.

5. 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.

6. Pour vegetable oil into the frying pan and wait about two minutes until it heats up well. 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!

Very tasty lazy whites

Ingredients for the dough:

• two glasses of kefir;
• half a teaspoon of soda;
• one chicken egg;
• half a teaspoon of salt;
• half a teaspoon of sugar;
• two hundred fifty to three hundred grams of flour;

Ingredients for minced meat:

• two hundred grams of low-fat minced meat;
• several sprigs of greenery;
• half an onion;
• a pinch of salt;
• two cloves of garlic;
• ground black pepper.
• vegetable oil (refined) - for frying.

Preparation

1. Let's make minced meat. Wash the greens and chop them finely. Peel the onion and chop it finely too.
2. Add greens and onions to the minced meat. Add ground pepper, salt and squeeze out the garlic. Mix everything until smooth.
3. Let's prepare the dough for whites. Pour two glasses of kefir into a deep bowl, add baking soda and stir. The soda should be quenched in the kefir medium (set aside for a minute). In another bowl, mix the chicken egg, sugar and salt. Combine kefir with egg mixture. Add flour in small portions, while kneading the dough well. The finished dough should have the consistency of thick sour cream, and if you scoop it into a spoon, it should slowly flow down.
4. Form small meat cakes in advance from the prepared minced meat. The flatbread should be flat so that the minced meat is thoroughly fried in the white meat. Immediately prepare paper napkins or a towel for laying out the whites.
5. Place a frying pan on the fire, pour oil into it and heat it up. Place a tablespoon of dough onto the hot surface of the pan. Leave space between the pieces, as the whites will increase in volume during the frying process. Place meat patties on top.
6. Carefully pour the batter over the meat, leaving a small hole.
7. Fry each belyash until golden brown on both sides. When they are ready, place them on a paper towel or napkin to get rid of excess oil.
8. Lazy whites are ready! Serve them hot. If you wish, you can top them with sour cream or other tasty sauce. Bon appetit!

How to cook lazy belyashi in the oven

The “laziness” of this recipe lies in the fact that our belyashi are prepared from yeast-free dough. That is, you don’t have to wait for the dough to rise, as in the classic belyashi recipe. In addition, belyashi are baked in the oven. This way, there is no need to waste time standing at the stove over the frying pan.

The main secret of delicious whites is juicy minced meat.

An additional bonus is that since belyashi are baked in the oven, and not fried in a lot of fat, as usual, they are less harmful to our figure and overall health.

Take the following products for the test:

• kefir (no matter what fat content) - 300 ml (1.5 tbsp.)
• butter or margarine - 200 g (1 pack)
• chicken eggs - 2 pcs. (medium size)
• baking powder or soda - 1 tsp. L.
• salt - 0.5 tsp.
• flour - approximately 400 - 500 g (depending on how much the dough takes)

Minced pork and beef are good for filling.

For the filling:

• minced pork or beef - 400 g
• medium onion - 1 pc.
• Khmeli-suneli seasoning - 2 tsp.
• pepper, salt

Follow the suggested instructions:

1. Finely chop or grate the chilled butter
2. Chop the butter with flour and salt. Take half the flour and add the rest in parts. This is necessary so as not to overdo it with flour and the dough is not too hard
3. Pour soda into kefir, add egg
4. Shake the mixture well using a fork or whisk.
5. Pour the kefir-egg mixture into the chopped flour with butter.
6. Add the rest of the flour in parts, knead the dough thoroughly until it is elastic and soft.

White dough should be elastic

1. Cover with a towel and set aside
2. To prepare the filling, finely chop the onion, combine it with minced meat and khmeli-suneli.
3. Season with salt and pepper, mix well
4. If the filling is too thick, thin it with 1 - 2 tbsp. spoons of milk or broth
5. Make small circles of dough, 1 cm thick and about 10 cm in diameter. Place the filling in the middle of the circle. Pinch the edges of the circle so that the middle of the white is left open
6. Place the belyashi on a baking sheet covered with parchment
7. Brush with remaining yolk
8. Preheat the oven in advance and place the belyashi, when it warms up to 180C, the cooking time must be noted - no more than 40 minutes

There is an even faster and “lazy” option for preparing whites in the oven. Instead of dough, you need to use unsweetened dryers, previously soaked in milk. The minced meat filling is placed inside the dryer and sprinkled with grated cheese. These “belyashiki” are baked at 180 degrees for approximately 15 - 20 minutes.