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Delicious belyashi on the pan, step by step recipe with photos

  • sifted flour — 2.5 cups
  • cooking oil for frying
  • salt — to taste
  • warm milk — 180 ml
  • minced pork and beef — 250 g
  • sugar — 1 tsp.
  • vegetable oil — 1 tbsp. l
  • large onion — 1 pc.
  • dry yeast — 7 g

Fried pies, deep-fried pies

Beef, chicken, lamb, pork can be used as a filling for meat pies.

Cheburek (Crimean tatu. Çüberek) — unleavened dough pie with a filling, fried in.

Very tasty, thanks for the recipe

2.5 cups of flour is 350 g, that is, adding 180 ml of milk produces a dough of approximately 50% moisture. Thickly, maybe. Again, it depends on the flour.

But if you know how to work with a wet dough, great!

Whites will only be more tender.

Do not you think that 2.5 cups of flour 180 ml of milk is not enough?

And we make another gravy for such whites. Two glasses of water, a large onion, 2 tablespoons of vegetable oil and salt. Bring to a boil and remove from heat.

When serving, pour a tablespoon of gravy in the middle of the belyash.

It turns out very juicy!

My mother (Tatar) fried a hole down, and then turned over and poured hot oil from a frying pan into the hole with a teaspoon so that the meat inside was well cooked!

My mother (Tatar) fried a hole down, and then turned over and poured hot oil from a frying pan into the hole with a teaspoon so that the meat inside was well cooked!

Kaynara, belyashi and pyaryamyashi — this is one and the same thing. for different Tatars this way and that, for the Kazakhs, otherwise, everything is not the essence! As I remember from my grandmother’s explanations: Pyaryamyashi — they are more elegant, beautifully coined (well, it depends on the hostess and her experience), and the belyashi is larger. well something like that! but that’s not the point! and the essence is that the meat should be — lamb! these people simply do not have such a tradition, there is pork, litter. religion does not allow. and minced fresh juicy lamb and onion, with garlic, with black pepper — ummm. — Yummy! and fat in the subject. and a soup bottle inside is formed. wow! OK. yummy but the fact that first a hole down and a hot frying pan in a butter shank is the right thing. Well done namesake! she knows. but after that turn and the fire can be reduced.

Before you make useless disputes about the names of this pie (and this is a belyash, and I, and my mother and grandmother, we fry just such), open the dictionaries (Ozhegov, the explanatory dictionary of the Russian language.) And look. Clever men! ))

Potato, meat and onion pies are uchpuchmag, not a switch. Permech — this is a belyash

Actually. This is what my grandmother cooked, called KAYNARS. She comes from Astrakhan, and she had a lot of words from there — not slippers, but dudes, do not eat, and ASHAT.

And Kaynary — belyashi — these are exactly those that with a hole!

No holes — either pies or cafeteria "cunning"so that you can not see how little filling they put!

HUGE THANKS for the recipe! I will definitely do it myself — in memory of my grandmother! (I already have 52!).

Hi, here’s the juice and does not follow, if you put a hole down, and when they are fried, you turn it over and fry on the other side — but as tasty as

Hi, here’s the juice and does not follow, if you put a hole down, and when they are fried, you turn it over and fry on the other side — but as tasty as

What is the dispute about? Who is the name. The main thing is delicious.

AT " A book about tasty and healthy food" from 1988 belyashi from yeast dough. The difference in the preparation of dough — sponge, straight.

And just like that.

if salt is dissolved in warm water and mixed with minced meat, then belyash (this name is more familiar to me) will be juicy.

And the hole is definitely needed, but we do not make a big one.

This is really peremyach, we call them jumpers at home, only in the stuffing I add a lot of greens (cilantro, dill, green onions).

My mother-in-law was from Baku, so she taught me.

This is peremyach, and the dough for the belyash is not yeast.

Belyash is large and closed and baked in the oven.

Belyash is the apogee of Tatar cuisine, and we still sell it, even on the street. Make them easier)

Where has it been seen that pork is added to mincemeat for Bilash?

Dear Dina, we are pleased that you have succeeded, and my husband liked it. Happy holidays with you and your family — maybe our ideas will help you with the New Year’s table))

I made whites according to the recipe of the deli, my family really liked it, a good dough, my husband was delighted, and I absolutely could not cook, but the step-by-step system helped

Belyash can be closed and open, as you like)))

These are the REMOVERS, only they are first baked with the open side to the pan, then turned over, and no juice flows out. the fact that with potatoes is perepech in Tatar.

Yes, it looks like cheesecakes.

Bite it with potatoes, like cheesecakes

What kind of a fig are they going to be dry if they are open? In the belyashi, the whole trick is that they are open. I bake so much, no juice has ever spilled out

But the Tatars just like them and cook.

Just call not belyashi, and flap.

After frying, such belyashi will not be juicy juice run out.

Belyash should be closed.

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