KazakhstanBelyashi are a beloved Central Asian street food, and the key is getting the yeast dough right — it should be soft, elastic, and slightly sticky. I let it rise twice for the airiest texture. The meat filling must be generously seasoned and include finely diced onion for juiciness; dry filling ruins the whole point of belyashi. When frying, start with the open side down to seal the juices in, then flip to golden the top. Keep your oil at a steady 170-175°C to avoid greasy results.
Add a splash of cold water or broth to your ground meat mixture — this creates steam pockets during frying that keep the filling incredibly juicy.
Belyashi
By Sergei Martynov
Belyashi is a master class in combining simplicity and flavour in one dish — fried yeast dough pies filled with juicy minced meat and onion.
Key Ingredients
What you'll need
Ingredients
- 600 g
See recipes with flourflour (about 4-4.5 cups)
i - 250 ml
See recipes with warm milkwarm milk
i - 1 tablespoon
- 1 teaspoon
- 11 g
See recipes with dry yeastdry yeast (1 sachet)
i - 3 tablespoons
See recipes with vegetable oilvegetable oil
i - 1
See recipes with eggegg (optional, for greasing)
i - 500 g
See recipes with ground meatground meat (mixed or beef)
i - 2-3
See recipes with medium onionsmedium onions
i 
See recipes with salt and pepper to tastesalt and pepper to taste
i
How to make it
Instructions
- 1
Dissolve the sugar and yeast in the warm milk. Let stand for about 10 minutes until foamy.
- 2
In a large bowl, sift the flour, add the salt, then pour in the yeast mixture and vegetable oil. Knead until soft and elastic. Add more flour if necessary.
- 3
Form into a ball, cover and leave in a warm place for 1-1.5 hours to rise.
- 4
Finely chop the onion and mix with the minced meat. Season with salt and pepper. Add a little water if desired to make the filling juicier.
- 5
Divide risen dough into equal pieces. Roll each into a flatbread, place filling in the centre. Pinch edges leaving a small opening at the top.
- 6
Heat vegetable oil in a frying pan and fry the belyashi until golden on both sides over medium heat. Serve hot or cold.
Frequently Asked Questions
Why is the dough raw inside my belyashi?
The filling is too cold or the patties are too thick. Shape them small, use room-temperature filling, and fry over medium heat with a lid for the first 3–4 minutes to cook the interior through.
Can I make belyashi without meat?
Yes — potato and onion, or cabbage with egg are classic meatless fillings. Technically these are just open-hole fried pies with any filling you like.
Why do my belyashi fall apart while frying?
The dough hasn't proofed enough, or the center hole is too large. Seal the edges tightly and leave only a small 1–1.5 cm opening. Place seam-side down in the oil.
What fat is best for frying?
Neutral-flavored vegetable oil. Pour about 1 cm deep — the belyash should rest on the bottom, not float. Keep the heat at medium throughout.
How do I store and reheat belyashi?
Refrigerate for up to 2 days. Reheat in a dry skillet with a lid over low heat, or in the oven at 160°C. Microwaving makes the dough rubbery.
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