Belyashi
Belyashi is a master class in combining simplicity and flavor in one dish — fried yeast dough pies filled with juicy minced meat and onion.
Ingredients
- 600 gflour
- 250 mlwarm milk
- 1 tbspsugar
- 1 tspsalt
- 11 gdry yeast
- 3 tbspvegetable oil
- 1 egg
- 500 gground meat
- 2-3 medium onions
- salt and pepper to taste
- 500 mlvegetable oil for frying (a layer about 1 cm deep)
Method
- Dissolve the sugar and yeast in the warm milk. Let stand for about 10 minutes until foamy.
- In a large bowl, sift the flour, add the salt, then pour in the yeast mixture, vegetable oil and the egg. Knead until soft and elastic. Add more flour if necessary.
- Form into a ball, cover and leave in a warm place for 1-1.5 hours to rise.
- 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.
- Divide risen dough into equal pieces. Roll each into a flatbread, place filling in the center. Pinch edges leaving a small opening at the top.
- Pour the frying oil into a wide frying pan to a depth of about 1 cm and heat it over medium heat to 170–175°C. Lay the belyashi in open side down, fry until golden, then turn and fry the other side until golden too. Drain on paper towels. Serve hot or cold.
FAQ
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.
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.
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.
Neutral-flavored vegetable oil. Pour about 1 cm deep — the belyash should rest on the bottom, not float. Keep the heat at medium throughout.
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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Comments (2)
Беляши по этому рецепту получаються пышные и сочные, тесто прям воздушное. Главное фарш делать с луком через мясорубку и не жалеть начики. Жарю в глубокой сковороде, масла побольше чтоб плавали.
Fry belyashi opening-side down first: the hot oil seals the meat juices in right away, and the top browns evenly when you flip. Keep the oil at a steady medium heat, otherwise the crust darkens before the filling is cooked through.