KazakhstanBelyashi
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 gSee recipes with flour
flour (about 4-4.5 cups)
i - 250 mlSee recipes with warm milk
warm milk
i - 1 tablespoon
- 1 teaspoon
- 11 gSee recipes with dry yeast
dry yeast (1 sachet)
i - 3 tablespoonsSee recipes with vegetable oil
vegetable oil
i - 1See recipes with egg
egg (optional, for greasing)
i - 500 gSee recipes with ground meat
ground meat (mixed or beef)
i - 2-3See recipes with medium onions
medium onions
i - See recipes with salt and pepper to taste
salt 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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