Belyashi

When I worked at a news agency, we used to capitalize the headlines of the most important news stories - a large font immediately catches the eye and attracts attention. If this rule is transferred to cooking, then the title of this recipe should be written BELIASHI (BELIACHI), because it is really delicious and easily pulls a top recipe.
Have you ever had the pleasure of buying pierogies at the market from grandmothers? I haven't done it for a long time due to squeamishness, even if the selling grandma is very tidy. But earlier, in my student years, I ate a huge number of pirozhki, including belyash, and they seemed insanely delicious, maybe also because a student is always hungry. Why such a long introduction, you may ask? To the fact that everyone who has tried these belyashi, in one voice say that they are much tastier than pirozhki, which are sold in the market. The dough in them is very tender, porous, airy, perfectly fried and turns out just magical. Well, the meat filling turns out juicy and also very tasty.
By the way, one more interesting remark: the familiar name "belashi" in Tatar cuisine, where it comes from, means a big baked pie made of unleavened dough with various stuffing, most often made of finely chopped meat. In Tatar cuisine, a round pie made of yeast dough with a filling and a hole on one side is called peremyach or pemuch. But no matter how they are called, these pies - belyashi or peremyach, you must cook them, they are very tasty! True not often, because it is not the most dietary and healthy food. But in winter, when you need calories to warm up, you can treat yourself to belyashi-peremiachis, right?

Compost (for 25-30 pieces):

Dough:

• milk – 300 ml
• water – 75 ml
• egg - 1 egg
• flour – 3- 3,5 tbsp.
• sugar – 1 tbsp.
• dry yeast – 5 gr.
• butter – 50 gr.
• sunflower oil – 4 tbsp.
• salt – 1 tsp.

stuffing:

• meat (I used beef+pork) - 750g
.
• egg – 1 piece
.
• onion - 1 pc.
• milk or water – 0,5 tbsp.
• salt, pepper - to taste
• dill - half a bunch

Frying:

• refined sunflower oil

Preparation of belyashi (peremyaches):

Pour warm milk into a bowl, add warm water (the resulting mass should not be very hot, so as not to boil the yeast, the temperature should be such that the skin was comfortable). Dissolve salt and sugar in the liquid, add yeast and mix. Add the room temperature butter, egg and mix again.

Then pour in the flour and knead a dough that is not very thick.

Cover the bowl with foil and put the dough in a warm place for 30 minutes to rise.

After the dough has increased in volume, add sunflower oil to it, knead it and put it again for another 30 minutes to let it rise.

Meanwhile, prepare the filling. For this, put the meat and onion through a meat grinder, add salt, pepper, egg, milk (or water) and finely chopped dill. Mix everything until homogeneous.

Place the finished dough on a flour-dusted table, lightly flatten, but don't stir in a lot of flour so as not to make the dough clumpy. A proper dough should remain slightly lively and very soft.

A correct dough should remain slightly lively and very soft.

Divide the dough by pinching off rolls the size of a large egg with your hands.

On a flour-dusted table, use your hand to knead the dough into a flatbread. Put a tablespoon of minced meat in the center of the flatbread and mold the bialyash.

At the center of the flatbread put a tablespoon of minced meat and mold the bialyash.

To do this, simply pull the dough from the edges into the center and lightly knead with your hand.

In a skillet, heat the sunflower oil. There should be plenty of oil so that the belyashi float freely in it without touching the bottom.
Dip the patties into the oil with the open side down and bring them to browning, then turn them over and brown the second side (in my photo the patties are too light, I hurried to turn them over).

Take out the ready belyashi-pepper and place on a paper napkin to get rid of excess fat.
While frying, don't forget to add oil to the skillet so that there is enough for frying.

For me peremyachy in company with vegetable salad can be a full-fledged lunch, and you can eat them with soup, salad or sweet tea..
Enjoy!