Belyashi in the oven. Belyashi with meat in the oven

Belyash is a fairly common pastry that came from Tatar cuisine.

It is quite popular here.

But the majority perceives belyashi as fast food, although it is quite a favorite one.

But not everyone can cook it themselves; often they simply don’t feel like it.

In vain! Baking whites in the oven is no more difficult than making pies or buns.

Having done this once and tasted the result, you are unlikely to want to buy this dish at street stalls. The whites that are baked in your own kitchen are much healthier and tastier.

Belyashi in the oven - basic cooking principles

To prepare whites in the oven you need:

knead the dough;
prepare the filling;
send the dish for baking.

The process is not so difficult that you can’t master it.

Most people are accustomed to the fact that belyashi is a fried dish. As a rule, they are sold in this form.

However, you can only benefit from cooking whites in the oven, and not in a frying pan filled to the top with oil. Baking is much healthier and, at the same time, no less tasty: juicy, aromatic and very tender.

Traditional belyashi are round in shape and filled with meat. There is a small hole in the center.

Today, it is not necessary to adhere to exactly this form and use only traditional filling. You can sculpt products in the form of any geometric figure.

Belyashi are filled with vegetables and even fruits. But there must be a hole in the center.

The secret of real belyash is to knead the dough correctly . It is prepared unleavened or with yeast.

The meat is chopped with a knife or passed through the largest grill of a meat grinder. Minced meat must have fat. It needs to be kneaded well and for a long time, then lightly beaten. Add salt, pepper, and onion to the minced meat. Zira, suneli hops, coriander, and chopped herbs are also popular.

Belyashi prepared for baking should sit for at least ten minutes. The dough can be brushed with a beaten egg or just the yolk mixed with a spoonful of milk.

The baking sheet is covered with baking paper soaked in vegetable or butter.

Belyashi are baked for twenty or twenty-five minutes at 180-200 degrees.

Recipe for Tatar belyashi with meat and potatoes

You can bake delicious belyashi in the oven according to a recipe from Tatar cuisine. The filling for them is made not only from meat and onions, potatoes are also added to it. As a result, the belyashi turns out to be very satisfying.

To prepare Tatar whites you need to take 3-4 cups of flour, about 1-1.5 cups of kefir, 200 g of butter, 0.5 tsp. soda, 1 tsp. salt (half a teaspoon for dough and filling), 500 g of ground beef or lamb, 3-4 potatoes, 1.5-2 onions, a little milk or water, pepper to taste. You will also need 1 egg to grease the whites.

How to cook:

Sift flour into a deep bowl, add salt, soda and softened butter. Mix all ingredients well. Add kefir to this mass and knead into an elastic dough. Gather it into a ball, cover with film, and refrigerate for half an hour.
While it is standing, prepare the filling for the whites. Wash the potatoes, peel and finely cut into cubes. Chop the onion too. Combine the minced meat with chopped potatoes and onions, pour in a little milk or water, salt and pepper. Mix the whole mass thoroughly.
Remove the dough from the refrigerator, place it on a table dusted with flour, and knead it with your hands. Divide it into pieces and form into sausages. Then cut them into small pieces. Roll out the flatbreads and place the filling in the middle of each. Carefully lifting the edges, pinch them, forming whites with a hole on top.

Place a sheet of parchment paper on a baking sheet or grease it with oil. Place the formed whites on it, brushing with a beaten egg.
Place the prepared belyashi in the oven for baking, which must be preheated to approximately 180 degrees. After about 35-40 minutes they will turn brown. Serve slightly cooled.

There are many other recipes for whites in the oven. And don’t be afraid to experiment, using different types of dough and adding something of your own to the filling, because in the end you may end up with a completely exclusive version of this delicious pastry.

Calories: Not specified

Cooking time:
Not specified
In my family, everyone really loves belyashi, but recently I stopped cooking because it requires frying them in a lot of oil. And this is very harmful to health and to the figure in particular. The idea of baking belyashi in the oven from yeast dough was suggested to me by my mother, who had long ago stopped cooking unhealthy food and adapted many recipes to her healthy eating principles. I adopted a lot from her and this recipe too. Once, when she and I were drinking tea with pies on the summer terrace, my mother noticed that from such an amazing dough you can make pies with any filling, be it meat, vegetables or fruits. I was very interested in this topic, and a few days later I baked belyashi from my mother’s dough in the oven, and it turned out so tasty that since then I have been preparing them only this way. A really good elastic dough, quite quick to prepare, you don’t need to knead it for a long time, or give it time to rise for a long time. As a rule, I knead the dough so that it is soft and elastic, while in the recipe I deliberately do not indicate the amount of flour, because there is no exact measure. You need exactly as much as the dough will take. I think experienced housewives who do an excellent job with dough and know what consistency it should be will understand me. While the dough is resting, we will make the meat filling. It is best to grind the pork together with the beef, then the minced meat will be more juicy and tasty. Let's also add onions and spices to the minced meat to decorate the taste of the whites.

How to cook belyashi from yeast dough in the oven

Ingredients: for the dough: - flour - how much dough will take - yeast - 2 tbsp. — chicken egg — 1 pc. - granulated sugar - 1 tbsp. - salt

for minced meat:
- pork - 300 g - beef - 300 g - onion - 300 g - water - 100 g - salt, spices.
How to cook with photos step by step

First we prepare the dough. Dissolve yeast, granulated sugar in warm water, add a chicken egg and a little flour (5 tbsp). Beat the mixture thoroughly and let it sit for a while (about 15 minutes in a warm place).

Then add flour. Let's let it rest, but for now let's get on with the filling. We wash fresh pork and beef meat and then cut it into pieces. Grind in a meat grinder together with peeled onions. Add salt and spices to your taste, as well as water. Now we form the dough into a sausage and cut it into pieces. Roll out each piece of dough into a flat cake. We put minced meat filling on each and form whites. To give them the desired shape, leave the middle of the belyash open. And bake whites from yeast dough in the oven for 35-40 minutes at 180 degrees. Bon appetit! And be sure to try cooking

Belyashi in the oven is a popular Tatar dish that is no more difficult to prepare than pies. Moreover, they are much healthier than the fried variation. Once you cook them yourself, they will appear on the table regularly.

Belyashi in the oven in Korean style

Ingredients:

half a kilogram of yeast dough;
250 gr. minced meat;
400 gr. Chinese cabbage;
large onion;
five cloves of garlic;
two tbsp. l. soy sauce;
one teaspoon of salt;
pepper to taste;
two pinches of ground coriander.

Cooking method:

Cool the minced meat. Before cooking, it needs to lie on the refrigerator shelf for at least an hour.

Chop the Chinese cabbage very finely.

Pass the onion pieces through a meat grinder. Crush the garlic with a knife and chop additionally.

Mix cabbage, onion and garlic. Add minced meat, coriander and soy sauce. Add salt and pepper.

Mix the filling thoroughly with your hands. To prevent it from being dry, add a tablespoon of cold water. The filling needs to sit for ten to fifteen minutes.

Roll out the dough into a rope. Divide into equal parts weighing approximately 50 grams.

Roll each piece of dough into a log. Wet your hands with sunflower oil and grease the balls. Leave them for about twenty minutes.

For convenience, divide the filling into the same number of parts as the dough.

Mash each bun into a flat cake a couple of millimeters thick. Fill it with filling and form a white dough with a hole.

Bake in the oven for about half an hour (190 degrees).

Belyashi with kefir - a simple and tasty recipe

Usually, unleavened dough is used to make white dough; it is clear that yeast dough requires a lot of time, effort and at least some experience. Beginning housewives can try making pies using kefir dough. Required for the test:

1 glass of kefir with a high percentage of fat content;
2 tbsp. l. vegetable (any) oil;
2-3 eggs;
1 tbsp. l. Sahara;
0.5-1 tsp. soda;
0.5 tsp. salt;
≈ 3 cups flour.

For filling:

300 gr. minced meat, consisting of several types of meat, or raw meat, cut into pieces;
3-4 onions;
1-2 tbsp. l. cream to add juiciness to the filling.

Preparation:

At the first stage, prepare the dough: quench the soda with kefir, add eggs, beat, add sugar and salt, pour in oil, mix.
Now slowly add flour, kneading the dough until it begins to stick to your hands. It needs to be covered with cellophane, and you can start preparing the filling.
At the second stage, mince the meat, finely chop the onion, and additionally crush it with a wooden masher so that it releases more juice. Salt, add seasonings and pepper, cream, stir.
Stage three, actually preparation. Tear off small pieces of dough, roll into a flat cake, and place a mound of minced meat in the center. Do not pinch completely, like a dumpling, but only the edges so that the center remains open.
The finale is frying, you need to fry in vegetable oil, in a frying pan, warm it up thoroughly, and then reduce the heat.
First, place the whites with the filling down; a golden brown crust will appear on the minced meat, which will retain the juice inside. Then turn over and cook until done.

Ingredients:

dough:

mayonnaise – 30 g;
2 large chicken eggs;
“Creamy” margarine - 200 g;
whole milk (can be sour) – 250 ml;
baking powder - 1 teaspoon (can be replaced with half a teaspoon of baking soda);
flour - about 1 kg;
salt – 1/2 teaspoon;
sugar – 25 g.

filling:

minced meat (300 g pork, 150 g each beef and chicken breast) – 600 g;
salt;
potatoes – 500 g;
chicken broth - about a glass;
pepper mixture.

In addition, you will need 1 more egg to lubricate the vac whites.

cooking time - one and a half hours.
number of servings: 30 small white whites.

Belyashi on yeast dough

To make whites airy, they need to be prepared using yeast dough. This recipe for whites in the oven is presented below.

For the test you will need:

boiled water - 1 glass;
flour - 800 g;
butter - 70 g;
sunflower oil - 50 g;
sour cream - 1 glass;
eggs - 3 pcs.;
salt - 1.5 tsp;
sugar - 2 tbsp;
yeast - 1 sachet.

For filling:

minced meat - 700 g;
onion - 2 pcs.;
salt - to taste;
water - ½ cup (for juiciness);
ground pepper - to taste.

It should be remembered that the products for this type of test must be at room temperature. In a large bowl, mix water and sour cream. Lightly beat eggs with salt and sugar in a separate bowl, then add to the main mass.

Add butter, previously melted in the microwave, to the bowl and mix everything thoroughly. The sifted flour must be mixed with yeast and added in small portions to liquid products, sunflower oil is also poured into it. Cover the kneaded dough with a towel and put it in a warm place until it rises.

To prepare the filling, place the thawed minced meat in a small bowl. The peeled onion is finely chopped. Onion, salt, pepper and water are added to the minced meat, and then everything is thoroughly mixed and placed in the refrigerator.

The dough, increased in volume by approximately 2 times, is divided into small parts. Pieces of dough are kneaded into thin flat cakes, in the center of which the prepared minced meat is placed. The formed whites are transferred to a greased baking sheet. After this, they should be covered with a towel and allowed to stand for 15-20 minutes in a warm place. The surface of the workpieces is brushed with beaten egg before baking. Place a baking sheet with whites in an oven preheated to 180°C. You need to bake them for 20-25 minutes. The baked products are covered with a clean towel and cooled for about 10 minutes.

As a result of cooking whites with meat in the oven, a fluffy and juicy dish comes out.

Round in shape, stuffed with minced meat and fried in a lot of oil or fat. This dish, which has Tatar and Bashkir roots, is very common in Russia and the CIS countries. The “brother” of belyash, which is prepared by baking in the oven and stuffed with minced meat mixed with raw potatoes - vak belyash, has gained no less popularity. So, if you are partial to all sorts of savory pastries, don’t be lazy to prepare homemade vak belyashi in the oven. You will surely like them. Such belyashi are made quite simply and quickly, especially if you already have ready-made minced meat at home. By the way, you can prepare it from any meat (or from an assortment of different types). If possible, save a little more prepared broth - it is necessary for the juiciness of the whites.