Belyash is a dish of Tatar or Bashkir origin. In fact, it's a patty with stuffing in the form of meat or minced meat. Now we will tell you how to prepare Tatar belages on your own.
The recipe for the Tatar vaccine
Ingredients:
For the test:
- flour - 2 cups;
- kefir - 120 g;
- eggs - 1 pc.
For filling:
- meat - 0,5 kg;
- eggs - 1 piece;
- potatoes - 5 pcs .;
- onion - 2 pieces;
- butter - 70 g;
- salt, pepper, spices - to taste.
For sauce:
- tomatoes - 1 pc .;
- pickled cucumbers - 2 pcs .;
- garlic - 1 clove;
- vegetable oil - 1 teaspoon;
- mustard - 1 teaspoon;
- apple cider vinegar - 0,5 tsp.
- salt, pepper - to taste.
Preparation
Mix the flour with homemade kefir , drive in the egg and knead the soft dough. Divide it into balls 3-4 cm in diameter. For filling, cut the meat into small pieces, peeled potatoes and onions with cubes. Mix the potatoes with meat and onions, add salt, pepper, spices to taste, and mix well. Each piece of dough is rolled up to a flat cake, in the center of which we put stuffing and a piece of butter. We collect the edges of a white coat, but do not patch it to the end. Should get a bag with a hole.
We lay out our vaccines on a baking tray lined with baking paper, lubricate each billet with a beaten egg and send it to a heated oven to 200 degrees. In the process of baking in each belyash in the hole pour 1 tablespoon of water, so they do not dry out. We repeat this procedure 2-3 times. We cook Tatar whites in the oven for about 40 minutes and then take it out and pour the sauce over it. To make it, remove the peel from the tomato, pouring it with boiling water. The flesh is cut into cubes and blown on vegetable oil, salt, pepper, add the vinegar, mustard, garlic pasted through the press and grated pickled cucumbers. Stir and everything, the sauce is ready!
The recipe of the Tatar belarus with meat
Ingredients:
- flour - 1 kg;
- kefir - 1 liter;
- soda - 0,5 tsp.
- minced meat - 1 kg;
- onion - 300 g;
- carbonated water - 100 ml;
- salt, pepper - to taste;
- vegetable oil.
Preparation
Preparation of Tatar belyasha begins with kneading the dough: we pour kefir into the flour, add soda, slaked with vinegar, salt and
Now we are engaged in stuffing: minced salt, pepper, pour carbonated water and give half an hour to brew. Then minced meat, add crushed onions and mix. The dough is rolled and cut out circles with a diameter of about 15 cm. In the center of each billet we put minced meat, and wrap the edges, leaving a hole in the center. Fry the Tatar whites with meat on vegetable oil, first the side that is open, then the second. We serve the table hot.