Real belyashi are a miracle! Lush with a golden crust, tender, melt-in-your-mouth dough and amazing filling. Bashkir and Tatar housewives were the first to learn how to cook such meat pies many centuries ago. Gradually, the belyashi began to travel around the world and, one might say, conquered the planet.
Tatars and Bashkirs are arguing over which of them was the first to come up with belyashi. We’re sure it doesn’t matter. The main thing is that belyashi should be made from unleavened dough, meat cut into small pieces, sometimes mixed with potatoes, was used as a filling.
Yeast dough for whites is prepared without sourdough, but with preliminary soaking of yeast in warm water (250 ml). To do this, slightly warm the water to +30 degrees. Add dry yeast and sugar. Leave the water with yeast and sugar for 10 minutes. Add salt. Sift the flour and pour half of it into the water, stir. Sprinkle the rest of the flour in parts, knead the dough. Given the different quality of flour, its quantity may differ slightly from that indicated. Leave the finished dough for one hour warm.
Belyashi is a very popular dish, in connection with which many recipes for their preparation have appeared. But there are also general recommendations, for example, the mandatory sifting of flour. So it is saturated with air, the dough will be more magnificent.
Another secret - the dough should be well kneaded. Yeast dough requires special attention, compliance with the temperature regime, the absence of drafts.
There are secrets to preparing the filling. The traditional recipes of Tatarstan and Bashkiria mention that the meat should be cut into pieces, so it retains its structure.
It is also very important that the filling is juicy. To do this, firstly, one part of fatty meat (lamb or pork) is taken, secondly, a lot of onions, which are crushed for juiciness, and thirdly, you can add cream or milk.