Belyashi in Tatar (peremyachi)

Category: Bakery products
Kitchen: Tatar
Belyashi in Tatar (peremyachi)

Ingredients

Flour 400 g
Milk 300 g
Yeast 25 g
Salt 1 tsp
Sugar 1 tsp
Filling
Chopped meat 400 g
Onion 2 medium onions
Salt taste
Pepper taste

Cooking method

  • Dissolve the yeast in milk, add sugar, salt, knead the dough.
  • The consistency of the dough should be soft and stick to your hands, but you don't need to add flour, the flour specified in the recipe is enough. But if the flour is strong, such as Makfa, then it is better to subtract 30 grams.
  • The dough can also be kneaded in a bread maker, allowed to come up once and cut into balls weighing 50 grams.
  • After 15 minutes of proofing, make cakes with your hands, trying to stretch more of the edge. Put the filling in an even layer in the middle of the cakes and splice, gathering with a frill towards the center, as in the picture, then slightly press down / flatten and set aside for proofing for 20-30 minutes.
  • Belyashi in Tatar (peremyachi)
  • Belyashi in Tatar (peremyachi)
  • Belyashi in Tatar (peremyachi)
  • Belyashi in Tatar (peremyachi)

The dish is designed for

15 pieces

Time for preparing:

2 hours

Cooking program:

Baking in oil

Note

Fry over low heat so that the meat is fried, first with the open side, then turn over.
Bon Appetit!

Valkyr
Is this whitish or is it peremyachi?
Margit
Quote: Valkyr

Is this whitish or is it peremyachi?
Correctly peremyachi, but in common people they say fried belyashi. Oven baked with minced meat and rice are called differently - Wak balish.
LiudmiLka
Margit, is yeast not too much? Are water and milk in ml?
Margit
You can put less yeast, at your discretion, it will not be worse. I put so much in order to bake quickly, especially since the smell of yeast is not felt at all. I don't like messing around with pies for a long time. I measured water and milk in grams, but it is also possible in ml, the difference will be insignificant.
Lydia
Margit, and what is bad about "Lux" yeast? Lately, you can buy mainly them from us.
Margit
Quote: Lydia

Margit, and what is bad about the yeast "Lux"? Lately, you can buy mainly them from us.
It is a wonderful yeast, and much more active. We have always sold and still have yeast from the Buinsky sugar factory, they are much weaker. And Lux ​​appeared quite recently, now I only buy them.
Lydia
And another question: you can probably bake them? And then fried in our family, very few people can.
Margit
Quote: Lydia

And another question: you can probably bake them? And then fried in our family, very few people can.
You can, but you need a different dough, with the addition of fat. Try this recipe, here you just need to bake in the oven: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71017.0
Lydia
I'm just here for you tip link from that topic and came! I will definitely try to make Echpochmaks. Thank you!
Margit
Quote: Lydia

I'm just here for you tip link from that topic and came! I will definitely try to make Echpochmaks. Thank you!
Good health, Lydia!
Natusik
Margit, I want to say thank you very much for your recipe!

I did everything according to the recipe, just let the dough go longer and added 1 tsp. rast. butter in the dough. And she molded with her hands dipped in vegetable oil.
Belyashi in Tatar (peremyachi)

It turned out VERY tasty !!!
Asya Klyachina
Cool whites turned out. (y) I adore them since childhood, though I haven't baked for a long time, maybe I will be honored.
Margit
Quote: Natusik

Margit, I want to say thank you very much for your recipe!
It turned out VERY tasty !!!
Natusik
That's so beautiful!!!
Thank you for your kind words. Enjoy cooking!

Quote: Asya Klyachina

Cool whites turned out. (y) I adore them since childhood, though I haven't baked for a long time, maybe I will be honored.
Asya Klyachina
Cook for good health! I think you will not regret the time spent.
Motilda
This is delicious! Thanks for the recipe.
True, I added a little finely chopped herbs and garlic to the minced meat.)
Margit
Quote: Motilda

This is delicious! Thanks for the recipe.
True, I added a little finely chopped herbs and garlic to the minced meat.)
Good health Motilda!
Enjoy cooking!
Letka-enka
Margit, that's what I got: they were Belyashi in Tatar (peremyachi)and as a result Belyashi in Tatar (peremyachi)- Yummy, my son said, thanks for the recipe, I only made the dough on water, kneaded in HP. : friends: Cool recipe!
Rada-dms
Thank you for the dough recipe, otherwise everyone asks me, but I do it by eye!
Allow me to advise you to add a boat of vodka, alcohol to the dough - they absorb much less fat;)
Margit
Letka-enka , good health! Wonderful whites turned out!

Rada-dms , the dough does not take fat, but still I will try to make it with alcohol, for comparison.
Rada-dms
Margit, I now fry everything with alcohol, even pancakes! As I was told, alcohol evaporates and pushes out fat. The dough is not yeast makes crumbly. True, I sometimes forget to add ...
Tomorrow I will print a recipe for a relative - you just saved me!
Asya Klyachina
My God, what you just don't know, that's about whitewash with alcohol, for example. And I have been frying whites for two days in a row, something rolled right over, so delicious. But I don’t have the patience to fry them over low heat, so that they don’t burn and the meat is ready. I simply fry them in a quick way until a pleasant golden color in oil, then put them in a glass saucepan with a lid ajar and in a microwave for 5 minutes. Then I remove the lid immediately so that they are not "damp", but fried.
nikitos
I was looking for a recipe for whitening on live yeast. Fried today, minced turkey, turned out big and juicy.
susika
I often fry the belyashi, but we ate the peremyachi in Nurlat, they were so lush .. we (the students) seemed so tasty .. the belyashi in our Samara region were somehow different (to the taste). I always fry the belyashi with a margin (fried pies can be put in the freezer, if necessary, warm it up in micro at medium power).
bukabuza
Thank you very much for the recipe. Not troublesome and tasty.
Belyashi in Tatar (peremyachi)
Belyashi in Tatar (peremyachi)
Ryska
Girls, can dry yeast be used? and how many?
Arcobaleno
Ryska, probably, it is no longer relevant to you :) but I put dry ones as indicated in the recipe.
Taking this opportunity, I want to thank the author for the dough recipe !!!
Ryska
Today I made whites according to your recipe - awesomely delicious, the guests really liked it, thank you very much
lyudmia
I also made such whites the other day. It turned out very tasty. Thanks a lot for the recipe

Belyashi in Tatar (peremyachi)
Mikhaska
lyudmia! Lyudmilka, dear! Yummy - how fried! Chur, everything on the plate is mine!
lyudmia
Mikhaska, Irishechka, no problem
Irgata
whites are beautiful, appetizing
Quote: Margit
the dough does not take fat
if it has stood well, fermented, some acidity of the yeast dough does not let fat into the dough
Spirt is also not a hindrance, especially as a part of koin tincture
Valerka
Quote: Asya Klyachina
I simply fry them in a quick way until a pleasant golden color in oil, then put them in a glass saucepan with a lid ajar and in a microwave for 5 minutes.
When there is no time, then yes, you can. But then there will be no juice. And in fried ones you bite off, and the juice flows from there. Delicious !!
Quote: Irsha
especially in the composition of koinit tinctures
Oh! GOLDEN WORDS, Irisha !! You pour a cold one from a misted bottle and before a hot whitewash .... fried dough with juicy meat inside .. Mmmmm ..... Mom dear !!
svetlana)))
Hello, not so long ago I made whites according to this recipe, very tasty. Today I decided to make a double portion, and pulled me to add vodka to the dough, I won't do this again when. I think that you shouldn't do what is not in the recipe.
It is good to add vodka to brushwood.

BunDonut
Granny always made exactly according to this recipe! Taste of childhood))
Kapet
Quote: svetlana)))
It is good to add vodka to brushwood.
Good vodka goes amazingly with these belyashi-peremyachi! And good dry brushwood burns well without vodka ...
kulisha
I understand that it is no longer relevant, but MANY THANKS for the recipe. We sit at home, tired of everything. I wanted whitewash, but here your recipe is as a gift. Everything is simple, clear, fast and SO VERY TASTY !!!!! Pets grabbed right from the frying pan .... Good luck and not get sick.
Kras-Vlas
Margit, Margarita! Thanks for the recipe for wonderful whites.
I did them for the first time, I was very worried ...
Belyashi in Tatar (peremyachi)
Everything turned out great and very tasty! THANK YOU!!!

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