Belyash with kefir meat, fried in a pan - simple and tasty

Kitchen appliances and utensils:

• a set of containers of different depths;
• sieve;
• beaker;
• tablespoon;
• tea spoon;
• plastic bag;
• paper towels;
• working surface;
• pan;
• plate.

Ingredients

Step cooking

Dough

1. Pour 250 ml of 3.2% kefir into a container of medium depth and pour 1 tsp. soda. Mix and leave for 15 minutes, so that soda and kefir enter into a chemical reaction and form gas bubbles.
   
2. In another deep container we drive 2 chicken eggs, add 1 tbsp to them. l sugar, 1 tsp. salt and 2 tbsp. l sunflower oil. Mix everything to a more or less homogeneous mass.
   
3. When the kefir begins to actively bubble, pour the egg mixture into it and mix well until a homogeneous consistency is obtained.
   
4. Sift 3,5-4 cups of wheat flour into the liquid mass and knead the dough: first with uniform movements from the bottom up with a spoon, and then with your hands.
   
5. The finished dough should be soft, elastic and almost stick to your hands. We collect it in a lump, put it in a plastic bag and give it a “rest” for 15 minutes.
   

Filling

1. Take beef or any other minced meat. You can cook it yourself by twisting the meat in a meat grinder or whipping in a blender, or you can buy it ready.
   
2. Peel and finely chop 2 onions.
   
3. Combine them with meat, add 1 tbsp. l 20% sour cream, salt and pepper to taste.
   
4. Then mix thoroughly so that the ingredients are saturated with spices.
   

Belyashi

1. Sprinkle the working surface with a small handful of flour, pinch off small pieces from the main dough lump, knead it with your hands or roll them out to a small flat cake 3-4 mm thick.
   
2. Put 1-2 tsp. in their middle and connect the edges, leaving a small hole in the center for the exit of steam and moisture.
   
3. Set the medium heat on the stove, put a frying pan on it, into which we pour 3-4 tbsp. l vegetable oil. In the preheated oil we lay out the future whites with the hole down.
   
4. Fry the whites for 3-4 minutes on each side until a golden brown crust appears. In the process of formation, you can give them any shape, this will not affect the degree of frying and taste of whitewash.
   
5. Remove the finished whites from the pan onto a dish covered with paper towels to allow excess oil to drain. Serve the dish with fresh herbs and any tomato or white sauces. The taste of the whites will go well with fermented baked milk or kefir, but any other drinks will do.
   

Video recipe

The recipe for whitewash does not differ in increased complexity, however, it has nuances in which you can get confused. To properly make the filling and the dough, and then successfully fry the whites, see the video cooking process.

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