Belyash in a pan - crisp, juicy and tender meat

Kitchen appliances and utensils:gas or electric stove, frying pan, dishes for ingredients, spoon, kitchen brush, knife, cutting board, rolling pin.

Ingredients

Step cooking

1. First, the dough is prepared. To do this, add half a glass of cream, 2/3 glasses of water, 2.5 grams of dry yeast and 1 teaspoon of salt to a deep bowl. We mix everything well and leave to rest for 5 minutes.
   
2. Add a bowl of 4 cups flour and 1 egg, and mix everything.
   
3. Pour 1 tablespoon of vegetable oil and mix until the dough begins to lag behind.
   
4. The finished dough must be well lubricated with vegetable oil, covered with cling film and left in a warm place for 30 minutes.
   
5. While the dough is infused, let's move on to the preparation of the filling. Dice 1 medium onion and add it to 300 grams of minced meat.
   
6. Salt, pepper, add various seasonings to taste and mix everything thoroughly.
   
7. The finished dough must be divided into 10 equal parts, also covered with cling film and left for 10 minutes in a warm place.
   
8. We roll out the separated parts with a rolling pin and put the filling in them.
   
9. We form whites from them and leave them in a warm place for about 20 minutes.
   
10. We turn on the gas or electric stove, put it in its pan, warm it up. Pour vegetable oil into a preheated pan. The height of the oil in the pan should be 2-3 cm. We fry the whites on both sides until golden brown.
    
11. Finished whites can be laid out on a paper towel for 30 seconds to stack excess fat. Belyash ready, bon appetit!
    

Housewife tips

• Instead of minced meat, you can use finely chopped meat, whites will be much tastier.
• You can also add millet, rice or potatoes to the belyash stuffing.
• Traditionally, the whites were served with ayran or broth.
• Some housewives use milk instead of yeast.
• Add some broth or water to the minced meat, this will make it more juicy and tasty, especially if the filling is made from beef meat.
• Cut the onion into minced meat very finely, large pieces do not have time to fry and spoil the taste of the whites.
• Do not sprinkle the dressing table with flour, it is better to grease it with sunflower oil. During frying, the flour will burn in a pan, generate smoke and spoil the taste of the dish.
• Find the optimum temperature for frying, about 160 degrees. If the fire is too high, the filling inside and the dough will remain moist. If the temperature turns out to be too low, then the whitewash absorbs too much oil, and you just can not eat it.

Video recipe

We offer you to learn more about the recipe in the video. You can view the cooking process in more detail, listen to additional comments from the author of the video.

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