Tatar Belyashi - an incredibly delicious recipe

Kitchen appliances and utensils: mixer, blender, cutting board, knife, frying pan, rolling pin, container for dough, cling film.

Ingredients

Product	amount
wheat flour	320 g
salt	2 tsp
vegetable oil	300-400 g
fresh yeast (pressed)	10 g
water	180-200 ml
beef or mutton meat	250-300 g
bow	1 PC.
garlic	4-5 teeth
ground pepper	2 pinches

Step cooking

1. First you need to knead the yeast dough for whites. The Tatar name is intermittent. Sift 320 grams of wheat flour into a deep bowl of the mixer, add 10 grams of pressed yeast, one teaspoon of salt, 200 ml of warm water.
   
2. Turn on the dough mixer and knead the dough for several minutes.
   
3. We cover the container with a clean towel so that the dough does not wind, we put it in the oven, just turn on the light in it. Its heat is enough for the yeast to start working. Hold the dough for 40-60 minutes until it rises a little. After an hour we take out the bowl with the dough, with the help of the dough mixer we mix again so that it is saturated with oxygen. And the carbon dioxide produced by the yeast will go away.
   
4. We place the product in a separate dish, cover with cling film, and send it to the refrigerator for 12 hours. The next day, we take out a bowl of dough from the refrigerator, leave it for a while at room temperature to keep warm.
   
5. Now let's prepare the filling for the whites: 250-300 grams of mutton meat, cut into small pieces, put in a blender bowl.
   
6. We clear the large onion from the husk, wash it under running water, cut it into large pieces and put it in the meat as well.
   
7. We clean 5 cloves of garlic, wash and send to the remaining ingredients of the filling. Turn on the blender - after a few seconds, the filling for the intermittent is ready. It remains to add a teaspoon without top of salt and two pinches of ground black pepper.
   
8. Meanwhile, we send the pan to the fire, pour vegetable oil in the amount of 300,400 ml into it, let it warm up.
   
9. We divide the dough into small portioned portions. Each of them is rolled into a cake.
   
10. In the middle of such a cake, spread a tablespoon of minced meat, pinch along the edge so that the filling is visible.
    
11. When frying the product, put it in the pan, first with the hole down, and then turn it up, then the whites will be lush, they will keep the juice of the filling, it will fry well, let the juice go.
    
12. We put the finished stirrers on a paper towel to remove excess oil. After that, they can be served on the dining table.
    

Useful Tips

• When preparing the dough, fresh yeast can be replaced with dry yeast. Read on the packaging the ratio of dry to wet, choose the right amount when consumed.
• It is necessary to fry the whitewash-mixers in a semi-deep fat, that is, the product should not be immersed in oil more than half.
• The finished dough placed in the refrigerator fits very slowly, so it will not have large air bubbles, which is very important when frying: the dough will not burst.
• The dough for whites can be stored in the refrigerator for two to three days.

Video recipe

From this video you will learn about how to properly prepare the dough for the Tatar headers, you will see the complete process of preparing the product at home.

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