Beliash (or belyash) is a yeast dough round pasty with meat filling. Beliash is a traditional dish of Tartarian, Kazakh, Bashkir cuisines. It is interesting to know that belyashi and other fry dishes became popular in Russia in the times of tsar Ivan the Terrible. Russians cooks did not know such a cooking option as frying. In Russia there were popular stewing and baking at that period. But resourceful Russian specialists had a sneaky peek at Tartarian shefs.
In Tartarian cuisine belyash is a big baking pastry made from flour and water paste with different fillings like cutted meat, mixed with potato, rice, millet. Belyashi in Slavic cuisine are smaller in size and differ with fillings. It is allowed to add pork to the filling when it is forbidden for Muslims. Muslims usually use beef, horsemeat and lamb.
Belyashi are very popular in the countries of the former USSR. Many years ago you could find them in every canteen and refreshment room. They were always hot, fat and dreadfully tasty! Even today you can buy them in some snack bars especially at the stations and bazaars. To tell the truth, today we can even buy frozen meat piroshki. The only thing you need to fry them!
A lot of families in Eastern Europe have their own belyashi recipe. It depends on dough and fillings. We will give you one the most popular and traditional meat piroshki recipe with crackling and moist filling.
INGREDIENTS FOR BELYASHI RUSSIA RECIPE:
For the dough
For the filling
1. Cook the dough. The easiest way is to buy yeast dough or to cook it with a bread maker (if you have it) - it takes 1-1 and 1/2 hour . You may see the recipe of yeast dough.
2. Place your dough on a floured cutting board, dust the dough and shape it into a large log.
3. Take a knife and cut pieces from the dough about the size 3/4″ thick.
4. Roll out your piece of dough a little bit.
5. Place 1 Tbsp of filling in the center of dough and pinch the edges together. Take into attention: do not put filling on the edges - otherwise you could not join them!
6. Heat the oil up to 160С in a deep span. How much oil do we need? - Your meat piroshki should be covered with oil in three-quarter.
7. Fry belyashi until golden brown on each side. Usually it takes 2-3 minutes for one side.
8. Draw out ready piroshki with skimming-dish and place them on paper towels to get rid of additional oil.
1. Make minced meat.
2. Heat a big skillet, add 1 Tbsp of oil and your meat.
3. Break up your meat with spatula, add salt, pepper, grated onion.
4. Saute your filling for 5-6 minutes.
5. Add 1/2 cup of water to moist your meat.
6. Replace the filling into a bowl and let it down to a room temperature.
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