Belyashi Russian recipe


Prep Time: 30 minutes
Сook Time: 2 hours 30 minutes
Total Time: 2 hours 30 minutes
Calories: 370 kcal
Servings: 12
  • 5 cups of flour
  • 1 tsp of salt
  • 1 Tbsp of sugar
  • 3 Tbsp of oil
  • 2 eggs
  • 2 cups of water or milk (or fifty-fifty)
  • 1 Tbsp of Active Dry Yeast
  • 1 lb pork
  • 1 lb beef
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 large onion diced
  • 1/2 cup of water
  • 1 Tbsp of oil
  • 1/2 liter of canola oil or sunflower oil for frying
Author: Andrew Kashkevich

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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.

Difference between original Tartarian and Russian belyashi

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.


For the dough

For the filling

For frying

How to make belyashi recipe:

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.

belyashi meat piroshki recipe

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!

filling belyashi

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.

frying belyashi in hot oil

8. Draw out ready piroshki with skimming-dish and place them on paper towels to get rid of additional oil.

How to make filling for belyashi

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.



Reviews ()

Average rating: (5)
  1. Ashley
    03 february 2021, 09:32
    Delicious! My boyfriend crazy about this! I've cooked only for 1 time but he demands more and more!
    1. Oscar P.J.
      Oscar P.J.
      19 january 2021, 16:31
      Delicious! What do you think about adding mushrooms to the filling?
      1. Andrew Kashkevich
        Andrew Kashkevich
        25 january 2021, 17:23
        Why not? In this case your belyashi will transform to pieroshki) We will provide the recipe in some time!
      2. Donald Tramp
        Donald Tramp
        11 january 2021, 22:34
        Cool and quick, to my minf. What's the best dressing for this? And drink? — Beer is it OK?
        1. Andrew Kashkevich
          Andrew Kashkevich
          12 january 2021, 10:21
          This dish is good without dressing, but if you like I wiil give you a couple:

          1. Mix 1 cup of mayo, 1/2 cup of red dry wine, 1 and 1 /2 Tbsp of mustard, 1 Tbsp of sugar.

          2. Saute 2 tomatoes without skin for 3 minutes, add 1 /2 tsp of olive oil, 1 tsp of mustard, salt and ground pepper according to your taste, 1 diced garlic clove, 1 /2 tsp of vinegar and 2 diced pickling cucumbers.

          And about drinks — of course beer!

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