Belyashi - Tatar pirozhki fried with minced meat

Submitted by enr on 22 Feb 2014
2 cups yogurt
1/2 tsp salt
1 tsp sugar
1 tsp bicarbonate of soda
500 g flour (soft dough)
350 g beef
1 onion
pepper, salt (if not seasoned minced meat)
Belyashi - Tatar pirozhki fried with minced meat
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Involved soft dough and divided into 20 beads. Minced meat is kneaded with grated onion, salt, pepper and a little water. Each ball is razpleskva of pita, top put a spoonful of minced meat and sticks, leaving a small hole. Belyashite fry on both sides in the heated sunflower oil, by placing first with a hole down. Drained of fat on screen or paper towels.
1 user
22 Feb 2014


Ivka, I see that you showed baked and fried Belyashi. Can you share which are preferably as taste and what power you win?

I liked both. My son-fried / were in mekichki / for pechenite- preheated oven at 180C for 15 minutes
/ I think my little prepekoh them. /
For parzhenite- fat must reach the center of the product. Fat should not be very hot.
I hope I was helpful.

Thanks for the clarification will try to see what they forged.

Good luck! But I'm sure you'll do.

Very nice place, but next time will put more spices. Prepared dough with whole wheat flour. Minced meat was not enough and did stuffing egg and cheese, and some filled with backward stew of green beans. From those made with minced meat and baked and fried, and other baked them. Parzhih medium heat, but next time I'll try a little hot plate to get a crispy crust. Baking obtain, but increased the temperature to 200 degrees and Peko more than 15 minutes. The recipe is an interesting and successful. Thank you!

Gerry, I'm glad you liked the recipe. By filling can experiment unless it is water Do you sweet.