Today we are preparing almost classic belyashi, but only Tatar. The same dough, the same filling, only the name is different. Nevertheless, our recipes are definitely worth trying, because they are really incredible!
If you are a real lover of fluffy and light dough, then we wrote the first recipe for you. Here the yeast dough just melts in your mouth, revealing to you a divine meat filling made of onions and juicy meat.
- Heat the milk on the stove to a warm state.
- Pour it from the skillet into a bowl, add the crushed yeast.
- Stir the ingredients until a homogeneous liquid is obtained.
- Beat in an egg, add salt and sugar.
- All this is thoroughly mixed, enter the flour in parts and through a sieve.
- Knead a soft, homogeneous dough that does not stick to your hands.
- Roll a ball out of it, put it in a bowl and cover.
- Send for half an hour in a warm place.
- At this time, peel the onions and chop finely, mix with the minced meat.
- Add spices and repel the mass to make it more tender.
- Punch dough, roll into the reservoir on the working surface.
- Cut circles of large diameter.
- In the middle of each of them put the stuffing.
- Assemble the edges to the center, always leaving a hole in the middle.
- Slow butter in a frying pan, lay the bridging holes down.
- Fry them until they turn red, then turn them over, cover with a lid and fry until ready.
Tip: it is better to lay out ready-made peremyachi on napkins in order to immediately remove excess oil.
Tatar belyashi, fried in butter (from dough without yeast)
They say that if there is no yeast in the dough, then it is called bland. We prepared Tatar soup with meat from this kind of dough, but still we were delighted. You should also taste it!