How to cook whites at home? What kind of dish is this? You will find answers to these and other questions in the article. Belyashi is a traditional national dish of Tatar cuisine. They look like round cheesecakes, but sometimes look like triangular pies with a hole. They are prepared from yeast or unleavened dough with aromatic, juicy meat filling, fried in vegetable oil or fat until crisp.
Description
Few know how to cook whites. There are many recipes for this dish, but they all differ in the composition of the filling and the method of creating the dough. Previously, Tatars Belyashi prepared only from unleavened dough, but today they are increasingly using yeast.
Minced meat for this dish according to the traditional recipe is made from lamb or beef, sometimes with the addition of minced pork. In addition to fried whites in oil or butter, such a species as small wak-whites is known. They are baked in a bread machine or oven.
Cooking secrets
Experienced housewives know how to cook delicious whites. They claim that:
- Belyashi is very convenient to fry in a ducklings or other dishes with a thick wide bottom.
- In the process of frying, you need to add boiling oil to the belyash hole with a spoon, then the minced meat will fry faster.
- To reduce the calorie content of food, you need to remove excess oil and fat. To do this, put fried belyashi on napkins.
Homemade whitewash
How to cook homemade whitewash? To create them you need to have:
- two tbsp. water or milk;
- one bag of dry yeast;
- 4 tbsp. l cow's oil;
- one tbsp. l Sahara;
- three eggs;
- one tsp salts;
- 1-1.5 kg of flour (how much dough will take);
- stuffing (minced meat with onions).
We continue to tell how to cook homemade whites. You need to perform the following actions:
- Heat the liquid, add sugar, salt, add oil, yeast, beat the eggs.
- Enter the flour and make an elastic soft dough. Let me go a couple of times. Divide into balls and roll.
- Cut out the mugs from the dough, roll it out thinly, put in the middle a filling of raw minced meat with onions. Then stick and flatten, in the middle of the dough leave a hole and fry in a skillet.
- Billets can be placed on a baking sheet, let go again before starting to bake in a hot oven.
We’ll tell you a little secret: the softer the dough, the more tender the baked goods. It is better to make the dough so soft that it is possible to blindly make pies from it. But such whites will have an amazing taste. It is known that homemade whites, like chebureks, replace a full meal.
Belyashi with fish
And how to cook whites with fish? To create a test, take:
- three tbsp. flour;
- one tbsp. l Sahara;
- 100 g of cow's butter;
- one sachet of yeast;
- one tbsp. water;
- third of tsp salt.
For the filling you need to buy such ingredients;
- a pound of any fish fillet;
- bulb onions;
- one tbsp. l flour;
- two tbsp. l lean oil;
- salt pepper;
- oil or fat for frying.
We tell you how to cook whites in a pan with fish. Follow these steps:
- Knead the dough from flour, water, ghee, cow butter and other ingredients. Let him come up 2-3 times. Cut the mass into balls and roll.
- Now prepare the filling. To do this, until half-cooked, boil the fish fillet, chop the onions and sauté with flour. Next, pass the fish fillet through a meat grinder, add salt, onion, pepper and mix. Put the filling on the rolled dough.
- Blind the whites and fry in the usual way.
How to make juicy minced meat for whites?
Many housewives believe that lard increases the moisture content of the filling. But this is not so. Your best assistant in this matter will be ordinary water: to get it well mixed in minced meat, try to recapture it.
The next option is ice crumbs. However, in this case you will have to work very quickly. And you can also help moisturize minced meat onions and greens.
How to fry?
How to cook the whites so that they are fried? In the process of frying, find the optimal temperature range: if you cook on too high a fire, inside the dough and filling will remain raw. If you make too low a fire, they will absorb so much oil during the frying of the pies that then no one will want to eat them.
The whites in the pan should be placed freely - so they are more even and better fried. Ideally, the whitewash should surround the oil from all sides and rise at least to the middle of the product.
Put the pies in a hot oil hole down: immediately the meat “seals” the high temperature, preventing the juice from flowing out into the pan.
How to sculpt?
You do not know how to cook whites at home? Now we will tell you what modeling of these products is. Flatten the dough ball into a cake, put minced meat in the center with a slide. Press the minced meat with the thumb of one hand, kneading it into the dough.
With your other hand, cover the edges of the dough with a “bundle” around the stuffing, rotating the cake around the finger pressing the stuffing. The sides of the dough should rise above the filling, and the diameter of the hole should be 1 cm. Cover the formed pies with a cloth and leave for 20 minutes. During this time, most of the folds of the dough will be smoothed out.
You can sculpt whites and so:
- Roll out the dough into a circle of large diameter.
- In the center, place the filling in the form of a thin cake. Then, lift the dough from one edge and make a pinch with a “crease”.
- Next, collect all the dough in a circle, creating the same "pleated folds" as the khinkali.
- Now flatten them, leaving a hole in the center.
Do not like the "pleated"? Make a flower. Or form the most ordinary pie with a hole. To do this, you need to make a vertical cut and stretch the dough to the sides. What is a hole for? When frying inside the meat, the meat releases a lot of liquid, which should spread throughout the product, and not blow it up if there is no hole.
Belyashi in accordance with GOST
How to cook whites with meat at home according to GOST? Yes, yes, these are precisely those that could be bought in a canteen around the corner for 11 kopecks. With a juicy filling, a magnificent crust and a gentle dough. According to this recipe, the yield of the dough is 120 g, the forcemeat - 144 g. Here it is, the most important secret of Gostov’s delicious whites: there should be less dough than the fillings! As a result, you will get three whites with a total weight of 240 g (80 g each). Cooking in such quantities is ridiculous, so calculate the recipe based on your expectations and needs. We take for the test:
- 80 g premium flour;
- 40 g of milk or water;
- 2 g of live pressed yeast;
- sugar (2 g);
- salt (1 g).
For the filling you need to have:
- 20 g of onions;
- 110 g of lamb or beef;
- 2 g of salt;
- 0.5 g ground black pepper;
- 15 g of water;
- 17 g of vegetable oil for frying.
We tell how to cook meat with meat in a pan according to GOST step by step. Follow these steps:
- Put sugar and yeast in warm water (milk), stir and wait until a light foam appears on the surface. Pour in flour and salt, knead the dough and put it in a warm place to rise. In an hour it will double. Stretch it and leave to rise again.
- In the meantime, prepare the filling. Do the stuffing yourself. Put chopped onion, pepper and salt into it. Stir, pour in water.
- Now start forming the products. Take the dough, knead again, pinch off a piece and put it on the scales. It should have a mass of exactly 40 g. Too big - remove, not enough - add. Make balls. Weigh the first, and mold the rest as the first. Leave to stand for 5-10 minutes.
- Now divide the minced meat - measure portions at 48 g. The quantity should be equal to the number of balls from the dough.
- Roll each piece of dough into a round layer (you can simply flatten it with your fingers), lay a portion of the filling on top.
- Form the whites, collecting dough at the top and leaving a hole so that the meat is better fried.
- Fry in a sufficient volume of oil (it is better not to pay attention to 17 g, since everything depends on the volume and shape of the pan, so be aware that the deep-fried whites should be half closed during frying) until golden brown on both sides. The temperature of the oil throughout the process should be 190 ° C.
- Put the finished whites on napkins, then transfer to a common bowl while the rest are fried. Serve hot.
Peremyachi: Tatar belyashi with meat
Cooking meat whites at home is not so difficult. What are Tatar Belyashi Peremyachi (Pyrimachi)? They are prepared from yeast or unleavened dough, fried in hot oil. The filling can be typical meat, potato or cottage cheese. Serve with skewers, ayran or broth. We will cook the meats with meat on the test with dry yeast. So, for the test, take:
- a pound of flour;
- two tsp dry yeast;
- one egg;
- 50 g of fat (beef, lamb);
- one tsp salts;
- one tbsp. l Sahara;
- 320 g of warm milk;
- one tbsp. l lean oil;
- 250 ml lean cooking oil.
For the filling, buy:
- one onion;
- 300 g minced meat;
- two cloves of garlic;
- pepper, salt.
This recipe makes it easy to make whites. Follow these steps:
- Dissolve the yeast in 150 g of warm milk (37 ° C), add sugar, put in a warm place. After the foam appears, add salt, add melted fat (or cow's butter), egg, flour, and the other half of warm milk. Knead the soft dough. Round and cover with a towel or film and send for an hour to a warm room. Rinse and leave again for one hour. And one more time - for 30 minutes. The dough in volume will increase by 2-2.5 times.
- Stuff the minced meat with pepper, salt and garlic, pour a little water.
- Form whites with "pleated folds", flatten slightly. Leave on for half an hour, covering with a cloth.
- It is necessary to fry the peremyachi on both sides in a sufficient amount of vegetable oil until golden brown. To do this, put the workpiece in the oil hole down. Turn over when the edges turn brownish, fry on the other side. Remove with a slotted spoon.
- Remove excess meat by placing finished whites on napkins.
Experienced housewives recommend testing the temperature of deep-fried carrots. How? It must be immersed in oil. If the carrots “jumps”, it means that the temperature is suitable for roasting alternatives.
On custard dough
So, you already know how to cook the whites. A step-by-step recipe presents the following. Choux pastry is very convenient to use. Since it is non-sticky, soft and very plastic, the whites are neat and even. We take:
- one tbsp. boiling water;
- one tbsp. warm water;
- 50 g of live yeast;
- one tbsp. l Sahara;
- one tsp salts;
- 4 tbsp. flour;
- three tbsp. l lean oil;
- two onions;
- a pound of minced meat;
- salt pepper.
These whites should be cooked like this:
- Dissolve sugar and yeast in warm water, leave for 10 minutes. When the yeast is activated, add oil, add salt, mix and pour the resulting mixture into another bowl on the sifted flour. Stir not too thoroughly and pour boiling water evenly over this mass. After that, knead a smooth, pleasant dough. Round it and set it aside exactly for the time during which you prepare the pan and the filling.
- Finely chop the onion, mix with minced meat, add pepper, salt and a little water.
- Pour a sufficient amount of oil into the pan, put on a stove to warm up.
- Tear off a small piece from the dough, round it, flatten it, put out the filling. Now collect the dough at the top, forming a whitish. Fry immediately, as this dough is great and without proofing.
Belyash with potatoes and meat
We suggest you study another interesting recipe. Everyone should be able to cook meat and potato whites. The filling here is tender and soft. The dough is cooked on kefir very quickly, since it does not require proofing. Of course, if you wish, you can use a simple yeast dough. So, you will need the following components:
- 100 g of kefir;
- 170 g of flour;
- one tsp Sahara;
- half tsp salt and as much soda;
- 100 g minced meat;
- 200 g of potatoes;
- one onion;
- vegetable oil for frying.
Prepare this dish as follows:
- Mix flour with sugar, water and salt. Pour in kefir, knead soft, but not sticky dough. Add some flour if necessary. It should be remembered that the more flour, the dough in the finished product will be harder. Try to get by with a minimum. Place the finished dough in a plastic bag for 10 minutes.
- Peel the potatoes, grate on a coarse grater. Mix with minced meat, add pepper and salt to taste.
- Roll the dough into a layer with a thickness of about 5 mm. Cut the circles with a glass with thin walls, lay the filling in their center. Wrap like typical whites with a hole in the middle.
- Fry immediately until golden brown on both sides in a sufficient amount of oil.
Put finished products on paper napkins.
"Lazy" whites
If you suddenly really wanted to whitewash, but you absolutely do not want to work and create, take this recipe and go boldly into the kitchen. You will not be disappointed. You will need:
- one egg;
- half tsp salts;
- 100 ml of milk;
- one tsp Sahara;
- three tbsp. l kefir;
- half tsp soda;
- 120 g of flour;
- 300 g of minced meat;
- two tbsp. l lean butter for dough and a little more for frying;
- one onion;
- salt pepper.
Cook this dish like this:
- First mix the egg, kefir, sugar, soda, salt, vegetable oil. Pour the flour and dilute the resulting mass with milk. The dough should not be liquid, and not thick. The usual, in general, dough for pancakes.
- Mix the minced meat with finely chopped onions, add salt and pepper.
- Fry the whites in a well-heated pan in a small amount of oil. First pour a spoonful of dough, then immediately put a spoonful of minced meat on top of it (try to portray a thin pancake), then cover again with a small amount of dough.
- Cook such pancakes to a beautiful golden crust on both sides. The fire should be less than average, otherwise the minced meat will remain damp.
Stuffing for whites
In addition to the standard types of fillings, you can try something new, for example:
- Egg, rice, onion. This is one of the varieties of whites.
- Fried mushrooms with onions, twisted into minced meat or sliced. You can also add meat to this.
- Sausages or sausage. This filling will quickly help you out when there is no mincemeat, and you want the whitewash.
- Cheese and greens. This is a very tasty filling. Especially if you still add a couple of cloves of garlic.
- Cabbage with carrots, herbs and onions (or without them).
- Chicken fillet. Dietary version of whites.
- Carrot filling. It is known that the addition of grated carrots and Bulgarian pepper in minced meat is a tradition for Tatar cuisine.
Eat on health!