Belyashes
Belyashi is a traditional dish of Tatar cuisine - round (in the form of cheesecake) or triangular patties made of tender dough with a juicy aromatic meat filling, fried in oil until crisp. Belyashi is a very popular recipe. White recipes differ in the method of making dough by the composition of the filling. More details about the whites...Dough recipes for whites are different. Previously, dough for whites was made only fresh (whites without yeast, whites on kefir), now yeast dough is more often used, from which more magnificent whites are obtained.
Minced meat for whites is made from beef or lamb, sometimes with the addition of pork.
Unlike fried in oil in a skillet of whitewashed, small wak-whites are baked in the oven or in a bakery.
How to sculpt whites - this question does not exist for lovers of lazy whites, more like fritters with meat filling.
Not only belyash with meat - a recipe for classic Tatar belyash, but also belyash with potatoes, cheese, chicken, fish offer to try modern cooking. Cooking whites has become a good business, because whites love us very much. But the most delicious whites are homemade. Recipes for cooking whites on our website will tell you how to cook whites at home, how to make the right whites, and photos of whites will inspire baking these wonderful pies.
Tips for cooking delicious whites:
1. It is very convenient to fry whites in a duckling or other dishes with a wide thick bottom.
2. During the frying process, add boiling oil to the belash hole in small portions, then the minced meat will cook faster.
3. Place the fried whites on a paper towel to remove the excess fat, reducing the calorie content of the whites.