Authentic Russian Belyashi: A Step-by-Step Recipe

Ingredients

500 grams of beef
500 grams of pork
2 medium onions
2 cloves of garlic
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of vegetable oil
1.5 cups of warm water
1 teaspoon of sugar
2 teaspoons of dry yeast
4 cups of all-purpose flour
1/2 cup of milk
1 large egg
1 tablespoon of melted unsalted butter

Steps and instructions

Dissolve the yeast and sugar in warm water and let it sit for 10 minutes until it becomes frothy.
In a large bowl, combine the yeast mixture with flour, egg, milk, and melted butter. Knead the mixture until you get a smooth, elastic dough. Cover the bowl and let it rise for about 2 hours.
While the dough is rising, prepare the meat filling. Combine beef, pork, onions, garlic, salt and pepper in a large bowl. Mix thoroughly until all the ingredients are well combined.
Once the dough has risen, divide it into small balls, about the size of a golf ball. Roll out each ball into a flat circle.
Place a heaping tablespoon of meat filling in the center of each dough circle. Fold the edges of the dough towards the center, leaving a small opening on top.
Heat the vegetable oil in a large frying pan over medium heat. Place the belyashi in the pan, the opening side up. Fry them for about 5 minutes on each side, until they are golden brown.
Drain the belyashi on paper towels to remove excess oil. Serve them hot.

Tools for making

Mixing Bowl - A large bowl to mix the dough and meat filling.
Frying Pan - A large pan for frying the belyashi.
Rolling Pin - Used to roll out the dough into flat circles.
Knife - To finely chop the onions and garlic for the meat filling.
Measuring Spoons - To accurately measure the salt, pepper, sugar, and yeast.
Measuring Cups - To measure the warm water, milk, and flour.
Whisk - To dissolve the yeast and sugar in the warm water.
Spatula - To flip and remove the belyashi from the frying pan.
Paper Towels - To drain the excess oil from the fried belyashi.

Recipe variations

Using a different type of meat such as lamb, chicken, or turkey instead of beef and pork.
Adding spices and herbs to the meat filling like paprika, cumin, or parsley to enhance the flavor.
Replacing the all-purpose flour with whole wheat flour for a healthier option.
Experimenting with different types of crusts such as puff pastry or phyllo dough.
Creating a vegetarian or vegan version by substituting the meat filling with a mixture of mushrooms, onions, and spices.
Adding cheese to the meat filling for a cheesy twist.
Incorporating vegetables like bell peppers, carrots, or peas into the meat filling for added texture and flavor.
Adjusting the level of spiciness by adding chili flakes or hot sauce to the meat filling.
Making mini belyashi by using smaller dough portions and reducing the cooking time.
Using alternative cooking methods such as baking the belyashi in the oven instead of frying them.

Recipe overview

Belyashi is a popular Russian dish that consists of delicious, pan-fried meat pies. This recipe uses a mixture of beef and pork for the filling, but you can easily customize it with your favorite meats or vegetables. The dough for belyashi is yeast-based, resulting in a soft and tender crust that pairs wonderfully with the hearty filling. The unique shape of these pies, open on top, allows for the filling to peak out, giving them their distinctive look. You can expect a hands-on cooking experience while making belyashi, but the end result is definitely worth it. Once you taste these golden-brown pies, filled with flavorful meat and onions, you'll understand why they are a beloved comfort food for many. Enjoy making and savoring these scrumptious belyashi!

Common questions

Can I use a different type of meat for the filling? Yes, you can use a different type of meat or a combination of meats according to your preference. However, beef and pork are the traditional choices for belyashi.
Can I make the dough in advance? Yes, you can prepare the dough in advance and refrigerate it overnight. Just make sure to let it come to room temperature before using.
Can I freeze the belyashi? Yes, you can freeze the unbaked belyashi. Arrange them on a baking sheet lined with parchment paper, and once frozen, transfer them to a freezer bag. When ready to eat, bake them from frozen until golden brown.
Can I bake the belyashi instead of frying them? Traditionally, belyashi are fried, but you can also bake them in a preheated oven at 375°F (190°C) for about 20 minutes or until golden brown.
What can I serve with belyashi? Belyashi are often served with sour cream, ketchup, or a side of pickles. They can also be enjoyed with a fresh salad or as a part of a meal with other Russian dishes.

Serving dishes and utensils

Mixing bowl - A large bowl to mix the dough and the meat filling.
Frying pan - A large frying pan to fry the belyashi.
Rolling pin - A tool to roll out the dough into flat circles.
Paper towels - To drain the belyashi after frying and remove excess oil.
Knife - To finely chop the onions and garlic for the meat filling.
Measuring spoons - To accurately measure the salt, pepper, sugar, and yeast.
Measuring cups - To measure the warm water, milk, and flour.
Spatula - To flip the belyashi while frying.

Origin stories

Belyashi, these delightful meat-filled pastries, hail from the diverse culinary landscape of Tatarstan, a republic within the Russian Federation. The nomadic Tatars, adept at hearty, portable meals due to their lifestyle, created these savoury treats, which are an integral part of Tatar and Russian cuisine. Strikingly, these pastries are intentionally left open at the top, unlike many other filled dough dishes, a quirk that lends them their distinctive appearance. The opening is not just whimsy, but serves a practical purpose: it allows the fat from the meat to evaporate, thereby keeping the pastry crispy while the meat cooks thoroughly. So, every time you relish a belyash, remember, it's a culinary testament to Tatar ingenuity!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.