Traditional Russian Belyash: A Step-by-Step Guide

Ingredients

  • 500g of ground beef
  • 500g of all-purpose flour
  • 1 large onion
  • 150ml of warm water
  • 150ml of warm milk
  • 50g of butter
  • 1 egg
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of yeast
  • 1/2 teaspoon of black pepper

Steps and instructions

  1. Dissolve the yeast in warm water and add sugar. Let it sit for 15 minutes till it becomes frothy.
  2. In a large bowl, mix the flour and salt. Add the yeast mixture, warm milk and melted butter. Knead the dough until it becomes elastic. Cover the bowl with a towel and let it rise for 1-2 hours in a warm place.
  3. While the dough is rising, prepare the filling. Chop the onion and sauté it in vegetable oil until golden. Add the ground beef and cook until brown. Season with salt and black pepper.
  4. When the dough has doubled in size, knead it again for a few minutes and divide into small balls.
  5. Roll out each ball into a small circle, place a spoonful of filling in the center, and fold the dough over the filling, pinching the edges to seal them.
  6. Beat the egg in a bowl and brush each belyash with it. This will give the belyash a beautiful golden color.
  7. Heat a pan with vegetable oil and fry each belyash on medium heat until golden brown on both sides.
  8. Let the belyash cool a bit before serving. Enjoy your homemade Russian Belyash!

Tools for making

  • Mixing Bowl - A large bowl to mix and knead the dough.
  • Rolling Pin - A tool used to flatten the dough into circles.
  • Frying Pan - A flat-bottomed pan used to fry the belyash.
  • Brush - Used to brush beaten egg onto the belyash for a golden color.
  • Knife - Used to chop the onion and to cut the dough into small balls.

Recipe variations

  • Replace ground beef with ground chicken or turkey for a lighter option
  • Use a whole wheat flour or a gluten-free flour for a healthier or gluten-free crust
  • Add chopped herbs such as parsley, dill, or cilantro to the filling for added flavor
  • Include diced potatoes or cooked rice in the filling for a more substantial belyash
  • Experiment with different spices in the filling, such as paprika, cumin, or garlic powder
  • Make a vegetarian version by using a plant-based meat substitute or a mixture of finely chopped vegetables as the filling
  • Add grated cheese on top of the filling before folding the dough for a cheesy twist
  • Make mini belyash by dividing the dough into smaller portions and adjusting the cooking time accordingly
  • Brush the belyash with melted butter and sprinkle sesame seeds or poppy seeds on top before baking for added texture and flavor
  • Serve the belyash with a side of sour cream or a tangy tomato sauce for dipping

Recipe overview

This recipe is all about Belyash - an iconic Russian meat pie that's known for its delicious filling and soft, fluffy dough. A mouth-watering mix of ground beef and onions wrapped in a yeasty dough and fried to perfection, Belyash is a comfort food that has won hearts worldwide. In this recipe, we walk you through the process of making Belyash from scratch, starting with preparing the yeast dough, making the beef filling, shaping the pies, and finally, frying them until they're golden brown. With a bit of patience and the magic of simple ingredients, you'll end up with a plateful of beautiful, delicious Belyash that you'll be proud to share with your family and friends. Don't be intimidated by the process - we assure you that the result is worth every bit of effort you put in. So, roll up your sleeves and let's get started on your journey to mastering Belyash. Enjoy!

Common questions

  1. Can I use a different type of meat for the filling?
    Yes, you can use different types of ground meat like lamb, pork, or chicken to make the filling.
  2. Can I make the dough in advance?
    Yes, you can prepare the dough ahead of time and refrigerate it overnight. Just make sure to let it come to room temperature before using.
  3. Can I freeze the belyash?
    Yes, you can freeze the belyash after they are cooked. Just make sure to cool them completely, place them in an airtight container or freezer bag, and store them for up to 3 months. To reheat, simply bake them in a preheated oven until heated through.
  4. Can I bake the belyash instead of frying?
    While traditionally belyash is fried, you can bake them in a preheated oven at 180°C (350°F) for about 20-25 minutes or until they turn golden brown.
  5. Can I add additional spices or herbs to the filling?
    Absolutely! Feel free to experiment with various spices and herbs to enhance the flavor of the filling. Some popular additions include garlic, paprika, cumin, or dill.
  6. What can I serve with belyash?
    Belyash is often enjoyed on its own as a snack or appetizer. However, you can serve it with a side of sour cream, ketchup, or a fresh salad to complement the flavors.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix and knead the dough.
  • Rolling Pin - Used to roll out the dough into circles.
  • Knife - For chopping the onion and cutting the dough into small balls.
  • Pan - A frying pan to cook the belyash.
  • Brush - Used to brush the beaten egg onto the belyash for a golden color.
  • Spatula - To flip and remove the belyash from the pan.

Origin stories

Belyash, a hearty and savory treat, hails from the diverse culinary landscape of Russia. The term 'Belyash' is believed to have Tatar roots, where 'Belyashi' were traditionally Tatar pastries. The Russified version we know and love today, usually filled with minced meat and onions, found its place in the heart of Russian cuisine and culture. It became a popular street food during Soviet times, with its enticing aroma often wafting from small kiosks and captivating passersby. Today, these delightful pastries continue to charm with their rustic appeal and satisfying taste, reminding many Russians of home, nostalgia, and the simple joy of a well-made, delicious belyash.

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.