Belyashi with lamb
Description
The recipe won't take much time. Traditionally, belyashi are prepared with a meat filling, but today there are many filling options for belyashi. They are made with beef, pork, poultry meat, fish, shrimp, apples, vegetables, berries, cottage cheese, and even cheese. I will tell you today, serve them cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Pour kefir into a bowl, add the egg, salt, and baking soda.
- 3
Step 3
Mix everything together and let it sit for 10 minutes.
- 4
Step 4
Then add vegetable oil.
- 5
Step 5
Stir and add the flour in parts.
- 6
Step 6
Knead a soft, slightly sticky dough. Gather it into a ball, cover it with a towel, and let it rest for 30 minutes.
- 7
Step 7
Pass the meat through a meat grinder, add coarsely grated onion, pressed garlic, salt and ground pepper to taste. Mix everything well. The filling is ready.
- 8
Step 8
Divide the dough into 12 pieces and shape the pieces into balls.
- 9
Step 9
Then, on a surface dusted with flour, roll out each dough ball into a circle and place the filling in the center.
- 10
Step 10
Form the belyashi in any convenient way. I make them with a hole in the middle.
- 11
Step 11
Pour enough vegetable oil into the pan, heat it, and add the belyashi in batches. If your belyashi also have a hole, place them hole‑side down first to seal in all the juices.
- 12
Step 12
Fry the beleshes on both sides over medium heat until a golden crust forms.
- 13
Step 13
Lamb beleshes are ready.