Tatar belyashi with meat

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. Use the flesh of beef or lamb, but not pork. Be sure to cut off all the veins and films from the meat, rinse it and cut it into portions. A small onion or half of a large one should be cleaned and rinsed.

2. Step 2:

   

   Pour warm water into a bowl and pour salt into it, a third of the mass of wheat flour, dry yeast. Stir thoroughly, creating a sourdough. The water temperature should not exceed 30 C. Leave the sourdough for 20 minutes.

3. Step 3:

   

   At this time, skip the sliced and washed meat through a meat grinder, do not skip the onion through a meat grinder!

4. Step 4:

   

   After 20 minutes, pour 1.5 tablespoons of vegetable oil into the dough, pour the rest of the flour, leaving a little for rolling. Carefully knead the yeast dough.

5. Step 5:

   

   Put it on a dish or in a bowl, cover with a towel and let it rest for about 20-30 minutes. This condition is mandatory, otherwise you will get raw dough inside the whites when roasting.

6. Step 6:

   

   Cut the onion into small cubes, add to the chopped beef in a bowl along with salt and ground black pepper. Dried thyme (savory, thyme) also sounds very tasty in the filling. Mix everything carefully.

8. Step 7:

   

   Plucking small pieces from the dough, roll them into rounded layers, dusting the work surface with flour. Roll large balls of minced meat, like meatballs. Place in the middle of each circle of dough.

9. Step 8:

   

   Moisten the dough with water around the meat ball, assemble it on top in the form of a basket, but do not close the filling - it should protrude. Since the dough will double when frying, it is desirable to form the filling just above the dough layer.

10. Step 9:

    

    Carefully heat the oil in a container on the stove - it should practically boil. Carefully lay out the workpiece with an open cut down by hand or with a slotted spoon. It is down - do not confuse! In deep-frying, the workpiece will instantly be covered with a crust and fried, sealing the filling inside. Fry for about 1-2 minutes on medium heat.

11. Step 10:

    

    Flip the slotted spoon to the other side and fry for the same amount of time. It is important not to turn the workpiece over anymore, otherwise the oil will start splashing when the broth is poured into it.

12. Step 11:

    

    Put the finished whites on paper towels or napkins, let the excess fat drain, cool before tasting.