Belyashi with Yam Filling Pan-Fried
Ingredients for the Dough:
- Egg: 1, as a binder
- Kefir: 120 ml, for softness
- Wheat Flour: 2 cups, for structure
For the Filling:
- Egg: 1, for richness
- Potatoes: 4-5, for bulk
- Meat or Minced Meat: 500g, for protein
- Onions: 2, for flavor
- Butter: 70g, for a melt-in-the-mouth experience
- Ground Black Pepper: for spice
- Salt: for taste
- Spices: to taste, for added flavor
Preparation:
- Dough Making: Combine the listed ingredients to prepare a soft and elastic dough. Divide the dough into ping-pong-sized balls.
- Meat Preparation: Cut the meat into small pieces.
- Veggie Prep: Peel and dice the potatoes and onions.
- Filling Mixture: Mix the meat and potatoes, season with salt, pepper, and spices to taste. Combine thoroughly.
- Assembling Belyashi: Roll out each dough ball into a thin flat circle. Place the filling in the center and top with a piece of butter. Gather the edges of the dough to create a pouch without fully sealing, leaving a small opening at the top.
- Baking: Arrange the belyashi on a parchment-lined baking sheet. Brush each with beaten egg and bake in an oven preheated to 200°C. During cooking, pour water (1-2 tablespoons) into the opening of each belyash several times to prevent drying out. Bake for approximately 40 minutes.
For the Sauce:
Ingredients:
- Tomato: 1, skinned
- Garlic: 1 clove
- Pickled Cucumber: 2, for tang
- Mustard: 1 tsp, for heat
- Vegetable Oil: 0.5 tsp, for sautéing
- Apple Vinegar: 0.5 tsp, for acidity
- Salt and Pepper: to taste
Preparation:
- Sauce Making: Blanch the tomato in boiling water to peel it easily, then dice it finely. Sauté in vegetable oil with added salt, pepper, and vinegar.
- Combine: Add mustard, minced garlic, and grated pickled cucumbers to the tomatoes. Mix well – the sauce is ready!
Enjoy the taste of traditional Tatar belyashi, complemented by a fragrant sauce that enhances their flavor!
