The history of Russian belyash is associated with Tatar cuisine. By the way, it was the Tatar chefs who taught the Russians how to fry food in hot oil, before that the dishes were mainly cooked and baked. The name "belyash" comes from the pie stuffed with meat "balish", which is usually baked in the oven. But the Tatar peremyachi are considered to be the closest relatives of the whites. The Russian version of the dish differs from them in the absence of a hole in the dough.
Belyashi firmly entered the history of catering and became a common fast food dish, especially popular in the cafes near the station. However, they can only be truly delicious at home.
Regardless of whether you are going to cook - whitewash or overmixed, this dough recipe works for both options. To make the products soft, tasty and fluffy, you need to prepare the correct dough. It shouldn't be too tight. Since the finished dough is slightly sticky, when working with it, I recommend greasing your hands and work surface with sunflower oil.
As a bonus, I will show you how to mold Tatar whites with a hole in the dough and tell you about the rules for frying them.
Ingredients for the dough:
- Flour - 500 grams
- Water - 300 ml.
- Salt - 8 grams
- Sugar - 15 grams
- Fast acting yeast - 7 grams
- Sunflower oil - 15 ml.
- Vodka - 1 tbsp.
I prepare the necessary products. Sift the flour through a fine sieve.
To begin with, I prepare a dough from warm water, sugar, yeast, 2 tbsp. flour from the total. Stir the mixture until completely dissolved. Leave in a warm place until signs of yeast activation appear.
When a "frothy cap" appears on the surface of the dough, the mixture is ready.
I mix flour with salt and add to the dough. I pour in vodka.
I begin to knead the dough in a bowl until the moisture is absorbed into the flour. I add sunflower oil and mix it into the dough.
I transfer the semi-finished product to a surface greased with vegetable oil, and continue to knead for another five minutes.
I transfer the finished dough for whitewash into a container greased with sunflower oil, cover with cling film and leave for an hour in a warm place.
After an hour, I knead the risen dough and leave it for some time to rise again.
I divide the reapplied dough into pieces, weighing about 50-55 grams. I put it on the surface and cover it with cling film so that it does not dry out. I leave it to "rest" for another 15 minutes.
To form Tatar peremyachi, I knead each piece with my hands into a round blank. The dough should be thinner around the edges than in the center.
I spread the stuffing of minced meat, chopped onions, herbs, salt and spices on the center of the cake.
I wrap the edges of the dough to the center and collect in folds, forming a hole. The technique of sculpting the peremyachi is similar to the preparation of khinkali. I slightly flatten the finished product with my palm, thus squeezing all the air out of it.
Thus, I form Tatar whites using all the prepared dough. From this quantity, 16 pieces are obtained.
I fry the peremyachi for 3-4 minutes on a fire slightly below average. To do this, I strongly heat 400 ml of vegetable oil in a frying pan. First I fry the side with a hole in the dough, while pouring a little hot oil into it, then turn the product over and fry the other side. Do not turn the balls over again.
I transfer the finished whites on a paper towel so that it absorbs excess fat from them.
I serve hot Tatar peremesh. This is not only tasty, but also a high-calorie dish. One hot Tatar belyash can satisfy hunger for a long time.
Author: Elena Gapkalova
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