Yesterday, my husband says: "I want to Tat", and I have them prepared. And then I remembered that my prescription of these cakes, I did not share with you. Therefore with joy tell how I'm doing belyashi.
My secret is delicious, tender, lush Tat is that I do the dough on yogurt without added yeast. That's what ingredients I use:
Minced meat - 350 gr
Onions - 2-3 pc
Yogurt - 1 cup
Flour - 3 cups
Eggs - 2 pcs
Sour cream - 1 tablespoon
Soda - 1 tsp
Salt - 1 tsp
Sugar - 1 tbsp
Vegetable oil - 2 tablespoons of the batter and frying plus Tat
Salt, spices to taste For the filling
And now he is cooking process. First we make the dough.
Kefir (preferably at cold and room temperature) was mixed with soda, add eggs and stir until uniform.
Put salt, sugar, vegetable oil pouring. Now, we start gradually, in small portions, add flour. Knead the dough. Consistency it should have a soft, elastic, but should not stick to hands.
Cover the dough with a napkin and leave for half an hour. Until the dough "rest", will do filling for our Tat. There are some nuances, so be sure to read up to the end of the recipe, so that nothing is missed.
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So, minced meat, mix with finely chopped onion, add some salt and black pepper.
And now my secret is delicious toppings. Me and my family love to filling was luscious. For juiciness and taste, I add the cream (or cream). You can add a little water.
How do I make pies: take a piece of dough, roll out the dough into a pancake, put the stuffing and connect the edge, pulling them to the center. In the middle of the hole is required to leave. It turns out like this:
Now how to roast, here too there are nuances. Oil in a frying pan should be a lot, about the middle of pies. Belyashi spread on a pan hole down (!). Fire is not too strong. What is it: it is better roasted minced. Because it often happens that the pies in general, already rosy and filling buggy. And then all at once the heat goes through the hole in the stuffing. Then we turn over, reduce the fire and cook under the lid.
Bon appetit, my dear friends!
See also: How do I make khachapuri the pan. The best recipe
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