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Kazakh-Style Belyashi with Meat

Tasty, filling Kazakh belyashi that satisfy any hunger, any time of day!

Maria KruusAuthor avatar
Recipe author
Belyash in Kazakh with meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 9 g
Fats 40 % 16 g
Carbohydrates 38 % 15 g
238 kcal
GI: 13 / 0 / 87
  • What sets Kazakh belyashi apart is the filling. This recipe is also called "Kazakh-style belyash," but it's version two. Belyashi are hearty enough to fill anyone up, and which kind you make is up to you — it all comes down to personal taste. If you're not a fan of fish, this "Kazakh-Style Belyash, Option 2" is the one for you. Start with the yeast dough: dissolve the yeast in warm water, then add the sugar, salt, and flour in that order. Set the dough aside and let it rise. Meanwhile, make the filling: bone the duck and chicken meat and grind it through a meat grinder or food processor — use a coarse plate if you can. Grind the onion in with the meat. Season the filling with salt and pepper, add a little water, and mix thoroughly. Once the dough has risen, cut it into small pieces and roll one out. Place the filling in the center and fold the edges up. Pour chicken or duck fat into a skillet and bring it to a sizzle — only then add the belyashi to fry. Start frying them open-side down.

Caloric content of the products possible in the composition of the dish

  • Chicken, grade I - 238  kcal/100g
  • Chicken, grade II - 159  kcal/100g
  • Chicken, skinless meat - 241  kcal/100g
  • Broiler chicken - 140  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Compressed yeast - 109  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Table fat - 899  kcal/100g
  • Cooking fat - 897  kcal/100g
  • Confectionery fat - 897  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g

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