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Kazakh-Style Belyash, Option 1

An outstanding Kazakh belyash with a fish filling, just for you!

Maria KruusAuthor avatar
Recipe author
Belyash in Kazakh. Option 1
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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 20 % 8 g
Fats 40 % 16 g
Carbohydrates 40 % 16 g
258 kcal
GI: 13 / 0 / 88
  • We all know what belyashi are, but few people realize just how many ways there are to make them — three in Kazakhstan alone. Here's one I want to share, called "Kazakh-Style Belyash, Option 1." First, make the yeast dough: dissolve the yeast in warm boiled water (it tastes even better made with milk), then stir in the sugar and salt. Add the flour in small batches at the end and knead the dough. Set it in a bowl to rise, covered with a clean kitchen towel. Once it has risen, cut it into pieces and let them rest separately for about 15 minutes. Meanwhile, make the filling: grind the fish fillet through a meat grinder, using a coarse plate. Season the ground fish with salt and pepper and mix well. Roll each piece of dough into a round and place the filling on top. Fold the edges up so you get something like an open-faced bun. Fry the belyashi on both sides, starting with the side where the filling shows through. Enjoy!

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

  • Ground black pepper - 255  kcal/100g
  • Compressed yeast - 109  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Fish fillet - 204  kcal/100g

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