Composition / ingredients
Step-by-step cooking
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To prepare this Tatar culinary recipe, we first knead the yeast dough. Sift the flour, pour the milk into a deep saucepan, heat it up and add salt to taste, yeast, sugar and water. Mix everything well and add to the flour gradually kneading a soft, rich dough. We cover the dough with a lid or a napkin and leave it for a few hours so that it fits. Then we cut the yeast dough into small circles, and leave them on the table, covered with a napkin for a while. To prepare minced meat, onion and lamb are passed through a meat grinder, add salt, ground black pepper and mix thoroughly. Roll out the dough into tortillas, put the filling inside and wrap the edges of the tortillas. Fry these tortillas in hot oil, releasing an open hole into the oil. Fry the belyashi on both sides.
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
