Yeast-Free Kefir Belyashi with Meat (Skillet)
Belyashi that are wonderfully tasty — juicy inside and crisp outside! Making belyashi from a kefir dough is not only a great way to use up kefir that's past its prime, but also a way to get a really tasty, filling teatime treat pretty fast. Unlike belyashi made with yeast dough, these don't need to rest — and neither does the kefir dough itself. Once the ingredients are ready, you fry them right away. Sure, pan-fried belyashi are more calorie-dense and less virtuous than oven-baked ones, but they're tastier — and every once in a while you can treat yourself and your loved ones to something indulgent.
Cooking method
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Step 1:
How do you make kefir belyashi? Let's gather the ingredients, starting with the filling. You can grind the meat yourself from fresh cuts or use pre-ground. A pork-and-beef blend in equal parts is best — that filling comes out tastier and juicier.
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Step 2:
Peel the onion, finely chop or grate it, and add it to the bowl with the ground meat. Season with salt and ground black pepper to taste and knead the meat filling well. Cover the bowl with plastic wrap and refrigerate for half an hour.
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Step 3:
Meanwhile, make the kefir dough for the belyashi. Pour the kefir into a bowl — it's actually better if it's a little sour rather than fresh, since that makes the dough lighter and airier. Add the baking soda, stir, and let it sit for a few minutes so the reaction can happen and bubbles form on the surface. Add a pinch of salt. Pour in the vegetable oil and stir.
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Step 4:
Sift the wheat flour and add it to the bowl with the liquid. Add the flour in batches, stirring the dough constantly. You may need a little more or less than the amount listed, depending on the density and quality of your flour. Go by the consistency of the dough!
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Step 5:
Knead the dough by hand. It should turn out elastic, smooth, and slightly tacky, but not stiff or firm. Put the dough in a bowl, cover it with plastic wrap, and let it rest on the counter for 20 minutes. The dough is ready to work with. On a floured surface, divide it into eight equal pieces — you can make more belyashi by making them smaller.
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Step 6:
Roll each piece into a round — not too thin — and place a tablespoon of the meat filling in the center.
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Step 7:
Carefully gather the edges toward the center in little pleats, leaving a small opening in the middle.
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Step 8:
Pour enough vegetable oil into the skillet to come at least a third of the way up the belyashi. Lay them in the hot oil opening-side down first, to seal in the meat juices and keep the filling juicy.
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Step 9:
Fry over medium heat for about 3 minutes, until golden, then flip and let the other side brown. Cover the pan and let the filling cook through, another 7 minutes or so.
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Step 10:
The belyashi are ready. Set them on paper towels to blot off the excess oil, then serve. Enjoy!
- Be ready to use a little more or a little less flour than the recipe calls for. Go by the consistency of the dough rather than the exact amount of flour — different flours behave differently.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir 'doctor beefy' 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
