Entree: Russia – Tatar Cuisine – Беляш ➤ Belyash (Yeast-raised fried dough pockets filled with seasoned ground meat)

Serving Size: 4

Approximate Time

Prep 1 hr 25 min

Cook 15 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- For the dough:
- 3 1/4 cups (410 g) all-purpose flour
- 1 cup (240 ml) warm milk (about 105°F/40°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tbsp (15 g) granulated sugar
- 1 tsp (6 g) salt
- 1/4 cup (60 ml) vegetable oil
- 1 large egg
- For the filling:
- 1 lb (454 g) ground beef or a beef-lamb mix
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1/4 cup (60 ml) cold water or beef broth
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground coriander or ground cumin (optional, traditional)
- Oil for frying (vegetable oil for deep frying)
- For finishing:
- 1 egg beaten (for egg wash)

Instructions

1. Step 1: Make the dough — combine warm milk, sugar and yeast and let sit 5–10 minutes until foamy. In a bowl mix flour and salt, add oil and egg, then the yeast mixture; knead until smooth, about 6–8 minutes. Cover and let rise until doubled, about 60 minutes.
2. Step 2: Prepare filling — combine ground meat, finely chopped onion, water or broth, salt, pepper and optional spices in a bowl; mix thoroughly to a tacky consistency so the filling stays juicy. Keep chilled.
3. Step 3: Shape belyashi — divide dough into 8 equal pieces. Flatten each piece into a round about 4–5 inches (10–12 cm) across, place 2–3 tbsp (30–45 ml) filling in the center, gather edges up and pinch, leaving a small central opening so the filling can steam; gently flatten to form a thick disc. Brush tops lightly with beaten egg.
4. Step 4: Fry — heat oil in a deep skillet or pot to 350°F (175°C). Fry belyashi in batches, seam-side down first, 3–4 minutes per side or until deep golden and cooked through, turning carefully. Drain on paper towels.
5. Step 5: Serve — let cool slightly so filling remains juicy. Serve hot.