Peremyachi (Tatar belyashi with meat) – recipe with photos step by step + reviews. How to cook tartar belyamachi?

Peremachi (Tatar belyashi with meat)

Ingredients

Dough for belyash – 1 kg

Lamb – 650-750 g

Carrots – 1 pc.

Onions – 2 pcs.

Garlic – 1

Water – 1 cup

Sunflower oil for frying

Pepper mixture

Salt

Check out the recipe

Step by step recipe with photo

Let’s start preparation of dumplings (Tatar belyache with meat) with the stuffing. For the stuffing you need very few products: lamb with fat, onion, garlic, carrot, water, salt and a mixture of spicy peppers.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

The lamb is turned into minced meat. It is followed by onion, garlic and carrot.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

Stuffing is seasoned with salt and a mixture of spices (to your choice and taste), and just before molding is supplemented with water – for juiciness.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

Kefir dough for belyash is the best option for making quick and nutritious lamb patties. We decided to use it and not to waste time on kneading yeast dough. To fry belyash, it is necessary to stock up with good sunflower oil without odor.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

Now that the dough and filling are ready, let’s start molding Tatar belyash. The kolobok is placed on the board.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

The dough should be divided into several pieces. For quickness, grease the knife with sunflower oil.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

Next we take a piece of dough in our hands. We roll a thick roll and pass it through the ring of our fingers, as if we were forming yeast rolls. Or simply tear off and roll small balls.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

Then each of these balls is rolled out into a thin flat cake, and in the center of it a small amount of minced meat is deposited and slightly kneaded.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

We mold pentamerchii with holes on top by overlapping method.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

Place the tartar dumplings in the boiling oil with the hole down.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

Tatar belyashi with meat fried on both sides over moderate heat until golden.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

During cooking, use a net to prevent splattering. The juice from the filling will escape into the pan through the hole in the billet.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

To preserve the juiciness of the filling, but to reduce the fatness of the product, ready belyashi removed from the pan pitted up on a paper towel.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

After a minute we put the paryamachi on a serving plate and taste them. Tatar peremyachi are served with hot tea.

Peremyachi (Tatar belyashi with meat) - recipe with photos step by step + reviews. How to cook tartar belyamachi?

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