Beliashi Recipes

Steps:

• To make the filling combine the ground beef with pureed onions, season with salt and pepper and add chopped cilantro. Mix everything well, cover and refrigerate for at least half an hour. To make the dough combine all the ingredients except the oil in the mixer bowl and kneed on low speed until everything is combined, about 5-7 minutes. Gradually add the oil tablespoon at a time, waiting between each addition until everything is incorporated. After last oil addition kneed the dough for 3 more minutes. Cover the dough and leave to rest for 20-30 minutes. Then transfer the dough onto a well-oiled surface like baking sheet and divide the dough into 14 equal pieces, forming the dough balls. Keep the hands well-oiled as well to keep the dough from sticking. Stretch each dough ball on the baking sheet using your hands to make 4,5 inch flat circles. Divide the meat filling into 14 equal meatballs and place in the centre of each dough circle. Each meatball should be about 1-2 tablespoons of filling. Then gather up the sides of the circle, pinching them together. Leave the small hole in the centre. Press it slightly to release the air between the filling and dough. Heat a large non-stick pan or dutch oven over medium high heat with enough oil to cover half of the belyashi. Place 3-4 belyashi at a time in hot oil seem side down. It's important not to overcrowd the pan, leaving some space between belyashi as they rise while frying. Reduce the heat to medium and fry until deep golden brown. Flip belyashi to the other side, reduce the heat to low and fry for another 4-5 minutes. Place on paper towels to cool slightly and enjoy! Try these easy beef belyashi with simple sour cream or your favorite garlic sauce and hot cup of tea.

Steps:

• In a small bowl soften yeast in 1/4 cup of the lukewarm milk with the sugar. Let it stand a few minutes, stir to dissolve completely; set it aside for 5-8 minutes till it's foamy.
• Pour flour into a deep mixing bowl & make a well in it. Pour the yeast mix & remaining flour into the well and mix well, beating vigorously till a stiff dough forms.
• Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic.
• Place in buttered bowl, cover with towel & allow to rise about 45 minutes or until dough doubles in bulk.
• The Filling.
• Combine beef, onions, salt & pepper and mix well.
• Assembly:.
• On lightly floured board roll out dough to 1/8" thickness & cut out 16 circles with a 4-1/2 inch cookie cutter.
• Place 5 teaspoons of filling on each circle & moisten the edges with cold water.
• Fold up all edges of the dough, enclosing the filling & making a flat, round cake.
• Heat oven to 250 degrees.
• In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy;.
• Add half of the flat cakes & cover the pan.
• Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown.
• Transfer to ovenproof platter and keep warm while you cook the other half of the cakes, adding remaining butter & oil to pan if needed.
• Serve at once.