Belyashi with Lamb
Baking and Desserts • Tatar
Description
Belyashi with Lamb
Ingredients
- Onion 4 heads
- Lamb 30 oz
- Milk 0.3 cups
- Safflower Oil 5 fl oz
- Wheat Flour 20 oz
- Sugar 1 tablespoon
- Dry yeast 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Pass the lamb meat through a meat grinder, add finely chopped onion, black ground pepper, milk or water, and mix.
Step 2
Dissolve salt and sugar in the prepared milk, add part of the flour, pour in the diluted yeast, stir, add the remaining flour, and knead the dough.
Step 3
Place it in a warm place for 2–3 hours.
Step 4
Divide the ready dough into pieces of 60 grams and roll them out.
Step 5
Place 60–70 grams of meat filling in the center of the rolled-out dough, lift the edges of the dough and pinch them together, leaving the center with meat uncovered.
Step 6
Fry the belyashi in a large amount of oil, starting with the meat side down.
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