You know sometimes when you’re just doing your thing, like sweeping the kitchen floor and singing “Love me like you do” into the tip of the broom, and a random taste appears in your mouth out of nowhere, and you’re like WHAT IS THAT. WHAT. IS. THAT. And it’s not an actual taste, but it’s the memory of a taste? Like a little piece of the tremendous nostalgic part of life magically comes out on your tongue, leaving you with nothing else to do but hyper focus on it and recognize the taste or else DAH? Know what I mean?

And then the memory slaps the broom right out of your grasp and you can’t even finish your #1 hit song. Belyashi, GAAAAAAH. And then, of course, once you pinpoint the taste, it’s all you can do, not to obsess over it, sending adorable texts to your husband. To which he responds, “Oh, yeah”.

Well and then you just gotta make it happen. So I made these easy beef belyashi because I am NOT ABOUT to disobey the great signs of life that appear as a memory on my tongue. Obviously.

So these are kind of the best. Eastern european classic – belyashi, also known as pirozhki. We love our dough stuffed with all kinds of fillings. Chebureki, dumplings, pierogies, manti are made with savory fillings. And bulochki – with sweet and they are baked instead of fried. I just love all of them so much, but I can’t TELL you how absurdly good these easy beef belyashi are. Very soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling. It’s total comfort food, but incredibly simple. It’s perfect on snow days, game days, Friday days. It’s kid-approved, husband-endorsed, dog-recommended and enthusiastically applauded by me. I realize that they are a little indulgent, but hey, isn’t that what Friday’s are for? I think so. We’ll get back to the healthy food on Monday, but for now let’s just live it up a little.

The recipe is so simple! It only has 4 ingredients. And the ingredients it takes to make the dough. Well, and the beer you’re drinking when you make this. It’s totally 4 ingredients! And this dough is epic, guys! There is no yeast, no rising time, it doesn’t take 465234 years to make. It’s soft and fluffy due to the secret ingredient kefir, which you can find in almost any grocery store in dairy department near yogurts or make it yourself. You can prepare the dough and filling in half an hour, quickly divide the dough into 14 parts and stuff it with 14 juicy beef meatballs. Fry on the skillet for a few minutes and enjoy hot dipped into your favorite sauce. I recommend sour cream. Because Ukrainian.

I’m just going to tell you this right now. If you make these easy beef belyashi, ok, realistically, WHEN you make these easy beef belyashi, like, tonight, you need to get a locked safe in your kitchen. Overnight it from Amazon or something. Because sometimes when you “sleepwalk”, you might find yourself in the kitchen eating one or five belyashi in the middle of the night. “Sleepwalking” can be really dangerous.

So what do you say? Since it’s Friday?? You definitely want to make these, right??

Trust me you do.

Dough Ingredients:

2 cups kefir

3 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

4 tbsp sunflower oil

Filling:

1 lb ground beef or lamb

2 medium onions, peeled and pureed

2 tbsp fresh cilantro, finely chopped

1/3 tbsp salt

1 tsp freshly ground black pepper

frying oil (I used sunflower oil)

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 knead 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 meat balls and place in the centre of each dough circle. Each meat ball 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 seam 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.





5.0 from 2 reviews Easy Beef Belyashi Save Print Prep time 45 mins Cook time 10 mins Total time 55 mins Author: Gastro Senses Recipe type: Main Cuisine: Eastern European Serves: 14 belyashi Ingredients Dough Ingredients:

2 cups kefir

3½ cups flour

½ tsp salt

1 tsp baking soda

4 tbsp sunflower oil

Filling:

1 lb ground beef or lamb

2 medium onions, peeled and pureed

2 tbsp fresh cilantro, finely chopped

⅓ tbsp salt

1 tsp freshly ground black pepper

frying oil (I used sunflower oil) Instructions 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 knead 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 knead 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 meat balls and place in the centre of each dough circle. Each dough meat ball 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 seam 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. 3.5.3226

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