Easy Beef Belyashi

• Meat

  • 1 lb Ground beef or lamb

• Produce

  • 2 tbsp Cilantro, fresh
  • 2 Onions, medium

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tsp Black pepper, freshly ground
  • 3 1/2 cups Flour
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 Frying oil
  • 4 tbsp Sunflower oil

• Other

  • 2 cups Kefir

Found on gastrosenses.com

Description

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)

Directions

• 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 dough balls and place in the centre of each dough circle. Each dough 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 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.