We love our dough full of all types of fillings. Chebureki, dumplings, pierogies, manti area unit created with savory fillings. And bulochki – with sweet and that they area unit baked rather than cooked. 


Very enamored the within with a crisp outer shell and implausibly flavorous juicy meat filling. It’s total nutrient, however implausibly straightforward. 

To make the filling mix the bottom beef with pureed onions, season with salt and pepper and add sliced cilantro. Combine everything well, cowl ANd refrigerate for a minimum of 0.5 an hour.


Dough Ingredients:

  • 2 cups kefir
  • 1 tsp baking soda
  • 4 tbsp sunflower oil
  • 3½ cups flour
  • ½ tsp salt


  • 2 tbsp fresh cilantro, finely chopped
  • ⅓ tbsp salt
  • 2 medium onions, peeled and pureed
  • 1 tsp freshly ground black pepper
  • frying oil (I used sunflower oil)
  • 1 lb ground beef or lamb


  1. 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.
  2. 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.
  3. 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.
  4. Stretch each dough ball on the baking sheet using your hands to make 4,5 inch flat circles.
  5. 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.
  6. 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.
  7. Heat a large non-stick pan or dutch oven over medium high heat with enough oil to cover half of the belyashi.
  8. 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.
  9. 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.
  10. 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.

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