Lazy Belyashi: A Simple Recipe from Barnaul

If you want to treat your family to delicious homemade pastries but have no desire to stand at the stove for hours, try making “lazy” belyashi. This method is a real find for those who value their time but are not ready to sacrifice food quality. Nadezhda Shulgina from Barnaul shared her tried-and-tested recipe.

What you will need:

For the dough:

350 ml warm water or milk;

about 450 g sifted flour;

3 chicken eggs;

1 tbsp sugar (heaped);

0.5 dessert spoon salt;

1 tsp dry yeast.

For the filling:

400 g lean pork or veal;

3 medium onions;

3 garlic cloves;

fresh herbs (dill and parsley);

salt, pepper and spices — to taste;

vegetable oil for frying (about 100 ml).

Step-by-step process

Make a fluffy dough

First, prepare the sponge: mix half of the warm liquid with the yeast, sugar and salt. Let the mixture stand in a warm place for 10–15 minutes. Then pour in the remaining liquid, add the beaten eggs and gradually incorporate the flour. The dough should be thick and sticky, like pancake batter. Cover it and leave in a warm place for about an hour — during this time it will become airy and reach the right consistency.

Prepare the filling

While the dough rests, tend to the meat. Rinse it, remove any excess sinew and chop finely with a knife. Also finely chop the onion. Fry the meat with the onion in a pan until fully cooked, adding salt and spices. If needed, you can simmer it briefly under a lid so the meat becomes tender.

Combine and fry

When the dough has risen, add the cooked meat filling, minced garlic and chopped herbs. Mix thoroughly. Heat a frying pan with plenty of oil. Drop the mixture in by the spoonful, like regular fritters. Fry over medium heat on both sides until an appetizing golden crust forms.