Belyashi

1 . Stage

Kefir + eggs + salt + soda + sugar

2 . Stage

Add half of the flour to the liquid mixture

3 . Stage

Pour melted margarine + flour = knead a soft dough, cover it with clingfilm and leave it for 15 minutes

4 . Stage

After 15 minutes, knead the dough again, adding a little flour. The dough should be elastic and not sticky. Leave for 30 minutes under the cling film. Prepare the stuffing: meat + chopped onion + garlic (passed through a press) + salt + pepper (I add a little kefir, literally 50-100 ml.) Divide the dough into balls, roll each into a cake. In the center of the flatbread put the stuffing.

5 . Stage

Pinch the edges, leaving a hole in the center

6 . Stage

Leave the prepared belyashiki for 5-10 minutes

7 . Stage

Heat oil (2-3 cm) in a frying pan, place the billets down the hole in the bottom of the pan

8 . Stage

Fry on two sides over medium heat until crusty

9 . Stage

Place ready belyashiki on napkins