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