Beliashi Food

MEAT PIROSHKI (BELYASHI)

Steps:

• Heat a large skillet over medium/high heat. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Season meat with 1/2 tsp salt, 1/ tsp pepper and 1/2 tsp garlic powder.
• When the meat is almost done, add diced onion and saute 5 minutes, stirring occasionally.
• Add shredded carrots and saute another 3 minutes, stirring occasionally.
• Add 3 tbsp dill, mix well.
• Add mayo, stir well.
• Stir in 1/2 cup water to moisten the meat mix. Transfer meat mix to a bowl and let cool to warm or room temperature.
• The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 Tbsp flour, yeast. A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/2 hours) and once it's done in the bread maker, its ready to go.
• You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). (It should be 2 to 2 1/2 times in volume). While it's rising, work on the meat filling for piroshki - see below.
• Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.It will rise more as you make the piroshki.
• Cut off pieces one at a time about 3/4″ thick.
• Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won't seal.
• Stir the meat mix to distribute the juices. Place 1 heaping tablespoon of meat filling in the center.Cover the meat with the sides of the dough (being careful not to let oils or juices seep out), and pinch the edges together to seal the dough. Flatten the pirojki slightly to make them a more uniform size.
• Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.
• Place them in the hot oil (about 330° F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.
• Place on paper towels to cool and enjoy!

BELIASHI

Steps:

• In a small bowl soften yeast in 1/4 cup of the lukewarm milk with the sugar. Let it stand a few minutes, stir to dissolve completely; set it aside for 5-8 minutes till it's foamy.
• Pour flour into a deep mixing bowl & make a well in it. Pour the yeast mix & remaining flour into the well and mix well, beating vigorously till a stiff dough forms.
• Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic.
• Place in buttered bowl, cover with towel & allow to rise about 45 minutes or until dough doubles in bulk.
• The Filling.
• Combine beef, onions, salt & pepper and mix well.
• Assembly:.
• On lightly floured board roll out dough to 1/8" thickness & cut out 16 circles with a 4-1/2 inch cookie cutter.
• Place 5 teaspoons of filling on each circle & moisten the edges with cold water.
• Fold up all edges of the dough, enclosing the filling & making a flat, round cake.
• Heat oven to 250 degrees.
• In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy;.
• Add half of the flat cakes & cover the pan.
• Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown.
• Transfer to ovenproof platter and keep warm while you cook the other half of the cakes, adding remaining butter & oil to pan if needed.
• Serve at once.