From the author
1/3 h l
1/2 h l
1 piece (~150 g)
A small bunch
In a bowl, combine the yogurt, soda, salt and 120 g flour. Mix well.
Pour in the oil and gradually add flour, kneading the dough. The less flour you add, the softer and airy dough. The dough may stick to your hands, just lightly grease your hands with oil. Give it “rest” for 20 minutes.
Chop the greens and onions.
In the beef add herbs, onions, chopped garlic, salt and pepper. Mix well.
Divide the dough into 10 pieces and each roll, or just knead by hand into a circle (thickness do as you like). In the centre lay the stuffing and spread hands.
To connect the edge to the center, samipya and leaving a hole in the middle.
Good to heat the oil layer, which should not be less than 2 cm Reduce the heat. Put belyashi hole down. Fry until Golden brown, flip. Within each hole to drip hot oil. Fry until cooked.
Put belyashi on napkins or paper towels to soak up excess grease, and serve!
Belyashi turn out with a crispy crust and juicy filling! Fast, easy and delicious!)