Belyashi is one of the most common types of Russian fast food. These are deep-fried big pies with meat. Belyashi have a Tatar origin: they resemble peremechi - deep-fried small Tatar meat patties. The Tartar peremech has a small hole in the dough to allow the vegetable oil from outside and the animal fat inside to intermix freely. Having spread all over Russia during the Soviet period, peremechi greatly increased in size, got rid of the hole and changed the name: the word "belyash" refers to "balish", a quite another Tatar pie which has nothing to do with either the Tatar peremech or the Russian belyash.


  • Flour - 1 kg + a little more for rolling out
  • milk – 300 g
  • egg - 2 pcs.
  • fresh yeast - 10 g
  • vegetable oil - 5 tbsp. + no less than 2 cups for deep-frying
  • sugar - 2–3 tbsp.
  • salt - 1 tsp.
  • beef and pork mince - 150 g each
  • onion - 1 bulb
  • salt
  • black ground pepper.

Preparation method (receipt)

For the dough: break up yeast with 50 ml of warm water, add 1 tbsp. sugar. Stir, leave in a warm place for 10-15 minutes. Separately mix 200 ml of warm drinking water with milk, add eggs, vegetable oil, the remaining sugar and salt. Stir until smooth. Add the sifted flour portion-wise, stirring intensively, knead to a thick sour cream consistency. Pour in the yeast, stir quickly, cover with a towel and leave in a warm place (about 40°C) for 1.5 hours. Add 70-100 g of sifted flour. Knead and leave for 1 hour. For the filling: Combine beef and pork. Peel onion and chop finely. Add to the meat along with salt, pepper and 100 ml of ice water. Intensively knead. Divide dough into 18-20 pieces and roll each of them into a 1cm thick flat cake. Put minced meat into the center, mold as a classic patty, connect the two ends together, twist and press down so that belyash was 1.5 cm thick. Deep fry for 7-10 minutes, pouring in hot oil at regular times.

flour milk egg fresh yeast vegetable oil beef and pork mince onion