Belieshki

Dough

2 cups      Buttermilk 

3/12 cups all purpose Fluor 

1 tsp.        Salt

1 tsp.        Baking Soda

4 Tbs.       vegetable oil 

Filling

1 lb.Beef, Lamb or Pork

1 medium  onion, puréed

2 garlic cloves, minced

1 cube cilantro 

Salt and Pepper

Oil for frying 

Mix meat with the onions,  garlic, salt, pepper, and cilantro. Refrigerate for at least 1/2 hour.

Separately, mix the buttermilk, Fluor, salt and baking soda.  Add one tablespoon at a time, while kneading the dough.

Keep kneading until the dough stops sticking to the hands.  Let dough rest for 25-30 minutes.

On a floured surface, divide dough into 2 inch balls.  Flatten each ball into a 4 inch disk. Drop a tablespoon of the meat into each disk, seal sides making sure that it won't open during cooking.

Heat oil in a frying pan over medium-high.  Drop the beliashki into the oil, when its golden brown, flip them.