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.






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