Russia GP 2019: Beef Belyashi

We wanted something savory and hearty to counteract the sudden turn to cold weather here at home. Also, that just seems like the right way to go when watching the Russian Grand Prix (even if the weather there was bright and sunny). These Beef Belyashi (also known as Pirsohki) hit the spot. They were surprisingly simple to make, and once I got through the panic of frying and flipping the first one, it turned out to be easy peasy. I definitely recommend pairing this with a fresh salad or quick blanched green vegetable to balance out the meal. It also benefits from a sauce with a kick such as a classic garlic sauce, or any kind of aioli you would enjoy with fried dishes. If you like things a little more plain, simple sour cream will do.

Beef Belyashi

From Gastro Senses

Makes 14 Belyashi

Filling:
1 pound ground beef
2 medium onions, peeled and pureed or very finely diced
2 Tbsp fresh cilantro, finely chopped
½  Tbsp salt
1 tsp freshly ground black pepper
frying oil

Dough:
2 cups kefir or buttermilk
3½ cups flour
½ tsp salt
1 tsp baking soda
4 Tbsp vegetable oil 

For serving:
Sour cream or Garlic Sauce (recipe options below)
A side salad or other fresh vegetable

1. To make the filling combine the ground beef with pureed onions, season with salt and pepper, and add chopped cilantro. Mix everything well, cover, and refrigerate for at least half an hour.
2. To make the dough: combine all the ingredients except the oil in the bowl of a stand mixer and knead with a dough hook on low speed until everything is combined, about 5-7 minutes. Gradually add the oil one tablespoon at a time, waiting between each addition until everything is incorporated. Once it is all added, knead the dough in the mixer for 3 more minutes. Cover the dough and leave to rest for 20-30 minutes.
3. Then transfer the dough onto a well-oiled baking sheet and divide into 14 equal pieces, forming the dough into balls. Keep your hands well-oiled to keep the dough from sticking.
4. Stretch each dough ball on the baking sheet using your hands to make 14 - 4 ½ inch flat circles.
5. Divide the meat filling into 14 equal meat balls and place in the center of each dough circle. Each dough meat ball should be about 1-2 tablespoons of filling. Flatten the meat ball slightly.
6. Then gather up the sides of the dough circles, pinching them together around the top but leaving a small hole in the center of the gathered dough to expose the meat filling. Press it slightly to release any air between the filling and the dough.
7. Heat a large non-stick pan or dutch oven over medium high heat with enough oil to cover halfway up of the sides of the belyashi.
8. Place 3-4 belyashi at a time in hot oil seam side down. Leave space between the belyashi as they rise while frying.
9. Reduce the heat to medium and fry until deep golden brown. Flip belyashi over, reduce the heat to low and fry for another 4-5 minutes.
10. When cooked, remove from the plan and place on paper towels or a cooling rack.
11. Serve with sour cream or garlic sauce.

Garlic Sauce options:

Creamy garlic sauce: Girl and the Kitchen.
More traditional Russian garlic sauce: Natasha’s Kitchen