Food recipes
Beliashi
Beliashi Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d beef, grass-fed, ground, raw...
Beliashi
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
beef, grass-fed, ground, raw
onions, raw
salt, table
spices, pepper, black
butter, without salt
oil, olive, salad or cooking
Directions:
In a small bowl soften yeast in 1/4 cup of the lukewarm milk with the sugar.
Let it stand a few minutes, stir to dissolve completely; set it aside for 5-8 minutes till it's foamy.
Pour flour into a deep mixing bowl & make a well in it.
Pour the yeast mix & remaining flour into the well and mix well, beating vigorously till a stiff dough forms.
Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic.
Place in buttered bowl, cover with towel & allow to rise about 45 minutes or until dough doubles in bulk.
The Filling.
Combine beef, onions, salt & pepper and mix well.
Assembly:.
On lightly floured board roll out dough to 1/8" thickness & cut out 16 circles with a 4-1/2 inch cookie cutter.
Place 5 teaspoons of filling on each circle & moisten the edges with cold water.
Fold up all edges of the dough, enclosing the filling & making a flat, round cake.
Heat oven to 250 degrees.
In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy;.
Add half of the flat cakes & cover the pan.
Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown.
Transfer to ovenproof platter and keep warm while you cook the other half of the cakes, adding remaining butter & oil to pan if needed.
Serve at once.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
beef, grass-fed, ground, raw
onions, raw
salt, table
spices, pepper, black
butter, without salt
oil, olive, salad or cooking
Directions:
In a small bowl soften yeast in 1/4 cup of the lukewarm milk with the sugar.
Let it stand a few minutes, stir to dissolve completely; set it aside for 5-8 minutes till it's foamy.
Pour flour into a deep mixing bowl & make a well in it.
Pour the yeast mix & remaining flour into the well and mix well, beating vigorously till a stiff dough forms.
Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic.
Place in buttered bowl, cover with towel & allow to rise about 45 minutes or until dough doubles in bulk.
The Filling.
Combine beef, onions, salt & pepper and mix well.
Assembly:.
On lightly floured board roll out dough to 1/8" thickness & cut out 16 circles with a 4-1/2 inch cookie cutter.
Place 5 teaspoons of filling on each circle & moisten the edges with cold water.
Fold up all edges of the dough, enclosing the filling & making a flat, round cake.
Heat oven to 250 degrees.
In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy;.
Add half of the flat cakes & cover the pan.
Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown.
Transfer to ovenproof platter and keep warm while you cook the other half of the cakes, adding remaining butter & oil to pan if needed.
Serve at once.