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 Peremech Juicy Recipe
Very simple and delicious cooking of whites in a frying pan. And simple, because even my sixteen-year-old son coped with the preparation of belyasha.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Slovak Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Slovak Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare all the ingredients.
    Prepare all the ingredients.
  2. In the sifted flour, add salt, sugar, yeast, and butter. Mix thoroughly, pour water and knead the dough. It will be a little liquid and will stick to your hands a little.
    In the sifted flour, add salt, sugar, yeast, and butter. Mix thoroughly, pour water and knead the dough. It will be a little liquid and will stick to your hands a little.
  3. We clean the onion, cut it into cubes and grind it into porridge in a blender.
    We clean the onion, cut it into cubes and grind it into porridge in a blender.
  4. Add salt, pepper, spices, and ground onion to the minced meat. Mix everything thoroughly. The minced meat turns out to be thin.
    Add salt, pepper, spices, and ground onion to the minced meat. Mix everything thoroughly. The minced meat turns out to be thin.
  5. The dough was suitable for 20 minutes. We lubricate our hands with oil and knead it again (not for long). After greasing it with oil, cover it with a towel and set aside to rise for 40 minutes.
    The dough was suitable for 20 minutes. We lubricate our hands with oil and knead it again (not for long). After greasing it with oil, cover it with a towel and set aside to rise for 40 minutes.
  6. After the dough is suitable, we lubricate the work surface with oil and transfer the dough to it. It stopped sticking to my hands.
    After the dough is suitable, we lubricate the work surface with oil and transfer the dough to it. It stopped sticking to my hands.
  7. Divide the dough into 16 equal parts.
    Divide the dough into 16 equal parts.
  8. We cover all the pieces with a towel, so that they do not get winded and begin to sculpt belyashi. From the ball we make a flat pancake, spread the filling on it and fix the edges so that a small hole would remain. This is what we do with all parts of the test.
    We cover all the pieces with a towel, so that they do not get winded and begin to sculpt belyashi. From the ball we make a flat pancake, spread the filling on it and fix the edges so that a small hole would remain. This is what we do with all parts of the test.
  9. In a frying pan, pour the oil and heat it up strongly. We spread the peremech for roasting in maso with a hole in the bottom. Reduce the heat to medium heat.
    In a frying pan, pour the oil and heat it up strongly. We spread the peremech for roasting in maso with a hole in the bottom. Reduce the heat to medium heat.
  10. Fry the belyashi on each side for 4 minutes.
    Fry the belyashi on each side for 4 minutes.
  11. We spread the belyashi on a paper towel, so that the excess oil would glass. We do this with all the whites and serve them to the table. Bon appetit.
    We spread the belyashi on a paper towel, so that the excess oil would glass. We do this with all the whites and serve them to the table. Bon appetit.
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