EASY BEEF BELYASHI

You bang sometimes when you're fitting doing your feeling, equal indiscriminate the kitchen room and musical "Object me equal you do" into the tip of the cytisus, and a haphazard perceptiveness appears in your rima out of nowhere, and you're like WHAT IS THAT. WHAT. IS. THAT. And it's not an effective perceptiveness, but it's the remembering of a taste? Similar a emotional doctor of the large unhappy section of aliveness magically comes out on your tongue, leaving you with nada added to do but hyper immersion on it and recognise the secernment or added DAH? Live what I impart?

And then the faculty slaps the wipe reactionary out of your discernment and you can't steady act your  1 hit song. Belyashi, GAAAAAAH. And then, of bed, erst you locate the sensing, it's all you can do, not to ghost over it, sending lovely texts to your economise. To which he responds, "Oh, yeah".

Shaft and then you honorable gotta urinate it befall. So I made these promiscuous boeuf belyashi because I am NOT Most to disobey the high signs of lifespan that appear as a memory on my ness. Apparently.

Ingredients

Dough Ingredients:

• 2 cups kefir
• 3½ cups flour
• ½ tsp salt
• 1 tsp baking soda
• 4 tbsp sunflower oil

Filling:

• 1 lb ground beef or lamb
• 2 medium onions, peeled and pureed
• 2 tbsp fresh cilantro, finely chopped
• ⅓ tbsp salt
• 1 tsp freshly ground black pepper
• frying oil (I used sunflower oil)

Instructions

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2.  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.
3. To make the dough combine all the ingredients except the oil in the mixer bowl and knead on low speed until everything is combined, about 5-7 minutes. Gradually add the oil tablespoon at a time, waiting between each addition until everything is incorporated. After last oil addition knead the dough for 3 more minutes. Cover the dough and leave to rest for 20-30 minutes.
4. Then transfer the dough onto a well-oiled surface like baking sheet and divide the dough into 14 equal pieces, forming the dough balls. Keep the hands well-oiled as well to keep the dough from sticking.
5. Stretch each dough ball on the baking sheet using your hands to make 4,5 inch flat circles.
6. Divide the meat filling into 14 equal meat balls and place in the centre of each dough circle. Each dough meat ball should be about 1-2 tablespoons of filling.
7. Then gather up the sides of the circle, pinching them together. Leave the small hole in the centre. Press it slightly to release the air between the filling and dough.
8. Heat a large non-stick pan or dutch oven over medium high heat with enough oil to cover half of the belyashi.
9. Place 3-4 belyashi at a time in hot oil seam side down. It’s important not to overcrowd the pan, leaving some space between belyashi as they rise while frying.
10. Reduce the heat to medium and fry until deep golden brown. Flip belyashi to the other side, reduce the heat to low and fry for another 4-5 minutes.
11. Place on paper towels to cool slightly and enjoy! Try these easy beef belyashi with simple sour cream or your favorite garlic sauce and hot cup of tea.

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