Even without additives, belyash is a very tasty dish.
However, thanks to additional ingredients, the open pie can be even more appetizing, and its filling - more juicy and tender.
It is enough to add just one tablespoon of the well-known fermented milk product to the minced meat.
A gourmet who uses this culinary life hack will stop perceiving belyashi as a “street” dish and a standard snack.
How to turn belyashi into a culinary masterpiece
It’s very easy to add juiciness and tenderness to the filling: just add a little sour cream to the minced meat.
For half a kilo of meat base there should be one tablespoon of this product. Maximum - two tablespoons.
After thorough mixing, you will get a luxurious filling, thanks to which the dish will be transformed.
A cook using a delicate and fatty additive can be sure that the belyashi will not lose their softness and juiciness even after prolonged cooking.
Therefore, open pies can be kept in boiling oil for quite a long time: an appetizing crust will appear, and the dish will remain tender inside.
