The dish is cooked in multivarka VITEK 4212-BK.

Knead the dough straight dough method. Connect a small amount of warm water (not above 40°C), yeast, sugar, stir well and leave for 10 minutes (until foamy "cap"). Add the remaining ingredients for the dough and knead it. Cover with a towel and leave to ferment (about an hour and a half) during that time, punch down dough once. I knead the dough in the bread maker, water had little to add. But it is easy to prepare by hand and, by the way, proofing the dough can be put in a bowl multivarki, pre-greased it with vegetable oil, turn the "mode CONTROL", set the temperature 40°C or 45°C degrees and leave the dough for brozhzheniya.

Prepare the filling. Meat skip through large lattice grinder. Add chopped onion, ground black pepper, salt, cold water. Mix thoroughly.

Grease hands and work surface with a small amount of vegetable oil. The dough is cut into pieces weighing 43 g (according to the formula - 40 g). To podcatch the dough into balls and leave for 15 minutes, covered with a towel. This quantity makes 20 balls.

Each ball to flatten into a pancake. In the middle of each tortilla spread 45 g of the filling (the recipe offers 48 g).

To take the edge of the pellet and to give the product a round shape - there my retreat, I always make belyashi closed, though I know that you have the correct Kazakh - belyashi with a hole where you can see the filling.

This step begins the epic with the slow cooker, the heating of the oil to the desired temperature and the hot tat, but all in good time. As in the instructions for a slow cooker does not specify the temperature of the cooking modes, it was necessary to establish by experiment)) at First I tried to heat the oil in the "CONTROL", exposed max °C - 150°C, measured with the electronic thermometer the oil, I realized that above 145° the oil is not warmed up. Then tried the "BAKING" temperature in this mode is not even reached 130°C (was surprised). Following the experimental regime was the mode of "FRYING" oil is heated to 150°C. it was then that I realized that a bad job and not a whiff of fried, because frying pies and belyashi deep-frying temperature should be 180-190°C)), but decided to risk it. Increased frying time tat (in compliance with the temperature regime they are fried about 7 minutes), party of 4 pieces roasted for 12-14 minutes. The tat turned out not as fluffy, slightly dense, not enough tenderness in the dough, but tasty all the same, with the same soup inside!