Prepare the filling. Grind onions and mix with meat. Add salt to taste, pepper. You can add favorite spices for minced meat (red or white pepper) or green. Knead the dough, it should be sticky, if necessary add water. It is desirable to recapture and remove in the cold. Getting to the test. In cold yogurt, add salt, soda slaked vinegar (I prefer always to extinguish) and gradually introduce the sifted flour. The dough should be soft. Add the vegetable oil and knead till clean hands. I have a very slightly still sticking to hands. But I was afraid too "to score a meal", so slightly sticky - not critical. Forget about the dough for 20 minutes.

Next, the formed meat patties. I (for the wonderful advice Irene!) prefer to do it using vegetable oil as well as flour, with the molding remaining on the tat begins to burn when frying. Therefore, a work Desk, and hands grease with vegetable oil. Divide the dough into as many parts as is tat. Obtained as a kind of workpiece balls. The output of 15-17 pieces.

Gently form a ball, then replusive (somewhere in the 11-13 cm diameter), spread the filling not reaching the end of the flatbreads for 2-3 cm Fixed edges in the bag. Leave a small hole on top of the filling.

Fry in hot vegetable oil. First fry the side of the tat with a hole, then the whole side. When frying the second side, I fire slightly reduced, to done for sure. Ready belyashi lay out on a paper towel to soak up excess fat.

Well, that's all. My family loves this treat.. Oh love.. Thank you for your attention.