How to Make Low Glycemic BELYASHI

Project Description

How to Make Low Glycemic BELYASHI

BELYASHI is a meal originated from Bashkir and Tatar cuisine and widespread in Russia. It is  a round-shaped patty of yeast dough, stuffed with ground meat. Obligatory opening at the top ensures a fully cooking of a fresh meat inside. 

 

Click on the link below for the recipe of my multipurpose Low GI dough. The dough is very simple and easy to make, just consider some extra time for its rising. 

Taste of Thoughts ® Sprouted Flour Dough

Stuffing ingredients:
  • 1/2 pound ground beef
  • 1/2 pound ground chicken
  • 1 finely chopped onion
  • 4-5 finely chopped big white mushrooms
  • Salt and black pepper

Directions:

  • When the dough is ready, slightly oil a flat surface to make dough balls
  • Pinch off pieces approximately the size of golf balls, and flat them into disks about 3-4 inches in diameter
  • Fill center of each disk with 1- 2 tablespoon of the meat mixture
  • Fold disks over the staffing and pinch edges, leaving an open space in the center (about 1 inch in diameter)
  • Cover with nylon and allow to sit for 30 more minutes.
  • Preheat olive oil in a deep skillet
  • Place belyashi in heated oil with open side down
  • Fry until golden brown on that side, then gently turn and fry the other side
  • Serve warm

 Belyashi round-shaped patty of yeast dough, stuffed with ground meat. Sprouted flour Low GI

Weight Loss Help

  • The Glycemic Index of mushrooms and onions is only 15
  • Sprouted flour, used for a dough, made from sprouts and not grains. The Glycemic Index of such flour may vary from 30 to 40, which is Low-Medium

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Low GI recipes
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