Vegan Lentil Belyashi
shared by Кухня Nibblore
These golden fried belyashi have a juicy lentil filling seasoned with onion, garlic, and warm spices. The small opening helps the filling heat through, while frying them open-side down first helps the pastries hold their shape. Serve hot as a hearty snack, lunch, or dinner. • Cool the filling completely before shaping; hot filling softens the dough and makes it difficult to seal. • If the oil is cooler than 165°C, the belyashi will absorb excess oil; above 180°C, the crust may darken before the dough cooks through. • Avoid adding too much flour while kneading, as a soft dough produces lighter, airier belyashi. • For evenly sized pastries, weigh both the dough portions and the filling. • Green or brown lentils can be replaced with the same weight of black lentils; adjust the cooking time as needed. • Replace the fresh dill with 2 tablespoons finely chopped parsley. • Replace smoked paprika with sweet paprika and add a pinch of ground coriander. • Bread flour can replace the wheat flour; add 1–2 teaspoons water if needed. Store cooled belyashi in an airtight container in the refrigerator for up to 3 days, or freeze them individually for up to 2 months. Reheat refrigerated belyashi in a 180°C oven for 8–10 minutes, or frozen belyashi for 18–22 minutes without thawing; microwaving will soften the crust.
- Total time
- 80 min
- Servings
- 10
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 250 gwheat flour, plus extra for dusting
- 160 mlwater, warmed to 38–40°C
- 5 ginstant dry yeast
- 1 tspsugar
- ¾ tspsalt, for the dough
- 1 tbspvegetable oil, for the dough
- 100 ggreen or brown lentils, rinsed
- 350 mlwater, for cooking the lentils
- 130 gonion, finely chopped
- 2 clovegarlic, minced
- 1 tbspvegetable oil, for the filling
- 1 tspsmoked paprika
- ½ tspground cumin
- ½ tspground black pepper
- ¾ tspsalt, for the filling
- 3 tbspwater or lentil cooking liquid, to moisten the filling
- 10 gfresh dill, finely chopped
- 500 mlrefined vegetable oil, for frying
Instructions
- 1Combine the warm water, sugar, and yeast in a large bowl. Leave for 5 minutes, then add the salt, 1 tablespoon vegetable oil, and 230 g flour. Mix, add the remaining flour, and knead for 8–10 minutes until soft and elastic; the dough may be slightly sticky but should not spread.
- 2Lightly oil the bowl, add the dough, cover, and leave in a warm place for 60 minutes, or until roughly doubled in volume.
- 3While the dough rises, put the lentils in a saucepan, add 350 ml water, and bring to a boil. Simmer uncovered for 20–25 minutes until tender but not falling apart. Drain in a sieve, reserving a little cooking liquid, then leave the lentils to drain for 5 minutes.
- 4Heat 1 tablespoon oil in a frying pan over medium heat. Cook the onion for 7–8 minutes until soft with golden edges. Add the garlic, smoked paprika, cumin, and black pepper, then cook for another 30 seconds.
- 5Add the lentils, salt, and 3 tablespoons water or reserved cooking liquid. Mash roughly half the lentils with a spatula, leaving the rest whole. Cook for 2–3 minutes until moist but not runny, stir in the dill, and let the filling cool completely.
- 6Punch down the dough and divide it into 10 equal portions of about 42 g each. Shape into balls, cover with a kitchen towel, and rest for 10 minutes. On a lightly floured surface, roll each ball into an 11–12 cm circle.
- 7Place about 35 g filling in the centre of each circle. Pleat the dough edges towards the centre and pinch firmly, leaving an opening about 2 cm wide. Flatten each belyash slightly with your palm, cover with a towel, and rest for 10 minutes.
- 8Pour the frying oil into a heavy 26–28 cm frying pan to a depth of 2–2.5 cm and heat to 170–175°C. Fry the belyashi in batches of 3–4 without crowding the pan: cook open-side down for 2–3 minutes until deep golden, then turn and fry for another 2–3 minutes. Keep the oil temperature between 165°C and 175°C.
- 9Transfer the cooked belyashi to a wire rack set over a baking tray, or to paper towels. Rest for 5 minutes, then serve hot.