Can I use a different cheese for the dough?

Yes, feta, suluguni, or cream cheese work, but the texture may differ. Adyghe cheese gives the best elasticity.

Why does the dough fall apart when frying?

The cheese may not be grated finely enough, or there may be too few eggs. Add an extra egg and knead well.

Can I replace the eggs in the dough?

Eggs bind the cheese mass. If you don't have them, add 1–2 tbsp of sour cream or melted butter, but the texture will be less pliable.

How many belyashi does this make?

From 500g of cheese and 300g of meat, you'll get about 6–8 medium belyashi, serving 6 people.

Belyashi with meat

Name: Belyashi with meat
Total time: 20 min
Yield: 6 порций
Cuisine: International
Ingredients: Homemade minced meat (assorted) — 300 g; Adyghe cheese — 500 g; Chicken egg — 165 g; Vegetable oil — 100 g; Onion — 30 g; Spice — 3 g

40min

1098g

Nutrition per 100g

324

These belyashi are a real find for those who love hearty homemade pastries but avoid flour. A tender cheesy dough made with Adyghe cheese and eggs, filled with savory minced meat and onions — incredibly aromatic and delicious. Fried to a golden crispy crust, yet soft and juicy inside. At only 323 calories, they're perfect for a cozy dinner or snack.

LunchDinnerMeatCheeseAt the Table

WHAT YOU WILL NEED

From ingredients

6 products

Начинка

Homemade minced meat (assorted)300 g

Тесто

Тесто и начинка

Для жарки

SIMPLE PROCESS

Step by step recipe

The secret to this recipe is the cheese dough. Grate the Adyghe cheese finely and mix with eggs to create a pliable, flourless dough. Combine minced meat with onion, egg, and spices for the filling. Seal the edges well to prevent leakage during frying. Cook over medium heat until golden brown on both sides.

Step 1

Make the Filling

Finely chop the onion, mix with the minced meat, add 1 egg, salt, and spices. Knead thoroughly until combined.

Step 2

Make the Cheese Dough

Grate the Adyghe cheese finely. In a separate bowl, mix the cheese with the remaining eggs (about 2) until a firm, elastic dough forms.

Step 3

Shape the Belyashi

Divide the cheese dough into small balls. Roll each ball into a ½-inch thick round. Place 1–2 tablespoons of filling in the center. Bring the edges together and pinch tightly to seal.

Step 4

Heat the Pan

Heat vegetable oil in a skillet over medium heat. Ensure enough oil for shallow frying.

Step 5

Fry the Belyashi

Place the belyashi seam-side down in the pan, leaving space between them. Fry for 4–5 minutes per side until golden and crispy.

Step 6

Serve

Transfer the belyashi to paper towels to absorb excess oil. Serve hot with sour cream, fresh herbs, or your favorite dip.

CHEF'S TIP

Grate Cheese Finely

Finely grated Adyghe cheese blends better with eggs, creating a smooth, elastic dough without lumps.

Shape the Belyashi Carefully

Roll the cheese dough into ½-inch thick rounds. Place the filling in the center, then seal the edges like a turnover to keep the filling inside.

Fry Over Medium Heat

Too high heat burns the outside while leaving the inside raw; too low makes them greasy. Medium heat, 4–5 minutes per side, is perfect.

Let Them Rest

After frying, place them on paper towels to absorb excess oil and let rest for 5 minutes — they'll become even more flavorful.

SUBSTITUTIONS

Add your taste

With Ground Chicken Replace the mixed minced meat with ground chicken for a lighter, lower-calorie version.
Add Fresh Herbs Mix chopped parsley or dill into the meat filling for a fresh, vibrant flavor.
With Hard Cheese Instead of Adyghe Use hard cheese like Parmesan or Gouda — the dough will be firmer and cheesier.
Bake in the Oven Instead of frying, place the belyashi on a parchment-lined baking sheet and bake at 190°C (375°F) for 20–25 minutes until golden.

HOW TO STORE

How to Store Cheesy Dough Belyashi

Cool the belyashi at room temperature, store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet for 2–3 minutes per side or in the microwave. Freeze uncooked belyashi — thaw in the fridge and fry as usual.

GOOD TO KNOW