BEST BELASHY WITH CHICKEN | Chicken Belashy Recipe
Oct 22, 2026
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How to make Belashy at home with a chicken filling, super easy and tasty recipe. These small meat pies come from Tajik cuisine but were traditionally cooked in Russia. In the Soviet era, they used to sell hot belyashi from big pots right on the corners of busy streets, where hungry students immediately formed a line to buy a hot meat pie.
It was not as good as homemade, but still a very popular food on-the-go. This is a traditional recipe for these delicious round meat pies which are deep-fried in oil.
Belashy is something that I grew up on when I was little, but even more, something that my parents and grandparents grew up with, these meat-filled fried dough pastries are to die for! I want to share this recipe with you and I hope you make this for your friends and family.
Всем привет!
Welcome to my channel!
I'm Alla, the chef and the host of this show, and Lobdian.
Today I want to show you how to make
these delicious little pies stuffed with chicken.
And they are called Belyashy.
Belyashy is very, very traditional, very,
very popular, especially back in the day.
It was sold as the most common street food,
probably not with the chicken.
But I decided to twist it and make it with the chicken.
If you wanted to see the original recipe with the beef,
I already have that up so you can check it out.
But this is with chicken.
The meat is super moist, super juicy, they taste fantastic.
And if you can't eat pork or beef,
this will be perfect for you
because you're not gonna miss out.
It kinda has this soft doughnutty dough
with this juicy meaty filling inside.
It's so yummy guys, I can't explain it.
You're gonna have to try and make it
and let me know what you thought.
So yeah guys, I'm not gonna wait any longer
because I know you want to see how to make these.
And yeah, let's get started.
In a bowl, add fast action dry yeast,
and then you want to add a sugar.
Lastly, you want to add lukewarm water.
Make sure it's warm, not hot.
You don't want to kill the yeast.
And then just mix everything together
and set it aside for 10 to 15 minutes.
And after that, you can see the yeast has puffed up
and it's ready to go.
In a stand mixer, add your eggs.
Then I'm adding my puffed up yeast.
need to make sure it's activated we're going
to then add a little bit of oil
and mix everything with a dough hook add your salt
and mix it for about five
minutes or so until it's incorporated
then I'm gonna add flour we're gonna add
flour a little bit at a time just
to make sure it the dough stays nice and
soft and just keep adding flour until you're finished
and then the dough will
start coming together and you will see it's super nice
and moist so this process can take you know
five to ten minutes depending on your kitchen aid
and dough hook when you take the dough out
it should be very very nice very very elastic very easy
to work with so now it's ready to prove
in a large bowl add some oil and spread it around
and then place your dough right in the middle
and you want to cover that with a damp towel
and leave it to rise for a few hours guys and girls
you can find my recipe on my website
at lizyummyfood.com all the recipes are translated
into english and russian languages you can search for them
or go and look through the pictures and
click on the ones that you like in a food processor add
your onions your chicken breast
and then we're going to add some water
and some seasoning salt and pepper you can also add other
stuff if you want we're going to blitz everything together until
the mixture becomes nice and sort
of soft and smooth just like
that and then I'm adding some parsley for extra
flavor you can also add dill
or coriander it's up to you when your dough
has risen it should look like
this and we're gonna separate the dough now so
put some flour onto your working surface
and then add more flour on top and just
shape the dough into sort of a long log
and we want to evenly divide the dough
into eight pieces because it makes eight belashi
from this recipe if you want to
make more than of course double the recipe
so you want to cut it into eight
equal pieces start from the middle
and then the sides and then take each ball
and just kind of make it into a round shape
and just do that with the rest of
them so you should have nice
and even eight pieces so we're gonna start with
the first piece always keep adding flour
on top of your surface on your rolling
pin and on the dough to roll it out roll it out
and then add your filling on top it's quite a lot
of filling i would say about one to two tablespoons of the meat
and you want to start rolling it from
the sides all around the meat making sure there is a gap in the middle
so it should look just like
that very very gentle and ready just
so you can see the process one more time i'm going to show it
to you again and the reason why we leave a little hole
in the middle is because when it fries we
want to make sure that the meat gets cooked throughout
so that's why and so don't worry
your meat will be cooked you don't need to use cooked meat
so into your pan add your oil we need
a lot of oil because we're deep frying them sort of almost
and you want to place it the whole side
down so where the meat is showing place that right
into a hot oil make sure it's really really hot
and then turn down the heat
and you want to slow cook this for seven to eight minutes depending on
your pan again in your kitchen and then turn them around
and cook them on the other side
if you cook them really fast the meat will not cook
and there will be raw inside so it's really
important to cook them on a low low heat after you want
to drain the fat on the paper towel
and leave it to cool down for a little bit before eating it
or you will burn your tongue
the smell will be absolutely incredible in the house
and i hope you enjoy this guys it's super yummy super soft
and absolutely delicious