Beliashi

DIRECTIONS

• In a small bowl soften yeast in 1/4 cup of the lukewarm milk with the sugar. Let it stand a few minutes, stir to dissolve completely; set it aside for 5-8 minutes till it's foamy.
• Pour flour into a deep mixing bowl & make a well in it. Pour the yeast mix & remaining flour into the well and mix well, beating vigorously till a stiff dough forms.
• Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic.
• Place in buttered bowl, cover with towel & allow to rise about 45 minutes or until dough doubles in bulk.
• The Filling.
• Combine beef, onions, salt & pepper and mix well.
• Assembly:.
• On lightly floured board roll out dough to 1/8" thickness & cut out 16 circles with a 4-1/2 inch cookie cutter.
• Place 5 teaspoons of filling on each circle & moisten the edges with cold water.
• Fold up all edges of the dough, enclosing the filling & making a flat, round cake.
• Heat oven to 250 degrees.
• In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy;.
• Add half of the flat cakes & cover the pan.
• Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown.
• Transfer to ovenproof platter and keep warm while you cook the other half of the cakes, adding remaining butter & oil to pan if needed.
• Serve at once.