Belayshes 

(the recipe from book ''Kazakh national kitchen'')

For dough: 2.5 glass of flour, 1/3 glass of milk or water, 0.5 tea-spoon of yeasts, 1 tea-spoon of salt.

For force-meat: 600 g of mutton or beef ( or duck, or fish), 2 onions, 0.5 tea-spoon of black pepper, 1 tea-spoon of salt.

For frying: a glass of oil.

The ready leavened dough is thoroughly kneaded and cut in small rolls which are left for 10-15 minutes,the they are rolled in rounds in the middle of which force-meat is put and the edges are turned up. The filled dough is fried in hot oil with the opening down on both sides. Before frying belayshes are slightly oiled. The force-meat is made of minced meat with addition of finely cut onion, black pepper, salt. Bon appétit! :)