Chebureks homemade recipe. How to prepare delicious crispy dough for chebureks. Making chebureki with kefir

Crispy deep-fried products with a fragrant and juicy filling are best enjoyed freshly prepared. The recipe for chebureks with meat at home is not complicated, and the amazing taste of the dish will not leave household members indifferent. Below are a variety of baking options.

There are many cooking options floating around the internet, but the classic one remains the most delicious and proven.

Ingredients:

• flour – 970 g;
• salt – 2 teaspoons;
• warm water – 0.5 liters;
• fat – 50 g.

Filling:

• onion – 340 g;
• minced meat – 670 g lamb (beef);
• greenery;
• salt – 1 teaspoon.

Preparation:

1. Pour flour into a container and add half the amount of water. Stir.
2. Pour the rest of the liquid into the pan and add salt.
3. Put in fat.
4. Wait until it boils.
5. Prepare a mixer.
6. Pour the boiling liquid into the flour, beat.
7. Stir until the mixture cools slightly.
8. Then knead with your hands.
9. Place in a bag.
10. Place in the refrigerator.
11. To prepare the filling: chop the peeled onion. You can use a meat grinder, blender or grater.
12. Chop the greens.
13. Place minced meat, salt, herbs and spices in a bowl. Knead and roll out the dough.
14. Cut out circles in a convenient shape.
15. Place the filling on one side and cover the other.
16. Pinch the edges, you can use a fork.
17. Take out a frying pan, add oil, heat it up.
18. Place the chebureki. Fry for a couple of minutes.
19. Place on a paper towel to help remove grease.
20. Transfer to a plate. Cover to keep warm while preparing the next batch.

Cooking recipe, as in cheburechka

Feel the taste of childhood by preparing a fragrant pie filled with delicious juicy filling with a crispy, thin dough.

Ingredients:

• flour – 450 g;
• water – 150 ml per dough;
• salt;
• water – 125 ml for minced meat;
• minced meat – 320 g;
• salt - half a teaspoon;
• Sunflower oil – 2 tbsp. spoons;
• parsley – 30 g for minced meat;
• onion – 160 g for minced meat;
• white pepper for minced meat.

Preparation:

1. Salt the flour.
2. Make a hole in the center. Pour water for dough.
3. Pour in sunflower oil.
4. Knead until you get a dense mass.
5. Wrap it in a bag.
6. Place in the refrigerator.
7. Grind the onions. You can use a grater or blender.
8. Mix with minced meat.
9. Chop the greens. Add to the minced meat along with salt and pepper.
10. Mix. Beat the resulting mass.
11. Pour in the amount of water for the minced meat.
12. Mix. You will get a liquid mass.
13. Roll out thin dough with a rolling pin and cut out circles.
14. Place the minced meat in the center.
15. Close and secure the edges by pressing with a rolling pin.
16. Place in boiling oil. Fry.

Cheburek dough: options

This delicacy is popular regardless of the time of year. Delicious dough can be prepared in different ways.

On kefir

Thanks to this option, you will get a soft, flavorful cheburek.

Ingredients:

• egg – 1 pc.;
• kefir – 250 ml;
• salt;
• flour – 500 g.

Preparation:

1. Pour kefir into a container and add salt.
2. Pour in the egg. Mix.
3. Add flour in small portions while kneading the dough.
4. The result will be a mass that is neither hard nor soft.
5. Wrap in a bag, put in the refrigerator.
6. After half an hour you can start cooking.

Crispy dough on mineral water

This is an amazing pasty dough with bubbles. The envelopes with meat will simply fly off the plate.

Ingredients:

• water – 300 ml mineral cold;
• oil – 1 tbsp. spoon;
• flour – 520 g;
• sugar - half a teaspoon;
• table salt - half a teaspoon.

Preparation:

1. Pour water with gases into a large bowl and add salt.
2. Add sugar, stir until completely dissolved.
3. Add oil, stir.
4. Sift the flour.
5. While kneading, carefully pour it into the liquid.
6. If it sticks to the surface, add more flour than indicated in the recipe.
7. Leave in the refrigerator, wrapped in a bag, for an hour.

Custard with bubbles

Many people love this cooking option, because it doesn’t require a lot of ingredients or special effort for preparation. The cheburek will turn out soft and will remain so even after cooling.

Ingredients:

• flour – 670 g;
• salt – 1 teaspoon;
• water – 170 ml hot;
• sunflower oil – 30 ml;
• egg – 1 pc.

Preparation:

1. Mix boiling water with salt and oil. Add flour (75 g). Stir until the mixture is free of lumps.
2. Pour in the egg. Stir.
3. Pour the rest of the flour in a heap. Pour liquid into the center and stir.
4. After half an hour, knead again.
5. After half an hour you can cook.

Puff

A recipe that is common among the Crimean Tatars.

Ingredients:

• flour – 440 g;
• vegetable oil – 80 ml;
• water – 180 g;
• salt - half a teaspoon;
• yolk – 1 pc.

Preparation:

1. In a container, mix the yolk with salt.
2. Add water and oil, stir.
3. Pour flour through a sieve.
4. Stir.
5. Twist the ball. Wrap in a bag and put in the refrigerator.

Yeast

It is believed that cheburek cooked with yeast tastes best.

Ingredients:

• yeast – 1 teaspoon;
• flour – 780 g;
• salt;
• warm water – 320 ml;
• sunflower oil – 2 teaspoons;
• egg.

Preparation.

1. Pour warm water into a saucepan and add yeast. Mix.
2. Boil.
3. Add 100 g of flour. Mix.
4. Pour in the egg.
5. Add the rest of the flour and knead the dough.
6. Give an hour for the mixture to brew.

Chebureks with veal or lamb

To ensure that the dish turns out authentic and doesn’t ruin your mood, you don’t have to skimp on the butter. Cheburek should swim in it. To obtain a crispy and golden brown crust, place only in boiling oil. It is convenient to use a deep fryer for cooking. To remove excess oil that remains on the surface, place the items on a paper towel.

Ingredients:

• flour – 600 g;
• salt;
• water – 320 ml;
• black pepper for minced meat;
• egg;
• onion – 370 g for minced meat;
• olive oil – 1 tbsp. spoon;
• lamb or veal (you can use two types of meat) – 750 g;
• milk – 2 tbsp. spoons.

Preparation:

1. Boil water, add salt.
2. Pour in the oil.
3. Quickly add half a glass of flour, stirring, and brew the mixture.
4. Cool.
5. Pour in the egg, then the milk.
6. Knead.
7. Be sure to let it rest for half an hour.
8. For the filling, grind the meat and onion using a meat grinder.
9. Salt and add pepper. Stir.
10. Roll out the dough thinly. Cut out circles using a bowl or plate.
11. Place the minced meat in the center. Seal the edges.
12. Heat the oil. Place the cheburek. Fry.

Stuffed with chicken

The pies come out with a crispy crust and the most delicate juicy filling inside.

Ingredients:

• salt – 1 teaspoon;
• water – 240 ml;
• wheat flour – 4 tbsp. spoons;
• sugar – 1 teaspoon;
• egg – 1 pc.

Filling:

• salt – 1 teaspoon;
• chicken fillet – 750 g;
• champignons – 470 g;
• dried ground garlic – 1 teaspoon;
• green onion – 30 g;
• ground pepper - half a teaspoon.

Preparation:

1. Mix all products intended for the dough.
2. Knead and roll into a ball.
3. Let it rest for half an hour.
4. Chop the onion and simmer.
5. Chop the mushrooms and add to the onion. Add some salt.
6. Fry.
7. Grind the fillet using a meat grinder and mix with the roast.
8. Combine chopped onion with meat, add salt and spices. Mix.
9. Roll out the dough, cut out circles.
10. Place the filling, closing the edges.
11. Transfer to hot oil. Fry on both sides.

With beef and pork

The delicious filling combined with the thinnest dough will give you true pleasure.

Ingredients:

• onion – 50 g;
• water – 150 ml for minced meat;
• water – 120 ml;
• flour – 150 g;
• greens – 100 g;
• vegetable oil – 130 ml for dough;
• frying oil – 1000 ml;
• minced pork and beef – 320 g;
• salt.

Preparation:

1. Mix the water for the dough with oil, add salt, and heat.
2. Combine with flour, knead the dough.
3. Allow time to stand for two hours.
4. Add chopped greens to the minced meat and add salt.
5. Pour in the amount of water indicated for minced meat.
6. Mix. The presence of water will give the desired juice to the filling.
7. Roll out the dough, cut out circles. Place meat filling.
8. Fasten the edges by pressing with a rolling pin, cut with a curly knife.
9. Heat the oil.
10. Transfer the preparations into oil.
11. Fry.
12. Take it out and place it on a napkin. After a couple of minutes, transfer to a dish.

Crimean chebureks with meat

Minimal financial and time costs, and the result is an excellent effect.

Ingredients:

• vegetable oil – half a teaspoon;
• flour – 520 g;
• salt;
• water – 240 ml.

Filling:

• parsley – 20 g;
• minced meat – 290 g;
• ground pepper;
• onion – 160 g;
• salt;
• meat broth or water - 5 tbsp. spoons

Preparation:

1. Pour oil into flour and add salt.
2. Rub with your hands.
3. Pour in water, knead flour.
4. Close it in a bag. Leave for half an hour.
5. Grind the onion using a blender.
6. Mix with minced meat.
7. Chop the parsley, add along with salt and pepper to the minced meat, mix.
8. To make the semi-finished product more tender and homogeneous, beat it.
9. Pour in the broth; if there is none, add water.
10. Stir.
11. Roll out the dough thinly, cut out circles using any available materials: plate, lid, etc.
12. Place the filling. Pinch the edges.
13. Heat the oil.
14. Fry the cheburek on both sides until golden brown.

It’s delicious to make chebureki with cheese; to do this, add grated cheese to the filling in any recipe you like.

How to sculpt and fry?

Can be prepared in various ways:

1. Cut a piece of dough, roll it into a ball, roll it out with a rolling pin. This will make the base for one serving.
2. You can immediately roll out the entire mass and cut out the blanks with a bowl or plate.

In the second option, you will need to dust the surface with flour more often, this will make the mass more rigid, but the pasties themselves will be the same in size.

Place the filling on the first half, and cover the second half on top. The usual chebureks have a jagged edge. To do this, you can use a special device or a regular fork, pinching the dough with it.

To fry the products, you need to pour a lot of oil into the pan. Be sure to heat it up. Place the pieces with meat and fry. Then transfer them to a paper towel. When excess oil is absorbed, transfer to a plate and serve.

Sift the required amount of flour into a deep bowl. Add 0.5 teaspoon of salt.

Pour in water and quickly, using a fork, mix everything until lumps of dough form.

Melt margarine and bring to a boil. Pour hot into the dough and also, using a fork, quickly mix everything.

The result will be a very soft, tender dough. Gather the dough into a ball, wrap it in cling film and place it in the refrigerator for 1.5-2 hours.

Divide the dough into 16-18 pieces, roll each of them into a ball (each ball is a future cheburek).

Add onion minced through a meat grinder, salt and pepper to taste, spices, dill to the minced meat.

Mix well, add ice water (the amount depends on the meat from which the minced meat is prepared - it should ultimately be rare). Mix again.

Dust the work surface with a little flour. Roll out each ball of dough thinly. Place 1 tablespoon of minced meat.

Form the pasties - wrap the rolled out dough together with the meat filling, press the edges with a fork.

Pour a sufficient amount of vegetable oil into the saucepan. Place the prepared pasties in oil, fry over medium heat for 2-4 minutes on each side (frying time depends on your taste).

Place the finished, delicious pasties on a dish. Serve hot. Your closest and dearest people will certainly appreciate your efforts.

Bon appetit!

Fragrant, with a golden surface, with a delicious juicy meat filling - that’s all about them. Many people love them, but they are afraid to buy chebureks in cafes. It is not always possible to be sure that the test base is made according to the rules, they were cooked in fresh oil, and the filling for the pasties is fresh. You can fry chebureks just like in a cheburek, and even much better, at home. You will have the opportunity to make pasties with cheese, with potatoes, lean, Crimean, bake in the oven, master the simplest recipe and make pasties from puff pastry bought in the supermarket, knead the dough with kefir. The recipe for chebureks with meat at home is accessible even to novice housewives. This simplest dough is one of the easiest to knead.

To prevent this dish from upsetting you, you will need to know some of the nuances of its creation:

1. Traditional dough is unleavened, consisting of ordinary flour and water. It should be quite dense, but at the same time elastic. Typically, per kilogram of flour there are 350 ml of water, one teaspoon of salt. The kneaded dough must be kept for approximately 1.5 hours.
2. Any meat is suitable for the filling - lamb, pork and veal/beef. Chicken is also often used. Mixed minced meat turns out even tastier. It is advisable to purchase fresh meat. When the meat is too lean, you need to add a piece of lard. The meat is ground in a meat grinder with large holes, or finely chopped with a sharp knife.
3. Be sure to add carefully chopped onion, salt and a mixture of peppers.
4. Fish, mushrooms, cheeses and vegetables are ideal for filling.
5. It is necessary to firmly fasten the edges of the product so that the meat juice cannot leak out during frying.
6. It is necessary to fry in a large volume of oil; any refined oil is suitable for this. Adding clarified butter will improve the taste.
7. It is convenient to fry in a thick-walled cast iron pan; using an electric fryer will save time.
8. The dough is rolled out to a thickness of 3-4 millimeters.
9. It is advisable that the frying process occurs at 180 degrees Celsius; lay out the products in small batches.
10. Place the prepared products on a dry towel so that unnecessary fat is absorbed.

Traditional recipe

The simplest recipe for making chebureks is the classic one.

Remember this step-by-step recipe and fry delicious homemade pasties with meat in a frying pan.

Ingredients

The composition of the products is minimal:

• flour - one and a half glasses;
• water - a full glass;
• any refined oil - 0.5 teaspoons;
• salt to taste.

Cooking method

1. Mix the sifted flour with salt, then with oil, rub it with your hands and slowly pour in the liquid, knead until the dough stops sticking to your fingers.
2. Cover it with a towel and leave for one hour, it will become more flexible and soft, and it will be easier to roll it out.
3. Roll out into a thin sheet and cut out circles with a saucer. Place the filling on half, cover with the other half, and pinch. We press the edges with a fork so that our most delicious products do not fall apart during frying.
4. Fry in well-heated vegetable oil.

You can also cook them in mineral water, use it instead of water.

The dough should be dense enough not to tear, but also flexible so that it can be easily rolled out. This is the most common method; chebureks in water will remain crispy and rich.

On boiling water

Choux pastry for pasties is extremely popular. If you do everything correctly, the dough will be tasty, crispy, very soft, and easy to roll out.

Ingredients

Yield - 12-13 pieces:

• premium flour - half a kilogram;
• 1 piece of egg;
• boiling water - 1 glass;
• sunflower oil - 50 ml;
• salt.

Pour salt into the sifted flour and form a slide out of it, making a hole. Pour in boiling water, mix everything carefully (it’s better to do this with a wooden spatula, it doesn’t heat up and the dough doesn’t stick to it). Add the egg and butter and mix until required. We put it under a napkin for one hour, the dough in boiling water is ready and it’s time to make crispy pasties.

On vodka

If you fry pasties with meat, you will get a rather pleasant crispy dough if you add a little vodka during kneading. Chebureks made with vodka have a characteristic crunch; the alcohol will evaporate during the cooking process.

Ingredients

The recipe is for 6 pieces:

• premium flour - one and a half cups;
• vodka - 25 milliliters;
• water - half a glass;
• sugar - 0.5 teaspoons;
• a little salt;
• Sunflower oil - 50 ml.

The recipe for dough with vodka is no different from the classic version. Sugar is responsible for the appearance of a golden brown crust; thanks to vodka, the dough for pasties with bubbles is mixed. It is soft, you can roll it out right away.

Crimean version

Everyone who has ever vacationed in Crimea is convinced that Crimean chebureks are the most delicious. Crimean housewives know how to prepare crispy dough for chebureks in such a way that they melt in your mouth.

Ingredients

You will need products:

• wheat flour - 3 cups;
• water - an incomplete glass;
• salt - 1 teaspoon;
• yolk - - 1 piece;
• refined sunflower oil - 3 tablespoons.

Before making the dough for pasties, pour the yolk into a glass of water, add salt and mix. Pour flour into a mound, make a hole, pour in water, and knead. Add vegetable oil little by little. If it turns out cool, add a little water. Cover with a towel and let it sit for about an hour.

It begins to exfoliate, and airy products are obtained from this puff pastry.

Pasties with cheese are very popular in Crimea. Excellent Crimean chebureks will be obtained if for the filling you take hard cheese and pickled cheese (for example, suluguni) in a ratio of one to three and cut into thin strips.

The most delicious pasties with cheese mixed with meat, such as beef, have an excellent taste.

In the oven

We all love fried pies and belyashi, but this food cannot be called healthy; it contains too much fat. You can get an almost dietary option if you cook pasties in the oven. And if you use juicy minced chicken for the filling, the dish can be given to children.

Ingredients

For kneading, prepare the following ingredients:

• wheat flour - 600-650 grams;
• water - a full glass;
• sour cream - 5 tablespoons (of which 1 spoon is for greasing);
• dry yeast - 1 level tablespoon;
• refined oil - 100 grams;
• egg - 1 piece for lubrication;
• table salt - 1 incomplete tbsp. spoon.

Cooking method

Let's start by kneading the dough:

1. Add the yeast to the flour base or directly to the water, according to the instructions on the package. Mix all the ingredients and knead into a loose dough. Give some time to rise.
2. Prepare the filling to your liking. You can make chebureks with cheese and make the filling from minced meat.
3. Roll out a piece of dough, cut it around the plate, place one tablespoon of minced meat on half the circle, cover with the other half.
4. Press the edges down well and go over them with a fork.
5. Beat one tablespoon of sour cream with one egg and brush the pastries.
6. Cover the baking sheet with parchment paper and lay out the products.
7. Preheat the oven to 190 degrees Celsius and bake until golden brown.

Healthy dietary baked goods are ready.

It’s even easier to make chebureks from store-bought puff pastry without yeast.

On kefir

The dough for chebureks made with kefir is incredibly popular; it always turns out impeccably.

Ingredients

Prepare the following foods:

• premium flour - about 4 cups;
• kefir (whey can be used) - 200 ml;
• eggs - 1 piece;
• pinch of salt .

Mix all ingredients until you get a smooth, soft dough.

Pasties made with kefir are delicious with any filling - meat, cheese, potatoes.

On beer

If you are wondering how to prepare the dough in an unusual way, try making chebureki, the recipe for which includes beer.

Ingredients

The test components are simple:

• filtered light beer - 200 milliliters;
• premium flour - 3.5-4 cups;
• chicken egg - 1 piece;
• a pinch of salt.

Mix all the ingredients, adding flour little by little until you get a soft, plastic dough. Place it in a plastic bag and let it sit for about an hour.

The dish made with beer is bubbly and crispy.

Filling

If you follow tradition, they should be stuffed with lamb meat and a lot of fat. But before we cook them, we often prepare another filling - pork, beef or chicken. Extraordinarily tasty minced meat for this dish is obtained by mixing different types of meat. There won’t be a tasty snack without onions; it needs to release its juice. Don't forget to add pepper, a little salt, and your favorite spices. Before frying the pasties, warm the oil thoroughly.

Very tasty lean chebureks, mushrooms, such as champignons, are used as a filling, chebureks with potatoes, with feta cheese, with fish are good, chebureks with cottage cheese and herbs have an excellent taste, Crimean chebureks are prepared with cheese according to the classic recipe.

If you use our advice, the question of how to make pasties will not arise before you. You can always make pasties at home, master the recipe for choux pastry and the recipe for dough with vodka, prepare a variety of minced meat for pasties, bake in the oven, fry pasties with potatoes and enjoy their unique taste and aroma.

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Thank you for the wonderful pasties!

Chebureks recipe with photos

Secrets of delicious pasties

5 secrets of the famous dish are revealed by the most expensive chef in the capital. This is a special, delicious pie from the Crimean Tatars. But for some reason, some people turn out pasties that are tasty, juicy, tender and crispy, while others turn out stale, dry pies of a special shape with crispy onions. There are as many recipes as there are chefs. We will share with you a recipe we spied on from a Crimean Tatar woman - a hereditary cook. Anyone who sees chebureki being prepared for the first time has many questions:

1) Why do you need to pour broth into the minced meat?

2) Why is there sugar in the dough?

3) Why does the dough need to be kept in the refrigerator before rolling out?

4) Why can’t the minced meat be crushed too much?

5) Why roll onions with a rolling pin?

Of course, you will get answers to them. We will share all these secrets with you. So, first we prepare the dough, since after kneading it should lie in the refrigerator for a while in order to become elastic and pliable when rolled out.

For the test:

Flour - 500 g

Water - 150-180,

Salts - 2 g

Granulated sugar - 2 g

For minced meat:

Meat - 500 g

Onions - 1 pc.

Dill - 1 bunch

Meat broth - 200-250 ml

Black pepper

Zira - to taste

Cooking method:

1. Sift the flour through a fine sieve on the table, form a slide, add salt and sugar to the flour (so that the dough is crispy), make a depression in the flour and pour water into it.

2. Knead a fairly stiff dough.

3. Wrap it in film and put it in the refrigerator for 30-40 minutes. This is so that it becomes elastic and rolls out better and thinner.

4. Divide the present dough into two parts and make even ropes with a diameter of 3 cm. Cut them into circles 2 cm thick (40 g each).

5. Then press the resulting circle with your palm, form a flat cake and sprinkle them with flour so that they do not stick together. Place them in a plastic bag and put them in the refrigerator.

6. During this time, prepare the minced meat. Pass the meat through a meat grinder. Cut the onion into small cubes and mash it with a rolling pin until the crunch disappears.

7. Combine meat with onions, add herbs, salt, pepper, cumin and mix everything. Here you will need special tenderness, because... When the meat is strongly squeezed, it releases a protein that makes the minced meat stick together.

8. When mixing the minced meat, gradually pour in the broth in small portions as it is completely absorbed. This will give the minced meat juiciness and tenderness. The amount of broth depends on the density of the meat.

9. Then put the minced meat in the refrigerator for 30 minutes to “set” it, and take out the semi-finished dough products and roll out each cake to almost “zero”.

10. Place a tablespoon of minced meat on one side of the flatbread, distribute it evenly, cover with the other half of the flatbread and form a cheburek along the edge, cutting it with a special zigzag cutter.

11. Fry the cheburek at a temperature of 220-240 degrees in a large amount of vegetable oil for 2-3 minutes. And it’s better to do this in a wok - it’s more convenient and practical (you don’t have to turn it over for even cooking). And if you don’t have a wok, you can do it in a frying pan. I assure you, it will turn out no less tasty!

Chebureks "Under the Degree" - excellent, crispy, tender, juicy!

The dough for chebureks according to this recipe turns out to be incredibly tasty and tender, and the filling is aromatic and juicy. Such pasties are eaten in an instant!

Ingredients:

For the test:

Water - 300 ml

Egg - 1 pc.

Vegetable oil - 2 tbsp. l.

Flour - 4 cups

Vodka - 1 tbsp. l.

For filling:

Minced meat - 500 g

Onions - 2 pcs.

Cooking method:

1. Prepare all ingredients.

2. The minced meat should be coarsely ground and there should be a lot of onions.

3. For juiciness, you can add 100 g of ice water.

4. Vodka is needed to make the dough bubbly - you can’t feel it in the pasties.

5. In order for the dough to turn out a beautiful color when frying, you need sugar.

6. Heat the water until hot. Place 1 cup flour in a bowl. Stirring thoroughly with a whisk, pour in 1 glass of hot water. You will get a boiled dough.

7. Pour the remaining flour into another larger bowl, beat in the egg, add salt and sugar, pour in the vodka, vegetable oil, remaining water and the brewed dough. Stir thoroughly and knead the dough until smooth. Wrap it in cling film and leave to rest for half an hour.

8. To prepare the minced meat, add ice cubes or ice water. But first, peel the onion and chop it with a knife (but not finely), or in a meat grinder (on a large wire rack). Salt and pepper.

9. Release the dough from the film and cut into portions (3 parts). Take one part and roll out the sausage on a floured board. Cut into pieces of 1.5-2 centimeters. Dip each side of the pieces into flour and roll out into flatbreads. Place the minced meat with a spoon in the middle or nearby. Connect the edges and blind them so that there is no hole left.

10. Pour vegetable oil into a frying pan about one finger high. Heat a frying pan with oil and reduce heat. Place the pasties on one side and fry until golden brown, then turn over and finish frying. They fry faster on the second side.

11. Take out the finished chebureks and place them in a bowl on a paper towel to absorb excess oil. All. The pasties turned out beautiful, the dough was pimply and thin, the filling was juicy and there was enough juice.

Correct pasties. The most successful recipe

The secret of this recipe, in my opinion, lies in the dough - it turns out soft and tasty:

Ingredients:

For the test:

Flour - 3.5 cups

Water - 350 ml

Egg - 1 pc.

Vegetable or ghee oil - 1 tbsp. l.

Salt - 0.5 tsp.

Cooking method:

1. Boil water with salt and oil (oil gives the finished chebureks their characteristic “bubbly” quality).

2. Immediately boil 1/2 cup of flour in it, trying to stir the lumps, and let it cool (brewing some of the flour makes the dough soft and pliable). If a few lumps remain, it’s okay, they will disperse later.

3. Add the egg and mix. Gradually adding the rest of the flour, knead the dough. The dough should not stick to your hands; if it does, add a little more flour. Let it brew for at least 1 hour (at least 2-3).

4. While the dough is infusing, prepare the minced meat:

700 g minced meat (lamb is preferable, of course, but any meat or mixture can be used);

350 g onions;

0.5 cups of water or kefir;

Salt, pepper, spices to taste.

5. Add onion, water or kefir to the minced meat, which, in addition to flavoring, has the wonderful property of binding raw minced meat (minced meat does not spread) and releasing liquid into the finished product. Mix everything well.

Frying pasties:

6. Cutting the dough into balls the size of a table tennis ball, roll out into a flat cake 1 mm thick. Spread the minced meat (a little more than the dough) over one half of the flatbread, cover with the other half and press down the edges. Roll the pasties along the edge with a special machine or the edge of a saucer, or a fork.

7. Pour 2-3 cm of vegetable oil into the pan, and after waiting until the oil heats up, fry on 2 sides over medium heat, without covering, until golden brown.

Chebureks with meat

Magnificent, tender and juicy chebureks stuffed with lamb.

Ingredients:

For the test:

Flour - 4 cups

Egg - 1 pc.

Vegetable oil - 1 tbsp. l.

Milk - 2 tbsp. l.

For filling:

Lamb fillet - 700 g

Onions -5 pcs.

Freshly ground black pepper

Cooking method:

1. For the dough: boil 1+1/3 cups of water with salt and oil. Very quickly boil ½ cup of flour in it, stirring the lumps, and let cool. Add egg and milk, stir. Gradually add the remaining flour and knead the dough. It should not stick to your hands, if it does, add a little more flour. Wrap in film. Let sit for at least 1 hour. During this time, knead the dough again.

2. For the filling, mince the lamb. Finely chop the onion, mash in a mortar with salt and pepper. Mix meat and onion. Add to 1/2-3/4 cup of water. Mix everything well.

3. For each cheburek, cut a ball the size of a ping pong ball from the dough, roll it into a flat cake 2 mm thick. Take the minced meat (approximately 1 tbsp), level it over one half of the flatbread, cover with the other half and press down the edges. Roll along the edge with a special machine or the edge of a saucer and make sure that there are no tears or cracks in the seam.

4. In a deep frying pan, heat 2-3 cm of vegetable oil and fry the pasties in portions, turning once, over medium heat until golden brown, 4 minutes on each side. After frying, the pasties will be the size of an average palm. Place the finished pasties on a paper towel to drain excess fat. Serve hot.

5. If you want the dough to be crispier when kneading, add 2-3 tablespoons of vodka to it. And as a filling liquid you can use low-fat kefir, yogurt or yogurt. Of course, there is no need to boil them. Or you can freeze the prepared broth and add it to the minced meat, having previously crumbled it; small pieces of ice will make the cheburek much juicier.

Bon appetit!

Chebureks

Ingredients used in the recipe:

For minced meat:

Flour - 4 cups

Water - 1.3 cups

Egg - 1 pc.

Vegetable oil (or any fat) - 1 tbsp. l.

Salt - 0.5 tsp.

For minced meat:

700 gr. meat

350 gr. Luke

About 5 glasses of water

Salt, pepper, spices

Cooking Instructions:

1. Boil water with salt and oil (oil gives the pasties a bubbly appearance).

2. Immediately boil 1/2 cup of flour in it, trying to stir the lumps and let it cool (brewing flour particles makes the dough soft and elastic).

3. Add the egg and mix (the egg increases the “bubbling” and strength of the dough, increasing its plasticity and softness). Gradually adding the rest of the flour, knead the dough.

The dough should not stick to your hands. If the pastry dough is sticky, add a little more flour. Let it brew for at least one hour. During the infusion process, knead the dough once.

4. Pass the meat through a meat grinder, or grind it in a blender.

5. Finely chop the onion, mix with salt and pepper. Place in minced meat. The onion can be chopped at the same time as the meat in a meat grinder or blender.

6. Add 0.5 - 1 glass of water or 1 glass of kefir. Mix everything well.

7. Cutting the dough into balls the size of a table tennis ball, roll it into a flat cake 1 mm thick, level the minced meat on one half of the flat cake, cover with the other half and seal the edges. Excess dough can be trimmed using a plate or saucer.

8. Pour 2-3 cm of vegetable oil into a saucepan or frying pan; begin frying the chebureki in hot oil on both sides over medium heat, without covering with a lid, until golden brown.

9. Place the finished pasties on a plate and immediately cover with a lid (the pasties will become softer).

Note: You can add chopped dill to the minced meat.

The best gratitude is adding an entry to the quote book :)

- Hey, friend, why do you have only onions in your pasties?
- Eh, you’re offending me, brother, not just one onion - many onions!

Anecdote from the times of perestroika

It’s difficult to refuse delicious, appetizing, golden-brown-crusted cheburek. In which national cuisine this dish originated and how to prepare it correctly are still hotly debated. In fact, homemade chebureks are seemingly ordinary pies with filling, only they are prepared in a large amount of vegetable oil and look very original.

All of you, of course, know that for juicy, aromatic pasties, they put a lot of onions in the filling. And this is not a joke - the onion, releasing its juice when frying, makes the filling divine! But not everyone gets it right with the test. After all, it should be at the same time thin, soft, with a slight crunch, and not rubbery.

The dough for chebureks is the subject of culinary controversy. Some people prefer the classic recipe, while others prepare dough for chebureks with kefir, mineral water, beer or even vodka. The dough for chebureks contains simple ingredients. But the secrets of preparing the right dough from them are still worth considering. Many housewives do not add eggs to the dough so that the chebureks do not turn out brittle, while others knead the dough for chebureks in hot water so that it turns out tender and elastic.

In any case, you can choose the most convenient option for yourself, but our task is to tell you how to prepare dough for pasties.

The most common dough recipe for chebureks

Ingredients:
3-3.5 stacks. flour,
1 tbsp. warm water,
½ tsp. salt,
3-4 tbsp. l. vegetable oil.

Preparation:
This is the recipe that most of our housewives use, varying the amount of ingredients at their discretion: some add a little more flour, while others add butter. If you are used to working with dough on the table, go ahead, but if you have a deep container for this case, use it. For cooking, take the highest quality flour and pre-sieve it. Pour the flour into a heap, make a depression in it, pour water into it, add salt, vegetable oil and slowly, picking up the flour from the edges, knead the dough. If it turns out stiff and can be rolled into a tight ball, there is enough flour and no more need to be added. Wrap the dough in cling film and leave it alone for 30-40 minutes, and then start preparing the pasties.

Cheburek dough with bubbles

Ingredients:
2 stacks water,
3-3.5 stacks. flour,
1 tsp. salt.

Preparation:
Pour all ingredients into a deep container (bowl or pan) and mix until a tight, homogeneous mass is obtained, until the dough stops sticking to your hands. Form the dough into a ball, wrap it in cling film or put it in a plastic bag and put it in the refrigerator for half an hour. Then proceed to further actions.

Dough for chebureks with milk

Ingredients:
2.5 stacks flour,
1 tsp. salt,
1 stack milk,
1 tbsp. l. vodka.

Preparation:
Pour milk into a saucepan, heat but do not boil, add salt, stir until it dissolves. Sift the flour into a bowl or directly onto the table in a heap, make a small depression, pour milk into it and slowly vodka. Knead the dough. Wrap it in cling film and place it in the refrigerator for an hour. In the meantime, you can start preparing the filling yourself.

Dough for chebureks with kefir

Ingredients:
2.5 stacks flour,
1 tsp. salt,
1 stack kefir,
1 egg.

Preparation:
In a deep bowl, beat the egg using a whisk or just a fork. Then pour in kefir and stir. Next, gradually add the pre-sifted flour in small portions. Mix everything well and, placing the dough on the table, continue kneading it until the desired consistency. Form the resulting dough into a ball, wrap it in film or place it in a plastic bag and leave it to rest right on the table for 40 minutes.

Quick dough for chebureks with mineral water

Ingredients:
4 stacks flour,
1 egg,
1 tbsp. l. mineral water,
1 tsp. Sahara.
a pinch of salt.

Preparation:
I would like to remind you once again that you can reduce or increase the amount of ingredients at your discretion, depending on what kind of dough you want to get. So, beat the egg well with salt and sugar, add mineral water and mix in the flour. Sift the flour onto the table in a heap, make a well and pour in the resulting mass of eggs, salt, sugar and mineral water. Gently knead the dough, picking up flour from the sides. The dough should be dense, homogeneous and, most importantly, not sticky. Wrap it in cling film and leave it in a warm place for an hour. After an hour, punch down the dough, roll it out and start cooking. Flatbreads made from this dough need to be made thinner than dumplings or dumplings.

Dough for pasties made with beer

Ingredients:
2.5 stacks flour,
1 egg,
1 stack light beer,
1 tsp. salt without a slide.

Preparation:
Beat the egg with salt (by the way, you can add less salt), add beer at room temperature, stir. Gradually add sifted flour to this mixture and mix everything thoroughly again. Place the dough on the table and continue kneading until the mass stops sticking to your hands and rolls freely into a ball. You can simply cover this ball with a towel and leave it on the table to reach the desired condition for 40-50 minutes. The finished (already fried dough), thanks to the presence of beer in it, will turn out tasty and crispy.

Dough for chebureks with vodka

Ingredients:
4-4.5 stacks. flour,
1 egg,
1-1.5 cups. water,
2 tbsp. l. vodka,
2 tbsp. l. vegetable oil,
2 tsp. salt.

Preparation:
The presence of vodka in the dough will be completely unnoticeable. But adding this ingredient allows you to prepare surprisingly crispy and tasty pasties. It is known that vodka acts in such cases as a leavening agent and makes the dough tender and airy. Pour water into a saucepan, add salt, vegetable oil and bring to a boil. Then pour a glass of flour into the water, stir, pour into a deeper and larger container and cool the mass. Then beat the egg into it, pour in the vodka and add the rest of the flour. Do not rush, add flour gradually and knead until elastic, homogeneous and without lumps. Cover the resulting dough with a towel and leave it on the table for 30 minutes to rest, and then put it in the refrigerator for an hour. You will see, the result will exceed your expectations.

Choux pastry for chebureks

Ingredients:
3 stacks flour,
¾ stack. water (boiling water),
1.5 tbsp. l. vegetable oil,
1 egg,
1 tsp. salt.

Preparation:
Pour water into a small saucepan and place on the stove, add salt, vegetable oil and bring to a boil. Immediately add half a cup of flour to the water. Mix thoroughly to avoid lumps and set aside to cool to room temperature. Then beat in the egg, mix well and use the remaining flour. Pour it in a heap on the table, make a depression and pour the custard mixture into it. Knead the dough. It should turn out homogeneous and viscous. Leave it alone for literally 30 minutes, and then stir again and proceed to further actions, that is, preparing the pasties.

Puff pastry for chebureks

Ingredients:
2.5 stacks flour,
200-250 g butter,
½ cup cold water,
½ tsp. Sahara,
1 tsp. salt.

Preparation:
Let the butter melt slightly and then cut it into small pieces. Sprinkle them with flour and stir until smooth. Make a funnel in the finished dough and pour cold water into it, add sugar, salt and mix everything carefully. The dough should be elastic. If necessary, add a little more flour. Transfer the dough into a deep bowl, cover with a towel soaked in water and place in the refrigerator for 2-3 hours. After the specified time, take out the dough, place it on the table, roll it out, fold it into an envelope, folding the edges towards the center, roll it out again and fold it into an envelope. Do this procedure with the dough 3-4 times and start preparing the pasties. If there is too much dough, divide it into two parts and wrap one of them in cling film and put it in the freezer until the next opportunity.

The dough for chebureks, as you have already seen, is easy, quick to prepare and does not cause much trouble. This means that tasty, crispy, aromatic chebureks can be easily prepared at home. Try it, and you will no longer be lured by the smell of any pasties, except those that you prepare with your own hands.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina