Crimean chebureks recipe. Crimean chebureks The recipe is unusually simple and brilliantly magnificent. For the mushroom filling

Step-by-step recipes for preparing juicy and crispy Crimean chebureks with minced meat and chicken, cheese, mushrooms, tomatoes: options for bubbly dough for chebureks in boiling water, mineral water, cold water, with margarine

2018-04-03 Oleg Mikhailov

Grade
recipe

2360

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

23 gr.

Carbohydrates

21 gr.

329 kcal.

Option 1: Classic recipe for juicy Crimean pasties with meat in boiling water

Some complexity of kneading dough, in comparison with other methods of preparing it, is more than compensated for by quality. It's worth a little effort for this! Without exception, all the recipes in the collection can be combined by choosing the dough and filling to suit your taste. In the end, you will get your own “Crimean chebureks”, the most delicious and real.

Ingredients:

  • 300 milliliters of boiling water;
  • a tablespoon of pure vodka and two of vegetable oil;
  • a spoonful of sugar and half the salt;
  • one fresh egg;
  • 500 grams of flour.

Cheburek filling:

  • half a kilo of minced meat;
  • a handful of chopped greens (combined);
  • large onion;
  • a glass of water (as needed);
  • half a spoonful of peppercorns (grind before use);
  • four pinches of cumin seeds;
  • salt, coarse.

Step-by-step recipe for Crimean chebureks

Sift a little more than half a glass of flour into a small bowl with a fine sieve, pour a glass of boiling water into it and quickly mix with a spoon - prepare the choux pastry.

We set aside the same amount of flour as in the first case. Sift the rest of the flour into a larger bowl, in which the dough will actually be kneaded. Add salt, vodka and sugar, pour in the oil and release the eggs, start mixing, and add the remaining boiling water.

When the second batch begins to resemble dough, add the custard mixture to it and add the reserved flour. Knead vigorously and with force, first in a bowl, then transfer to the table. We wrap the elastic lump in polyethylene or simply cover it in a bowl with a towel.

Of course, homemade minced meat is the best choice. Whether you grind the meat yourself or use store-bought meat, mix it thoroughly in a bowl before preparing the filling. Chop or chop the onion as you prefer, but very finely. Do the same with greens. Place on top of the minced meat in a bowl, then, stirring slightly, add salt and spices.

Knead the filling no less thoroughly than the dough before it. Next, you need to add water, preferably very cool, to it. Having brought it to a sufficiently liquid state, stir the filling again and set aside, but not too far. Crimean masters (noted more than once) periodically mix the filling, nothing prevents you from doing the same.

The dough and filling from the given quantity of products should be enough for two dozen pasties. You can immediately divide it into as many parts and decide on the thickness of the roll and the amount of filling. Rolling out the blanks one at a time, we make pasties and immediately hide them under a towel from weathering. If you prefer to roll everything out first, then cover the workpieces with a cloth for the time being.

It is important to tightly glue the edges of the pasties when sculpting; to do this, they can be moistened with water, egg white, or simply pressed very tightly with the flat side of the tines of a fork.

To avoid burning the oil, use a frying pan that fits two raw chebureks tightly. Set the heat to medium or slightly higher, and pour in a centimeter layer of oil. Fry the chebureki in pairs, turning them over as blush appears on the bottom side. It is convenient to do this with a fork, pricking only the double layer of dough at the place of sticking. Turn quickly but carefully, avoiding splashing of the boiling oil.

Option 2: Quick recipe for Crimean chebureks with meat

Not very different from other chebureks, these, even with completely manual kneading of the dough, are quite simple. If you really can’t wait to taste the hot meat chebureks, knead the dough with a mixer, it won’t harm them at all.

Ingredients:

  • a glass of clean boiled water;
  • a pinch of salt;
  • two tablespoons of pure oil;
  • five hundred grams of flour.
  • 380 grams of minced meat;
  • a handful of chopped greens;
  • spices, broth, salt.

How to quickly cook Crimean chebureks with meat

Add a pinch of salt to the water, stir and pour into the sifted flour. Add a spoonful of butter there and mix thoroughly, first with a spoon, then transfer the dough to the surface of the table and knead it forcefully with your hands. After ten minutes the lump will become quite elastic, cover it with a cloth and leave it for a while.

Pour up to half a glass of broth into the minced meat, sprinkle with chopped herbs, add a couple of pinches of coriander, pepper, cumin, and be sure to add salt. Stir and let it rest a bit.

Divide the dough into parts, roll it out, and cut it out with a knife along the contour of a ten-centimeter saucer. Place the minced meat with a spoon on one of the halves of each piece, bend it over and carefully fasten the edges.

Fry the pasties in very hot oil, about two minutes per side, turn over with a slotted spoon. We place the finished pasties on napkins, with the fold line downwards.

Option 3: Delicious Crimean chebureks with cheese in cold water

If you like the dough in these pasties, you can replace the filling with any meat. A bunch of cilantro, onion feathers and parsley are suitable for greenery. If one of the listed components is missing, replace with young, tender dill.

Ingredients:

  • very chilled water - one and a half glasses;
  • 125 grams of margarine;
  • flour - three glasses;
  • pickled or hard cheese - 400 grams;
  • salt, chopped juicy greens.

How to cook

Keep the pan on low heat for a couple of minutes, then slowly melt the chopped margarine in it.

Add half a spoonful of fine salt to the flour and sift into a large bowl. Pour in water, straight with ice crystals, and stir quickly with a fork. Add hot margarine and continue kneading, using a fork first. When the dough becomes more dense, begin to knead it with your hands. Collect into a round ball and wrap in cling film, leave for up to two hours in the general compartment of the refrigerator.

Grate hard cheese and lightly add salt; pickled cheese, if you choose that kind, most likely you won’t have to add salt. Stirring cheese shavings is inconvenient and undesirable, so sprinkle it with herbs as you grate it.

We mold the edges of the workpieces, as usual, helping ourselves with a fork and trimming the edges with a sharp knife. It is better to fry the chebureki at a lower oil temperature, but a little longer and fry a little harder. The meaning of such actions is simple - let the cheese filling warm up as much as possible and, if possible, melt.

Option 4: Crimean chebureks with minced chicken, cheese and tomatoes made from crispy dough

The original recipe from the 19th century collection contains young goat meat. Since such meat can now be considered rather exotic, we replaced it with equally tender chicken. Try it and see for yourself, the chebureki did not lose anything from such a replacement!

Ingredients:

  • a kilogram of the highest quality flour;
  • half a glass of oil;
  • two glasses of very hot water;
  • “Extra” salt;
  • three fresh eggs.

For the filling:

  • four medium-sized tomatoes;
  • one onion;
  • cheese - 150 grams;
  • 350 grams of minced chicken.

Step by step recipe

Add the eggs to the twice-sifted flour, add salt, pour in the butter, followed by half the water. Stir with a mixer (this is faster), adding water little by little until the dough becomes sufficiently elastic and dense. We leave it on the table, simply covering it with a towel.

Grate the cheese coarsely, knead the minced meat, mix with chopped onion, add salt. Cut the tomatoes into thin slices with a very sharp knife.

Divide the rested dough into portions, roll out into rounded layers, approximately the size of the pieces, and immediately lay out the filling in layers. First, mince (spread a little), a couple of tomato slices and a handful of cheese, cover only half of the dough with the filling. Having folded it over, cover it with loose dough and pinch the rims tightly.

Heat the frying pan high and add a pinch of coarse salt. After letting it get a little hot, pour in the oil and heat until it reaches a “white haze.” It is advisable to place the chebureks first with the “meat” side down. When serving hot, be sure to warn that there is melted cheese inside.

Option 5: Crispy Crimean pasties with mushrooms and cheese

The amount of onions in the filling can be reduced by proportionally adding chopped onion feathers - the pasties will only benefit from this. You can change the proportions of cheese varieties at your discretion, as you like. For example, “Yantar” is suitable as a soft one.

Ingredients:

  • a glass of mineral water, highly carbonated;
  • a spoonful of salt and two of sugar;
  • fresh selected egg;
  • flour - 4 cups.

For the mushroom filling:

  • 300 grams of champignons;
  • cheese, cream and hard - 120 grams each;
  • two onions;
  • salt, coarse.

How to cook

Observing the proportions, mix all the dough components in one bowl, first with a fork, then with a low-speed mixer with a special attachment. We transfer it to the table and bring it to condition by hand, leave it covered with a cloth.

Wash and cut the mushrooms into slices, place them in a frying pan with a spoonful of oil and fry slightly. Immediately combine with grated hard cheese and let cool slightly. Add soft cheese and finely chopped onion, mix thoroughly and salt the filling to taste.

It’s very good to make such pasties and fry them immediately after preparing the filling, which means that the dough pieces should be rolled out and cut to size in advance. Spread portions of the not completely cooled filling with a spoon, immediately mold the edges of the cheburechkas and place them in hot oil.

09/28/2017 | Prepared: 3818 | Grade: 5.0

Crimean chebureks with minced meat fried in a frying pan or deep-fried.

Ingredients:

Test composition:

  • flour - 500 gr,
  • rast. oil - 5-6 drops (less than 0.5 teaspoon),
  • water - 190-250 ml (how much dough will take),
  • a little salt

Filling composition:

  • minced meat - 300 g,
  • onions - 150 gr,
  • water or meat broth - 4-6 tbsp. spoons,
  • parsley (if desired)
  • salt,
  • ground pepper
  • oil (vegetable) for frying

Cooking recipe:

Sift the flour into a cup and stir with a pinch of salt. Add 5-7 drops of oil (vegetable). Rub the flour and butter thoroughly with your hands (trying to knead the butter lumps with your fingers). Add water to the cup with flour in small portions until a fairly dense dough comes out. Wrap the dough in plastic wrap and set it at home temperature for 40-60 minutes (during this time the dough will become more elastic).

Let's prepare the filling. Place minced meat in a cup. Peel the onion, grind it in a blender (if desired, grind it in a meat grinder, cut it into small pieces or grate it on a fine grater) and add it to the minced meat. If desired, add a bunch of small pieces of chopped fresh herbs to the minced meat. Season the minced meat with salt and pepper. Stir the minced meat thoroughly and beat it, throwing it into a cup until it becomes tender and completely homogeneous. Add a little broth or water to the minced meat and stir (the consistency should be like thickened sour cream). Cover the cup with the minced meat with film and put it in the refrigerator for 30 minutes.

Mix the prepared dough slightly, roll it into a rope and cut it into equal pieces (each piece weighs approximately 60 g). Roll the dough pieces into balls. Flatten each ball into a flat cake. Place 1-2 tbsp on one side of the resulting cake. spoons of filling, approximately 2-3 cm from the edges. Cover the filling with the free part of the flatbread and remove the air from the cheburek so that during frying they do not swell or burst. Press the edges of each cheburek with a fork. Remove excess flour from the surface with a pastry brush so that it does not burn during frying.

Make sure that the cooked pasties do not sit for a long time, otherwise the dough will become soggy from the filling. Pour oil (vegetable oil) into a frying pan and heat it thoroughly. Fry the chebureks in a large amount of oil, or even better in deep fat, so that the cheburek completely floats in the oil. Then they turn out very airy, compared to frying in a small amount of oil. Carefully place the cheburek in warm oil and fry until browned on one side. Then, carefully, trying to avoid any splashes, wrap it around and fry until done on the other side.

Place the finished chebureks on paper towels to drain off any unnecessary oil (when deep-frying, the chebureks do not turn out oily) and serve immediately.

Crispy, rosy, juicy chebureks with minced meat, vegetables, cheese and another exclusive filling from Karim, the cook of the Crimean cheburek

Ingredients:
Dough
Wheat flour - 500 g
Chicken egg - 1 pc.
Salt - 1/2 tsp.
Sugar - 1 tsp.
Water (boiling water) - 300 ml
Vegetable oil - 2 tbsp. l.
Vodka - 1 tbsp. l.

Meat filling
Minced meat - 500 g
Onion - 1 piece
Greens - 1 bunch.
Water - 150 ml
Soy sauce - 2 tbsp. l.
Spices (salt, pepper) - to taste
Quail egg (2 pieces per 1 cheburek)

Vegetable filling
Cherry tomatoes - 6 pcs
Bell pepper - 1 piece
Greens - 1 bunch.
Onion - 1 piece
Soy sauce - 2 tsp.
Spices (temperature pepper, salt) - to taste

Cheese filling
Hard cheese (easy melting - suluguni, mozzarella, parmesan, cheddar...) - 100 g

Preparation:

After this summer vacation, it seemed to me that I had eaten chebureks for the rest of my life)) Well, how could it be otherwise if, by the will of fate, my friends and I rented a house in Foros next to the cheburek shop. Of course, we cooked, but sometimes we wanted to relax... it was still a vacation))) And then chebureks from Karim came to our aid... fortunately, the cheburek one was literally behind the gate) Probably, during these 2 weeks we were there the most often clients, and our men became friends with the smiling, friendly Tatar and learned the dough recipe from him. So, a month after the vacation, my husband began to hint that it would be nice to try Karim’s chebureks. And today I gave up) Keep the recipe.

Boil 300 ml of water, divide it into 2 parts - 200 ml and 100 ml. Sift 100 grams of flour into a bowl, pour in 200 ml of boiling water and mix with a spoon.

You will get choux pastry with this consistency.

Sift 300 grams of flour into another bowl, add the egg, salt, sugar, vodka, vegetable oil and the remaining hot water. Mix.

Combine both types of dough and mix.

And add the remaining 100 grams of flour. Knead the dough.

It turns out to be very elastic and obedient, does not stick to your hands or the table. I kneaded the dough on the table without dusting it with flour. Cover the bowl with cling film and let the dough rest while you prepare the filling.

Attention! Depending on the quality of flour, you may need a little more!

Let's prepare the fillings. My husband prefers it with meat, my daughter prefers it with cheese, and I like it with vegetables, so I will prepare 3 fillings at once.
Finely chop the onion and herbs. I have dill, parsley, cilantro, green onions. Stir. 2/3 of the mixture will go into the minced meat, and 1/3 into the vegetable filling.

The minced meat for pasties is made slightly runny so that it is juicy after frying. To do this, add ice water to the minced meat. I decided not to salt the minced meat, but to add soy sauce.
So, pour soy sauce into ice water, add greens and onions to the minced meat.

Pour cold water and sauce into the minced meat* and stir. The minced meat should be juicy and liquid should accumulate at the bottom of the bowl. If you initially have thin minced meat, then you may need less water; if it is very dense and dry, then more. Since I have ground beef without fat, it absorbed all the water and sauce and I probably could have added more, but I didn’t.
*The minced meat should ideally be lamb, beef or beef+lamb, but I have seen chebureks with chicken, pork, and combinations of the above options. Just keep in mind that less water will go into minced chicken, and more into beef mince.

For the vegetable filling, prepare a regular salad of finely chopped tomatoes (I used cherry tomatoes) and bell peppers, add the remaining onion and herbs, some pepper and soy sauce. I always add soy sauce instead of salt to vegetable salads; I really like this combination. If your tomatoes are very juicy, remove the pulp, otherwise there will be a lot of moisture.

I bought the cheese ready-made, grated, and didn’t even bother pouring it out of the bag.

Divide the dough into 20 equal parts. My weight for each ball is 50 grams. Be sure to cover the dough balls with film, they dry quickly.

Dust the table with flour and roll it out very lightly. The dough is very elastic, easily rolls out to the thickness of a paper sheet and does not tear.

Place a thin layer of minced meat* on half the circle, leaving enough space at the edge to firmly seal the edges.
*Each time you add meat filling, mix the minced meat with the liquid at the bottom of the bowl.

Cover with the other half, gently press with your palm, squeezing out the air, firmly press the edge of the semicircle and trim off the excess using a plate or a pizza cutter.

Chebureks with vegetables are made in the same way.

And cheese.

And now the promised filling from Karim. He prepared stuffing for our men with minced meat, nuts and eggs. Use a spoon to make two indentations in the layer of minced meat.

And he beat two quail eggs into it. He also sprinkled a handful of pine nuts on top, but looking at their price in the store, I decided that this time we’ll do without them))

We sculpt in the same way.

Pour 200-250 ml of vegetable oil into a frying pan with thick walls, heat it and fry the pasties over medium heat on one side

And on the other.

Place the pasties on a paper napkin to absorb excess fat.

Be sure to try the first cheburek with salt and pepper. If anything, it’s not too late to salt the minced meat.

From this amount of dough I got 21 chebureks (another one of the dough scraps), I cooked 11 with minced meat and froze, and we ate 10 with minced meat and eggs, cheese and vegetables right away. Although no, there were 4 pieces left, I heated them in the microwave and served them with salad for dinner.

Crimean chebureks

The recipe is incredibly simple and brilliantly delicious.

The dough turns out tender and at the same time crispy, you might think that Crimean chebureks are made from puff pastry, but this is not so. The dough is actually the most common one: flour, vegetable oil, water, salt. The original recipe uses lamb, but I used minced pork and beef.
Ingredients
yield - 14 chebureks
pasty dough:
3 tbsp. flour
1 tbsp. water
0.5 tsp salt
3-4 tbsp. vegetable oil
1 tbsp. spoon of vodka
1 teaspoon sugar

filling for chebureks:
500 g minced meat
2 large onions
salt and black pepper to taste
50 ml water
fresh cilantro, parsley and dill (optional)

Cooking method
First, prepare the pasty dough, sift the flour and add water, salt, vodka, sugar and vegetable oil. Knead the dough until smooth, it should be quite stiff. Let the dough rest for 20-30 minutes.

This time we will make the filling for the chebureks. Finely chop or grind the onion, add to the minced meat, add salt and pepper, and add finely chopped herbs. If the filling turns out very dry, be sure to add water.

Divide the dough into equal pieces. Roll out the dough very thinly into circles with a diameter of 15 cm. Place a tablespoon of filling on one half of the rolled dough. We wet one half of the flatbread with water, where the minced meat is. The water will help mold the cake tightly in half. Cover the filling with the other half of the rolled out dough and use a special wheel to create a jagged edge.

Fry the Crimean chebureks in a large amount of hot oil for 2 minutes on each side. The most important thing is that the cheburek should not come into contact with the bottom of the vessel in which it is cooked.

Place the pasties on a paper towel to remove excess fat. Cover the pasties with a bowl for 1 minute and serve.


The chebureks puff up during frying and seem huge, but they are very thin and you can’t get enough of them alone. I want more, and more, and more.
Tip: fry the chebureki one at a time in a small but deep saucepan, as the oil splashes. It will be much cleaner in the kitchen :-)

Source with my additions.

It’s impossible not to fall in love with Crimean chebureks. Fragrant, juicy, with a crispy crust - they literally melt in your mouth! You can learn how to make real Crimean chebureks yourself. You just need to put in a little effort and adopt a step-by-step recipe for Crimean chebureks with photos.

To prepare Crimean chebureks we will need the following products:

  • 3 cups flour
  • 3/4 cup water
  • 1 egg yolk
  • 150 ml vegetable oil (1/3 cup for preparing the dough, the rest is needed for frying pasties)
  • 1 teaspoon salt (half for dough, half for minced meat)
  • 500 g minced meat
  • 4 medium sized onions
  • 2 pinches of ground black pepper

How to cook real Crimean chebureks - step-by-step recipe with photos

1. Separate the yolk from the white and pour the yolk into a glass. Add water to it to make 3/4 cup.
2. Add 0.5 teaspoon of salt to the yolk and water and mix well until the salt dissolves.
3. Sift the flour into a bowl in which we will knead the dough. Pour the resulting mixture into the flour and stir with a fork.
4. It will turn out something like this.
5. Now pour in a third of a glass of sunflower oil and begin to knead the dough. You don't need to knead it for a long time.
6. The dough should be quite tight. Wrap it in cling film and put it in the refrigerator for at least half an hour.
7. While the dough is resting, prepare the minced meat. Peel the onion, wash the meat and grind all but one onion in a meat grinder. Cut the remaining onion into small cubes. Add salt, pepper and a couple of tablespoons of water to the minced meat - it will be juicier. You can add other spices. Stir everything well until smooth.
8. Remove the dough from the refrigerator and cut into pieces. You will get approximately 10-12 pieces. The cut shows how the dough should turn out - it looks like puff pastry.
9. Roll out the dough into a thin pancake. Place minced meat on one side.
10. Pinch the edges of the pasties well. For added beauty, the edges can be trimmed with a curly knife.
11. Heat a frying pan with vegetable oil and fry the pasties over medium heat on both sides until bright golden brown.
12. To remove excess fat, place the pasties on a napkin.

You can try this and other delicious dishes of Crimean cuisine in an amazing

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