Dough for making chebureks. Juicy chebureks are easy to make at home! Recipes for fragrant, crispy, juicy chebureks from different types of dough and minced meat

Caucasian cuisine can boast of not a single dozen mouth-watering dishes, one of which we will cook today. Homemade chebureks are flat, thin pies that are remembered by everyone who has tried them for their crispy crust, juicy minced meat, dressed in the most delicate dough. Delicious crispy dough for chebureks is kneaded without yeast and prepared in a custard way.

Minced meat for chebureks in the homeland is prepared from fatty lamb with a lot of onions, so the filling is so juicy. However, pork, beef or poultry can be used as the meat base. Pasties with cheese filling are no less tasty. Pasties are fried in a frying pan in a large amount of vegetable oil.

Chebureks are especially tasty when hot, but even after cooling they remain a very attractive delicacy. Learning how to cook these pies based on Caucasian cuisine with your own hands is not at all difficult. I suggest using my reliable and more than once proven recipe. Try it and see for yourself.

Recipe Information

Cuisine: Caucasian.

Cooking method: hot.

Total cooking time: 1.5 h

Servings: 10 .

Ingredients:

For test:

flour - 800 g
water - 400 ml
salt - 1 tsp
sugar - 1 tbsp.
vegetable oil - 120 ml

For minced meat:

beef - 700 g
onions - 5 pieces
parsley - 1 bunch
water - 100 ml
salt - 1 tsp
black pepper, ground - 1 tsp

Cooking

Pour half the flour into a bowl, add sugar and salt, stir.
Pour in water and stir well. At first, the dough will be liquid.
Also, the dough is very fluffy due to brewing it with hot oil.
Heat the oil until very hot, pour into the dough, stirring the mass quickly.
Add the rest of the flour and knead the dough. It turns out elastic, smooth. Properly cooked dough should not stick to your hands. If necessary, add some flour.
Roll the dough into a ball, wrap in cling film and set aside for 30 minutes to rest. If you did everything right, then the final result will please you, as the dough will turn out to be successful and crispy.
Now let's start cooking minced meat. First you need to grind the greens with onions. Put more onions and do not regret. Thanks to the onion, which impregnates the meat fibers, the minced meat is so juicy.
Add 1/2 cup water.
Combine onion gruel with minced meat, salt and pepper.
Knead the dough again, divide into pieces the size of a chicken egg.
Roll out a piece of dough thinly.
Put minced meat on one half of the dough.
Close the pie with the second half of the dough. Connect the edges, form a cheburek either with a plate or with a knife for cutting dough.
Fry in well-heated vegetable oil until golden brown, 1.5 minutes on each side. Fire should be medium.
We put the finished pasties on a dish and serve to the table. The seductive aroma wafting from the kitchen, the tempting color of the golden crust has long attracted the household and they must have been waiting for dinner. You can safely treat your guests with such meat pleasure in the dough!
There are pasties, it is recommended hot, biting on one side so that the minced juice does not leak out.

Recommendations for obtaining a delicious dough and a beautiful cheburek:

After you have blinded the edges of the pie, make teeth on the edge, pressing lightly with a fork. Thanks to such a simple manipulation, pasties will have a more aesthetic appearance.
The dough for chebureks turns out to be very lush and tender, if instead of water, pour beer or a little kefir diluted with water into it.
Dough for pasties can be prepared with the addition of 1 egg. In this case, the amount of flour will need to be slightly increased.
The effect of crispy bubbles on the surface of pasties is obtained by adding 2 tablespoons of ordinary vodka to the dough.
We fry pasties in a pan without a lid, then they will turn out more crispy.
Dough for pasties can be prepared for the future and stored in the freezer for a month or more. Defrost the dough before cooking.

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

There are many cooking options in the open spaces of the network, but the classic 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.

Cooking:

Pour flour into a container, pour half the norm of water. Stir.
Pour the rest of the liquid into a saucepan, salt.
Put fat.
Wait for the boil.
Prepare mixer.
Pour the boiling liquid into the flour, beat.
Knead until the mixture cools down a bit.
Then knead with your hands.
Place in a package.
Remove to refrigerator.
To prepare the filling: chop the peeled onion. You can use a meat grinder, blender or grater.
Chop greens.
Place minced meat, salt, herbs, spices in a bowl. Knead and roll out the dough.
Cut out circles in a convenient shape.
Place the filling on one side, cover the other.
Pinch the edges, you can use a fork.
Take out the frying pan, pour in the oil, heat it up.
Place chebureks. Fry for a couple of minutes.
Place on paper towel to help remove grease.
Transfer to a plate. Cover to keep warm while preparing the next batch.

Recipe for cooking, as in cheburechnaya

Feel the taste of childhood by preparing a fragrant pie filled with delicious juicy filling with 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 stuffing.

Cooking:

Salt the flour.
Make a hole in the center. Pour water for the test.
Pour in sunflower oil.
Knead, you will get a dense mass.
Wrap in a bag.
Remove to refrigerator.
Grind the bulbs. You can use a grater or blender.
Mix with minced meat.
Chop greens. Add to minced meat along with salt, pepper.
Mix. Discard the resulting mass.
Pour in the amount of water for minced meat.
Mix. Get a liquid mass.
Roll out thin dough with a rolling pin, cut out circles.
Place minced meat in the center.
Close and secure the edges by pressing with a rolling pin.
Place in boiling oil. Fry.

Dough for chebureks: options

This delicacy is popular regardless of the season. Delicious dough can be prepared in many ways.

On kefir

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

Ingredients:

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

Cooking:

Pour kefir into a container, salt.
Pour in the egg. Mix.
Add flour in small portions, kneading the dough.
The resulting mass is not hard and not soft.
Wrap in a bag, put in the refrigerator.
After half an hour, you can start cooking.

Crispy dough on a mineral water

This is an amazing pastry dough with bubbles. Envelopes with meat will simply fly off the plate.

Ingredients:

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

Cooking:

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

Custard with bubbles

This cooking option is loved by many, because it does not require a lot of products and special efforts for cooking. Cheburek will turn out soft and remain so, even after cooling.

Ingredients:

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

Cooking:

Mix boiling water with salt and oil. Pour in flour (75 g). Stir so that the mass is without lumps.
Pour in the egg. Stir.
Pour in the rest of the flour. Pour liquid into the center, mix.
Knead again after half an hour.
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.

Cooking:

In a container, mix the yolk with salt.
Pour in oil and water, stir.
Pour flour through a sieve.
Knead.
Spin the ball. Roll up in a bag and put in the refrigerator.

Yeast

It is believed that the most delicious cheburek cooked with yeast.

Ingredients:

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

Cooking.

Pour warm water into a saucepan, add yeast. Mix.
Boil.
Pour in 100 g of flour. Mix.
Pour in the egg.
Add the rest of the flour, knead the dough.
Give an hour for the mass to infuse.

Chebureki with veal or lamb

To make the dish real and not spoil the mood, you don’t have to feel sorry for the oil. Cheburek should swim in it. To obtain a crispy and golden crust, spread 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 products 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. the spoon;
lamb or veal (two types of meat can be used) - 750 g;
milk - 2 tbsp. spoons.

Cooking:

Boil water, add salt.
Pour in oil.
Quickly pour half a glass of flour, stirring, brew the mass.
Cool down.
Pour in the egg, then the milk.
Knead.
Be sure to rest for half an hour.
For the filling, chop the meat and onion using a meat grinder.
Salt, add pepper. Stir.
Roll out the dough thinly. Cut out circles using a bowl or plate.
Place the stuffing in the center. Fasten the edges.
Scatter the oil. Place the cheburek. Roast.

With chicken stuffing

Pies are obtained 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;
ground dried garlic - 1 teaspoon;
green onion - 30 g;
ground pepper - half a teaspoon.

Cooking:

Mix all products intended for the test.
Knead, roll into a ball.
Let rest for half an hour.
Chop the onion, let it go.
Chop the mushrooms, add to the onion. Salt.
Fry.
Grind the fillet using a meat grinder, mix with fry.
Combine chopped onion with meat, salt, add spices. Mix.
Roll out the dough, cut out circles.
Place the filling, closing the edges.
Transfer to hot oil. Fry on both sides.

With beef and pork

Delicious filling combined with the thinnest dough will give you real 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 the test;
frying oil - 1000 ml;
minced pork with beef - 320 g;
salt.

Cooking:

Mix water for dough with oil, salt, heat.
Combine with flour, knead the dough.
Give time to stand for two hours.
Add chopped greens to minced meat, salt.
Pour in the rate of water indicated for minced meat.
Mix. The presence of water will give the desired juice to the filling.
Roll out the dough, cut out circles. Place meat filling.
Fasten the edges by pressing with a rolling pin, cut with a curly knife.
Scatter the oil.
Transfer the blanks to the oil.
Fry.
Take out, place on a napkin. After a couple of minutes, transfer to a dish.

Crimean pasties with meat

Minimal financial and time costs, and as a result, a great 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.

Cooking:

Pour oil into flour, salt.
Rub with hands.
Pour in water, knead the flour.
Close in a package. Leave for half an hour.
Chop the onion, use a blender to do this.
Mix with minced meat.
Chop the parsley, add with salt and pepper to the minced meat, mix.
In order for the semi-finished product to become softer and more uniform - beat off.
Pour in the broth, in its absence - water.
Stir.
Roll out the dough thinly, cut out circles using any materials at hand: a plate, a lid, etc.
Place the filling. Pin the edges.
Warm up the oil.
Fry the cheburek on both sides until golden brown.

It is delicious to cook pasties with cheese, for this, add grated cheese to the filling in any recipe you like.

How to sculpt and fry?

Can be cooked in a variety of ways:

Cut off a piece of dough, roll into a ball, roll out with a rolling pin. You will get the basis for one serving.
You can immediately roll out the whole mass and cut out with a bowl or plate of the workpiece.

In the second option, it will be necessary 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.

Spread the filling on the first half, and cover the second half on top. The usual chebureks have a jagged border. To do this, you can use a special tool 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 blanks with meat and fry. Then move them to a paper towel. When excess oil is absorbed, transfer to a dish and serve.

Awesome dough for delicious chebureks!

Chebureks... Just from one word, a picture arises with the heat, with the heat of fragrant and delicious pasties.

As often happens in cooking, who is the author of this work of culinary art is a big mystery and mystery. Even the Americans tried to appropriate our chebureks. Yeah, who will give them to them! Those Americans who drove the indigenous population of America into the reservations were not even in sight when our ancestors ate pasties with pleasure. Nevertheless, Asian countries can be called the birthplace of this fast food dish. Maybe this is such a prototype of fast food, only pasties are much tastier, and they are prepared from natural products without chemicals and other flavors and dyes.

Chebureks are considered their national dish by the Crimean Tatars. And in the former capital of the Crimean Khanate in the city of Bakhchisaray, just opposite the Khan's Palace, the Crimean Chebureks cafe has been preserved and is still operating from Soviet times to the present. Here they are the most delicious. With the return of the Tatars to the Crimea, now in every corner of the peninsula you will definitely be treated to chebureks, which the Crimean Tatars call "chubereks" with their characteristic national flavor.

What are pasties?
Whatever they were called: these are pies made from unleavened dough, fried in oil; these are dumplings miraculously increased several times and fell into a cauldron with oil; these are the intrigues of the Koreans, who also did not come up with anything, how they took dumplings, flattened them and fried them.

From all of the above, a certain picture emerges. It turns out that chebureks are a dough product without the addition of yeast, where minced meat with a lot of onions is traditionally used as a filling, but other equally tasty fillings from cheese, mushrooms, a mixture of meat and cheese with tomatoes are also considered.

The key to the success of cooking largely depends on the skill of the hostess, and one of the key tasks is to properly prepare the dough for chebureks. It should be thinly rolled, should bubble, exfoliate and melt in the mouth with little or no intensive chewing effort on the part of the person.

Now our goal is to find, learn and make such a dough so that home and guests cannot be dragged by the ears from pasties.

Dough recipe for chebureks No. 1

This is the easiest dough recipe in terms of a set of products.

Required components: one glass of warm water, three glasses of flour, one tablespoon of vegetable oil, one teaspoon of salt.
In this version, there is no egg, no yeast and baking powder. This is a real classic version of unleavened dough.

How to prepare dough: Pour all the flour and salt into a deep bowl. Pour half a glass of water and half a tablespoon of vegetable oil. We start kneading the dough. Then pour out the remaining water and add the oil. The dough must be well kneaded. The secret of this recipe is that due to the oil it turns out to be elastic. Then wrap the finished dough in cling film and leave it on the table for half an hour, let the gluten of the flour disperse and thereby let the dough ripen.

Test recipe number 2

This recipe differs in that boiling oil is added to the dough, due to which the dough is obtained with small bubbles on its surface.

Ingredients: 300 ml of warm water, salt and sugar in a teaspoon without a slide, 100 g of any fat (lard, margarine, sunflower oil), 600 g of flour.

Cooking: Dissolve salt and sugar in water. Add half of the required amount of flour. You should get dough like pancakes. You can check it in the following way: put a fork in the dough, it should gradually slide into it. At this stage, pour boiling oil into the dough and quickly mix with a fork. Then add the rest of the flour and mix well. The dough should be cool, then elastic. Leave on the table for 30 minutes. After that, roll out and cook pasties.

Recipe number 3

This dough recipe is also called custard, because the water is used hot, but simply boiling water. The dough turns out to be crispy, thin, but does not tear when rolled out, but retains its integrity.

Required products: take 300 ml of water twice as much flour, one raw chicken egg, half a teaspoon of salt and a tablespoon of alcohol, 2 tbsp. l. any vegetable oil purified, odorless.

We prepare as follows: add salt, vegetable oil to the water and boil. In the same hot water, add a little less than a glass of flour and immediately stir with a fork so that no lumps remain. Allow the mixture to cool and add the raw egg and alcohol. Then add the rest of the flour and knead well on the kitchen table. Men's hands can also be involved in this process. This dough should stand for at least an hour, but it is better to leave it all night.

Recipe number 4

Components: one and a half glasses of water, three glasses of flour, a teaspoon of salt and sugar, a tablespoon of lard.

Cooking: if there was no lard in the house, then it is not critical. It can be replaced with lard. Take a piece of lard, finely chop, put in a pan and melt. The fat obtained from the fat will go to the preparation of the dough. Add fat, sugar and salt to flour. We mix the whole mass, flakes are obtained from fat and flour. Pour in boiling water and stir immediately. Let the dough rest in the refrigerator for at least 60 minutes.

Recipe number 5

The egg dough for pasties is crumbly and brittle, due to which it crunches.
The measuring cup will be an eggshell, which is first washed well with soap and the egg itself, and then a hole is carefully made, the protein and yolk are removed, and the water is measured with the shell.

Ingredients: 4 eggs, 8 shells of water, 1 shell of vegetable oil, 100 ml of vodka, salt, enough flour so that the dough does not stick to your hands, but is not too tight.

Cooking: beat eggs with salt and vegetable oil. Add water and vodka. Add flour and knead the dough. Remove the finished dough in the cold for two hours.

Recipe number 6

Dough for pasties on beer. A product such as beer is often used in the preparation of various dishes, including baking. The dough is still closer to yeast, because beer cannot be called ordinary water. Any beer from light to dark and non-alcoholic will do. It happens that the bottle is opened, but not completely drunk. Even if the beer stood open and the gases came out of it, then it will fit well into the dough recipe.

What is necessary: a glass of beer, one egg, salt, flour 3-4 glasses.

Cooking method: mix beer with salt and egg. Add flour and knead. The dough turns out to be tight, but it must be allowed to lie down for a couple of hours, only then roll it into pasties.

Recipe number 7

No less original version of the test on cottage cheese. It turns out tender and soft.

You will need: 200 g of cottage cheese; one egg, salt to taste; half a teaspoon of soda and table vinegar; to extinguish soda; one and a half cups of flour.

How to cook: cottage cheese must be rubbed so that there are no lumps. You can use a blender for these purposes or grind through a sieve. Add egg, salt. Pour vinegar onto soda to start a chemical reaction. Pour in the flour and stir. The dough should be soft, but not stick to your hands. If the dough sticks when rolling, add more flour.

Recipe number 8

Kefir dough is also prepared very easily and quickly, but it turns out soft and tender. Since kefir is a fermentation product, no additional components are needed.

We take : a glass of kefir, trusted salt, one egg and 500 g of flour.

Cooking: add salt and egg to kefir. Blend thoroughly with a whisk or blender. We add flour. Let the dough rest for up to 20 minutes.

Recipe number 9

Dough for chebureks on mineral water.

Ingredients: a glass of mineral water, one egg, one teaspoon of salt and two teaspoons of sugar, four glasses of flour.
In some versions of the preparation of the dough, vegetable oil is immediately added in an amount of up to 2 tablespoons, in other recipes it is absent.

Cooking: in mineral water, it is advisable to take carbonated water, add an egg, sugar and salt. Beat with a whisk, then add flour. The finished dough should lie down for 20 to 30 minutes.

Helpful Hints:
- to prepare the dough, you need to take more flour than indicated in the recipe, because flour can be different in terms of gluten content. Hence the discrepancy between the required amount and that specified in the recipe;
- if the dough turned out to be hard for ready-made chebureks, then you need to transfer them to a saucepan, cover with a lid and let stand in the finished form while hot.

Pasties with meat are one of the favorite dishes that can be found in the cuisines of many nations. Many would like to enjoy them during a home meal. In order for a culinary masterpiece to have such characteristics as a juicy filling, a crispy golden crust, special technologies are used.

Recipe for pasties with meat

It is safe to say that many housewives would like to know the recipe for pasties with meat at home. There are many interpretations, they vary depending on which kitchen tradition the chef decides to turn to, but they all have common points, which are as follows:

Traditionally, dough is kneaded with boiled water, salt and vegetable oil. In some cases, variations are possible.
After kneading the mass, it is advisable to set it aside for swelling for 2-3 hours, while covering with cling film.
Minced meat for pasties with meat is considered ideal if you combine pork and beef in equal proportions, but you can choose one thing.
It is recommended to pinch the edges of the culinary product well so that the juice that is inside does not flow out.

Uzbek pasties with meat

It is believed that one of the best options on how to cook delicious pasties with meat is an Uzbek recipe. Their taste is truly unique, since they are distinguished by an extremely fine structure and juicy filling, they can rightly be called the pride of Uzbek cuisine. There are subtleties of cooking that make them special, thanks to the use of certain components and the use of special technology. The flavor palette of food comes out indescribable.

Ingredients:

water - 400 ml;
flour - 4 cups;
vodka - 1 tbsp. the spoon;
egg - 1 pc.;
pork - 700 g;
onion - 350 g;
spices.

Cooking

Make the dough in the classic way, while pouring in vodka and an egg, stir and cool.
Let it brew for an hour. Then divide into parts, which are prepared in thin layers.
Form cakes with minced meat.
Deep fry until golden brown.

Any housewife thinks about how to cook pasties with meat so that they turn out lush and juicy. The use of kefir as one of the main additions will help to cope with this task. Alternatively, you can use sour milk and yogurt. If desired, you can add certain ingredients, for example, cheese and herbs will give a spicy combination and diversify the daily menu.

Ingredients:

egg - 1 pc.;
flour - 250 g;
kefir - 100 ml;
beef - 150 g;
cheese - 100 g.

Cooking

Knead a cool mass using kefir.
Rub the cheese.
Prepare blanks on which to lay out the meat component and cheese, cover and pinch.
Fry until rosy sides.

At some point, everyone is faced with the fact that they want to taste delicious food, but at the same time do not spend much effort on cooking it. In such cases, a simple recipe for pasties with meat in a pan will come to the rescue. The main condition is the observance of the correct proportions, and a masterpiece is obtained that will delight all family members. At the same time, the cook will spend a minimum of time, this is an ideal option to create chic chebureks with meat in a hurry.

Ingredients:

minced meat - 400 g;
flour - 4 cups;
onion - 400 g;
vegetable oil - 200 ml;
spices.

Cooking

Prepare a fresh mass and let stand. Then knead and cut into pieces, make thin cakes.
Chop the onions and mix with the twisted pork.
Then put on layers, cover, close up.
Fry until golden brown on all sides.

Homemade with meat are famous for their excellent taste, any housewife is happy to get their recipe and cook for her family members. They are distinguished by their juiciness, inside they are even watery, which is achieved by special tricks and the use of a certain technology in their preparation. Compliance with certain rules will contribute to the production of pasties with meat with a juicy tender filling. The food will delight even sophisticated gourmets.

Ingredients:

oil - 0.5 tsp;
flour - 500 g;
water - 250 ml;
broth - 6 tbsp. spoons;
beef - 300 g;
onion - 150 g;
greenery;
spices.

Cooking

Knead a cool mass, leave it for an hour. Then cut into pieces, make thin blanks.
Mix minced meat with chopped onion and herbs. Pour in the broth, let stand for half an hour.
Lay out, cover with the other side, close up.
Deep fry until golden brown.

Chebureks with meat - a recipe with vodka

The recipe for crispy pasties with meat may involve the presence of different constituent parts. A very interesting option is when vodka is used as one of the main components. This is the secret of the fact that the dish comes out with an incredibly crispy and fried crust that works out of the competition. It will also have a positive effect on the appearance of the treat. Pasties with meat made in this variation can cause a storm of delight among relatives and guests.

Ingredients:

water - 200 ml;
flour - 350 g;
sugar - 1 teaspoon;
vodka - 1 tbsp. the spoon;
pork - 350 g;
onion - 2 pcs.

Cooking

Prepare a fresh mass.
Combine it with sugar and alcohol.
Knead and leave to rest.
Dilute the twisted meat product with liquid.
Cut the workpiece into pieces, prepare, form.
Cook in a skillet until golden crispy.

Chebureki with meat and cheese

Cooking pasties with meat involves the use of various components. They are perfectly combined with cheese, which, in combination with a meat product, will create an original combination, melting during frying, which the household will really like. with meat is incredibly simple, and any housewife can handle it, while creating a culinary delight. Delicacy will satisfy the most demanding cravings.

Ingredients:

egg - 1 pc.;
flour - 2 cups;
water - 70 ml;
minced meat - 200 g;
milk - 100 ml;
hard cheese - 100 g.

Cooking

Knead fresh mass, leave it in the cold for 3 hours.
Pour milk into twisted pork.
Cut the workpiece into pieces, roll out, form.
Cook in oil in a skillet until the sides are browned.

Some women are wondering: how to make pasties with meat so that they are very juicy? You can get an appetizing dish with a ruddy crispy crust if you use a component such as potatoes. This combination is a win-win. Having tried this option once, it will appear on the family and even festive table, and delight with the delicious aroma of pasties with meat. Incredible taste sensations are guaranteed.

1. HOW TO PREPARE DOUGH FOR DELICIOUS CHEBUREKS WITH KEFIR

In our country, chebureks have always been in great demand and today people are willing to buy these stuffed cakes prepared in a special way. For the first time, such pies with meat filling began to be prepared in Central Asia, and among the Turkic and Mongolian tribes, chebureks were especially popular and eventually turned into a traditional dish.

Is it possible to cook pasties with your own hands at home? Sure! In this article, we will tell you how to make the dough crispy with bubbles for these delicious oriental pies in the traditional way on water, on boiling water, on kefir, on milk, with the addition of vodka. In addition, we have placed in the material various recipes with photo steps and a video with a step-by-step explanation, with which you can quickly make delicious pasties at home.

Undoubtedly, any hostess will tell you that it is her cooking recipe that is the most correct and only she knows how to make pasties. But in our time, there are many different recipes for preparing both the filling and the dough for homemade chebureks, which differ from the classic method (which uses ingredients such as water, flour, salt and meat).

◘ USEFUL TIPS ◘

√ if the filling of the cheburek is minced meat, then it is very desirable to add a couple of tablespoons of kefir to it;

√ do not chop onions in an electrical appliance! It is better to cut it into small pieces with a knife so that the filling is more juicy and tasty;

√ as a rule, lamb or beef is used for the filling. But you can make pasties with amazing taste if you make minced meat - assorted pork, beef and lamb;

√ do not add different spices or ingredients that are not included in the recipe of the dish until you have made 4-5 different varieties of stuffed tortillas with your own hands. When you try your own homemade pasties, then it will become clear to you what spices can be added to the dough or to the filling that will not spoil the original rich taste of this oriental dish;

√ you can make very tasty chebureks in a deep fryer if you don’t have a cast-iron cauldron. But in this case, the vegetable oil should completely cover the tortillas with the filling during cooking.

To begin with, let's turn to the recently popular recipe for cooking delicious and lush chebureks with bubbles on crispy dough on kefir.

4. COOKING DOUGH ON MILK

If you want to cook delicious puff pasties at home, then be sure to try making dough for them with low-fat milk!
The dough that you can make with the recipe below is very easy to roll out and more durable than unleavened. It may take a little more time to cook pasties with a rich taste in this way, but the excellent result and delicious taste of the dish are worth it!

For work we need:

200 gr low-fat milk,
500 gr wheat flour,
80 gr soft vodka,
a teaspoon of salt.

How to make milk dough:

Dilute the salt in the milk and carefully pour the flour into it, constantly stirring the contents. Add vodka to the same container, but not all at once, but a tablespoon. Now knead the dough with your hands. If the mass turns out to be excessively dry, then it is advisable to knead it with wet hands. The dough should turn out in the form of a rough and loose substance. After that, wrap it in cling film and put it in the refrigerator for 30 minutes.

5. HOW TO MAKE DOUGH FOR CHEBUREKS WITH VODKA CORRECTLY

Do you know how the Crimean Tatars make delicious and fragrant chebureks? Next, you will find a recipe on how to properly make dough for pasties on vodka. If you add the famous strong drink to the dough correctly and on time, then the rolled out dough will be covered with bubbles during the frying process and you will get a crispy crust. Be sure to follow the proportions of the ingredients that are indicated in the dough recipe!

Ingredients:

640 gr wheat flour,
35 ml soft vodka,
1 egg
340 ml of water,
35 ml vegetable oil
a teaspoon of salt.

Cheburek dough on vodka:

Pour water into a deep saucepan and add oil and salt;

Pass the flour through a sieve several times and add it in small portions to the pan, constantly stirring the contents with a spoon. Do not fill the entire stasis with flour, but only 300-400 grams;

Remove the pan from the stove only after the flour has completely dispersed. When the mass has cooled completely, add the rest of the flour. Now you can knead the dough;

Add the egg to the loose mass and continue to knead the dough, gradually adding vodka to it until the contents turn into a tight and not sticky mass;

Now you need to wrap the well-soaked vodka dough in cling film and leave it like that for an hour. After that, you need to knead the dough again, pulling it out of the film, wrap it again and send it to the refrigerator overnight.

ALSO DISCOVER...