A very tasty dough recipe for chebureks. One of the best recipes with bubbles, like in cheburechka

Step-by-step recipes for preparing dough for delicious pasties using hot, cold or mineral water

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

5 gr.

4 gr.

Carbohydrates

229 kcal.

Option 1: Classic recipe for pasties on water

People often treat chebureks with disrespect. Such quick snack It is considered very harmful, especially if you buy it from dubious kiosks. But if you cook delicious meat pies yourself, you don’t have to worry about the quality of the oil and minced meat. First, try kneading the dough using plain water.

Ingredients:

• Flour - 600 g;
• Water - 350 ml;
• Vinegar - 30 ml;
• Sunflower oil - 30 ml;
• Salt - 5 g;
• Sugar - 5 g.

Step-by-step recipe for dough for chebureks on water

First you need to sift the flour several times. Place the water in the refrigerator so that it is cold, but not icy.

Dissolve vinegar in water, add salt and sugar. Mix well until the liquid becomes homogeneous and free of grains.

Gradually pour the water and vinegar into the flour. Once the mixture thickens to the consistency of sour cream, you can add vegetable oil. If you like the smell olive oil, use it to make pasties. Otherwise, it is better to get by with regular sunflower (refined).

Knead the dough well with a spoon or spatula, then mix it again with your hands. It should become elastic, elastic and homogeneous. When this happens, wrap the dough in cling film and refrigerate. After 40 minutes you can start preparing pasties.

Don’t despair if you manage to cook pasties that are too hard the first time. They can be placed on top of each other in a pan and covered with a lid. If the pies have already cooled down, put them in a bag and reheat them in microwave oven.

Option 2: Quick recipe for dough for chebureks on water

Along with the classic one, the recipe for pasties made with vodka is also popular. During the frying process, all the alcohol disappears, leaving no smell or taste. But it is thanks to vodka that very appetizing bubbles appear on the surface of the dough.

Ingredients:

• Water - 200 ml;
• Egg;
• Flour - 600 g;
• Vodka - 10 ml;
• Sugar - 10 g;
• Vegetable oil - 50 ml.

How to quickly cook chebureks in water

Boil the water. Pour it into a container that is resistant to high temperatures. Break the egg there and beat it very quickly.

Pour the oil in a thin stream into egg mixture. Continue whisking.

Add salt and sugar to the bowl with the eggs. Stir until they dissolve, pour in vodka.

Sift the flour. Divide it into several small portions, each of which will need to be slowly poured into the dough piece. Do not stop stirring the resulting mass with a whisk.

When the dough becomes thick, knead it with your hands. Place the dough in a bag and place it in the refrigerator while you prepare the filling. As a rule, such dough is ready for use after 20 minutes.

Even if you want to save time, don't forget to sift the flour. If you ignore this recommendation, finished goods may be too dense and hard. Instead of fragrant crispy pies, you get inedible hard pieces of dough.

Option 3: Chebureks with sparkling water

Products made from dough made from dough are very tasty. mineral water. Thanks to carbon dioxide bubbles appear on their surface. Chebureks will be soft and crispy if you knead the dough correctly. Before starting cooking, place the mineral water in the refrigerator or freezer to cool.

Ingredients:

• Flour - 600 g;
• Highly carbonated water - 400 ml;
• Sugar - 10 g;
• Salt - 15 g;
• Vegetable oil - 10 ml.

Step by step recipe

Combine salt and sugar in a deep bowl. Carefully pour in the sparkling water, stir until the bulk ingredients are completely dissolved.

Pour some of the flour into a container with mineral water. Stir until the mixture thickens a little. Then you will need to pour vegetable oil into the dough.

Continuing to stir the workpiece, pour the remaining flour into it through a sieve.

Knead the dough. It will be elastic and pliable. If the mixture sticks to your hands too much, add a little flour. Wrap the dough in film and leave it in the cold for a couple of hours.

The finished products will turn out even prettier if you pinch their edges with a fork rather than with your hands. Just press the dough gently with your cloves. Make sure there are no holes anywhere, otherwise meat juice will leak. In this case, the chebureks will turn out tasteless, and in addition, there is a risk of dirtying the stove.

Option 4: Choux pastry dough on water

To keep the pasties crispy and not too greasy, place them on a paper towel immediately after frying. Thanks to this, excess oil will be absorbed into the napkin.

Ingredients:

• Water - 200 ml;
• Flour - 600 g;
• Lard - 50 g;
• Salt, sugar - a pinch.

How to cook

Place the flour on a flat surface, such as a table or cutting board. Add sugar and salt to it, mix with your hands.

Cut the lard in small pieces, rub it into the flour. When it is completely dissolved, you need to pour the mixture into a deep bowl.

Bring water to a boil. Pour over the dough mixture, stirring very quickly. All the flour should get wet and disperse.

Knead the dough until it becomes smooth and pleasant to the touch. Leave in the cold for an hour.

Don't add all the flour at once. Pour about half into the dough, add the rest while kneading. Thanks to this, it will be possible to clearly determine required quantity flour.

Option 5: Chebureks in ice water

These chebureks turn out to be especially crispy. Thanks to margarine and ice liquid, they form a beautiful golden crust. It is better to put water in advance freezer so as not to waste time cooling it later.

Ingredients:

• Flour - 400 g;
• Margarine - 80 g;
• Water - 170 ml;
• Salt - 10 g.

Step by step recipe

Pour the flour into a bowl through a sieve, add salt to it. Mix the ingredients with a spoon.

Pour ice water into the flour, stirring the resulting dough very quickly. It will form some clumps at first, but eventually you can easily form it into a ball.

Melt the margarine and pour it into a container with the rest of the ingredients. Using a tapping motion, spread it over the entire surface of the dough ball.

Cover the dough with film or wrap it in a plastic bag. Let it sit for at least an hour, then you can unwrap it and make pasties.

To make the products especially juicy, add a lot of onions to the minced meat. You can take as much of it as meat. This will only affect the taste for the better; in addition, the pasties will turn out to be very economical.

Option 6: Egg dough for pasties on water

Chebureks prepared according to this recipe are incredibly tender thanks to the large number of eggs. To make them crispy, you need to add a little vodka to the dough.

Ingredients:

• 4 eggs;
• Water - 310 ml;
• Vodka - 110 ml;
• Oil - 85 ml;
• Flour - 520 g;
• A pinch of salt.

How to cook

Heat the water, but do not bring it to a boil. The liquid should be warm, not hot.

Rinse the eggs and break them into a bowl. Beat with a whisk.

Pour salt into the water and stir until it is completely dissolved.

Pour the egg mixture in a thin stream warm water without stopping stirring. When the mixture becomes homogeneous, you can add vodka to it.

Boil the oil. Pass the flour through the sieve several times to fill it with oxygen.

Pour the flour into the egg mixture for the dough in small portions. Stirring constantly, pour in the hot vegetable oil. Bring the mixture to a homogeneous consistency; it should thicken a little.

Keep the dough in the refrigerator for 30-40 minutes, then you can start preparing the pasties. Don't worry if the workpiece is too tight, that's how it should be. It is thanks to its dense structure that the pasties turn out so tender and tasty.

1. HOW TO PREPARE DOUGH FOR DELICIOUS CHEBUREKS WITH KEFIR

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

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

Undoubtedly, any housewife will tell you that her recipe for preparing the dish is the most correct and only she knows how to make pasties correctly. But nowadays there are many different recipes for preparing both the filling and the dough for homemade chebureks, different from classic way(which uses ingredients such as water, flour, salt and meat).

◘ USEFUL TIPS ◘

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

√ Do not chop onions in an electrical appliance! It's better to cut it into small pieces with a knife to make the filling more juicy and tasty;

√ As a rule, lamb or beef is used for the filling. But you can make chebureki 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 until you make it yourself 4-5 different options flatbread with filling. When will you try homemade chebureks? homemade, then you will understand what spices can be added to the dough or filling that will not spoil the original rich taste of this oriental dish;

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

First, let's turn to the recently popular recipe for preparing delicious and fluffy chebureks with bubbles on a crispy dough using 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 using low-fat milk!
The dough, which you can make using the recipe below, is very easy to roll out and is stronger than unleavened dough. Time to prepare pasties with rich taste this method may take a little more, but the result is excellent and delicious taste qualities The dishes are worth it!

For work we will need:

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

How to make dough with milk:

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 at a time. Now knead the dough with your hands. If the mass turns out to be excessively dry, it is advisable to knead it with wet hands. The dough should come out in the form of a rough and loose substance. After this, wrap it in cling film and put it in the refrigerator for 30 minutes.

5. HOW TO CORRECTLY MAKE DOUGH FOR CHEBUREKOV WITH VODKA

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

Ingredients:

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

Cheburek dough with 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 add all the flour, but only 300-400 grams;

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

Add the egg to the loose mass and continue kneading the dough, gradually adding vodka until the contents turn into a tight and non-sticky mass;

Now you need to wrap the dough well soaked in vodka in cling film and leave it like that for an hour. After this, you need to knead the dough again, remove it from the film, wrap it again and put it in the refrigerator overnight.

ALSO FIND OUT...

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. Be sure that the test base is made according to the rules, they were prepared in fresh oil, the filling for chebureks is fresh, it’s not always possible. 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 simplest recipe and make pasties from puff pastry bought at 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 regular 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 it 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 kind is suitable for this. refined oil. 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 delicious products did not fall apart when 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:

• flour premium– 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, it’s quite pleasant crispy dough This happens if you add a little vodka during mixing. 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 classic version. Sugar is responsible for the appearance 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 pasties the most delicious. Crimean housewives know how to prepare crispy dough for pasties 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. You will get excellent Crimean chebureks if you use hard cheese and brine (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 whites, but this food cannot be called healthy, there is too much fat in it. Almost dietary option It will work if you cook the pasties in the oven. And if you use it for filling juicy minced meat made from chicken, 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 tray parchment paper and lay out the products.
7. Preheat the oven to 190 degrees Celsius and bake until golden brown.

Useful dietary baking 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 not quite in the usual way, try making chebureks, the recipe of 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 it becomes 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. Extraordinary delicious minced meat for this dish it turns out if you mix different types meat. Delicious snack will not work without onions, it is necessary for it to release 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 are used as a filling, such as champignons, chebureks with potatoes, with feta cheese, with fish are good, excellent taste Chebureks with cottage cheese and herbs are different; Crimean pasties 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 choux pastry and a recipe for dough with vodka, prepare a variety of minced meat for pasties, bake in the oven, fry pasties with potatoes and enjoy them unique taste and aroma.

Chebureks with meat are one of the favorite dishes of the inhabitants of our country. After all, it is not only different delicious filling And air test, but it can also replace a full lunch. However, many housewives are concerned about the question of how to prepare dough for pasties. With hot water, kefir and even with vodka - there are a lot of recipes. And you will learn about each of them in this article.

What are chebureks?

This is a traditional dish eastern peoples very much loved by the people of Russia for its simple and quick cooking. And the word “cheburek” itself is translated as “ raw pie", which very well reflects the very essence of this magnificent snack.

The classic recipe for making chebureks does not use minced meat, as is customary now. Instead, finely chopped beef or lamb is used as a filling. However, in modern recipes you can find the addition of chicken and minced pork along with onions, potatoes, mushrooms and even cabbage. In other words, the ingredients for the filling are limited only by the housewife’s imagination.

But what should remain the same is yeast-free dough. It is the absence of yeast that makes it possible to achieve fine golden crust and the traditional crescent shape. If you use fluffy pasties to prepare, the dish will be more reminiscent of belyashi, which are prepared completely differently.

Chebureks can become quite a separate dish, so great snack To festive feast. However, they can be stored in refrigeration chamber several days and reheat in the microwave as needed. In other words, this oriental recipe is universal for any occasion.

What should the dough for pasties be like?

A distinctive feature is not only the absence of yeast, but also its consistency. After all, in order to give the dish the desired shape, the dough should be moderately stiff, but elastic. Young housewives do not always manage to achieve this effect the first time. Therefore it appeared more quantity various recipes preparing dough for chebureks, each of which is quite affordable.

You need to remember that too batter It will not be possible to roll it into the desired shape. And too thick is very poorly tolerated by the stomach. Therefore, the most important thing is to find the optimal balance. And, as you know, this comes not only with knowledge, but also with experience. So don't be afraid to experiment and try new recipes.

Cooking with hot water

This is perhaps the simplest and classic recipe, which is used by all eastern women. For it you will need to heat one glass of water to a boil and break it into chicken egg. Mix the mixture thoroughly and add a teaspoon of salt. To prevent the future dough from sticking to your hands, you can pour in two or three tablespoons of sunflower oil.

When the water mixture becomes homogeneous, you can add flour. For one glass of hot water, 3-4 glasses of flour (approximately 500-700 grams) are enough. In this case, you should control the consistency of the dough by adding the sifted flour mixture gradually.

When the dough for pasties in hot water becomes thick, you can transfer it to the table and continue kneading. This must be done until it becomes sufficiently elastic and elastic. It is known that any dough becomes much tastier if you leave it for some time under film at room temperature. Therefore, you should start cooking pasties no earlier than an hour later.

As you can see, the dough for chebureks in water, the recipe for which is very simple, is prepared in a matter of minutes. However, there are other interesting ways.

Dough for chebureks in cold water

Some housewives prefer not to bother with heating, but to immediately knead the flour mixture on cold water. As practice shows, this method is also quite good. In this case, the same proportions and sequence should be observed as when preparing dough in hot water. However, be prepared for the risk of not achieving the desired elasticity. When rolling out, the dough may give in less easily and may not take the desired shape right away. So let it rest in the refrigerator for several hours.

Dough for chebureks in water, the recipe for which does not require much time, can be stored for a very long time. for a long time, because it does not contain yeast. This means that bacteria will not decompose in the dough and an unpleasant odor will not appear.

Cheburek dough in water with vodka

Many recipes contain an ingredient such as vodka. So the recipe for chebureks changed a little when our hostesses began preparing them. But why do you need vodka in the dough? It has been proven that this product changes the structure of the dough, gives it the necessary elasticity and gives a beautiful golden color when fried.

To prepare the dish, you need to mix a glass of water, a teaspoon of salt, and vegetable oil in a small saucepan. Heat the mixture slightly on the stove. Add half a glass of sifted flour to warm water and mix thoroughly so that no lumps form.

When the mixture has cooled, add a chicken egg and 30 ml of vodka, stirring continuously. Knead stiff dough with 500 grams of flour. It is best to leave the dough in the refrigerator overnight.

Yes, this recipe will require additional costs and a little more time. However, dough for chebureks in hot water without vodka will not give beautiful bubbles when fried.

Chebureks with kefir

If you have kefir left in your refrigerator, you can also use it to make fragrant and crispy pasties. In addition, the recipe is the simplest and fastest.

Just stir a chicken egg and a teaspoon of salt in a glass of kefir. The dough should be kneaded with two glasses of sifted flour. Due to its thick consistency fermented milk product You will get a very soft and light bun. You can start baking the pasties 20 minutes after kneading.

Among housewives, the recipe for kefir is even more common than dough for chebureks in hot water. Therefore, try and appreciate its simplicity and delicate taste with sourness.

Choux pastry for chebureks

This recipe is suitable for those who are not afraid to experiment in the kitchen. After all, even a rich choux pastry is not always successful for beginners in cooking.

So, to prepare, you need to boil a glass of water in a small saucepan. Pour a glass of wheat flour into boiling water, add vegetable oil and a teaspoon of salt. Mix everything quickly until lumps form. Cool the resulting mass completely. To speed up the process, you can place the pan in a container with cold water.

When the mixture has cooled completely, break the egg and knead into a stiff dough. To do this you will need at least two glasses of sifted flour. The finished choux pastry needs to be kneaded 3-4 times every half hour. However, it is better to leave it on the table at room temperature.

The dough for chebureks in water (custard) has a very unusual taste. And when fried, it gives a golden and crispy crust, which is distinctive feature real chebureks.

How to prepare the filling?

The most simple filling for chebureks - minced meat. At the same time delicious juicy dish obtained by using a mixture of minced chicken and pork. For juiciness, add 3-4 heads onions for 500 grams of meat. And for piquancy - a little oriental spices, salt, black allspice and fresh herbs (parsley, dill, cilantro).

But if you want to cook original chebureks, as the Turkic peoples do, then instead of minced meat, add pieces of finely chopped beef or lamb. However, remember that such chebureks should be baked in a frying pan longer, because meat fiber does not cook as quickly as fine minced meat. And to make the dish very satisfying and replace a full lunch, you can add potatoes or sauerkraut.

Making pasties correctly

To give the products a crescent shape, you will need a rolling pin, a clean surface and a little flour. The dough for chebureks in hot water should be divided into small koloboks (5-7 centimeters in diameter). Each bun needs to be rolled out to a very thin round layer - about 2 mm thick. Do not place on one part of the dough large number filling and cover with the other half on top. Use your fingers to glue the halves together. And for a beautiful and appetizing design, you can cut off the excess dough with a special roller with triangular teeth or connect them with the teeth of a fork. The main thing is that the filling does not leak out during frying, and all the juice from the onion and meat is preserved inside the pasty. After all, the taste of your dish will depend on this.

You should also remember that the dough for chebureks in hot water, the recipe for which was described in detail above, is fried much faster than the crispiest crust obtained when preparing chebureks in vodka. Therefore, choose the most optimal recipe for yourself, the taste of which your loved ones and guests will like the most.

Frying pasties

To get a crispy crust, you will need a wide frying pan with a medium-thick bottom. After all, the main task when frying pasties is to get golden brown dough and fully cooked meat. The frying pan needs to be heated with a small amount of vegetable oil. If you use minced meat, then fry each cheburek on both sides for 5 minutes until golden brown. And if you use pieces of meat, then the first side should be fried covered. Ready-made pasties should be stacked and covered with a towel so that they retain their aroma and juiciness. Some housewives grease them with butter after frying, like pancakes. However, in this case the dish will turn out to be very high in calories. Therefore, for those who are used to watching their figure, this method is not suitable.

What to serve chebureks with?

Traditional oriental chebureks in hot water, the recipe for which is very simple, can be served with different sauces and dishes. Since the dough and meat are quite difficult for the stomach to digest, you can prepare light salad from fresh vegetables. Chebureks go well with tomato juice, which is why the dish is often served with this drink in eateries.

In addition, you can prepare a sauce based on garlic, mayonnaise and herbs. This will soften chebureks that are too dry and correct the situation if the minced meat is not salty enough. Instead of mayonnaise, you can also use sour cream, kefir, adjika and any other base. It is important that you like the result.

Any housewife can prepare a tasty and rosy pasty dough in hot water, photos of which are in this article. The main thing is to follow the sequence of actions and proportions of all ingredients. And be sure that your guests will appreciate your culinary talent!

I am glad to welcome you again, dear readers of my blog! The other day I was visiting a friend whom I had not seen for several months. The city is big, but unfortunately there is no time to visit each other. With the advent of progress, we have forgotten how to visit people; live communication is replacing the Internet.

So, what do you think she treated me to? Homemade chebureks with meat. Knowing that she doesn’t really like to do any baking, I was very surprised. And even at first she didn’t believe that she made it herself and didn’t buy it.

It turned out that she took up baking after her beloved mother-in-law stayed with them for a month. She didn’t want to lose face and had to constantly come up with something for the table. And suddenly I became interested in cooking. Now he constantly pampers his friends with fresh food, delicious pastries and those only.

Of course, I was interested in the recipe for cheburek, but it seemed to me not enough and I decided to write this article for myself and for you and different ways preparing such baked goods. After all, my blog is mine cookbook. I confess that I myself have never made such pies before, although I really love fried pastries. I’m doing this, but somehow I never even thought about this baking before. I'll be catching up.

What is a cheburek? This is a pie made from unleavened dough with seasonings and filling. Usually used for filling minced meat. They fry it in vegetable oil, so for those on a diet, to my regret, it is in no way suitable. But for those who like to pamper themselves - you are welcome.

This is the most classic and most successful way to prepare our baked goods. Crimean Tatars cook according to it. But you can still call these pies national dish. So they know a lot about this.

Ingredients for the dough:

• Flour - 480 g (3 cups)
• Water - 3/4 cup
• Egg yolk - 1 pc.
• Vegetable oil - 1/3 cup
• Salt - 0.5 teaspoon

Filling ingredients:

• Minced meat - 400 gr
• Onion - 2 pcs.
• Water – 100 ml
• Salt and ground pepper- to taste
• Vegetable oil - for frying

1. Separate the yolk from the white and pour it into a glass, add 3/4 of the water, add salt and stir.

2. Sift flour into a dish and gradually add water and egg, stirring at the same time. Flakes should form.

3. Pour in vegetable oil and knead the dough. There is no need to stir it for a long time. Then cover and leave for 30-40 minutes.

4. While it’s resting, let’s make the filling. Add salt, pepper, finely chopped onion and 100 ml of water to the minced meat. This way it will be juicier. Mix everything evenly.

6. Roll out one bun. Place the filling on one half and press it lightly on top. And cover tightly with the other half, pressing so that all the air comes out. This will prevent them from bursting during frying. Seal the edges and cut with a shape cutter. And do this with all the pieces.

There is no need to fill the baked goods in advance, just before frying.

7. Heat a frying pan with vegetable oil and place the preparations there. Don't skimp on the oil, pour it in generously. Fry over medium heat on both sides until golden brown.

These pasties turn out very tender. They are tasty and a little flaky. And also with pimples, as I like.

We prepare delicious and juicy pastries, like in cheburek

This one differs from the previous recipe in that it does not contain eggs, but adds butter. I'll have to compare! The composition and quantity of products here is designed for 40 pieces.

Ingredients:

• Water – 500 ml
• Flour - 7-8 glasses
• Melted butter - 6 tablespoons
• Salt - 1 teaspoon
• Sugar - 1 teaspoon

For the filling take:

• Minced beef – 1 kg
• Onions – 4 pcs.
• Water - 1 glass
• Salt and pepper - to taste

1. Add salt, sugar and melted butter to the water. Stir well.

The water should be warm, but under no circumstances hot.

2. Pour the sifted flour into a dish. Make a hole in the middle and add water a little at a time, stirring at the same time. When the dough has become thick enough, move it to the table. This will make it easier to knead it further. We need to achieve a dense texture so that when frying our baked goods do not burst and do not release juice. Wrap it in film and refrigerate for one hour.

3. Finely chop the onion and add it to the minced meat, add salt and pepper. Mix well and then add water until it becomes a little runny. Stir. The meat should have a consistency like sour cream.

Without adding water, the chebureki will not turn out juicy.

4. Take the dough and cut into several parts, depending on what size you will make the pies. Roll the pieces into rounds.

5. Sprinkle the table with a little flour and roll out each piece thinly. Place the minced meat on one half. If it turns out not greasy, then add a piece of butter. Cover with the other half and press down the edges. Then trim the edges with a special cutter. You can also use a regular plate to ensure even edges.

6. Heat a frying pan, pour in oil. Fry on each side until golden. They turn out bubbly, very tender and juicy.

Step-by-step recipe for choux pastry, with the addition of vodka

Here you go alternative option cooking chebureks. Can you imagine, here you should add vodka to the dough (!). Thanks to this, it turns out crispy and crumbly. Try it and please your family and friends with this delicacy. By the way, my friend, whom I talked about at the beginning of the article, prepared exactly this recipe.

Ingredients:

• Flour - 500 gr
• Egg - 1 pc.
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Vodka – 10 ml
• Vegetable oil - 20 ml
• Hot boiling water - 300 ml

For the filling:

• Minced meat - 600 gr
• Water – 100 ml
• Onion - 200 gr
• Salt and ground black pepper - to taste.

You will also need additional vegetable oil for frying and flour for rolling.

Sift the flour through a sieve in advance.

1. Take half the flour and place it in a deep dish. Add salt, sugar and sunflower oil. Stir. Then add boiled water in one fell swoop. hot water and stir again. It’s okay that the dough will turn out with lumps; they will disperse later. After kneading, leave the mixture for 15 minutes to cool.

2. Then break the egg into the mixture and pour in the vodka. Mix everything thoroughly until smooth.

3. Now you should add flour in parts, stirring until the mass becomes thick. And then continue kneading with your hands on the table. Sprinkle flour and knead. The dough should be soft and elastic. it should not stick to your hands. Then cover it up cling film and leave to rest for 15 minutes at room temperature.

4. Grate the entire onion directly into the minced meat. coarse grater. Add salt and pepper. Pour water and stir, it should have a liquid consistency.

5. Divide the rested dough into equal pieces. Roll out each piece very thin. Place the filling on one half in a thin layer, not to the edges, as if spreading it.

6. Then cover with the other half and press down a little with your hand to remove the air. Pinch the edges with a fork. To make it beautiful and even, then trim it with a curly cutter. Form all other baking pieces in the same way.

7. Heat the frying pan thoroughly and pour a large amount of vegetable oil into it. Dip our preparations there and fry on both sides until a beautiful golden color, about 2-2.5 minutes on each side.

8. To remove excess fat, ready-made baked goods Place on a flat plate lined with paper towel. Their specified ingredients It turns out 20 pieces of wonderful, beautiful and amazingly tasty pasties.

Very successful crispy dough from chef Ilya Lazerson

Watch a video on how to prepare the most good dough for chebureks from the famous chef Ilya Lazerson. To prepare it, you only need flour, water and salt. and of course the meat filling.

You will not regret the time you spend watching this master class. The honorable Ilya Isaakovich talks in great detail and quite interestingly and shows his skills in the kitchen. In your own unique way.

According to this recipe, they turn out so thin and crispy, with amazingly tasty and juicy filling. And she cooks in such a way that looking at the cheburek, your mouth is already watering and you want to rush to the kitchen and start cooking yourself.

By the way, here’s something else I thought about, I need to try making them again, I also think it will be great.

Choose the method you like. I’ll probably start with the recipe with vodka, and then I’ll try the rest. After all, everything doesn’t take that long to prepare. But I will please my family with delicious and juicy pasties homemade. Homemade always tastes better.

And I want to wish you happy baking. Come again.