Dough for chebureks on ice. Cheburek dough with meat - a classic version

Chebureks... Just one word brings up a picture of piping hot, fragrant and delicious pasties.

As often happens in cooking, who is the author of this work? culinary arts- a big mystery and mystery. Even the Americans tried to appropriate our pasties for themselves. Yeah, who will give it to them! Those Americans who drove the indigenous population of America into reservations were not even there when our ancestors happily ate pasties. Still the birthplace of this fast food food can be called Asian countries. Maybe this is some kind of prototype of fast food, only the chebureki are so much tastier, and they are made from... natural products without chemicals and other flavors and dyes.

Chebureks are considered theirs national dish Crimean Tatars. And in the former capital of the Crimean Khanate in the city of Bakhchisarai, just opposite the Khan’s Palace, a cafe has been preserved and operates since Soviet times to this day. Crimean chebureks" Here they are the most delicious. With the return of the Tatars to 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 chebureks?
Whatever they were called: these are pies from unleavened dough, fried in oil; these are dumplings that miraculously increased several times in size and fell into a cauldron with butter; These are the machinations of the Koreans, who also didn’t come up with anything other than taking dumplings, flattening them and frying 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 it is traditionally used as a filling. minced meat with a lot of onions, but other equally tasty fillings such as cheese, mushrooms, a mixture of meat and cheese with tomatoes are also considered.

The key to successful cooking largely depends on the skill of the housewife, and one of the key tasks is to properly prepare the dough for pasties. It should be rolled out thinly, bubble, flake and melt in the mouth with virtually no intensive chewing effort on the part of the person.

Now our goal is to find, learn and make such a dough so that family and guests cannot be pulled away from the chebureks by the ears.

Cheburek dough recipe No. 1

This is the simplest dough recipe in terms of ingredients.

Required components: one glass of warm water, three glasses of flour, one tablespoon of vegetable oil, one teaspoon of salt.
This version contains no eggs, no yeast or raising agents. This is real classic version unleavened dough.

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

Dough recipe No. 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, a level teaspoon of salt and sugar, 100 g of any fat (lard, margarine, sunflower oil), 600 g flour.

Preparation: Dissolve salt and sugar in water. Add half the required amount of flour. The dough should look like pancakes. You can check it in the following way: place a fork in the dough, it should gradually slide into it. At this stage, you need to pour boiling oil into the dough and quickly mix with a fork. After this, add the rest of the flour and knead thoroughly. The dough should be stiff and elastic. Leave on the table for 30 minutes. After this, roll out and cook the chebureki.

Recipe No. 3

This dough recipe is also called choux, because the water used is hot, or simply boiling water. The dough turns out crispy and thin, but when rolled out it does not tear, but maintains its integrity.

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

Prepare as follows: add salt to water, vegetable oil and boil. Add a little less than a glass of flour to the same hot water and immediately stir with a fork so that no lumps remain. Let the mixture cool and add the raw egg and alcohol. Then add the rest of the flour and knead well on the kitchen table. This process can also involve male hands. This dough should rest for at least an hour, but it is better to leave it overnight.

Recipe No. 4

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

Preparation: If there is no lard in the house, then it is not critical. It can be replaced with lard. Take a piece of lard, chop it finely, put it in a frying pan and melt. The fat obtained from the lard will be used to prepare the dough. Add fat, sugar and salt to the flour. Mix the whole mass, you get flakes of fat and flour. Pour boiling water here and stir immediately. Ready dough let sit in the refrigerator for at least 60 minutes.

Recipe No. 5

The egg dough for chebureks turns out to be crumbly and fragile, due to which it crunches.
The measuring cup will be an eggshell, which you first wash the egg itself well with soap, and then carefully make a hole, remove the white and yolk, and measure the water 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.

Preparation: beat eggs with salt and vegetable oil. Add water and vodka. Add flour and knead the dough. Ready dough refrigerate for two hours.

Recipe No. 6

Dough for pasties made with beer. A product such as beer is often used in cooking various dishes, including in baking. The dough is still closer to yeast, because you can’t call it beer at all plain water. Any beer from light to dark and non-alcoholic will do. It happens that the bottle was opened, but not completely drunk. Even if the beer stood open and the gases came out of it, it will fit well into the dough recipe.

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

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

Recipe No. 7

No less original version cottage cheese dough. It turns out tender and soft.

You will need: 200 g 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: The cottage cheese must be ground so that there are no lumps. You can use a blender for these purposes or grind through a sieve. Add egg, salt. Pour vinegar over the baking soda to initiate a chemical reaction. Add flour and stir. The dough should be soft, but not stick to your hands. If the dough sticks when rolling, add additional flour.

Recipe No. 8

Kefir dough is also very easy and quick to prepare, and turns out soft and tender. Since kefir is a fermentation product, no additional components are needed.

Let's take it : a glass of kefir, seasoned salt, one egg and 500 g of flour.

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

Recipe No. 9

Dough for chebureks with mineral water.

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

Preparation: In mineral water, preferably carbonated water, add egg, sugar and salt. Beat with a whisk, then add flour. The finished dough should rest for 20 to 30 minutes.

Helpful Tips:
- to prepare the dough you need to take more quantity flour than indicated in the recipe, because flour varies in gluten content. Hence the discrepancy between required quantity and specified in the recipe;
- if the dough of the finished chebureks turns out to be hard, then you need to transfer them to a pan, cover with a lid and let stand finished form hot.

Original message Recipes_dishes

Thank you for the wonderful pasties!

Chebureks recipe with photos

Secrets of delicious pasties

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

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

2) Why is there sugar in the dough?

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

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

5) Why roll onions with a rolling pin?

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

For the test:

Flour - 500 g

Water - 150-180,

Salts - 2 g

Granulated sugar - 2 g

For minced meat:

Meat - 500 g

Onions - 1 pc.

Dill - 1 bunch

Meat broth - 200-250 ml

Black pepper

Zira - to taste

Cooking method:

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

2. Knead a fairly stiff dough.

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

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

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

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

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

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

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

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

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

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

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

Ingredients:

For the test:

Water - 300 ml

Egg - 1 pc.

Vegetable oil - 2 tbsp. l.

Flour - 4 cups

Vodka - 1 tbsp. l.

For the filling:

Minced meat - 500 g

Onions - 2 pcs.

Cooking method:

1. Prepare all ingredients.

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

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

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

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

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

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

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

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

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

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

Correct pasties. The most successful recipe

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

Ingredients:

For the test:

Flour - 3.5 cups

Water - 350 ml

Egg - 1 pc.

Vegetable or ghee oil - 1 tbsp. l.

Salt - 0.5 tsp.

Cooking method:

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

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

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

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

700 g minced meat ( better than lamb, of course, but you can use any meat or mixture);

350 g onions;

0.5 cups of water or kefir;

Salt, pepper, spices to taste.

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

Frying pasties:

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

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

Chebureks with meat

Magnificent, tender and juicy chebureks stuffed with lamb.

Ingredients:

For the test:

Flour - 4 cups

Egg - 1 pc.

Vegetable oil - 1 tbsp. l.

Milk - 2 tbsp. l.

For the filling:

Lamb fillet - 700 g

Onions -5 pcs.

Freshly ground black pepper

Cooking method:

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

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

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

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

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

Bon appetit!

Chebureks

Ingredients used in the recipe:

For minced meat:

Flour - 4 cups

Water - 1.3 cups

Egg - 1 pc.

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

Salt - 0.5 tsp.

For minced meat:

700 gr. meat

350 gr. Luke

About 5 glasses of water

Salt, pepper, spices

Cooking Instructions:

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

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

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

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

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

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

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

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

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

9. Ready-made pasties Place on a plate and immediately cover with a lid (chebureks will become softer).

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

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

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. On hot water, with 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 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 allows us to achieve a thin 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 microwave oven 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, there was 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.

Dough for chebureki 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. IN warm water add half a glass of sifted flour 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 into boiling water wheat flour, 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. Place a small amount of filling on one part of the dough 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. The finished chebureks 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!

Crispy dough for pasties - every self-respecting housewife should be able to knead it. We will reveal to you recipes for delicious, elastic and durable dough.

Chebureks in our country are loved by everyone without exception, but, unfortunately, you are not always satisfied with the taste and quality of this dish prepared in cafes and chebureks.

Nevertheless, you really want everything in this flatbread with meat to be perfect - and juicy, aromatic filling, and delicious, crispy dough for chebureks.

In this article we present to you a selection of the best recipes we have tested. delicious dough for chebureks.

Crispy dough for chebureks - the best recipes

Dough for chebureks on water

The dough for chebureks is tasty, crispy and very easy to prepare and does not require any special ingredients. Even mixed with water, it will ensure that your pasties will have a tasty, crispy crust even when cold.

Ingredients:

250 ml. water,
300 grams of flour,
1 tbsp. spoon of vegetable oil,
1 teaspoon salt.

Making the dough:

The crispy dough for chebureks is prepared in a deep container, into which we first pour water, and then add flour and salt, and also add oil.

Mix the dough into pasties to form a viscous mass. Now you need to knead it thoroughly so that the dough becomes strong and elastic. This is easiest to do on a table.

Be sure to sprinkle the work surface with flour, place the dough on it and start kneading it with your hands. The pastry dough needs to be kneaded thoroughly, gradually adding flour to it.

As soon as our crispy dough for chebureks stops sticking to your hands and becomes firm and elastic, you need to wrap it in cling film and put it in the refrigerator. After half an hour, you can cook pasties.

Crispy dough for pasties in boiling water

The dough for chebureks is tasty, crispy, which can be rolled out very thin and you can be sure that it will not tear during frying; it is usually made in boiling water and using eggs.

The recipe for crispy dough for pasties in boiling water is very simple: you need to take 300 ml of water, 600 grams of flour, one egg, a few tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of vodka, half a teaspoon of salt.

Choux pastry with vodka for chebureks the crispy mixture is mixed as follows:

Take a fairly large saucepan, pour salt into it and add vegetable oil according to the recipe. Pour in water and bring this mixture to a boil, turn off the heat.

Gradually add two-thirds of the flour into boiling water, constantly stirring the mixture with a wooden slotted spoon. Next, you just have to wait for the crispy pastry dough to cool down.

Only when it has cooled down to a little higher room temperature you need to add vodka and egg to the mixture. After kneading thoroughly and letting the dough soak in vodka, we move on to the next stage. The dough for chebureks with vodka should be thoroughly kneaded on the table with your hands, gradually pouring the remaining third of the flour into it.

By this recipe The result is a very elastic, tasty and crispy pasty dough with bubbles. Try it and you will definitely like it!

You might also be interested in: Our other recipes

This dish came to us from the Mongolian and Turkic peoples. Traditional chebureks were prepared from unleavened dough with minced meat and various seasonings, including spicy ones. They were fried mainly in lamb fat. Today this dish means the same pie with meat filling made from unleavened dough, but the meat is often twisted and cooked in vegetable oil. In our time, they have become very popular, just like here and among many peoples of the Caucasus.

Home-cooked food is much more tastier products, bought in street eateries and are not difficult to prepare. like this delicious pastries Both children and adults love it very much. And this alluring aroma that comes from the places where they are prepared will not leave anyone indifferent.

In today's article we will look at recipes for delicious and crispy dough, our favorite chebureks. After all, if you cook them according to the rules, then they turn out with golden crust and with stunning aroma. You just have to stock up the necessary components and follow my recommendations.

And also for fans delicious shawarma you can go, look and rate my recipe

Crispy dough for chebureks with vodka

Ingredients:

• Flour - 2 cups
• water - 1/3 cup
• egg - 1 pc.
• vegetable oil - 2 tbsp. spoons
• vodka - 2 tbsp. l
• salt - 1 teaspoon.

Cooking method:

Pour water into a saucepan, put it on fire, add salt and vegetable oil and bring to a boil.

When the contents of the pan boil, remove it from the heat, pour 1/2 cup of sifted flour into it and mix thoroughly so that there are no lumps. And leave until cool.

Pour vodka and beat in a chicken egg. Bring to a homogeneous state.

Under no circumstances should you combine eggs with hot dough, otherwise the whites will curdle and everything will go down the drain.

Now add the remaining flour in small portions and at the same time knead the smooth mixture. plastic dough. Wrap it in cling film and leave it alone for 20 minutes.

The secret of making dough for chebureks like in chebureks

Ingredients:

• Water – 500 ml
• flour - 10 cups
• melted butter - 6 tablespoons
• sugar - 1 teaspoon
• salt - to taste.

Cooking method:

To make the dough light, airy and bubbly, we need to prepare warm water to which we add salt, sugar and melted butter.

Sift the flour into a deep bowl, make a small depression in the middle with your hand, pour in prepared water in small portions and mix thoroughly.

To make it more convenient to knead the dough, you need to move it to a prepared table and finish the job on it.

You must know that the dough must be dense, otherwise when frying the pasties will burst and all the juice will leak out.

Then wrap it in cling film and put it in the refrigerator for one hour.

Tasty and crispy dough for chebureks with kefir

Ingredients:

• Kefir - 1 glass
• flour - 4-5 cups
• egg - 1 pc.
• salt - to taste.

Cooking method:

In this recipe, we need to take a deep bowl, pour kefir into it, beat in the egg and salt to taste.

Beat all the ingredients with a whisk or fork and gradually add the sifted flour. After it begins to thicken, we need to prepare a work surface, add flour and place our dough on it. Knead it for as long as possible until it stops sticking to your hands and the consistency becomes thick and elastic. But just be careful not to overdo it, or it may become too thick and tight. Then it will simply be impossible to work with him.

Cover the finished dough with a towel and put it in the refrigerator for 30 minutes, you can keep it a little longer. Next, we form a long sausage and divide it into ten equal parts, which we roll out and make pasties. It's very simple, good luck with your preparation.

Choux pastry for chebureks

Ingredients:

• Flour - 4 cups
• boiling water - 1.5 cups
• chicken egg - 1 pc.
• butter - 30 g
• vegetable oil - 2 tbsp. l
• salt - to taste.

Cooking method:

In this recipe, pour the flour into a food processor, add salt and vegetable oil, and mix. And put the butter in boiling water and let it melt, then pour it into the mixture in a thin stream and beat in the chicken egg and bring it until smooth.

The dough turned out very soft, elastic, tender. Mix it a little on a clean table without adding flour, since it no longer sticks. Then wrap it in cling film and put it in the refrigerator for half an hour.

This dough recipe is considered by many to be ideal; it is suitable not only for chebureks, but also for dumplings, dumplings and dumplings. Cook for your health.

Dough for chebureks in mineral water

Ingredients:

• Mineral water – 500 ml
• eggs - 2 pcs
• flour - 8 cups
• sugar - 4 teaspoons
• salt - 2 tsp.

Cooking method:

Pour mineral water into a cup, add sugar, salt and egg. Mix everything thoroughly with a whisk. Then, in my case, we sift the flour into a bowl, make a hole in the middle and pour in the water-based mixture. And we begin to knead the dough with our hands.

After it stops sticking to your hands, put it on the prepared table and bring it to readiness, that is, knead it more thoroughly and thus make it more elastic. Next, wrap it in cling film and put it in the refrigerator for 20 minutes.

Chebureks using this test turn out simply amazing. Try it and write your impressions in the comments.

Boiling water dough recipe

Ingredients:

• Boiling water – 150 ml
• flour - 500 gr
• chicken eggs - 3 pcs
• sunflower oil - 2 tbsp. spoons
• salt - 1 tsp.

Cooking method:

Pour the sifted flour into a deep bowl and pour boiling water salted with one teaspoon of salt into it and mix.

This is the kind of dough you should get that practically doesn’t stick to your hands. Cover it with a lid and leave it alone for 20-30 minutes.

Delicious pasty dough with added milk

Ingredients:

• Flour - 3 cups
• milk - 200 gr
• egg - 1 pc.
• vegetable oil - 2 tbsp. spoons
• salt - 2 pinches.

Cooking method:

We will need, as in previous recipes, a deep bowl into which we pour milk, beat in an egg, add salt, vegetable oil, then beat everything with a whisk until smooth.

Now we begin to gradually add the sifted flour and at the same time knead the dough. At the moment when it becomes difficult to knead it in a bowl, put the whole lump on a table sprinkled with flour and begin to knead it thoroughly with your hands. The only thing is not to overdo it, otherwise it will turn out too tight.

Cover our dough with a towel or cling film and leave it for half an hour. Then we use it for its intended purpose.

Dough for pasties made with beer

Ingredients:

• Flour - 500 gr
• beer - 250 ml
• egg - 1 pc.
• salt - 1 level teaspoon.

Cooking method:

Beat one egg into a bowl, add salt to it and mix well.

Now mix everything thoroughly until the whole mass becomes relatively thick.

Take the dough out of the bowl and bring it to homogeneity on a prepared surface sprinkled with flour so that it turns out like in the photo.

Here was another simple, easy and quick worthy recipe.

How to make puff pastry

Ingredients:

• Flour - 3 cups
• vegetable oil - 50 g
• water - 100 g
• vodka - 1 glass
• egg yolk - 1 pc.
• salt - 1 tsp.

Cooking method:

Pour vodka into a glass, add yolk, salt, water and mix thoroughly.

Now add vegetable oil and knead the dough. As already described above, in previous recipes, it is better to finish the job on a prepared table, so our dough turns out elastic, after which we wrap it in a bag and put it in the refrigerator for about 30 minutes. And then we prepare pasties, which turn out very appetizing and tasty .

Dough for chebureks in cold water (video)

According to this recipe, the dough turns out crispy and very thin, but there is very important point, you need to keep the water in the refrigerator for about two hours before using...

Bon appetit!!!