Chebureks with meat. Delicious crispy dough for pasties

According to one version, Russians learned how to cook chebureks from the Crimean Tatars after the Russian-Turkish wars. And of course, they soon came up with a recipe for pasties with vodka. Correct chebureks and tasty chebureks - hot, with crispy edges, with juicy meat, which captures the aroma of onions and spices. We associate cooking chebureks with Caucasian or Central Asian chefs and seem to be a difficult task. But making chebureks at home should not scare you. You too can make excellent homemade chebureks. In principle, ordinary meat pies are very similar to pasties; the recipe for this Asian pie differs primarily in the original dough recipe. It’s not difficult to prepare chebureks at home, the main thing is to know good cheburek recipes. We offer you homemade chebureks, a recipe for chebureks with cheese, a recipe for dough for chebureks. And of course, the recipe for pasties with meat, the photo of these ready-made pasties makes even a well-fed person’s mouth water. In general, it has been noticed that in the case of chebureks, a recipe with a photo has magical properties - it makes you think only about chebureks.

Preparing the dough for pasties is a very important point. If you want to know how to cook chebureks, you must thoroughly understand how to prepare dough for chebureks. So, remember, if you are planning to make pasties, the dough recipe does not contain yeast. Usually the dough for chebureks is kneaded in water, but you can also make the dough for chebureks in milk. There are chebureks made with beer, chebureks made with kefir, and they even make choux pastry for chebureks. The dough for chebureks turns out delicious if you add a little vodka to it. The dough for chebureks with vodka turns out crispier. In principle, for the same purpose they make dough for chebureks with beer, dough for chebureks with kefir. You can save time and make the dough for pasties in a bread machine, you will get delicious pasties from choux pastry. Well, for lovers of gourmet cuisine - chebureks made from puff pastry, also very tasty chebureks. The recipe with puff pastry is reminiscent of a dish close to chebureks - burek, or meat pie.

With this, we finish our educational program on how to make dough for chebureks, and move on to the filling for chebureks. The filling for chebureks is usually meat, and chebureks with meat are the most familiar to us. Minced meat for chebureks can be prepared from any meat, always with onions. A delicious recipe for chebureks with meat, in which dill is also added to the minced meat. However cheburek recipe can also use other fillings, for example, there are chebureks with cheese, chebureks with potatoes and other lean chebureks. The recipe for making them is the same.

Finally, we conclude our article on how to make chebureks with a description of the last operation of preparing chebureks. There are two main ways to fry pasties. The first is deep-fried, i.e. when the hot oil completely covers the cheburek, the second - with a small amount of oil, which fries the chebureks on one side.

So you know how to make pasty dough and how to cook pasties. This recipe will not leave any member of your family indifferent. We hope you will write to us soon on how to make pasties according to your recipe. So we are waiting for your pasties. A cooking recipe with a photo will help other home cooks do everything right.

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

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

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

Traditional recipe

The simplest recipe for making chebureks is the classic one.

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

Ingredients

The composition of the products is minimal:

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

Cooking method

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

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

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

On boiling water

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

Ingredients

Yield - 12-13 pieces:

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

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

On vodka

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

Ingredients

The recipe is for 6 pieces:

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

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

Crimean version

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

Ingredients

You will need products:

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

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

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

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

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

In the oven

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

Ingredients

For kneading, prepare the following ingredients:

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

Cooking method

Let's start by kneading the dough:

1. Add the yeast to the flour base or directly to the water, according to the instructions on the package. Mix all the ingredients and knead into a loose dough. Give some time to rise.
2. Prepare the filling to your liking. You can prepare 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 pastry.
6. Cover the baking sheet with parchment paper and lay out the products.
7. Preheat the oven to 190 degrees Celsius and bake until golden brown.

Healthy dietary baked goods are ready.

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

On kefir

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

Ingredients

Prepare the following foods:

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

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

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

On beer

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

Ingredients

The test components are simple:

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

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

The dish made with beer is bubbly and crispy.

Filling

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bon appetit!

Pasties with meat are a tasty and satisfying alternative to regular pies. This is a traditional dish of the Turkic and Mongolian peoples. They are also loved in the Caucasus. Well, nowadays in cities they are sold on every corner, in my opinion, although it’s hard to call it chebureks. Therefore, we will cook them at home.

It won't take much time to prepare them. Plus, there are lightweight recipes, thanks to which even a schoolchild can prepare them.

The main ingredients are dough and meat. In most cases, unleavened dough is used, but many prefer the custard counterpart. To add porosity, you can add baking powder, vodka or oil.

Real chebureks are prepared with meat; today, pork and beef are most often used, and in some cases, chicken. It all depends on your capabilities and preferences. Although they also make it with potatoes, mushrooms, cabbage, cheese and other fillings.

In the traditional recipe, the meat is finely chopped, but we, as you know, mainly use minced meat. We fry in vegetable oil, but traditionally, lamb fat (or other animal fat) is used.

Recipe for chebureks with meat at home (step-by-step recipe with photos)

Chebureks are quite a fatty food, so they are not recommended for dinner. Over time, many options for their preparation have appeared, so there is plenty to choose from. In this article we will look at the most common and simple recipes.

Since the taste and juiciness of these pies depends on the dough, at the beginning we will give several recipes for preparing the dough.

Menu:

The taste of the pasties depends on the method of preparing the dough. Let's consider the classic version on the water. This recipe is one of the simplest, but the aroma of pasties will not be worse.

Ingredients:

• 1 kg of wheat flour.
• A pinch of table salt.
• 350 ml water.

Cooking method

This recipe makes the dough dense and elastic. To achieve the required consistency, you need to use hot water, but not boiling water. Thanks to this, the “pie” will turn out crispy and tender.

The dough must be kneaded thoroughly for a long time. Don't forget to spray it with water periodically. After a few minutes of kneading, form the dough into a ball, roll it with plastic or cling film, and then put it in the refrigerator for 30 minutes. After this, you can start preparing the filling.

2. Dough for chebureks with bubbles, like in cheburek

If you want to make light and airy chebureks, the same as those sold in chebureks, it is recommended to use the following method for preparing bubble dough.

Ingredients:

• 7 cups white flour.
• 500 ml boiled water.
• 6 tbsp melted butter.
• 1 tsp each of sugar and salt.

Step-by-step preparation

1. In a small plate, mix table salt and granulated sugar, then place them in a container with warm water.

2. Then send the butter there, which must first be melted. Mix well with a spoon.

3. Sift wheat flour into a deep bowl. Make a small hole in the middle and pour a small volume of the prepared liquid into it.

4. Start kneading the dough, gradually adding water.

5. To make kneading more convenient, place the dough on the table and continue kneading by hand. It is necessary to achieve a dense texture so that during frying the chebureki do not burst and do not release juice. Thanks to the butter content, they will turn out very tender and bubbly.

6. When the dough is dense and homogeneous, you need to form a ball out of it, wrap it in film, and then put it in the refrigerator for about one hour. In the meantime, you can start preparing the minced meat.

3. Choux pastry for pasties

Some people believe that making chebureks is a complicated process. However, there is a fairly simple recipe for kneading choux pastry, which makes a delicious dish. At the same time, you do not need to allocate a lot of time for cooking.

Ingredients:

• 300 ml mineral water.
• 600 g flour.
• 4 tbsp vegetable oil.
• 5 g granulated sugar.
• 5 g table salt.

Preparation

1. Add salt and sugar to a container with warm water. Mix everything thoroughly so that all the crystals dissolve in the liquid. After this, water must be gradually added to the sifted flour. Knead the dough until it reaches a semi-liquid state. This is checked very simply, stick a regular spoon into the dough, it should slowly fall.

2. Now add boiling vegetable oil to the mixture and mix thoroughly.

3. Continue kneading until the dough becomes elastic. After this, put it in the refrigerator for half an hour.

4. How to cook chebureki with minced chicken

Crispy and delicious chebureks are a favorite dish of many Russians, so every housewife should know at least one recipe for preparing this dish. The taste of cheburek largely depends on the dough kneading and the frying process.

Ingredients:

• 600 g white flour.
• 1 chicken egg.
• 1 tsp table salt.
• 1 tsp granulated sugar.
• 1.5 glasses of water.
• 8 tbsp sunflower oil.
• 1 tsp vodka.
• 1 kg minced chicken.
• Black pepper to taste.
• 2 onions.

Step-by-step preparation

1. Prepare a deep bowl, break an egg into it, add vegetable oil, salt and granulated sugar, mix everything thoroughly. Then add the required amount of water, as well as vodka, thanks to which the pasties will turn out crispy.

2. Then you need to add flour to the mixture in small portions. Knead until the mixture becomes thick enough.

3. Continue kneading on the board. The dough should have a homogeneous and dense consistency. Then wrap it in film and put it in the refrigerator for half an hour.

4. In the meantime, we will prepare the filling for the pasties. First, peel the onion, wash it and cut it into small pieces.

5. In a separate plate, mix chopped onion and minced chicken. Add salt and stir the ingredients.

6. Roll out the dough using a rolling pin. The sheet thickness should not exceed 3 mm.

7. If you want to make small chebureks, then circles can be cut out using a glass, and if you want them to be larger, then use a saucer.

8. Place the prepared meat filling on the workpieces.

9. Carefully seal the edges and give future pasties a beautiful shape.

10. Fill a thick-walled frying pan 4 cm with sunflower oil. Warm it up well and lay out the pasties. Fry on each side for two minutes.

5. Recipe for chebureks with beef

Ingredients:

• 300 g minced beef.
• 1 chicken egg.
• 3 cups white flour.
• 250 ml water.
• 0.5 tsp salt.
• 1 onion.
• Pepper according to preference.

Step-by-step preparation

1. First, let's prepare the filling. The meat must be twisted in a meat grinder, the onion must be chopped using a blender. Salt the ingredients, mix and knead by hand.

2. Break an egg into a separate plate, add table salt and warm water. Stir the ingredients well until the salt and egg are completely dissolved in the liquid.

3. Add 2.5 cups of sifted wheat flour to the mixture.

4. Knead the dough for several minutes, it should be elastic. If necessary, you can add a little more flour.

5. The kneaded dough should be divided into 6 portions. Each part needs to be rolled out and roughly divided into two halves. Place the minced meat on one, at a distance of 2 cm from the edge, as shown in the image.

6. Cover the filling with the second half of the rolled out layer, and press the edges with a fork.

7. Heat vegetable oil in a frying pan and fry the pasties for two minutes on each side.

Chebureks are ready to eat. Serve them while they are hot.

6. Pasties with meat, very good crispy dough

If you want to make crispy chebureki, then use the following recipe. You can use absolutely any minced meat, but experts recommend beef.

Ingredients:

• 750 g wheat flour.
• 400 g minced meat.
• 200 ml broth.
• 250 ml cold water.
• 1 tsp salt.
• 500 ml vegetable oil.

Preparation

If you add a little sugar to the dough, the pasties will turn out more rosy. But you need to know when to stop, as a large amount of sugar can cause the dough to burn and the minced meat to remain raw.

1. A small amount of flour must be sifted into a deep bowl and filled with water. After this, add salt, stir and gradually add the rest of the flour. After kneading, the mass should be thick, set it aside for half an hour.

2. To prepare the filling, mix the minced meat, spices and salt. In this recipe, the filling should be liquid, so you need to add broth to it.

3. The rested dough needs to be rolled out and divided into equal parts. Fold in the filling, press the edges with a fork, and trim off excess dough if necessary.

4. Place the frying pan on the stove and pour vegetable oil into it. If you want to get crispy chebureks, then the oil must be well heated. Fry on each side until golden brown. Turn the chebureks over carefully, otherwise you may damage the dough.

7. Video recipe for chebureks with kefir

You can use another interesting way to prepare pasties. In this case, we will add kefir to the dough. Watch a video clip of the cooking process.

Thanks to the above recipes, you can quickly prepare delicious recipes; do not be afraid of the process itself, as it is absolutely uncomplicated.

Learning to make dough for chebureks, tasty, crispy with bubbles, is the dream of every young housewife. After all, these flatbreads with meat from Central Asia migrated to us a long time ago and there are no problems preparing them at home.

Every housewife is looking for her own recipe for cheburek dough, which would be both simple and tasty, with kefir, with boiling water, with vodka, with milk, or just with water. I will give you some of the most popular recipes with which you can always quickly and tasty prepare wonderful crispy Central Asian flatbreads.

Cheburek dough is tasty and crispy - recipes

Dough for chebureks with kefir

We will use the following products:

• A glass of one percent kefir
• One chicken egg
• Salt as desired
• Wheat flour as needed (as much as the dough requires)

How to make kefir dough:

Pour kefir into a convenient container, where we will knead the dough. It is better that it is not cold. Break the egg into it, add salt and whisk everything until smooth.

After that, little by little we begin to mix in the sifted flour. First, mix with a fork to break up all the lumps, then with your hands. Roll out on the table until fairly elastic.

In this state, leave the dough on the table under a towel for half an hour to settle. Afterwards you can roll out the juices and lay out the filling.

Choux pastry for pasties - recipe using boiling water

• One and a half glasses of water
• Four cups of flour (possibly less, depending on quality)
• A teaspoon without the top of salt and granulated sugar
• A piece of lard - 50 rub.

How to prepare dough in boiling water:

Sift the flour onto a table or cutting board, spread the lard on it in pieces and rub it in with your hands. Immediately add sugar and salt to the flour. When the fat has completely dissolved in the flour, pour it into a bowl and pour boiling water over it without ceasing to stir so that all the flour is dispersed.

Leave the finished dough covered in the cold for an hour. Then it can be cut into juicy pieces.

Cheburek dough with bubbles

For this recipe we need to prepare the ingredients:

• A quarter glass of water
• Four glasses of flour (sometimes more or less, it all depends on the type and quality)
• Two tablespoons of unscented sunflower oil
• Two tablespoons of vodka
• One fresh chicken egg
• Salt to your taste

How to make dough for chebureks:

First, let's prepare the right dishes, a stainless steel or fireproof glass saucepan and a wooden stirrer (spoon).

Pour water into a bowl, add salt and oil and place on the stove to boil. Measure out half the flour and add it little by little to the liquid so that all the flour is completely dispersed.

It will only be ready when it stops sticking to your hands and becomes light. Then we leave it in the same bowl where we kneaded it, cover it with a towel and let it sit for an hour, this is a mandatory condition.

Dough recipe like in cheburechny ones

Imagine, they don’t invent anything in chebureks, but use the simplest set of ingredients.

• A glass of lukewarm water
• Three glasses of sifted premium flour
• Tablespoon sunflower oil, odorless
• A teaspoon of salt without top

How to make simple pasty dough:

In a large bowl, mix salt with flour, pour half a glass of water and half of oil into it. We begin kneading, gradually adding liquid and at the end adding the remaining oil. Roll out until light and elastic. We leave it to “rest” for an hour and proceed to cutting.

Delicious crispy pastry dough with vodka

• Three hundred ml of water
• Six hundred grams of wheat flour
• Tablespoon of vodka
• Tablespoon sunflower oil

In a saucepan, mix water with salt and oil and boil everything together. Add a glass of flour to the boiling water one spoon at a time and stir all the lumps. Leave to cool completely.

Add vodka and egg to the cooled mass, mix well and let stand for half an hour. The alcohol should start working and be absorbed well. After this, stir in the remaining flour. This dough turns out fluffy and elastic, and the pasties are crispy and bubbly. Don't forget to let him rest.

Dough for chebureks with mineral water

• Glass of sparkling mineral water
• Four cups of flour
• Fresh egg
• Two tablespoons sunflower oil
• A teaspoon of salt
• Two level teaspoons of sugar

Pour the water into a convenient container, preferably a wider one. Beat in the egg, add sugar, salt and vegetable oil. Stir everything thoroughly with a whisk and gradually sift the flour into the liquid.

Knead the dough in this bowl until it begins to lag behind your hands, cover and leave to lie for an hour. Then we start sculpting.

Dough recipe for chebureks with milk

This interesting recipe always produces successful dough. It rolls out easier and does not tear, and the pasties turn out flaky.

We will prepare the following products:

• A glass of milk 2.5%
• Half a kilo of wheat flour
• Standard glass of vodka
• One teaspoon of salt

Dissolve the salts in the milk and begin to sift the flour into it, stirring all the time with a fork. As soon as the consistency becomes like sour cream, begin adding vodka in portions, continuing to mix in the flour.

The dough will be crumbly. We pack it tightly in cling film and remove it in the cold for an hour. Then we start cutting.

Recipe for cheburek dough with beer

We use the following ingredients:

• A glass of any beer (even non-alcoholic)
• chicken egg
• Flour as much as needed

Whisk the egg and salt in the beer, gradually add the flour in portions and begin kneading. It should be tight. We pack it tightly in film and leave it like that for a couple of hours. Then we start rolling out.

Cheburek dough with cottage cheese

Products prepared according to this recipe always turn out especially soft, even after they have been sitting.

• One and a half cups of sifted premium flour
• Two hundred grams of 9% cottage cheese
• Half a teaspoon of baking soda, slaked with vinegar

Place the cottage cheese in a bowl and start kneading it with a fork so that there are no lumps left. Break an egg into it and add slaked soda, stir thoroughly. We begin to mix in the flour, preferably in small parts. We need to get a dough that is not tight, so that it just lags behind our hands. Let him rest for half an hour.

Recipe for egg dough for chebureks

Another interesting recipe for crispy and crumbly dough. All liquid ingredients here are measured using an empty chicken egg shell. Wash the egg thoroughly, make a small hole on its sharp tip, you can use a needle, pour out the contents - and you get a measure.

• Eight shells of water
• Flour as needed
• One shell of vegetable oil
• Half a glass of vodka
• Four eggs

Mix the eggs with butter, add salt and beat with a whisk. Pour water and vodka into them, stir again and begin to mix in the flour (sifted) in portions.

The consistency of the dough should be medium, not tight and not too pliable. Be sure to let it sit for a couple of hours in the cold.

1. Never measure the exact amount of flour according to a recipe; it always differs in type, composition, and gluten content. But try to use only the highest grade and sift. Then the dough will be light.
2. Pinch the edges of the pasties with the tines of a fork on the table, then they will not fall apart when frying, and will also look more beautiful.
3. For real Central Asian products, minced lamb is used. In any case, if you don’t like lamb, add pork for juiciness.
4. More onions in the minced meat. I add it in the same volume as meat. I cut into small cubes, do not scroll. It turns out much juicier this way.
5. If you want your meat patties to be crispy, after frying, do not cover them, but place them on a paper towel to remove excess oil.
6. on the contrary, if the cooking turns out to be too tough, put them in a saucepan and cover with a lid. If you put them in a plastic bag and heat them in the microwave, you can also restore softness.

Now you know how to make dough for chebureks tasty, crispy and fluffy. If you have your own secrets for kneading it, share it in the comments.