I offer a simple but interesting recipe for making Proper Chebureks: with bubbles in the dough and with a juicy filling. Real, crispy chebureki with juicy meat

Everyone knows what chebureks are. The dish is popular. Not really healthy food, but delicious, and sometimes you just really want it!

A real cheburek can be folded into four - it won’t burst, you can roll it into a tube. The secret of this “gutta-percha” is in the method of preparing the cheburek dough.

How to cook pasties?

The composition of this dough is simple: flour, vegetable oil, salt and water. That's all!
The egg is not needed, it makes the dough more brittle.
The peculiarity is that the dough is first kneaded in boiling water.
We do this:
Boil 1 glass of water, add 1 tbsp. a spoonful of vegetable oil (oil gives the dough a “bubbly” appearance). Mix 2 cups of flour in a bowl with salt, and, without ceasing to stir, add water and oil. We continue to knead with a spoon, when it mixes into a lump and cools down a little, add flour and knead with your hands.

The dough should be smooth, plastic, and should lag behind your hands. Cover the dough, let it stand for at least half an hour, maybe an hour or two - then it will roll out thinner. If you don’t want to wait, well, that’s also possible.
Roll out the dough into a sausage and cut into egg-sized pieces. Place a cup of water next to it. Roll out each piece into thin flatbread, add the filling, fold the flatbread in half, moisten the inner edge of the dough (this creates a more reliable seam) and pinch it together.

Fry in oil on both sides. Oil – odorless vegetable oil, very good – corn oil. And 100% olive oil is simply beyond words, and besides, it does not form carcinogens when fried.
If there are a lot of pasties, it is better to change the oil (except olive oil) several times - it is healthier for your health.
Classic filling for pasties: minced meat + chopped onion + a little water + spices and salt + any herbs to taste.

The minced meat should be the consistency of sour cream, the proportion of meat and onions is to your taste, from 2:1 to 1:1.5 (that is, onions are at least half the weight of the meat, more please)
It is good to dilute the minced meat with kefir or other fermented milk product(except fermented baked milk). This filling will not spread, and the pasties will turn out juicy and tasty.

You can and should approach the filling for chebureks creatively. Pasties with cheese, with cheese and onions, with cheese, meat and onions, with mushrooms, with mushrooms and cheese, with tomatoes, onions and cheese are very tasty... In general, you get the idea: mix the ingredients as you like.

Wishes you bon appetit!

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 delicious 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. Basically ordinary meat pies They are very reminiscent of chebureks, the recipe for this Asian pie is different first of all original recipe test. Chebureks are easy to prepare at home, the main thing is to know good recipes Chebureks. 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, photos of these ready-made chebureks makes even your mouth water well-fed man. 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 dough for chebureks is 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 dough for chebureks in a bread maker, you will get delicious chebureks from choux pastry. Well, for the fans 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. Delicious recipe 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.

How to cook Perfect elastic dough how to properly fry pasties and three recipes different fillings- secrets of a master chef.

Cheburek - favorite dish Turkic peoples. According to legend, the first cheburek was fried by Genghis Khan himself. During the campaign, the soldiers needed hot and satisfying food. They turned the shield over the fire and fried pasties on it. The first filling for cheburek was lamb meat.

The modern kitchen offers the most various fillings, but the classic cheburek still contains meat filling. However, you can use a variety of meats, including pork. But in Asian countries you can try chebureks with sweet filling- even fruits and berries are used.

To make the cheburek crispy and rosy, add white onion juice to the dough.
To make the meat in the cheburek juicy, kefir is added to the minced meat.
To ensure that the dough bubbles when frying, it is rolled out thinly to 2 mm.
The correct placement of minced meat on the dough is to evenly cover half of the rolled out circle with minced meat, with a distance of 1 cm from the edge.
How much oil should there be in a 26cm frying pan (the standard size for most frying pans)? The correct answer is about 1 liter.
The classic dough for cheburek is nothing but flour, water and salt (and the secret ingredient is onion juice).

For 500 g of flour you will need two onions. Chop (cut) the onion, add salt and let stand for 20 minutes so that the onion releases its juice. You can use a blender to chop onions. We squeeze the juice into the dough, and the onion itself goes into the minced meat.

Let's take it wheat flour premium(with a gluten content of 8 to 12%), pour it on the table in a heap (500 g), add a teaspoon of salt, plus 200-220 ml of water (you can use it hot, then you get choux pastry, it is more elastic than regular dough), and at the very end of the kneading add onion juice.

First, rub the flour into the crumbs with water using your fingertips, then knead the dough with your palms. When the dough is well kneaded, it is rolled out into a sausage several times and folded into a spiral, rolled out and folded again. This is done so that the dough gets as much air as possible - the effect is achieved puff pastry with microbubbles.

The finished dough needs to stand for room temperature at least 2 hours. The dough is allowed to “rest” for several hours (!) The fermentation process is underway, which will allow the dough to be rolled out thinly in the future - the dough will be pseudo-laminated and elastic.

While the dough is resting, prepare the fillings

1. For meat filling, the ideal combination is 70% beef shoulder and 30% fatty pork. Finely chop the meat (400g) and add the prepared onions. We don't have much salty dough and a little salted onion - all this will add the necessary saltiness to the meat.

Cover the minced meat with film and lightly beat it with a rolling pin. Then transfer the minced meat into a bowl and add kefir (100g) to it. Secret ingredient“Kefir” will bind all the components of the minced meat and give it the ideal consistency. The ratio of kefir to minced meat is approximately 1/4. The fat content of kefir does not matter. If suddenly kefir, when kneading the minced meat, begins to leave marks on the walls of the bowl, then there is already enough of it.

Classic spices for minced meat cheburek - cumin, coriander and black ground pepper. They reveal true taste cheburek.

Approximately a quarter of a teaspoon of each spice is added to the minced meat, after which the minced meat is sent to the refrigerator for 30 minutes.

2. Mushroom filling- mushrooms, onions and cream. Cut the champignons into thin slices and the onion into half rings. When frying, food will release its moisture and shrink in size. For frying you will need literally 1 tablespoon of refined vegetable oil. Mushrooms and onions fry very quickly. Add 100 ml of cream and simmer in an open frying pan.
After evaporation you can add nutmeg(literally a pinch), mix well - the second filling is ready.

3. Cheese filling - take equal quantities (50g each) of Suluguni, Adyghe, Gouda cheese. We separate the suluguni into fibers and grate the Adyghe and Gouda. Wash and strain the greens. If the greens are hard, remove the hard ends, blanch the greens (pour boiling water over them) - then squeeze (remove excess moisture) and chop the greens with a knife. You can use spinach or the familiar dill/parsley as greens. Combine all the ingredients and mix thoroughly - the third filling is ready.

Light Chebureks with a golden brown crust

Roll out the dough into sausages to make it easier to pinch off pieces. You should get approximately 13 flatbreads, about the size of Walnut. We press each round piece in the center with our thumb and fold the edges towards the center in the shape of a flower. This is us again working on the layering of the dough.

And only then do we begin to roll out the flatbreads with a rolling pin. And since the dough weathers quickly enough, all pieces that are not directly involved in the work must be covered with cling film.

The rolled out cheburek is the size of a plate. A tablespoon of filling is placed on it. A little secret: to make the dough stick well, wet your fingers with water and run wet fingers along the inner edge of the cake.

Place one half of the dough on top of the other and seal the edges with your fingers.

For better adhesion, you can use a technique such as pressing the edges around the perimeter with a fork (or the tip of a knife, or the tip of a spoon). The result is a beautifully decorated edge.

And to give the cheburek an ideal shape, there is one more trick: place a plate on the surface of the cheburek, and with the edge of this plate we cut off all the protruding irregularities (try it, it’s easy), an even crescent is formed. True, some housewives have a special knife for these purposes.

To fry chebureks, use refined vegetable oil. And there should be enough of it so that the cheburek floats freely during frying. That is, pour almost 1 liter of oil into the frying pan.

Very important for frying correct temperature. if the temperature is insufficient, the cheburek will quickly become saturated with oil and become greasy. The cheburek needs to be literally bubbling in the frying pan. The active bubbling of the cheburek during frying is the correct oil temperature.

As soon as the cheburek is golden on one side (this takes about 30-60 seconds), it is turned over to the other side. Frying one pasty takes no more than 2 minutes.

Use two slotted spoons to turn and remove the cheburek from the frying pan.

It is customary to place the pasties on a napkin to remove excess fat. Eat the chebureks carefully - they are juicy and may splatter.

For the first time, the Crimean Tatars began to prepare chebureks; it is these people who are considered the creators of such a satisfying and delicious dish. But chebureks did not remain exclusively in national cuisine Tatars, and with extraordinary speed spread to many Mongolian, Caucasian and Turkic peoples.

Now chebureks are a favorite dish of both adults and children. Slavic peoples. In Ukraine, in every city there are not only small stalls with chebureks, but also entire restaurants that serve many types of them with different fillings.

What is this - cheburek?

Cheburek is a pie made from unleavened thin dough With meat filling, to which various spices are added, fried in vegetable oil.

As a filling in traditional recipe minced meat or finely minced meat was used, but modern technologies preparations have changed and been supplemented in accordance with different tastes. Now potatoes, cheese, mushrooms, eggs with onions, rice and even cabbage are added to pasties.

It is believed that it is very difficult to prepare chebureks at home, but this is not so. You just have to choose a recipe to your taste, decide on the filling, and know a few culinary tricks and into battle!

The preparation is similar to the principle of dumplings - raw meat is placed in the cheburek before cooking, and not pre-cooked meat, such as in pies or dumplings.

The cheburek is fried in a large layer of hot oil in a deep frying pan. This is why some people are afraid to buy pasties in the format street food– after all, there are fears that the same oil is used several times. In such cases, we advise you to choose a cafe with good reviews and restaurants.

Recipes for making dough for chebureks - tricks and subtleties

Cooking pasties is a quick and simple process, but first of all you need to find exactly the recipe that you and your family will like.

What kind of minced meat will it be - beef, pork or lamb? Or maybe choose cheese filling? We advise you to try everything and you will find your favorite cheburek.

Traditional water dough

Tasty and crispy dough for chebureks is easy to prepare. For classic pasties you will need a minimum of ingredients:

2 cups of flour
1 cup boiling water
1 tablespoon vegetable oil
1 teaspoon salt

Let's look at the recipe for this test step by step:

Take a glass of boiling water and add oil to it.
Combine flour and salt in a large bowl and stir to combine.
While continuing to stir, pour in the mixture of boiling water and oil. The resulting dough needs to be kneaded and formed into a ball. Don't be alarmed if it is a little runny and sticky.
Leave it for a while, then add a little more flour. Then it will turn out soft and elastic. Let it brew for a couple of hours.

Delicious dough for chebureks is ready!

Dough for chebureks with vodka

Don't be scared! The dish will not turn out to be alcoholic :)

You will need very little vodka, and with its addition the dough will turn out crispy and bubbly - just like in restaurants.

Ingredients:

4 cups flour
A little more than 300 milliliters of water
1 egg
2 tablespoons vegetable oil
1 tablespoon vodka
Half a teaspoon of salt

Step-by-step recipe for dough with vodka:

Cheburek dough with beer

As you have already noticed, housewives often add alcohol to their cooking, and this is no coincidence. Alcohols and yeast, which are found in alcoholic drinks, perfectly contribute to the splendor and tenderness of the dough, and various tinctures, liqueurs and cognacs add new flavors and aroma to desserts and other dishes.

Ingredients:

1 egg
1 glass of beer
Flour - there are no exact proportions, the dough should not be sticky
Salt to taste

Step-by-step cooking instructions:

First, beat an egg with salt and add beer to it. Mix thoroughly until smooth.
Add flour little by little and mix until there are no lumps. Flour should be added until the dough begins to knead well and does not stick to your hands.
When the dough is ready, wrap it cling film and leave on the counter in a bowl for an hour. Do not put in the refrigerator; the dough should rise slightly at room temperature.

Simple recipes for minced meat for chebureks

Classic minced lamb

When chebureks first appeared and were popularized in our country, they were made from lamb. Let us also learn this recipe, but if desired, minced meat will do beef and pork.

Ingredients

1 kg minced meat
4 onions
Half a glass of water
Salt and pepper to taste

Preparation progress:

To prepare minced meat, it is best to use fresh, not frozen meat. Grind it in a meat grinder, adding salt and pepper.
Finely chop the onion, but do not twist it in a meat grinder. IN classic chebureks it must be felt.
Stir, add half a glass ice water. Then the meat will become more juicy.

The minced meat is ready!

Minced beef and pork

Modern housewives choose a mixture of beef and pork in equal proportions as the filling. The taste will pleasantly surprise you!

Ingredients:

350 grams of beef
350 grams pork
4 onions
Salt pepper - to taste
Fresh herbs
70 grams of kefir

So, let's start cooking:

Take fresh meat and grind it in a meat grinder. Season with salt and pepper.
You should add a little kefir to the minced meat - this will make it juicier and softer.
Everything should be mixed thoroughly, and the minced meat is ready.

Bon appetit!

Cheburek recipe with kefir

This dough will help the finished and cooled chebureks retain their juiciness for a long time.

Ingredients:

1 glass of kefir
1 egg
Salt, pepper to taste
Wheat flour

Preparation progress:

Take a bowl. Mix eggs, salt and kefir in it. Whip it all up homogeneous mass using a fork.
Gradually add flour one tablespoon at a time until the dough becomes thick.
Sprinkle the table with flour, place the dough on it and knead it again. It should be medium in consistency so that it doesn’t stick to your hands, but it’s not too hard either.
Let the dough sit for half an hour while you start filling. Prepare the minced meat, add finely chopped onions to it, stir.
Add a little water or broth; they will make the pasties juicy and tender.
Divide the dough into ten equal pieces, roll each of them into thin pancake. Place a spoonful of filling on one half and spread evenly over one side.
Cover the filling with the other side of the dough, secure the edges well so that the filling does not leak out during frying.
Chebureks should be fried in hot sunflower oil on both sides until golden crust. Place the finished ones on paper napkins - they will absorb excess oil.

Bon appetit!

Crispy pasties with cheese

To prepare pasties with cheese, you should choose durum varieties spicy cheese or Suluguni. Then the dish will not seem bland to you, because such cheese will add piquancy and stickiness to the dish.

Ingredients:

120 milliliters of water
1 tablespoon oil
150 grams of flour
Half a teaspoon of salt
250 grams hard cheese or Suluguni
5 tablespoons sunflower oil for frying

Cooking process:

Lazy pasties - homemade recipe

Lazy pasties - great option for all occasions, if time is short, and guests need to please with something tasty and satisfying. Why "lazy"? Preparing these chebureks takes 10-20 minutes, since there is no need to prepare the dough. Lavash sheets are used instead.

Ingredients:

3 sheets thin pita bread
300 grams minced meat
120 grams of onion
50 milliliters of water
1 egg
Sunflower oil for frying
Salt, pepper - to taste

Preparation progress:

Take sheets of pita bread and cut it into even squares.
Onion finely chop and add to minced meat.
The filling preparation should be salted, peppered, added water and mixed thoroughly.
In a separate small bowl, beat the egg.
Spread the minced meat in a thin layer diagonally on one half of the lavash square. Brush its edge with egg, roll up the pita bread and seal the edges with your fingers.
Heat a frying pan, pour oil into it and bring to a boil. Fry the pasties on both sides until golden brown.
If you notice that after cooking, there is more oil on the pasties than you would like, place them on a paper napkin, it will absorb excess fat.

Bon appetit!

Recipe for chebureks with potatoes

Minced meat or cheese are not the only possible fillings for this. oriental dish. We invite you to try making flavorful and satisfying pasties with potatoes at home.

To do this you will need:

40 grams margarine
3-4 potatoes
50 milliliters milk
130 milliliters of water
2 cups of flour
Vegetable oil for frying
Salt, sugar to taste

Preparation progress:

Take the potatoes, wash and peel them thoroughly. Cook over low heat, after salting the water.
For the dough, take a deep bowl in which it will be convenient to mix all the ingredients. Pour water into it, gradually adding salt and sugar.
Next, add a third of the volume of flour stated in the ingredients, mix until smooth.
Melt the margarine in a water bath and add to the water-flour mixture. Keep stirring.
Add the rest of the flour. Knead the dough. If it turns out liquid, add more flour.
The potatoes should have been cooked by now. Make a puree out of it by adding a little milk.
Divide the dough into even parts and roll into thin circles.
Place the filling on one half and spread it diagonally across the entire surface. Fold the dough in half and secure well. It is very important to secure the pasties well so that the filling does not leak out during frying. Use the tines of a fork to be sure.
Heat a frying pan, pour oil into it and place the pasties. They need to be fried on both sides until golden brown.

Bon appetit!

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