How to make chebureks juicy. Juicy Chebureks. Cooking secrets

To prepare classic chebureks with minced pork, we need: minced pork, a large onion, flour, boiling water, vegetable oil, salt and pepper. As well as a good mood and a wide smile.

First we prepare the dough. To do this, pour 2 cups of flour into a bowl and mix with salt.

Pour a glass of boiling water into a separate bowl. Add a tablespoon of vegetable oil to it. We mix.

At this stage, you need to pour boiling water with butter into a bowl with flour and salt. You need to pour in gradually, with constant stirring. And then mix everything thoroughly with a spatula or whisk. Attention! The mass is still hot, so do not knead with your hands yet.

As soon as the dough becomes warm, you can knead the dough with your hands in a lump. And wait until it cools down completely. In the meantime, you can prepare the filling.

To prepare the filling, you must first chop the onion finely. Onions should be enough. This will give a delicious aroma and juiciness to the filling.

Combine minced meat with onions in a bowl. Salt and pepper to taste.

Now the important point! In the right cheburek, tasty juice should flow. To do this, pour water into the filling. We are not afraid that the stuffing will fall apart. It will absorb the necessary, and when frying, it will release a fragrant broth. So, the filling is ready.

We return to the test. It has cooled down and now it needs to be brought to the required state. Sprinkle a small amount of flour on the table. Knead a stiff dough, adding flour. The dough should be smooth, elastic and should not stick to your hands. This is an important preparation step. If you don't knead the dough properly, it will tear. Therefore, when frying, juice will flow into the hot oil. You, thereby, run the risk of getting burned by shooting spray. The taste of the cheburek will depend on how you knead the dough.

So, the preparation is over. Let's start sculpting the first cheburek. Cut off a small piece from the dough. Lay it out on a floured table. Roll out. You need to roll out thinly. If you knead the dough correctly, it will turn out easily. And the dough will not tear when we sculpt a cheburek. Cut out the circle. Here, proceed from the size of your pan. You can make big chebureks. These will be slightly larger than the palm.

We spread the minced meat on one half of the circle. We take with a spoon. The main thing is to leave a place on the edge where there will be a place for gluing the dough.

Cheburek recipes

Prepare amazingly tender, fragrant and juicy minced meat for chebureks according to our family recipe with detailed photos and videos. Treat your family with pasties

15 minutes

255 kcal

4.38/5 (8)

Now you won’t impress anyone with a simple cheburek, since absolutely everyone seems to know how to cook them, even novice cooks. However, such products are often similar to each other, like two drops of water, and are just an obscure (often almost inedible) test mass with a meaty flavor.

Therefore, today I decided to teach the respected public how to prepare the ideal and most correct filling for chebureks from tender minced meat, which is completely different from everyone else, very tasty and able to add such a welcome zest to your recipe box.

Did you know? Cheburek in translation from the Crimean Tatar language means "raw pie". Due to its shape, this product is one of the most recognizable in the world, and today the filling for it is made not only from meat, but also from cheese, ham and even vegetables, they also put minced mushrooms in them. So if you are going to cook pasties, you will have to decide what kind of filling you will cook them with. The main feature of the cheburek is its juiciness - when you get to the filling, you literally drink fragrant and very tasty meat juice.

Preparation time: 30 - 40 minutes.

Kitchen appliances

Prepare ahead of time tools, utensils and appliances for the successful preparation of juicy minced pork for pasties:

a spacious frying pan with a non-stick coating with a diameter of 26 cm or more,
deep bowls from 500 to 850 ml,
tablespoons and teaspoons
kitchen scales (or other measuring utensils),
steel whisk,

wooden spatula,
paper towels,
sieve,
grater
be sure to prepare a blender or food processor with the ability to change speeds to make the filling in just a few minutes.

You will need

The basis

Additionally

100 - 200 ml sunflower oil for frying.

Did you know? If necessary, pork can be replaced with lamb, beef will also be appropriate, but the taste of the product will change significantly - that is why more spices, such as marjoram, basil, or even suneli hops, should be added to ground beef.

Cooking sequence

Preparation

Important! At this stage, you can enhance the flavor of pastry dough with original additives - dried bell pepper, curry or turmeric. Knead the seasonings into the dough by hand to make sure they are evenly distributed throughout the dough.

First stage

Did you know? If you are preparing a filling for lamb chebureks, you can add a little diced fat tail fat to it - it will dissolve during heat treatment and make the filling even more juicy and appetizing. In addition, try to have a lot of onions in the filling, approximately one to one with meat.

Second phase

Important! If you prefer a baked, crispy crust, keep the chebureks longer in the pan, but from now on, watch the readiness of the products even more closely and check them often. In addition, try frying one batch of chebureks in a slow cooker by setting the “Baking” or “Stew” program - this device quickly fries the products from the inside, which reduces cooking time and saves sunflower oil. Novice housewives often ask if it is necessary to fry the minced meat before putting it inside the cheburek. The categorical answer is no! After all, then he will lose his distinctive feature - delicious meat juice.

Your delicious, very delicate chebureks are completely ready to eat! Brush the surface with a dash of mayonnaise and top with chopped parsley, green onions, or other toppings to give your biscuits a more appetizing look.

In addition, pasties can be served with sour cream. Also, no one will forbid you to simply sprinkle products with salt or pepper - the classics always remain in fashion! Keep your little ones for no more than three days, since pan-fried products lose all their taste properties very quickly.

Watching a video

The most delicious filling for chebureks is minced pork. Watch a detailed video of the step-by-step cooking process.

What to eat chebureks with

Many people think that cheburek is a dish that does not require a side dish under normal conditions. However, this is not entirely true - I bet that you have not tried pasties with a side dish of vegetables, fish or salty sauces. In addition, on my own I want to advise several other options on the use of these delightful products.

Use chebureks as a substitute for bread for first and second courses - despite the fact that they are more high in calories, they are also much tastier.
Season your pasties with tomato ketchup, light sauce or syrup. They also go great with soy sauce and wasabi.
Come up with an original filling for the products: it can be either minced meat or sausages, fruits, vegetables and jam.
"Empty" chebureks, which are cooked without filling at all, are well suited for an afternoon snack in combination with a fresh vegetable salad.
Chebureks can be washed down not only with tea or coffee, but also with soda, cola or fresh citrus juices.

That's all! Of course, in the end, I can’t resist and recommend you some more excellent family recipes for chebureks and dough for them, so that you can cook this amazing dish even when you have a “hung mouse” in your refrigerator. Try somehow to make delicious - pasties with cheese - and the most tender, my most favorite -

When I eat pasties stuffed with meat or fish, it often turns into a real disaster on a local scale. Into a delicious disaster, of course, but an unpleasant one. No matter how hard I try to eat gently, the hot juice will surely flow out. And stain clothes or shoes, at best. And at worst, a fresh burn will show off on your hand. Therefore, I try to cook and eat pasties exclusively in my kitchen. In order not to rush home, blushing and covering the greasy stain with a bag. Therefore, the collection of cheburek fillings I have gathered is voluminous. And while it has not grown to a completely indecent size, I share these recipes with you.

I also recommend seeing how to knead the dough for pasties on a mineral water. After all, our baked goods must be complete!

Meat

Classic classic, as Kuzya from the Univer series would say. And although raw pies (this is how the funny word “cheburek” is translated from Crimean Tatar) are traditionally made from minced lamb meat with animal fat, we are used to ordinary minced meat and vegetable oil. So this recipe for meat cheburek stuffing is not authentic. Although pasties are excellent. Taste them carefully so that the juice does not spoil your favorite housecoat.

Write down the ingredients:

meat (pork, beef or lamb) without bone or minced meat - half a kilo;
onion (medium) - 1 pc.;
salt - a pinch;
pepper - to taste;
fat tail (or chicken, pork) fat - 2 tbsp. l.;
parsley (fresh) - a small bunch;
purified water.

How to cook

To make the filling “as it should”, do not twist the onion in a meat grinder along with the meat. In no case. That most delicious broth, striving to burn and stain, will not. So clean the bulb. The average will be enough. And grind it separately in a food processor or blender. Or cut the onion as small as possible with a knife. But for the onion to release juice, these manipulations are not enough. Add some salt to it and rub it with your hands. There will be juice - there will be fragrant and not dry meat filling for delicious chebureks. Let the beam stand for 10-15 minutes.

And in the meantime, take care of the main ingredient of the cheburek filling - meat. It needs to be shredded. With a blender, food processor or an old manual meat grinder - it doesn't matter. If this was done for you, and you already have minced meat at your disposal, you don’t need to do anything with it. Just wait until the onion slices stand for a bit. And mix both main ingredients. Cut the fat. As small as possible. Better yet, use a kitchen grinder. And add to the filling, mix. Pour in salt and pepper. And pour in some clean cold water. How much extra fluid is needed? Just enough so that the minced meat turns into a porridge-like mass. Start with 100 ml, and then pour on a tablespoon. The filling is ready. Form pasties with meat and fry them in a large amount of oil.

Cheese

Chebureki with cheese is not a classic, of course, but a rather familiar food in our “latitudes”. What do you think? Would you eat a cheburek or two now with a warm, flowing filling of melted cheese? And maybe with greens! So I wouldn't give up. Although not as juicy as with meat, it is tasty in its own way. And satisfying.

Simple cheese filling

No frills. Simple, but tasteful. With a rich cheese flavor. Ideal with thin crispy dough.

Ingredients:

pickled cheese - 150 g;
any (favorite) hard cheese - 50-70 g.

Cooking method:

Cut hard cheese into thin strips or grate on a coarse grater. Pickled cheese too. Mix cheese slices. All! The simplest filling is ready. Sculpt pasties, fry and enjoy a delicious life.

Cheese with herbs

But this filling is a little more interesting. Greenery works wonders, actually.

What do you need:

cheese - 300 g;
fresh greens - medium bunch;
salt (if the cheese is unsalted).

Cooking order:

Mash the cheese with a fork or crumble with your hands. Any greens will do, but it is better to take a simple one - parsley or dill. It is possible - and that, and another. I would refrain from using mustard leaves or arugula. But it's a business. What do we do with weed (in the good sense of the word)? We cut it finely. And (if the cheese is unsalted), add a large pinch of salt and grind with your hands. This will make it juicier and more flavorful.

Cheese stuffing with ham and garlic

Super spicy, what can I say. Cheese, ham, and even fragrant garlic ... Delicious! And in combination with golden cheburek dough - even tastier.

What we prepare the filling from:

any hard or semi-hard cheese - about 300 g;
ham (smoked sausage) - 200 g;
garlic - 2 small cloves;
greens (dill, parsley) - a bunch.

How to cook:

Grate cheese: you can - large, you can - medium. Finely chop the greens. Ham - cut into cubes. Pass the garlic through a crusher or chop with a knife. It remains to mix everything, stick and fry pasties. And then you can sit down on the table and try.

Mushrooms

Having bitten off a piece of cheburek with this filling, I will languidly cover my eyes from pleasure. And murmur softly to yourself. Yes, I love mushrooms. Except toadstools and fly agarics, of course. And in any form. Therefore, I can’t miss this type of cheburek filling.

Mushroom stuffing with cream and eggs

Mushrooms are good "friends" with cream and sour cream. Therefore, we boldly take advantage of this circumstance. The mushroom filling according to this recipe will turn out juicy, tasty and fragrant. In a word, the way it should be.

List of ingredients:

fresh mushrooms (saffron mushrooms, champignons, oyster mushrooms) - 100 g;
onion (small) - 1 pc.;
vegetable oil -1 tbsp. l.;
butter - 3 tbsp. l.;
cream (20% fat) - 70-100 ml;
selected chicken eggs - 3 pcs.;
fresh herbs (parsley, dill, green onions) - medium bunch;
wheat flour - 1 tbsp. l. (without slide);
salt and ground pepper - a pinch each.

We will prepare the filling as follows:

Wash and clean the mushrooms (if necessary). Cut into thin strips. Traditionally chop the onion into small cubes. Pour vegetable oil into the pan, put a piece of butter. Saute onion slices in this mixture for a couple of minutes. Add flour, stir. Pour in the mushrooms, pour in the cream. Cover the pan with a lid. And simmer for 5-7 minutes, stirring occasionally. When the mushrooms are almost ready, beat the eggs into a small bowl. Shake them with a fork, pepper and salt. Pour the egg "mash" into the pan, stir and cook for another minute or two until the eggs set. Chop clean fresh herbs with a knife. And add it last. Fragrant and tasty filling for ruddy chebureks is ready!

Simple champignon stuffing with herbs

Fragrant and easy to prepare filling. Recommended for mushroom lovers.

Product List:

mushrooms - 300 g;
dill greens - a medium-sized bunch;
small onions - 2 pcs.;
odorless vegetable oil - 1-2 tbsp. l.;
salt - a large pinch;
pepper - 1/3 tsp

Cooking:

Wash the mushrooms. Remove their thin skin with a sharp knife. Cut the mushrooms into small cubes. Finely chop the onion and fry in deodorized vegetable oil. Not much. Literally until it turns gold. Add mushroom slices. Stir. Cook 4-5 minutes. Rinse dill and dry. Grind. When the mushrooms soften, add greens to the pan. Add salt and pepper. Optionally, add a minced garlic clove. Stir for the last time and remove from heat. Cool down a bit. And start sculpting chebureks with the simplest and most fragrant mushroom filling.

Potato

Where without potatoes? And although pasties with potato filling, in fact, are not quite pasties, we will turn a blind eye to this unfortunate circumstance. After all, the main thing is what? Of course, the taste! And the taste of this cheburek stuffing is wonderful. Simple and familiar.

Potato stuffing with onions

Potatoes and onions. Nothing extra. But how delicious!

Here's how much you'll need:

potatoes - 500 g;
yellow onion - 1 pc.;
salt and pepper - to taste;
butter - 30-40 g (optional).

What to do for cooking:

Wash potatoes well. And clean up. Cut into small random slices. Fill with cold water. And put it on to boil. On medium heat, cooking will take you 15-25 minutes. Salt almost at the very end. Drain most of the water from the boiled potatoes. Leave literally 100-150 ml. Mash into a smooth puree. Remove the husk from the bulb. Smash with a blender into a pulp. Add to mashed potatoes. Pepper. Add oil if you like. Well, that's all.

Stuffing with potatoes and cheese

Preparing is also easy. Only we will add "raisins" to the usual potato filling. Or rather, hard cheese. It will melt, and eating pasties will be even tastier.

Filling composition:

potatoes - half a kilo;
hard cheese - 50-70 g;
dill greens - a small bunch;
butter - 30-40 g;
pepper-salt - to taste.

The cooking process is as follows:

Proceed with potatoes as in the previous recipe. That is, clean, cook, mash into a puree. Add a piece of butter if desired. Favorite cheese or the one that is in the refrigerator, grate on a coarse grater. Finely chop the greens. Mix everything with hot mashed potatoes. Add pepper and salt. Mix thoroughly. Ready! You are welcome to sculpt delicious chebureks with soft and fragrant potato filling.

With fish

Especially for connoisseurs of fish and seafood. Chebureks with such a filling turn out unexpectedly tasty. Where are the usual fried pies! White sea fish is suitable for this cheburek filling. And you can experiment and add a little red. It should turn out great!

And the products you need are:

white fish fillet (hake, pollock, etc.) - 300 g;
onions (large) - 1 pc.;
water or broth (fish or vegetable);
some salt and pepper.

How to prepare the filling:

Check that there are no bones in the fish. I once bought a “fillet” of tilapia, from which I then took out a mountain of small bones. But let's not talk about sad things. Coarsely chop the fish. Clean the onion. And also cut into several parts. Pass the prepared products through a meat grinder or grind in a blender until smooth. Pour in salt and pepper. And pour in some cold clean water or fish broth. The consistency of minced fish for filling pasties should be like liquid oatmeal. It's to be juicy. It is advisable to let the filling stand in a cold place for half an hour before shaping and hot baking.

with cabbage

And for complete happiness, there is not enough recipe for cheburek stuffing from cabbage. I hasten to correct this minor misunderstanding.

Write down what you need:

white cabbage - half a kilo;
carrots (medium) - 1 pc.;
onion - 1 pc.;
salt and a little pepper - to taste;
purified and odorless vegetable oil - about 50 ml;
tomato paste - 1-2 tbsp. l.

Cooking:

Grate the carrots on a coarse grater or thinly slice into strips. Onion cut into cubes. Cabbage - chop. Pour the onion-carrot into the heated oil. Brown. Add cabbage. Put the tomato paste diluted in 100-150 milliliters of water. Salt, pepper. If the paste is sour, add a pinch of sugar. Simmer cabbage filling until soft.

Bon appetit!

For pasties need a special ground meat. After all, they should be juicy and fragrant. From this prescription You will learn how to cook tasty stuffing for chebureks. To do this, you will need pork, beef, lard and onions, as well as spices and water.

servings: 2 kg.

Cooking time: 30 minutes.

Beef - 1 kg.
Pork - 700 gr.
Salo - 100 gr.
Onions - 3 medium-sized (350 gr).
Water - 200 ml.
Salt - 3 tsp
Pepper - 1 tsp

Photo recipe for minced meat for chebureks:

Divide the onion into two halves. Set aside one half, you will need it later. Finely chop the other half. Chopped onion will give minced meat for chebureks special juiciness, and ground meat it will not be too liquid.

Cut pork fat into pieces, in order to make it easier to scroll in a meat grinder. Salo will give minced meat for chebureks tenderness and juiciness.

Pork, as well as lard, prepare for subsequent grinding in a meat grinder. For minced meat any fatty part of pork will do, such as neck, brisket, and so on.

Cut the beef into pieces, like the pork.

Twist all the meat, lard and the remaining onion through a meat grinder.

Add salt and pepper. For more comfort when sculpting pasties, V ground meat you can add 200 ml of water. This will allow you to apply on the dough ground meat thin layer and give pasties more tenderness. Now you know, how to cook minced meat for chebureks.

According to one version, Russians learned how to cook pasties from the Crimean Tatars after the Russo-Turkish wars. And of course, they soon came up with a recipe for pasties with vodka. Correct chebureks and tasty chebureks are hot, with crispy edges, with juicy meat, which captures the aroma of onions and spices. Cooking chebureks is associated with Caucasian or Central Asian chefs and seems to be a difficult task. But cooking pasties at home should not scare you. You can also cook 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 is not difficult to cook pasties at home, the main thing is to know good recipes for pasties. 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, a photo of these ready-made pasties makes saliva flow even for a well-fed person. In general, it has been noticed that in the case of pasties, the recipe with a photo has magical properties - it makes you think only about pasties.

Cooking dough for chebureks is a very important moment. If you want to know how to make chebureks, you must learn how to make cheburek dough well. So, remember, if you are going to make pasties, the dough recipe does not contain yeast. Usually they knead the dough for chebureks in water, but you can also make dough for chebureks in milk. There are pasties on beer, pasties on kefir, they even prepare custard dough for pasties. The dough for chebureks is tasty if you add a little vodka to it. The dough for pasties with vodka is more crispy. In principle, for the same purpose, they make dough for pasties on beer, dough for pasties on kefir. You can save time and make dough for chebureks in a bread machine, you will get delicious chebureks from custard dough. Well, for lovers of gourmet cuisine - pasties from puff pastry, also very tasty pasties. The recipe with puff pastry resembles a dish close to chebureks - burek, or meat pie.

This concludes our educational program on how to make dough for chebureks, and move on to the filling for chebureks. The filling for pasties is usually meat, and pasties 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 pasties with meat, in which dill is also put in minced meat. However pasties recipe can use other fillings, for example, there are pasties with cheese, pasties with potatoes and other lean pasties. The recipe for making them is the same.

Finally, we conclude our article on how to make chebureks with a description of the last step in making chebureks. There are two main ways to fry chebureks. 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 pastry dough and how to cook pasties. This recipe will not leave indifferent any member of your family. We hope you will soon write to us how to make pasties according to your recipe. So we are waiting for your pasties. A recipe with a photo will help other home cooks do everything right.