How to cook delicious crispy dough for chebureks. Chebureks at home (dough recipe with photo)

The buildings 21.10.2019

The buildings

Chebureks are found in the cuisine of many peoples, so it is still unknown where they came from. But we all tried it and most even fell in love. Mistresses prepare them at home for their households. And someone buys them in the nearest cafe or store.

But it’s clear that you don’t want to eat this dish in dubious eateries, and not everyone wants or can cook them. This is because not many get the result that they are used to eating. And it seems that the filling is somewhat similar, but here is the dough - alas! Leaves much to be desired.

There are a great many recipes for its preparation. But choosing the one that really makes pasties with a crispy and tasty crust is quite difficult.

Therefore, we try to learn from friends or aunts, grandmothers, time-tested recipes. After all, they probably fried them more than once.

Not everyone can cook pasties tasty and crispy. Of course, it's all about the flour product. It depends not only on their appearance, but also on their taste.

Ingredients:

Chicken egg - 1 pc.;
Flour - 3 cups;
Sunflower oil - 1/3 cup;
Water - 3/4 cup;
Salt - 1 teaspoon.

Cooking:

1. Sift the flour into a deep bowl. Add salt and mix lightly.

2. Now we will pour water. Only not all at once, but in small portions, stirring with a fork. As a result of this, flakes will form in us, due to which it will be as if puffed.

3. We only need the yolk, so we break the egg and separate the protein. Put the yellow part in a bowl and stir.

4. Pour vegetable oil to the dough and collect everything in one homogeneous lump. Let it rest in the bag for 30 minutes.

The recipe is quite easy, but try others.

Choux pastry

From the custard flour product, not only pasties are prepared, but also many other various pastries. Including pancakes and hash browns. It turns out soft and plastic, which will allow your products to be very tasty.

Ingredients:

Water - 1 glass;
Flour - 500 gr.;
Vegetable oil - 2 tablespoons;
Chicken egg - 1 pc.;
Salt - 0.5 teaspoon.

Cooking:

1. Pour water and vegetable oil into the pan. We add salt. Put on fire and bring to a boil.

2. In the meantime, while the liquid is heating, sift the flour through a sieve.

This must be done every time you want to bake something. This is done so that it is saturated with oxygen and becomes more sticky. This will make the dough more flexible.

3. Pour boiling water with oil into a cup with a dry product and mix. It turned out that we brewed flour. Let the mass cool down a bit.

4. Break the chicken egg into the warm mixture. We continue to knead the dough. If it is difficult to do this in a cup, then do it with your hands on the table.

5. Cover it with a lid or an inverted cup, leave to rest for 30 minutes.

During this time, the flour will begin to work better with other ingredients and the result will be the way we need it.

Everything is ready, you can bake your favorite dish.

Dough like in cheburechnaya on vodka

Many people ask: why is there vodka in it? There are many answers to this question. To be honest, alcohol makes the dough loose. Also, on pastries with meat, bubbles will form during frying.

Ingredients:

Vodka - 1 tablespoon;
Water - 200 ml;
Flour - 450 gr.;
Salt - 1 teaspoon;
Vegetable oil - 60 ml;
Chicken egg - 1 pc.

Cooking:

1. Pour liquid products into a deep container: warm water, vegetable oil, vodka.

2. Break the egg there and add salt. Whisk everything thoroughly.

By the way, for those who are afraid to use alcohol in the dough, I will say that the smell disappears during the kneading process. And its quantity is not at all noticeable in such a volume of products. So feel free to use it.

3. Gradually we begin to sift the flour, while we do not stop stirring. At a certain stage it becomes very difficult to use a spoon, put it on the table and knead with your hands.

4. Cover the soft and elastic mass with cling film and leave to rest for 40 minutes. Then we use it for its intended purpose.

Delicious boiled dough recipe

My mother-in-law makes this recipe. She likes it hot, because the mass is really quite hot. But the result is always pleasing and her chebureks are simply delicious.

Ingredients:

Water - 300 ml;

Vegetable oil - 3 tablespoons;

Salt - 2 teaspoons;

Flour - 3 - 4 cups.

Cooking:

1. Everything must be done very quickly. Therefore, we boil water and pour it into a container.

2. Quickly pour the salt there and pour the vegetable oil, mix.

3. Quickly, stirring the liquid, pour 1 cup of flour first. When mixed - pour the second. All this is done very quickly. then pour in the third glass and stir with your hands. Just do it carefully, as the mixture is very hot. If it still sticks to your hands, add more flour, only in small portions, so as not to overdo it.

4. Leave it to lie down, covered with a towel, for 1 hour.

Crispy dough with mineral water

This method turns out just the way we want to achieve for our sweets. It becomes crispy when frying, with a beautiful crust.

Ingredients:

Mineral water - 1 glass;

Flour - 2 cups;

Salt - 0.5 teaspoon;

Sugar - 0.5 teaspoon;

Vegetable oil - 1 tablespoon.

Cooking:

1. Pour all loose ingredients into a mixing cup: salt, sugar and sifted flour. Lightly mix everything.

2. Pour the mineral water into the bowl with the mixture. Since we have it with gases, when it comes into contact with products, strong foam appears. We start to stir and it disappears.

3. Now add vegetable oil and continue to knead with your hands. Try to stir from the inside, as there is still a lot of moisture, and the top is already dry. This way it will be more uniform.

4. We leave it to lie down for a while while the filling is being prepared.

How to quickly cook dough on kefir?

On kefir, products always turn out to be more tender and tasty. It is prepared quite simply, as in previous recipes.

Ingredients:

Kefir - 1 glass;

Flour - 3 cups;

Salt - 1 teaspoon;

Chicken egg - 1 pc.;

Butter - 50 gr.

Cooking:

1. Pour salt into a deep container. Sift flour to it and mix.

2. Melt the butter and leave to cool.

3. Pour kefir into a cup for bulk products and break an egg. We begin to stir, first with a fork, and then with a spoon.

4. Pour part of the oil into a container and leave quite a bit to lubricate the table. We stir it and shift the whole mass to the table. We crush it until we reach a homogeneous mass that does not stick to our hands.

5. Put it in a bag and leave it for 30 - 40 minutes.

Dough with water bubbles

I love this recipe the most. My mom cooks for it all the time. Pasties really come out with bubbles and crispy.

Ingredients:

Water - 2.5 cups;

Flour - 8 glasses;

Melted butter - 6 tablespoons;

Salt - 1 teaspoon;

Sugar - 1 teaspoon.

Cooking:

1. In some container, mix the liquid ingredients: warm water and butter.

2. Add salt and sugar to them. Mix thoroughly to completely dissolve the dry part.

3. Sift the flour into a large container, but it is better to pour out one glass, as it may not be needed completely.

4. We make a dimple in the middle and pour in the liquid in parts. We start kneading the dough. It should turn out dense, but quite plastic. If necessary, add more flour. Keep doing this until it sticks well to your hands.

5. We wrap it in a bag and put it in the refrigerator for 1 hour.

Here are some amazing recipes I share with you today. I hope you enjoy them. If you have any questions - ask, I will be happy to answer them.

Despite the high calorie content, everyone loves pasties with meat. However, not everyone knows exactly how they should be prepared. In this article, we will present you with several recipes, using which you can easily and quickly make delicious, tender and juicy meat pasties.

General information about the dish

Before telling you about how to cook pasties at home, you should tell what these products are in general.

Most of the inhabitants of our country believe that chebureks are an exclusively Russian dish. However, this is an erroneous opinion. After all, such products are a traditional dish of the Mongolian and Turkic peoples.

It should also be noted that the very word "cheburek" in the Soviet era was borrowed from the Crimean Tatar language. In translation, it literally means "raw pie."

Appearance, filling and method of preparation

Chebureks with meat are pies made from unleavened dough. As you may have guessed, the filling of such products is a meat product (pork, beef, lamb, etc.). First, fragrant minced meat is made from it with the addition of onions, various seasonings and spices. By the way, some housewives prefer to cook such products not from twisted meat, but from finely chopped meat.

As a rule, pasties with meat are fried in vegetable oil. However, heat treatment is also acceptable on animal fat (lamb or goose).

I would also like to say that sometimes potatoes, hard cheeses, mushrooms, stewed cabbage, eggs with rice and onions are used as fillings for such products.

Step by step recipe for delicious chebureks

Now you know what pasties are. If you have never tried to cook such products yourself, then below we will present you with several detailed recipes.

Traditional pasties with meat are made using non-yeast dough and fragrant mixed minced meat.

To prepare such a dish, we should take care of the presence in the kitchen of such products as:

raw large eggs - 2 pcs.;
drinking water - 600 ml;
table salt - about 2/3 dessert spoons;
pork without fat - 300 g (for the filling);
young beef - 300 g (for the filling);

Dough preparation

Before you make pasties at home, you need to knead the base. To do this, beaten eggs, table salt and table soda are added to ordinary drinking water. After mixing all the ingredients until smooth, gradually pour the sifted flour into them. After a long kneading, get a pretty cool dough. It is covered with cling film and left at room temperature for 20-35 minutes.

Making the meat filling

The classic recipe for delicious chebureks requires the use of only mixed minced meat. To prepare it, beef and pork are thoroughly washed, and then all excess elements are cut off and twisted in a meat grinder. Bulbs are crushed in exactly the same way. Then both ingredients are combined, flavored with spices and mixed well. The output is a very fragrant mixed minced meat.

We form products

How to cook pasties at home? To do this, pinch off a small piece of unleavened dough and roll it into a thin and round layer with a diameter of about 10-13 centimeters. Then, minced meat is laid out on one half of the product in the amount of one large spoon. It is distributed over the base so that it does not reach its edges by 1-1.5 centimeters. Then the meat product is covered with the second part of the dough. The edges of the semi-finished product are pinched with an ordinary fork or using a special device for pasties (embossed knife).

By analogy, all other products with meat are formed.

frying process

Chebureks in a pan are fried quite quickly. To do this, sunflower oil is poured into it in advance and it is strongly heated. Then 2 or 3 semi-finished products are laid out in boiling fat (depending on their size). On each side they are fried for about 5-7 minutes. In this case, pasties should become ruddy and completely cooked inside.

After the products are fried, they are laid out in a colander, and, if necessary, dipped on paper napkins. This is necessary so that all excess oil is removed from the pasties.

We bring the dish to the table

Now you know how to make pasties in the classic way. After frying them in a pan and removing excess oil, the products are laid out on a common plate and served hot to the table. In addition to this dish, a cup of sweet tea, tomato paste, ketchup or sauce is served.

Cooking simple but very tasty chebureks

Few people know, but pasties with vodka are less fatty than those prepared in the classical way. This is because alcohol prevents the absorption of large amounts of oil.

So, to prepare delicious and crispy chebureks, we need:

drinking water - 500 ml;
table salt - about ½ dessert spoon;
table soda - a small pinch;
light flour - take from 4-5 glasses (optional);
40-degree vodka - 2 large spoons;
young beef without fat - 600 g (for the filling);
onions - 2 large heads (for stuffing);
spices - use at discretion (for filling);
sunflower oil - about 300 ml (for frying the product).

Knead the dough

Pasties on the water without the addition of eggs are more crispy. Such a dough for the preparation of fried products is very often used by those who adhere to the fast, or supporters of vegetarianism. However, in this case, instead of meat filling, potatoes, greens or other products of non-animal origin should be added to pasties.

So, to knead the lean base, salt, table soda and 40-degree vodka are added to warm drinking water. Having dissolved all the components, spread the sifted flour into the liquid and mix everything thoroughly. At the exit, a very steep dough is obtained, which is allowed to rest under a napkin for 25-35 minutes.

Making the stuffing

Leaving aside the dough for chebureks with meat, they begin to prepare the filling. We will not consider the lean version of the dish now. Therefore, we take the beef and wash it well. Having cut off all unwanted elements from the meat product, it is very finely chopped with a sharp knife. Exactly the same is done with the bulbs. In the future, both ingredients are combined, salted and peppered. As a result, fragrant chopped minced meat is obtained, which is immediately used for its intended purpose.

Formation process

All pasties are formed in a similar way. Unleavened dough on vodka and drinking water is divided into pieces, and then rolled into round cakes. After that, chopped minced meat is laid out on the halves of the products and distributed so that it does not reach the edges of the base by 1-1.5 centimeters. Then the filling is covered with the second half of the dough and the edges are beautifully pinched.

Frying products

Juicy and tasty pasties are best cooked in unrefined vegetable oil. It is poured into a deep frying pan and heated well over high heat. After a light smoke comes from the fat, several semi-finished products are laid out in it and fried for 4-7 minutes on each side. During this time, they should be well browned and fully cooked.

Serving fried foods to the table

Having prepared crispy pasties on vodka and water, they are carefully removed from the pan and laid out on a plate. As for the empty stewpan, the following semi-finished products are placed in it and fried in the same way.

After cooking all the chebureks, they are immediately served at the dinner table. As a rule, such products are consumed together with hot sweet tea and spicy tomato sauce.

We make pasties on kefir

Pasties with the use of a sour-milk drink are very tender and soft. In this regard, they are recommended to be stuffed not with meat, but with potato filling. So you get very tasty and satisfying products that all members of your family will appreciate.

So, to cook pasties on kefir at home, you need to purchase:

sparse shop kefir - 300 ml;
table salt - about 2/3 dessert spoon;
table soda - a small pinch;
light flour - take from 4-5 glasses (optional);
raw egg - 2 pcs. (1 - in the dough, 1 - for the filling);
medium potatoes - 5-7 tubers (for filling);
milk and butter - for mashed potatoes;
fresh green onions - a bunch (for the filling);
spices - use at discretion (for filling);
sunflower oil - about 300 ml (for frying products).

We prepare the basis

To prepare kefir dough, a fermented milk drink is slightly heated over low heat, and then table soda, table salt, a beaten egg and sifted flour are added to it. After a long and intensive mixing of the components, a rather thick dough is obtained, which is immediately used for its intended purpose.

How to make vegetable filling?

We talked about how to cook minced meat for chebureks above. However, in this recipe, we decided to use a vegetable filling. For its preparation, potato tubers are thoroughly washed and peeled. After that, they are laid out in salted boiling water and boiled for 25 minutes. During this time, the vegetables should become soft. Then all the liquid is drained from the pan and melted butter and hot milk are added. Also, one beaten chicken egg, allspice and finely chopped green onions are introduced into the puree. If the taste of the last ingredient does not suit you, then you can not add it.

We form pasties

Form pasties on kefir with potato filling should be exactly the same as described in previous recipes. A piece of dough is rolled into a round layer, mashed potatoes are spread on it and the edges are beautifully pinched. As a result of such actions, a flat and neat semi-finished product in the shape of a crescent is obtained. By analogy, all other products are molded.

Roasting on the stove

Frying pasties with potatoes takes much less time than the heat treatment of meat products. This is due to the fact that the filling of this dish is already ready, and you only need to wait for the browning of the dough.

So, after sculpting semi-finished products, they are alternately laid out in boiling fat and fried on both sides. Having prepared potato pasties, they are carefully removed from the pan and placed on a common plate.

We serve potato products to the table

Of course, meat chebureks are more popular than potato ones. However, the latter also have their fans. Such products are incredibly soft. Moreover, unlike a meat dish, the potato version is less high-calorie and harmful.

Serve pasties with vegetable filling at the dinner table, preferably with a cup of sweet and hot tea, as well as tomato paste or ketchup.

lazy pasties

Do you know how lavash pasties are prepared? If not, then we will tell you about it right now.

So, for lazy pasties, we need the following components:

thin Armenian pita bread - 4-6 pieces;
broiler poultry breasts (frozen or chilled) - 500 g (for stuffing);
onions - 2 medium heads (for stuffing);
spices - use at discretion (for filling);
sunflower oil - about 300 ml (for frying products).

Foundation preparation

Lavash pasties are very often prepared by those housewives who do not want to devote too much time to the process of kneading the base. Thus, having bought ready-made products, you only need to cut them to the required size. This completes the base preparation process.

Cooking minced chicken

In view of the fact that it was decided to replace the dough for chebureks with pita bread, it is better to make the filling for the preparation of such products from white poultry meat. This is due to the fact that minced chicken is fried much faster than beef or pork. Thus, the filling will be completely cooked for you, and the pita bread will not burn.

So, to make minced chicken, the breasts are thoroughly washed in warm water, and then the fillet is separated from the bones and skin. After that, the remaining pulp is crushed in a blender along with the onions. After mixing the ingredients well, they are flavored with spices and immediately used for their intended purpose.

Formation of chebureks from lavash

Forming chebureks using pita bread is as easy as shelling pears. To do this, a piece of Armenian product is laid out on a flat surface, and then minced chicken is placed on it. Having closed the filling with the second half of the base, they proceed to similar stuffing of the next pita bread.

How should you fry properly?

Lavash pasties are fried in a small amount of oil. It is added to the pan and heated slightly. Putting several semi-finished products with meat in a saucepan, they are cooked for about 4-6 minutes on each side. At the same time, the minced meat should be completely cooked, and the pita bread should only be slightly browned.

Turn over these products should be extremely careful. This is due to the fact that the edges of the pita bread are not fastened to each other, but only slightly covered. I would also like to say that a little broth (from the filling) can flow into the oil from the open base. In this regard, it is recommended to fry such products under a mesh cover in order to reduce the amount of splashes.

Serving for dinner

Having prepared lazy pasties with minced chicken, they are carefully removed from the oil and laid out on paper napkins. After removing excess fat, the products are presented to the table along with tomato sauce and sweet tea.

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.

Many of us loved to eat our mother's dish cannons as children. And, of course, one of the most beloved was -. Every housewife knows what to cook them at home, it's not so difficult.

Many people will surely have their own way of preparing this dish. But, you should always experiment, cook pasties not only with meat filling, but also with cheese. Not only on vodka or water, but also on kefir.

Today we will consider 5 recipes for making homemade chebureks. You are sure to choose one for yourself. And before you start cooking, check out the recipes.

Ingredients:

For test:

Flour - 4-5 cups
Water - 250 ml.
Vegetable oil - 8 tbsp. spoons
Sugar - 1 teaspoon
Vodka - 2 tbsp. spoons
Salt - 2 teaspoons

For filling:

Minced meat - 600 gr.
Onion - 3 pcs.
Water - 5 tbsp. spoons
Salt - 1 teaspoon
Black pepper (ground) - 1 teaspoon

Cooking method:

1. Pour 4 cups of flour into a deep bowl and add sugar and salt to it.

2. Pour in vegetable oil, water.

3. Then add 2 teaspoons of vodka.

4. Thoroughly mix everything.

5. When it becomes difficult to stir in a bowl, sprinkle the table with flour and knead the dough on the table.

6. Then put it in a bowl and cover with a towel. We leave for about 40 minutes.

7. We make the filling. We clean the onion from the husk.

8. And we pass through a meat grinder.

9. Combine thawed minced meat, onion, salt, ground black pepper, 5 teaspoons of water.

10. Mix well and the filling is ready.

11. We form a sausage with a diameter of about 5 cm from the dough.

12. Cut it into pieces about 2.5 cm.

13. Then roll each piece in flour and roll into round layers. Approximately 2-3 mm thick.

14. On one half of the cake, lay out one tablespoon with a slide of filling.

15. Cover with the second half and press along the edges with your fingers. We cut off excess irregularities.

16. Pour the oil into a hot frying pan and wait until it heats up.

17. Put pasties and fry on both sides until golden brown.

18. The dish is ready. Bon appetit.

Recipe for homemade chebureks with cheese

Ingredients:

Wheat flour of the highest grade - 300 gr.
Chicken egg - 1 pc.
Vegetable oil - 80 ml.
Water - 140 ml.
Salt - ½ tsp
Hard cheese - 250 g.

Cooking method:

1. Add salt, water and vegetable oil to the sifted flour. Knead the dough, it should turn out elastic and soft.

2. Cover the dough with cling film and leave for 20 minutes.

3. Grate the cheese on a coarse grater. Add 1 egg to it

4. Divide the dough into equal parts. Roll out the cake with a thickness of 1 mm.

5. We spread the cheese on one half of the circle, and cover it with the other half and fasten the cut of the dough with a fork.

6. In a frying pan, heat the oil well and spread the pasties and fry over high heat so that they turn out to be fried. Bon appetit.

Delicious pasties on kefir

Ingredients:

Dough:
Kefir - 1 cup
Egg - 1 pc.
Salt - ½ teaspoon
Flour - 350 gr.
For filling:
Minced meat - 500 gr.
Onions - 2-3 pcs.
Water - 5-6 tbsp. spoons.

Cooking method:

1. Let's start cooking with dough. To do this, pour kefir into a bowl.

2. We break an egg to it.

3. Half a teaspoon of salt and mix well.

4. We begin to add the sifted flour.

5. Knead not very steep dough.

6. Leave it to rest for 15 minutes.

7. Prepare the filling.

8. Peel the onion and chop finely.

9. Combine it with minced meat and add salt, pepper to taste, 5 tbsp. spoons of water. Mix well.

10. Cut off even parts from the rested dough. Roll out each piece thinly.

11. We spread the minced meat in about 1/3 of the rolled cakes.

12. Fold the cut, pinch with a fork.

13. Fry pasties over medium heat on both sides until golden brown.

14. Serve hot. Bon appetit.

A simple recipe for chebureks without vodka

Recipe for delicious homemade pasties. Dough without vodka. Such pasties are crispy and fragrant, with a juicy filling. Even if you have never cooked them, according to this recipe you will definitely succeed.

Ingredients:

Meat - 0.5 kg. (pork or beef)
Flour - 1 kg.
Water - 500 ml.
Salt - 0.5 tbsp. spoons
Sunflower oil - 1 tbsp. spoon (+ for frying)
Bite (9%) - 1.5 teaspoons
Onion - 200 gr.

Cooking method:

1. Pour the flour into a container, add water, salt, vinegar, sunflower oil to it. Mix thoroughly.

2. We begin to knead the dough. When kneaded, leave for 30 minutes at room temperature.

3. At this time, let's prepare the filling.

4. Take the onion, peel it, cut into quarters.

5. Washed meat, also cut into pieces (approximately as for barbecue).

6. All these ingredients must be ground in a meat grinder.

7. Add salt, water to them and mix.

8. 30 minutes have passed, we begin to form pasties.

9. We roll the dough into one sausage and divide it into equal parts (the sizes depend on you, small or large).

10. We roll each of the parts into a circle and begin to roll out (sprinkle a little flour). Roll out to a large or medium cake and add minced meat to it.

11. Then we fold the cake with minced meat in half and press the end of the cheburek with a fork.

12. We repeat this procedure with each piece.

13. And we begin to fry.

14. Pour half a glass of vegetable oil into a hot frying pan and put a cheburek in it.

15. Fry on both sides until golden brown. Our dish is ready. Bon appetit.

How to cook chebureks with milk

Ingredients:

Flour - 2-3 tbsp.
Milk - 1 tbsp.
Egg - 1 pc.
Vegetable oil - 2 tbsp. spoons (+ for frying)
Salt - 1 teaspoon
Meat - 300 gr.
Onion - 1 head.

Cooking method:

1. Pour milk into a deep cup, add an egg, vegetable oil, salt to it and beat all the ingredients thoroughly with a whisk.

2. Then gradually add flour and begin to knead the dough.

3. When it becomes difficult for you to knead it in a cup, put it on a board and knead by hand.

4. The dough should be elastic and not stick to your hands. Cover the dough with a towel and leave for half an hour.

5. At this time, we take the meat. Cut into small pieces.

6. Peel the onion from the husk and cut into 4 parts.

7. Scroll meat and onions in a meat grinder. We mix the ingredients, add a pinch of salt, water and mix.

8. We cut the dough into identical rounds and begin to roll it into a cake, add minced meat, fold the cake in half and close the edges well.

9. Fry in a pan with a sufficiently large amount of oil until golden brown. We do this procedure with all the dough rounds.

Enjoy your meal!!!

There are many assumptions about where pasties with meat were first made. According to one of the most common versions, East Asia is considered their homeland, from where the word “cheburek” comes from, meaning “raw pie”. Such an interesting name is explained by the fast frying process, because any other dough product with meat filling would have remained raw inside in such a short time. However, thanks to their peculiar shape, pasties are perfectly fried, while they turn out tasty and juicy.

Initially, such pies were prepared with minced lamb, but nowadays pork, beef or mixed minced meat is most often used as a filler. If desired, you can make pasties with chicken or just with vegetables - the filling here is variable and depends only on your preferences. As for the dough, its original composition included only water, butter and flour. This recipe is still available, but it is not prepared very often. More common are options with the addition of eggs, mineral water, milk and even vodka. We recommend trying pasties on kefir - such a dough remains tender and tasty even after the pies have cooled. So, we stock up on the necessary products and prepare pasties according to the recipe with step-by-step photos.

Ingredients:

For test:

kefir - 250 ml;
egg - 1 pc.;
fine salt - ½ teaspoon;
flour - about 400 g (how much dough will take).

For filling:

any minced meat - 500 g;
onions - 2 medium heads;
drinking water - 5-6 tbsp. spoons;
salt, pepper - to taste.

For frying chebureks:

vegetable oil (refined) - about 300 ml.

Chebureki recipe with photo step by step (with meat)

How to make dough for pasties on kefir

Sift 200 g of flour into a spacious bowl through a fine sieve, throw in fine salt and beat in an egg. Rub the mixture with a fork, combining the components.
Next, immediately pour in the entire portion of kefir. Mix the flour mixture.
Gradually add flour to the sticky composition. When the mass becomes difficult to mix with a spoon, spread the contents of the bowl on the surface of the table sprinkled with flour and proceed to kneading by hand. The dough for chebureks should turn out plastic, not very steep. We adjust the dosage of flour ourselves - add it until the mass stops sticking to the palms.
How to make a juicy stuffing for pasties from minced meat
We cover the prepared dough with a napkin and leave it on the table for 20 minutes to rest, and in the meantime we are preparing the filling. We chop the peeled onions very finely or grind them in any other convenient way, for example, using a blender or a meat grinder.
We shift the onion to the minced meat. Salt the meat mass, sprinkle with classic black or red hot pepper, mix.
To make the filling of pasties the most juicy, add 5-6 tablespoons of water (or even a little more). Knead and look at the consistency of minced meat - it should turn out a little wet.
We divide the soft dough into two equal parts, one of which we pull into a tourniquet and divide it into 5 approximately identical pieces with a sharp knife.
On a floured surface, roll out each piece into a thin circle. Stepping back from the edge of the dough about 2 cm, lay out 1.5-2 tablespoons of minced meat on one side of the cake.
We cover the filling with the second side, carefully fastening the edges of the workpiece. You can even lightly roll the edges with a rolling pin so that they connect well, and during the frying process, juice does not flow out of the pasties. If desired, for decoration, we cut the “border” of the formed cheburek with a curly knife. In the same way, we form semi-finished products from the remaining dough.
For frying chebureks, choose a thick-bottomed frying pan. We cover the bottom of the container with a layer of refined oil of about 1 cm, warm it up well. Pasties should “float” freely in oil - in this case they will turn out to be the most delicious. Fry the pies over medium heat in batches (1-2 pieces at a time).
As soon as the bottom becomes ruddy, carefully pry the cheburek with a spatula and turn it over to the other side. Again, we are waiting for the appearance of a golden crust. We place the finished products on paper napkins to remove any remaining oil.
Hot pasties, removing from the pan, immediately serve to the table. Enjoy crispy dough and juicy toppings.