Homemade chebureks are the most successful recipe. Chebureks at home (dough recipe with photo)

Chebureks can be called one of the most popular dishes of oriental cuisine. They have firmly entered the home diet of many families and have taken root in the fast food menu. But one should not confuse those flat, oil-soaked pieces of dough that you can buy in street shops with real pasties. Chebureki is not just a flour product with minced meat, but a kind of culinary masterpiece that requires a certain skill. Many housewives are wondering how to cook pasties at home so that they turn out beautiful and tasty. The process of preparing chebureks is not particularly difficult, and everyone can handle it. Therefore, if you want to pamper your loved ones and cook pasties for the family table or receiving guests, feel free to get down to business.

What you need to cook chebureks

For the preparation of chebureks, as for most national oriental dishes, simple and affordable ingredients are required: flour, vegetable oil, meat, herbs and onions. And of course, spices and salt must be on hand. For a family of four, you need about 17-20 pasties. It is for this amount that the following proportions are calculated:

Dough

• 2 cups of flour
• 2 cups boiling water
• 2 teaspoons salt
• 2 tablespoons vegetable oil

• 300 gr. good meat with fat (beef or lamb, ideally it is good to take both types of meat)
• 2-3 large onions
• bunch of greenery

Additionally

• Approximately 1/3 liter vegetable oil for frying
• A little (1-2 tablespoons) flour for rolling out the dough

The secret of chebureks is in the dough

The ideal dough for cheburek: tender, thin and crispy. It is the well-rolled shell in combination with the spicy and juicy meat filling that makes the cheburek really tasty. How to cook chebureks at home so that the dough turns out crispy? To do this is quite simple, you just need to follow certain rules.

See also: how to cook eggplant in a slow cooker. Simple and fast!

In this article, we will tell you how to cook beef stroganoff at home.

To make the dough tender, the flour must be brewed. To do this, boil about two glasses of water, stir a spoonful of vegetable oil in boiling water and add a teaspoon of salt. Now pour one glass of flour (out of three available) into a bowl and brew this mixture with the resulting boiling water. Thoroughly stir the base for the dough and slowly add the remaining flour. When the dough becomes glossy and elastic, you will need to knead it well so that it becomes elastic, shape it into a ball and, covering with a film, put it aside for about an hour. How to cook pasties at home, the video will also help. Especially if you are dealing with a test for the first time. Let the dough rest while we work on the filling.

Filling: simple and juicy

At modern hostess there will hardly be time to, in accordance with classic recipe chop the meat and onion with a knife. How then to cook pasties at home so that the minced meat is tasty and juicy? A meat grinder with a large grate will come to our aid, which will quite successfully cope with this task.

To make the filling tasty and appetizing, you do not need to skimp. Let's take a piece of the best meat, it would be great to add fat tail fat to it, and if not, it's also not scary, beef will do. Twist the meat along with the onions, you also need to take a lot of onions so that the filling comes out juicy. For taste and aroma, add finely chopped greens, salt and black pepper. You can add other favorite spices, but you should not get carried away with them: onions, herbs and black pepper will be enough to emphasize the taste of meat.

The final stage: sculpt and fry

So, our dough has come. Sprinkle the work surface on which we will roll out the dough with flour.

We make a thin layer, cut out large circles with a saucer, put a spoonful of minced meat in the middle of each, do not overdo it - after all, the cheburek dough is very thin, and if there is too much minced meat, the dough may simply break. We carefully connect the edges and pinch. It is necessary to pinch in good conscience so that the cheburek does not open during frying and does not lose the precious meat juice.

In advance, you need to put a deep frying pan on a strong fire, or even better a medium-sized cauldron, and generously splash vegetable oil there. It should be enough so that the chebureks float freely when frying and do not touch the bottom. The oil must be properly heated and only then throw pasties into it. Fry quickly, reducing the heat to medium, until the dough is browned to an appetizing golden brown. Ready chebureks need to be caught with a slotted spoon and put on a wide dish. The dish can be covered with a napkin or paper towel to absorb excess oil.

Now you can please your family and friends with this hearty and very tasty dish at any time.

Chebureks are rightfully considered a universal dish. They are served as an appetizer for beer or used as an independent dish. Experienced housewives prefer to cook a delicacy on their own, since store products are not of high quality. Chebureks are firmly rooted in Russia, they have taken pride of place in the fast food menu. Some amateur chefs classify the dish as a culinary masterpiece that requires a certain skill. Let's try to determine if this is the case.

Cheburek cooking secrets

Experts in the field of culinary arts have identified the main "laws" of cooking chebureks at home. Let's consider each of them in order.

1. Cooks unanimously say that cheburek dough should be prepared without the use of yeast. By traditional recipe flour was mixed with salt, water, vegetable oil and spices (at the discretion). After a certain period of time, the housewives began to add granulated sugar and chicken eggs to the dough, which make the chebureks crispy.
2. A distinctive feature of the cheburek dough from all the others is the structure. The composition is prepared from two to three parts of flour and one part of water, as a result of which the dough turns out to be steep.
3. In order for golden bubbles to appear on the cheburek, the pies must be fried in in large numbers oils. For this reason, the dish can hardly be called dietary, it is not suitable for people who follow the figure. If you add vodka to the traditional dough, the cheburek will turn out juicy and crispy.
4. Particular attention is paid to the dishes in which the cheburek will be fried. The best option a thick-bottomed pan (preferably cast iron) is considered to retain heat well. Some housewives use a frying basket, it greatly facilitates the cooking process.
5. It is convenient to fry chebureks in cast-iron stewpans and wok pans. Also suitable is the option of using an electric deep fryer, which is equipped with almost every multicooker. Pour a large amount of oil into the dishes, the cheburek should float in it. Such a move will ensure uniform frying from all sides.
6. If we talk about the filling for chebureks, traditional technology cooks added minced meat of beef, lamb, veal. To date, pork and chicken pulp, from which minced meat is prepared, has gained wide popularity. In some cases, broth was added to the meat, which made the chebureks soft.
7. meat delicacy in without fail prepared with a lot of onion. It must first be passed through a meat grinder so that the vegetable releases juice. The choice of onions depends on personal preference, yellow, white, red or purple are suitable.
8. As additional ingredients, favorite seasonings are added to chebureks, chopped fresh herbs(parsley dill). If we talk about pies for vegetarians, they are prepared with mushroom, egg, cheese, vegetable filling. In this case, the cheburek is considered "inferior", because there is no meat in it.
9. Chebureks are fried on refined vegetable oil free from impurities as much as possible. High quality deodorized corn, olive or cotton products are also suitable. To get tender chebureks, fry them in pre-melted butter.
10. The duration of frying chebureks depends on specifications plates and thermal insulation of dishes. The molded pie must be dipped in oil heated to a temperature of 200 degrees.
11. In the end, you should get a cheburek with a soft brown or golden crust over the entire surface. It is necessary to serve the dish to the table only hot, otherwise the crispy crust will lose its peculiarity.

Stage number 1. Dough for chebureks

As mentioned earlier, cheburek dough is prepared without the addition of yeast. To date, there are many recipes, we will offer the most common. Choose your favorite option, start mixing the ingredients.

Boiled dough

• flour top grade- 530 gr.
• filtered water - 220 ml.
• vegetable oil - 30 ml.
• chopped salt (preferably extra) - 15 gr.

1. The recipe for this test involves kneading in boiling water, so you need to boil drinking water in advance. When the liquid reaches desired temperature, pour vegetable oil into it.
2. In a separate container, sift the flour, combine it with crushed salt. start pouring boiled water thin stream, stir to avoid lumps. Knead the dough into a tight ball, leave to cool to room temperature.
3. Next, add flour, forming an elastic and dense dough. To determine the amount of flour in the second stage, you need to proceed from the initial state of the mass. Be guided by such parameters so that the composition is non-sticky and smooth.
4. When the dough is ready, place it in a deep bowl or on cutting board. Cover with cling film or a cotton towel, leave for 1.5-2 hours at room temperature. During this period, the base will reach the desired consistency and will be suitable for modeling.

Beer dough

• chicken egg - 1 pc.
• beer (preferably light) - 245 ml.
• salt - in fact
• flour - in fact (about 600 gr.)

1. Cool down egg and beer. Break the egg into a deep bowl, add salt, beat the mass with a mixer for about 2 minutes at medium speed. Start pouring the cold beer in a thin stream while stirring with a fork.
2. Sift the flour, start kneading the dough. Turn on the mixer at minimum speed, start beating the mass slowly and at the same time pour in the flour. It is difficult to predict the exact amount, act according to the situation (how much beer hovers).
3. Add flour in small portions so that the mixer has time to mix. When the dough becomes thick, stir it with a fork, and then with your hands. In the end, you should get an elastic, non-sticky mass suitable for modeling.
4. At the end of all manipulations, roll the dough into a ball, wrap polyethylene film or place in an airtight container. Let him insist vivo(room temperature) about 1 hour, longer if possible.

Vodka dough

• wheat flour - 800 gr.
• filtered water - 340 ml.
• egg - 1 pc.
• vodka - 35 ml.
• fine salt - 10 gr.
• sunflower oil - 60 ml.

1. Wash the enameled pan, pour oil, vodka and drinking water into it, add salt, put on the stove. When the first bubbles appear, reduce the power to a minimum, simmer for another 3 minutes.
2. Now sift the flour, pour it in small portions into the liquid, stir at the same time. Make sure that no lumps form, knead them with a fork on the edge of the pan.
3. Leave the dough to cool. When it reaches room temperature, start kneading. Add flour and at the same time form a plastic mass that will not stick to your hands.
4. When the dough is ready, wrap it with a film, wait 1.5 hours. For the specified period, remove the polyethylene once and knead the dough well with flour. In the end, you will get a composition suitable for sculpting pasties.

Stage number 2. Stuffing for chebureks

• minced meat - 320 gr.
• onion - 3 pcs.
• dill or parsley - 1 bunch
• salt - in fact
• spices (any) - optional

1. For cheburek filling, pork and ground beef, mixed in a percentage ratio of 60:40, are ideal. For gourmets, lamb or veal is suitable, you can even use chicken. The main condition for choosing the filling is freshness, the presence of fatty layers (for example, the brisket area).
2. To prepare minced meat, chop a piece of meat into cubes, pass through a meat grinder 1-2 times. Onions are added in a ratio of 1:2 (1 part of meat, 2 parts of onions). Such a move will make pasties juicy inside, especially if they are made from beef / veal. Onions are peeled and passed through a meat grinder separately from minced meat.
3. You can pour a small amount of rich meat broth into the minced meat, this will also add juiciness to the pasties. When all the ingredients are ready, mix the minced meat with onions, salt to taste, add spices (optional). Chop fresh herbs, mix well.

Stage number 3. Cooking pasties

• vegetable oil - about 400 ml.
• flour (for rolling out dough) - 80 gr.

1. Sprinkle the table with flour, start rolling out the dough. Form a layer with a thickness of about 4-6 mm., Take a deep and wide bowl, cut out circles with it.
2. Place a tablespoon of minced meat exactly in the middle of the dough, do not overdo it with the amount. If there is too much meat, the dough will tear.
3. Connect the edges of each layer together, pinch with your fingers. Pinch the dough well, otherwise, during the frying process, the cheburek will spread, juice will flow out of it.
4. Take a deep frying pan, pour enough oil into it so that the pie drowns. Heat the composition to a temperature of 200 degrees, only after that you can send pasties inside.
5. Lower the workpieces into the cavity of the dish, they should not touch the bottom too tightly. Otherwise add more oil. Fry over medium heat until golden brown.
6. Remove the finished dish with a slotted spoon, blot on all sides with paper towels or napkins to remove excess fat. Serve hot with garlic or tartar sauce.

1. So that pasties do not have a rancid smell and are not too greasy, roll out the dough to the desired width. The optimal indicator is considered to be in the range of 0.3-0.5 cm.
2. Pinch the edges well, otherwise the juice from the minced meat will flow out. Trim the torn edges with a pizza cutter or kitchen scissors to form even pasties.
3. After you have molded the pie, carefully inspect it for holes. For better adhesion, moisten the dough large quantity filtered water.
4. More oil will be needed when using a deep fat fryer as the basket does not fully sink into the frying pan. Give preference to butter to get tender chebureks.
5. To assess the temperature of the oil, before frying the cheburek, throw a small piece of dough into the heated composition. If it surfaced, send pies next.

It is easy to cook chebureks at home, if you strictly follow the recommendations. First, knead the dough according to the selected recipe, then make minced meat with herbs and spices. Form pies, heat the oil and start frying.

Video: Crimean pasties

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 exclusively Russian dish. However, this is an erroneous opinion. After all, these products are a traditional dish 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 are used as fillings for such products, stewed cabbage, eggs with rice and onions.

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 a conventional fork or using 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 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 roasting 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, add to warm water for drinking table salt, table soda and 40-degree vodka. 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 the same way. Unleavened dough on vodka and drinking water divided into pieces, and then rolled them 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 to dining 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 filled not with meat, but with potato stuffing. 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;
• green onion fresh - a bunch (for 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 process heat treatment 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. So having already bought finished goods, you just have 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 like to say that from open base some broth (from the filling) may leak into the oil. 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 spread on paper napkins. After removing excess fat, the products are presented to the table along with tomato sauce and sweet tea.

Cheburek is a dish that is considered traditional by many. Eastern peoples. Its name is borrowed from Crimean Tatars and in translation means "raw pie." The dish is a small product made of dough with filling. Most often pasties are cooked with meat. This option is considered the most popular. Therefore, to begin with, any housewife should learn how to fry pasties with meat in a pan. The recipe and method of preparing such “pies” should be considered in more detail. In addition, it should be noted that the dough and filling for them can be made in different ways.

Classic pasties

AT different countries often the same recipe is used. Chebureks with meat in a pan are cooked here from standard set ingredients. In this case, you will need:

For test:

• 480 grams of flour;
• 1.5 glasses of water;
• a pinch of salt and the same amount of sugar;
• a third of a glass of any vegetable oil.

For filling:

• 0.5 kilograms of minced meat (beef and pork);
• half a glass of water;
• some salt;
• bulb;
• fresh herbs (cilantro and parsley);
• ground pepper.

The process of preparing such chebureks takes place in several stages:

1. First you need to do a test. To do this, sift the flour into a deep bowl, and then add the remaining ingredients to it and mix it all well. And you need to remember that the water must certainly be warm. Ready dough it is necessary to cover with a napkin (or towel) and let it lie down for about half an hour.
2. For the filling, you first need to finely chop the onion and greens, and then add all this together with salt and pepper to the minced meat. The mass should be slightly watery. Therefore, it is necessary to add water, broth or milk to it.
3. Roll out the dough into a thin layer, and then, using any means at hand (saucer or bowl), cut out round blanks from it.
4. Each of them is conditionally divided in half and the filling is distributed only on one of these parts.
5. Cover the mass with the second side, pinch the edges and additionally press them with the teeth of an ordinary table fork. The workpiece as a result takes the form of a semicircle.
6. Heat the oil in a frying pan, and then fry the semi-finished products in it until golden brown.

They turn out fragrant, juicy and very delicious pasties. They are loved and eaten with pleasure not only by adults, but also by children.

Chebureks in Tatar

The Tatars have their own concept of what pasties with meat should be. Recipe in a frying pan, adapted to modern conditions, looks somewhat different. First of all, it concerns the test. To prepare it, you need to use the following products:

for 0.5 kilograms of flour one egg, 300 milliliters of water and a little salt.

This dough is made in three stages:

1. First, in a separate bowl, beat the egg with salt and water.
2. Gradually introducing flour, knead an elastic, but rather tight dough.
3. Wrap it on all sides with cling film and keep it in the refrigerator for about half an hour.

For the filling, already familiar ingredients are used:

• 300 grams and the same amount of pork neck;
• 5 grams of black pepper (ground);
• salt;
• 2 onions;
• 2-3 tablespoons of prepared beef broth.

Filling technology:

1. The meat of both types must be washed well, cut into pieces.
2. Peel the onion from the husk and crumble arbitrarily.
3. Grind both components in a blender.
4. Add spices, salt and mix.
5. The mass should not be very thick, so it should be slightly diluted with broth.

After that, you need to blind the blanks in the shape of a crescent according to the method described above, and fry them in a large amount of oil. Still hot pasties in Tatar style, you must first put it on a napkin so that it absorbs excess fat. Only then can they be eaten.

Vodka dough

Sometimes they prepare choux pastry for chebureks with the addition of vodka. This ingredient acts as a leavening agent. In addition, it makes the dough more crispy, which in this case and need. To make good pasties with should include the following composition of products:

For test:

640 grams of flour, 1 a raw egg, 320 milliliters of water, 5 grams of salt, 1 tablespoon of vodka and 35 grams of vegetable oil (or any fat).

For filling:

700 grams of lamb, salt, 350 grams of onions, 125 milliliters of water and pepper.

Cooking process:

1. Boil water for the dough, and then add salt and oil to it.
2. Pour 80 grams of flour, mix well and cool. This will make the future semi-finished product softer.
3. Add egg and pour vodka.
4. Gradually add flour. The finished dough should stand for at least an hour.
5. For the filling, lamb must be passed through a meat grinder.
6. Cut the onion and mash it with a crush with salt and spices.
7. Put the ingredients together, add water and mix. Kefir can also be used as a liquid supplement. With it, the stuffing does not spread and acquires a pleasant taste.
8. Divide the dough into balls, roll each of which into a cake no thicker than 1 millimeter.
9. Put the filling on one side, and then cover it with the second edge and press a little, squeezing out excess air. Otherwise, pasties will bubble strongly.

10. Fry in a pan in hot oil.

Golden crunchy products will be delicious even after cooling.

Pasties from choux pastry in milk

The dough can also be prepared with milk. Then vegetable oil is not needed. Many housewives really like this option. It significantly speeds up the kneading process.

In the case of the traditional filling normal fit step by step recipe pasties with meat in a frying pan. From the products for the test you will need:

1 cup low-fat milk, a pinch of salt, 450 grams of flour and 75 milliliters of vodka.

The technology of the process is simple:

1. Heat milk and add salt to it.
2. Sprinkle the sifted flour on the table. Make a hole in the center of it.
3. Pour milk and vodka into it.
4. Knead the dough and let it stand for about half an hour.

After that, you can do the filling. For her you will need: meat, salt, onions, lard, herbs and water.

In order for the filling to be juicy, it must be properly prepared:

1. First, the meat must be finely chopped with a knife. If desired, it can be ground in a blender.
2. Finely chop the onion and mix with salt. This gruel should stand a little and let the juice flow.
3. Combine onion with meat.
4. Add spices, lard and chopped greens.

The formation of chebureks takes place in three stages:

1. First, the dough must be divided into portions.
2. Roll each of them into a round cake with a thickness of no more than 2 millimeters.
3. Put the filling on one half.
4. Cover it with a free piece of dough, press and pinch the ends.
5. For a product to have correct form, the excess can be cut off by applying a regular saucer to the edge.

Now the finished semi-finished product only needs to be fried in boiling oil.

Pasties from dough on kefir

Using the dough cooked on kefir, you can make wonderful pasties with meat in a pan. Finished products are very tender and fragrant. For work you will need:

for half a liter of kefir 10 grams of salt, ½ kilogram of flour and the same minced meat, salt, 1 onion, pepper, 100 grams of vegetable oil and a tablespoon of plain water.

Cooking such chebureks is very simple:

1. First you need to make the dough. To do this, pour kefir into a bowl, add salt and gradually add flour with constant stirring. As soon as the mass thickens, it must be laid out on a cutting table and rolled out until it becomes elastic enough. After that, the dough must be wrapped in a film and put aside for a while.
2. For the filling, first you need to finely chop the onion, and then mix it with minced meat, salt and pepper, adding a little water.
3. Forming of products is carried out in the usual way. First, a piece of dough is rolled into a cake, and then the filling is laid out on it. Now it remains only to fold the workpiece in half and pinch its edges tightly so that there are no holes left.
4. Fry pasties in oil for 5 minutes on each side.

After that, the finished products should lie down a little on a paper towel so that it absorbs excess fat. Now fragrant and juicy pasties you can feed your family and friends.

The secret of the juicy filling

Many housewives are interested in how to cook pasties with meat in a pan so that the filling inside remains soft and juicy. It is not difficult to do this. First you need to remember that in an ideal cheburek should be combined:

• golden crispy crust;
• tender filling;
• the presence of a fragrant broth inside.

If everything is already clear with the test, then you should talk about the filling in more detail. There are several important points that must be taken into account:

1. Traditionally, lamb is used for this dish. But you can also take beef, pork, veal and even poultry meat. For the best result, experts advise using mixed minced meat. In addition, it must be taken into account that the meat should be quite fatty. If this is not the case, then you can add a little ordinary fat.
2. For the filling, it is customary to chop the meat with a sharp knife. This must be done very carefully. In extreme cases, it is permissible to pass it through a meat grinder. True, the nozzle must be taken with large holes. Stuffing should not look like a liquid shapeless mess.
3. The composition of the filling must include onions. Its optimal ratio with meat is 2:1. With onions, the mixture will be much juicier.
4. For more flavor, it is advisable to use a set of your favorite spices.
5. For greater juiciness, it is also advised to add broth to the filling.

Given these tips, you can cook amazing chebureks. Relatives from such a dish will be delighted.

Chebureks "in Greek"

In Greece, crispy meat pies are also very popular. True, local chefs slightly modified the recipe, remaking it into best traditions national cuisine Mediterranean countries. To be convinced of this, you should try to cook homemade pasties with meat in a Greek-style pan. You will need a certain set of products:

For test:

1 egg, a glass of cool water, a tablespoon of vodka and olive oil, a pinch of sugar, 5 grams of salt and 0.5 kilograms of wheat flour.

For filling:

minced meat (pork + beef), pepper, 50 grams of fat sour cream, salt, onion, cheese (Adyghe, suluguni or cheese), herbs (spinach, basil, cilantro, parsley) and spices (paprika, nutmeg, zira, thyme, coriander).

You need to cook such chebureks step by step:

1. First you need to make filo dough. This is what the Greeks traditionally use for this dish. Add the remaining ingredients to the sifted flour one by one and mix until the dough is smooth enough. After that, the mass must be wrapped in a film and left for half an hour to swell the gluten.
2. For the filling, combine minced meat with finely chopped onion and other ingredients. The mass must be well kneaded. Then knead the cheese with your hands (or grind on a grater), and crush the spices in a mortar. Add all this to the meat along with sour cream and chopped herbs.
3. Before shaping, each piece of dough must be well kneaded. First, the ball must be turned into a cake with your fingers, and then, wrapping the edges inward, press them strongly into the middle. After such a punching, the workpieces should lie down a little more under the film.
4. Roll out each cake to a thickness of 2-3 millimeters. Put the filling on one side, and cover the other, pinch the edges and flatten slightly with a rolling pin.
5. Fry in oil until golden brown.

Usually such chebureks are eaten hot, washed down with juice, curdled milk or tea.

Tatar "yantyk"

Crimean Tatars, as a rule, fry pasties without adding oil. Such a dish is called “yantyk”. It turns out not only less fat, but also more useful. How to make pasties with meat in a pan without oil? Required for work minimum set main products:

For test:

for 320 grams of flour, a pinch of salt and 150-200 milliliters of water.

For filling:

for half a kilogram of mixed minced meat (beef + pork) 1 onion, salt, 6 grams of soda, a bunch of dill, butter and ground pepper.

The method of preparing such chebureks differs little from the standard version:

1. Sift the flour, mix it with salt, and then, adding water in portions, make a dense dough. After that, it must be covered with a towel and set aside.
2. At this time, the meat with onions should be chopped. To do this, you can use any kitchen appliances. Then add the rest of the ingredients to the resulting mixture. For juiciness, you can add a little ordinary water.
3. Divide the dough into pieces and roll them into cakes. Put the filling on one half, retreating 1 centimeter from the edge. Cover the mixture with the other side. Preliminarily, the edges of the workpiece must be moistened with water.
4. Fry in a dry frying pan under a lid without adding oil.

Before serving, each cheburek should be smeared with butter. Usually such products are usually eaten with fresh vegetables (cucumbers or tomatoes).

Caucasian cuisine can boast of not a single dozen mouth-watering dishes, one of which we will cook today. Homemade chebureks are flat, thin pies that are remembered by everyone who has tried them for their crispy crust, juicy minced meat dressed in the most delicate dough. Delicious crispy dough for chebureks is kneaded without yeast and prepared in a custard way.

Minced meat for chebureks in the homeland is prepared from fatty lamb with lots of onions, so the filling is so juicy. However, pork, beef or poultry can be used as the meat base. Pasties with cheese filling are no less tasty. Pasties are fried in a frying pan in a large amount of vegetable oil.

Chebureks are especially tasty when hot, but even after cooling they remain a very attractive delicacy. Learning how to cook these pies based on Caucasian cuisine with your own hands is not at all difficult. I suggest using my reliable and more than once proven recipe. Try it and see for yourself.

Recipe Information

Cuisine: Caucasian.

Cooking method: hot.

Total cooking time: 1.5 h

Servings: 10 .

Ingredients:

For test:

• flour - 800 g
• water - 400 ml
• salt - 1 tsp
• sugar - 1 tbsp.
• vegetable oil - 120 ml

For minced meat:

• beef - 700 g
• onions - 5 pieces
• parsley - 1 bunch
• water - 100 ml
• salt - 1 tsp
• black pepper, ground - 1 tsp

Cooking

1. 
   Pour half the flour into a bowl, add sugar and salt, stir.
2. 
   Pour in water and stir well. At first, the dough will be liquid.
3. 
   Also, the dough is very fluffy due to brewing it with hot oil.
   Heat the oil until very hot, pour into the dough, stirring the mass quickly.
4. Add the rest of the flour and knead the dough. It turns out elastic, smooth. Properly cooked dough should not stick to your hands. If necessary, add some flour.
5. 
   Roll the dough into a ball, wrap in cling film and set aside for 30 minutes to rest. If you did everything right, then final result you will be pleased, as the dough will turn out successful and crispy.
6. 
   Now let's start cooking minced meat. First you need to grind the greens with onions. Put more onions and do not regret. Thanks to the onion, which impregnates the meat fibers, the minced meat is so juicy.
7. 
   Add 1/2 cup water.
8. 
   Combine onion gruel with minced meat, salt and pepper.
9. 
   Knead the dough again, divide into pieces the size of a chicken egg.
10. 
    Roll out a piece of dough thinly.
11. 
    Put minced meat on one half of the dough.
12. 
    Close the pie with the second half of the dough. Connect the edges, form a cheburek either with a plate or with a knife for cutting dough.
13. 
    Fry in well-heated vegetable oil until golden brown, 1.5 minutes on each side. Fire should be medium.
14. We put the finished pasties on a dish and serve to the table. The seductive aroma wafting from the kitchen, the tempting color of the golden crust has long attracted the household and they must have been waiting for dinner. You can safely treat your guests with such meat pleasure in the dough!
    
    
15. There are pasties, it is recommended hot, biting on one side so that the minced juice does not leak out.

Recommendations for obtaining a delicious dough and a beautiful cheburek:

• After you have blinded the edges of the pie, make teeth on the edge, pressing lightly with a fork. Thanks to such a simple manipulation, pasties will have a more aesthetic appearance.
• The dough for chebureks turns out to be very fluffy and tender if, instead of water, pour beer or a little kefir diluted with water into it.
• Dough for pasties can be prepared with the addition of 1 egg. In this case, the amount of flour will need to be slightly increased.
• The effect of crispy bubbles on the surface of pasties is obtained by adding 2 tablespoons of ordinary vodka to the dough.
• We fry pasties in a pan without a lid, then they will turn out more crispy.
• Dough for chebureks can be prepared in advance and stored in freezer a month or more. Defrost the dough before cooking.