Crimean chebureks. Recipes: Crimean chebureks with vodka Proper dough for Crimean chebureks

Almost always, when some national dish is announced, clarifications arise: “but here it’s not like that, but like this...”
I’ve only been in Crimea for two days so far; I didn’t attend a master class on Crimean chebureks, of course, but I discussed it on the Internet.

Crimean chebureks

I liked the following option: soft bubbly dough, simple in composition, but interesting in shaping and juicy meat filling. It is stipulated that lamb is desirable as meat, but it can be prepared from almost any meat, as well as without meat.

Yantyk

The Tatar version, in which chebureks with different fillings are fried in dry frying pans, is, so to speak, more dietary.

Prepare ingredients for chebureks in Crimean style

Cut the minced meat, onion and garlic into pieces, i.e. prepare them for grinding in a meat grinder.

There is pork with fat and chicken fillet - the combination is quite tasty. Add freshly ground hot and allspice peppers, broth or water and salt to the minced meat. Sweep it out.

For the dough, combine water or mineral water with vegetable oil and flour with salt.

Knead the dough by hand or using household appliances. It is highly advisable to let the dough rest for at least half an hour.

Next, divide the dough into pieces of 40-50 grams, roll them into balls, cover them from drying out, and leave for half an hour. Then roll each ball with your hands into a thin long flagellum and twist it into a tight spiral. This is done in order to give the dough a certain pleasant layering.

The resulting “spirals” or “snails” need to be rolled out into a thin round cake.

Place a portion of meat filling evenly on half of the dough, about 1-1.5 tbsp. spoons.

Pinch the edges and the cheburek in the traditional crescent shape is ready. I cook chebureks with different fillings at once, so to further distinguish them I pinch them in different ways: some with a fork, others with a curly knife, others with my fingers...

Preparations for Crimean chebureks can be immediately fried in a frying pan, in a saucepan, in a deep fryer or in a slow cooker, or they can also be prepared for future use and sent to the freezer.

For frying, heat vegetable oil in a deep frying pan or in a slow cooker; this method is also presented on the website.

Immerse 2-3 chebureks in one layer into boiling oil and fry until done, 2-3 minutes on each side.

If necessary, add vegetable oil to the frying pan for the next batch of pasties.

Place the finished, ruddy Crimean-style chebureks on paper towels to remove excess oil.

Bon appetit!

Not everyone knows how to fry chebureks perfectly in the Crimean style. Prepare a real recipe for Crimean chebureks with onions and peppers.

Ingredients:

2. Egg yolk – 1 pc.

3. Water - 3/4 tbsp.

4. Minced meat (any, to your taste) – 500g.

5. Onions – 4 pcs. medium size

6. Vegetable oil – 150ml. (1/3 tbsp for dough, the rest for frying)

7. Ground black pepper – 2 pinches

8. Salt – 1 tsp. (half - into dough, half - into minced meat)

Cooking method:

1. Take the prepared egg. Separate the yolk from it into a glass. We don't need protein. Add water to the glass with the yolk to make 3/4 glass.

2. Add half a teaspoon of salt to the same glass. Mix thoroughly until the salt dissolves and a homogeneous mass is formed.

3. Sift into a bowl. To it add a mixture of yolk, water and salt from a glass. Stir everything with a fork.

4. It should turn out approximately as shown in the photo.

5. Add a third of a glass to the bowl. Let's start kneading the dough. In order for the dough to be airy, you do not need to knead it for a long time.

6. The result is a rather tight dough, which we remove from the bowl, wrap in cling film and place in the refrigerator for 30 minutes.

7. Now we have time to prepare the minced meat. Peel the onions and wash them. After this, set 1 onion aside. We cut it into small cubes. We pass the remaining onions together with the meat through a meat grinder.

Add salt, pepper and a couple of tablespoons of water to the minced meat for juiciness. Stir well until smooth. If desired, you can add some other spices to it that will highlight the taste of the meat.

8. Remove the dough from the refrigerator and cut it into approximately equal pieces. You should get 10-12 parts. At the same time, the cut clearly shows that the dough is somewhat similar to puff pastry.

9. Take a piece of dough, roll it into a thin pancake, on one side of which we will place the minced meat.

10. Fold the dough pancake in half and pinch the edges well. If desired, you can trim the edge with a curly knife - the cheburek turns out more beautiful.

11. Heat in a frying pan and fry the pasties until bright golden brown on both sides. To prevent them from burning, the heat on the stove should be medium.

12. Place the pasties on paper napkins to drain excess fat. Chebureks in Crimean step-by-step recipe with photos are completely ready, you can invite your household to the table!

Additional Information:

Even at home, following a step-by-step recipe with photos, you can easily and quickly prepare perfect Crimean-style chebureks, which are distinguished by juicy meat and crunchy in the mouth.

We hope you enjoy our recipe. Try to cook with your soul and good mood - then everything will work out for you!

Chir chir - Crimean chebureks. A Crimean Tatar friend of mine shared this recipe with me. Now I cook chebureks only according to this recipe.

The dough turns out tender and at the same time crispy, you might think that Crimean chebureks are made from puff pastry, but this is not so. The dough is actually the most common one: flour, vegetable oil, water, salt. The original recipe uses lamb, but mine... My family loves them, they are filling and can be prepared during Lent.

Ingredients

yield - 14 chebureks

dough for chebureks:

• 2.5 tbsp. flour
• 1 tbsp. water
• 0.5 tsp salt
• 3 tbsp. vegetable oil.

filling for chebureks:

• 500 g minced meat
• 2 large onions
• 2 cloves garlic
• salt and black pepper to taste
• 50 ml broth or water

Cooking method

First, prepare the dough for pasties, sift the flour and add water, salt and vegetable oil to it. Knead the dough until smooth, it should be quite stiff. Let the dough rest for 20-30 minutes.

This time we will make the filling for the chebureks. Finely chop the onion, add to the minced meat, salt and pepper. If the filling turns out to be very dry, be sure to add broth or water.

Divide the dough into equal pieces. Roll out the dough very thinly into circles with a diameter of 15 cm. Place a tablespoon of filling on one half of the rolled dough. Cover it with the other half and use a special wheel to make a jagged edge.

Fry the Crimean chebureks in a large amount of hot oil for 2 minutes on each side. The most important thing is that the cheburek should not come into contact with the bottom of the vessel in which it is cooked.

Place the pasties on a paper towel to remove excess fat. Cover the pasties with a bowl for 1 minute and serve. Now you can be sure that you have learned how to cook Crimean chebureks - chir-chir! It's really not difficult, and the taste is simply amazing.

Pasties fried without oil - Yantyk

Yantyk is very tasty, without greasy splashes of sunflower oil, dirty stove and smell in the kitchen. Finally, I have a recipe for chebureks, which are fried in a dry frying pan without oil.

Ingredients

• Wheat flour 2 -2.5 cups
• Water (boiling water) 120 ml
• Sunflower oil 1 tbsp. l.
• Salt 0.5 tsp.
• Chicken egg 1 pc.
• Vodka 1 tbsp. l.

Cooking method

Sift 1/2 cup flour into a deep bowl. Add oil and salt. Pour boiling water over the flour and quickly knead the choux pastry with a fork. Pour 1 tbsp into the choux pastry. vodka and stir. Vodka can be replaced with 1 tsp. baking powder, but add it to most of the flour.

Add egg (optional) and flour to the choux pastry. Knead the dough . Egg + flour + choux pastry. Knead the dough . The dough for yantik should be soft.

Wrap the choux pastry in film and place in the refrigerator for 30 minutes. For the filling, chop 150 g of onion and a bunch of parsley.

Prepare 350 g of minced meat. Add greens and onions to the minced meat. Salt, pepper, mix well. Add 100 g of kefir and mix everything. Divide the dough into 8 parts.
Roll out thinly and place the meat filling in a thin layer on half of the dough. The edges of the dough can be brushed with yolk or egg.

It’s good to mold the edges of the dough using a fork. Roll out all the pieces of dough and shape.
Place the yantik on a dry hot frying pan and fry over low heat on both sides.

When the yantiki are ready, grease them with hot butter and stack them on top of each other.
Wrap the hot yantiks in foil and leave for 15 minutes. Delicious without oil - yantyk with a creamy taste and juicy meat filling.

In Crimea, I like not only pasties, but also delicious belyashi prepared according to this recipe http://www.koptim-sami.ru/belyachi.php. They turn out very tasty, try making them - you will like them.

Step-by-step recipes for preparing juicy and crispy Crimean chebureks with minced meat and chicken, cheese, mushrooms, tomatoes: options for bubbly dough for chebureks in boiling water, mineral water, cold water, with margarine

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

23 gr.

Carbohydrates

329 kcal.

Option 1: Classic recipe for juicy Crimean pasties with meat in boiling water

Some complexity of kneading dough, in comparison with other methods of preparing it, is more than compensated for by quality. It's worth a little effort for this! Without exception, all the recipes in the collection can be combined by choosing the dough and filling to suit your taste. In the end, you will get your own “Crimean chebureks”, the most delicious and real.

Ingredients:

• 300 milliliters of boiling water;
• a tablespoon of pure vodka and two of vegetable oil;
• a spoonful of sugar and half as much salt;
• one fresh egg;
• 500 grams of flour.

Cheburek filling:

• half a kilo of minced meat;
• a handful of chopped greens (combined);
• large onion;
• a glass of water (as needed);
• half a spoonful of peppercorns (grind before use);
• four pinches of cumin seeds;
• salt, coarse.

Step-by-step recipe for Crimean chebureks

Sift a little more than half a glass of flour into a small bowl with a fine sieve, pour a glass of boiling water into it and quickly mix with a spoon - prepare the choux pastry.

We set aside the same amount of flour as in the first case. Sift the rest of the flour into a larger bowl, in which the dough will actually be kneaded. Add salt, vodka and sugar, pour in the oil and release the eggs, start mixing, and add the remaining boiling water.

When the second batch begins to resemble dough, add the custard mixture to it and add the reserved flour. Knead vigorously and with force, first in a bowl, then transfer to the table. We wrap the elastic lump in polyethylene or simply cover it in a bowl with a towel.

Of course, homemade minced meat is the best choice. Whether you grind the meat yourself or use store-bought meat, mix it thoroughly in a bowl before preparing the filling. Chop or chop the onion as you prefer, but very finely. Do the same with greens. Place on top of the minced meat in a bowl, then, stirring slightly, add salt and spices.

Knead the filling no less thoroughly than the dough before it. Next, you need to add water, preferably very cool, to it. Having brought it to a sufficiently liquid state, stir the filling again and set aside, but not too far. Crimean masters (noted more than once) periodically mix the filling, nothing prevents you from doing the same.

The dough and filling from the given quantity of products should be enough for two dozen pasties. You can immediately divide it into as many parts and decide on the thickness of the roll and the amount of filling. Rolling out the blanks one at a time, we make pasties and immediately hide them under a towel from weathering. If you prefer to roll everything out first, then cover the workpieces with a cloth for the time being.

It is important to tightly glue the edges of the pasties when sculpting; to do this, they can be moistened with water, egg white, or simply pressed very tightly with the flat side of the tines of a fork.

To avoid burning the oil, use a frying pan that fits two raw pasties tightly. Set the heat to medium or slightly higher, and pour in a centimeter layer of oil. Fry the chebureki in pairs, turning them over as blush appears on the bottom side. It is convenient to do this with a fork, pricking only the double layer of dough at the place of sticking. Turn quickly but carefully, avoiding splashing of the boiling oil.

Option 2: Quick recipe for Crimean chebureks with meat

Not very different from other chebureks, these, even with completely manual kneading of the dough, are quite simple. If you really can’t wait to taste the hot meat chebureks, knead the dough with a mixer, it won’t harm them at all.

Ingredients:

• a glass of clean boiled water;
• a pinch of salt;
• two tablespoons of pure oil;
• five hundred grams of flour.
• 380 grams of minced meat;
• a handful of chopped greens;
• spices, broth, salt.

How to quickly cook Crimean chebureks with meat

Add a pinch of salt to the water, stir and pour into the sifted flour. Add a spoonful of butter there and mix thoroughly, first with a spoon, then transfer the dough to the surface of the table and knead it forcefully with your hands. After ten minutes the lump will become quite elastic, cover it with a cloth and leave it for a while.

Pour up to half a glass of broth into the minced meat, sprinkle with chopped herbs, add a couple of pinches of coriander, pepper, cumin, and be sure to add salt. Stir and let it rest a bit too.

Divide the dough into parts, roll it out, and cut it out with a knife along the contour of a ten-centimeter saucer. Place the minced meat with a spoon on one of the halves of each piece, bend it over and carefully fasten the edges.

Fry the pasties in very hot oil, about two minutes per side, turn over with a slotted spoon. We place the finished pasties on napkins, with the fold line downwards.

Option 3: Delicious Crimean chebureks with cheese in cold water

If you like the dough in these pasties, you can replace the filling with any meat. A bunch of cilantro, onion feathers and parsley are suitable for greenery. If one of the listed components is missing, replace with young, tender dill.

Ingredients:

• very chilled water - one and a half glasses;
• 125 grams of margarine;
• flour - three glasses;
• pickled or hard cheese - 400 grams;
• salt, chopped juicy herbs.

How to cook

Keep the pan on low heat for a couple of minutes, then slowly melt the chopped margarine in it.

Add half a spoonful of fine salt to the flour and sift into a large bowl. Pour in water, straight with ice crystals, and stir quickly with a fork. Add hot margarine and continue kneading, using a fork first. When the dough becomes more dense, begin to knead it with your hands. Collect into a round ball and wrap in cling film, leave for up to two hours in the general compartment of the refrigerator.

Grate hard cheese and lightly add salt; pickled cheese, if you choose that kind, most likely you won’t have to add salt. Stirring cheese shavings is inconvenient and undesirable, so sprinkle it with herbs as you grate it.

We mold the edges of the workpieces, as usual, helping ourselves with a fork and trimming the edges with a sharp knife. It is better to fry the chebureki at a lower oil temperature, but a little longer and fry a little stronger. The meaning of such actions is simple - let the cheese filling warm up as much as possible and, if possible, melt.

Option 4: Crimean chebureks with minced chicken, cheese and tomatoes made from crispy dough

The original recipe from the 19th century collection contains young goat meat. Since such meat can now be considered rather exotic, we replaced it with equally tender chicken. Try it and see for yourself, the chebureki did not lose anything from such a replacement!

Ingredients:

• a kilogram of the highest quality flour;
• half a glass of oil;
• two glasses of very hot water;
• “Extra” salt;
• three fresh eggs.

For the filling:

• four medium-sized tomatoes;
• one onion;
• cheese - 150 grams;
• 350 grams of minced chicken.

Step by step recipe

Add the eggs to the twice-sifted flour, add salt, pour in the butter, followed by half the water. Stir with a mixer (this is faster), adding water little by little until the dough becomes sufficiently elastic and dense. We leave it on the table, simply covering it with a towel.

Grate the cheese coarsely, knead the minced meat, mix with chopped onion, add salt. Cut the tomatoes into thin slices with a very sharp knife.

Divide the rested dough into portions, roll out into rounded layers, approximately the size of the pieces, and immediately lay out the filling in layers. First, mince (spread a little), a couple of tomato slices and a handful of cheese, cover only half of the dough with the filling. Having folded it over, cover it with loose dough and pinch the rims tightly.

Heat the frying pan high and add a pinch of coarse salt. After letting it get a little hot, pour in the oil and heat until it reaches a “white haze.” It is advisable to place the chebureks first with the “meat” side down. When serving hot, be sure to warn that there is melted cheese inside.

Option 5: Crispy Crimean pasties with mushrooms and cheese

The amount of onions in the filling can be reduced by proportionally adding chopped onion feathers - the pasties will only benefit from this. You can change the proportions of cheese varieties at your discretion, as you like. For example, “Yantar” is suitable as a soft one.

Ingredients:

• a glass of mineral water, highly carbonated;
• a spoonful of salt and two of sugar;
• fresh selected egg;
• flour - 4 cups.

For the mushroom filling:

• 300 grams of champignons;
• cheese, cream and hard - 120 grams each;
• two onions;
• salt, coarse.

How to cook

Observing the proportions, mix all the dough components in one bowl, first with a fork, then with a low-speed mixer with a special attachment. We transfer it to the table and bring it to condition by hand, leave it covered with a cloth.

Wash and cut the mushrooms into slices, place them in a frying pan with a spoonful of oil and fry slightly. Immediately combine with grated hard cheese and let cool slightly. Add soft cheese and finely chopped onion, mix thoroughly and salt the filling to taste.

It’s very good to make such pasties and fry them immediately after preparing the filling, which means that the dough pieces should be rolled out and cut to size in advance. Spread portions of the not completely cooled filling with a spoon, immediately mold the edges of the cheburechkas and place them in hot oil.

In Crimea, chebureki are fried according to a special recipe. There is a secret - vodka is poured into the dough. As the local housewives explain, alcohol vapors during frying expand the dough from the inside. As a result, it becomes bubbly and tastes like puff pastry. The vodka in the finished chebureks is not noticeable, as it evaporates completely.

Another trick is to add a little sugar to the dough. Then, when fried, the products acquire an appetizing rosy, sunny hue. By this color, Crimean chebureks can be easily distinguished from their classic pale yellow counterparts, which are prepared in the Caucasus.

Although, in fairness, it should be noted: both are amazingly tasty. If you plan to please your loved ones with crispy pies, try the recipe from the Crimeans.

Ingredients for the dough:

• Water – ⅔ glass;
• Vegetable oil – ⅓ cup;
• Egg – 1 pc.;
• Salt – 1 tsp;
• Sugar – 2 tsp;
• Vodka – 1.5 tbsp. l;
• Flour - how much dough will take.

For filling:

• Minced meat (pork and beef) – 400 gr.;
• Onions – 200 gr.;
• Black pepper and salt.

Step by step recipe:

1. The minced meat for the filling must be ground through a large mesh grinder.
2. After peeling the onions, chop them with a blender and then mix them with minced meat, adding spices. The consistency of the filling should be such that it spreads onto the dough like softened butter. To do this, add cold water to the minced meat. But we must take into account that too much moisture is harmful to the dough - the pasties can burst when frying.
3. So, when the minced meat is ready, put it in the refrigerator and make dough. Mix water and vegetable oil in a bowl, beat in the egg and add all the other ingredients. Knead the dough to a stiff consistency. Leave in the refrigerator for an hour.
4. It's time to fry. Roll out the dough thinly, put (spread) the meat filling in the center, pinch the edges and fry the resulting “crescents” in a large amount of boiling oil.
5. Immediately remove to a plate lined with paper towel and serve. As they say, it's piping hot. Cold chebureks are no longer so tasty.

***
Bon appetit!