Hot chebureks, whether in summer or winter, are extremely popular. They are sold literally on every corner.
They have taken root with us so much that many people mistake them for an original Russian dish. This is not entirely true, the recipe for their preparation came to us from the East or Asia, because... This is a traditional dish of the Mongolian and Turkic peoples.
They were the first to fry pies filled with meat and spices in large amounts of fat.
Initially, the simplest unleavened dough of three ingredients was used for chebureks - salt, water and flour. Much has changed since then; today the dough is kneaded with milk, kefir, mineral water, brewed with boiling water, and vodka and eggs are added to it. And every housewife considers her own method of preparing dough to be the best. Try it, maybe you will like the recipes too.
Cheburek dough - the best recipes
Recipe 1: Dough for pasties
This recipe could be the most ordinary, if not for one trick. Butter (or fat) is added to the dough very hot, almost boiling. It is the hot oil that causes small bubbles to form when frying. And to make the dough softer and more tender, ordinary water can be replaced with mineral water.
Ingredients. 4 cups of flour (600g), 0.3 liters of warm water (mineral water is possible), sugar and salt - 1 tsp each without a slide. 80g fat (margarine, vegetable oil, lard).
Dissolve salt and sugar in warm water and add flour. But not all at once, but so that the dough is semi-thick. To get your bearings, the spoon should not stand, but should slowly fall when placed in the dough. It is at this stage that pour in the boiling oil, stirring quickly with a spoon. When the butter is mixed, you can start adding the rest of the flour and knead until the mass becomes elastic. The dough should be covered to prevent it from airing and left for some time - about thirty minutes. Then roll out thinly and cook pasties.
Chebureks with meat with a very successful crispy dough on vodka
The classic recipe can be improved by adding vodka to it, and then the dough will be more porous, airy and crispy, and after cooling it will not become hard. There will be no smell of alcohol.
Ingredients:
For the test:
- Water – 250 ml
- Vodka - 2 tablespoons
- Salt - 2 level teaspoons
- Premium flour - 4.5 cups
- Vegetable oil 8 tablespoons
- Sugar - 1 tsp.
For filling:
- Minced meat (preferably pork) - 600 g
- 3 medium sized onions
- Kefir - 3 tablespoons
- Salt - 1 tsp
- Ground black pepper - 1 tsp.
Preparation:
1. Mix flour, salt, sugar, butter, water and vodka in a bowl and mix thoroughly.
2. After the dough thickens, transfer it to the table. Sprinkle the table with a small amount of flour first. And knead the dough by hand.
3. Transfer the dough into a bowl and cover with a towel for 30 minutes.
4. Prepare the filling: combine minced meat, finely chopped onion, salt, pepper and kefir. Kefir adds juiciness, and if you don’t have it, you can replace it with water. Mix.
5. We form a “sausage” from the dough, its diameter is about 5 cm, we divide it into sections of approximately 3 cm.
6. Roll each piece in flour. And roll it into layers, the thickness of which is no more than 3 mm.
7. Spread the minced meat (one heaped tablespoon) on one half of the flatbread.
8. Cover with the other half of the dough and pinch the edges with your fingers.
9. Trim the excess dough around the edges and press it with a fork or a special device with a wheel at the end (not everyone has one in their kitchen).
10. Heat the oil for frying, it should be refined, about 0.5 liters, and fry the pieces on both sides until golden brown.
11.The hearty meal is ready and should be served hot. Bon appetit!
Recipe 2: Choux pastry dough (in boiling water)
A very good dough recipe. It turns out crispy, bubbly and not tough at all. Although it is thin, it does not tear at all when frying pies and is easy to roll out. Below are 2 cooking options - with and without eggs.
Ingredients (1 option). 600g flour (about 4 cups), 300 ml water, 2 tables. spoons of anyone grows. Oils (unscented), 1 egg, half a teaspoon of salt and a tablespoon of vodka.
Add oil and salt to the water and boil. Add flour (not a full glass) to boiling water and stir quickly to avoid the appearance of lumps. Add egg and vodka to the cooled mixture. When they are absorbed into the dough, add the rest of the flour and knead everything well. Before rolling out, let the dough rest - the longer the better (you can leave it overnight), but not less than an hour, and fry the pasties.
Ingredients (2nd option). 600g flour, 300 ml water, sugar and salt - 1 teaspoon each without a slide. spoon, table spoon of pork fat.
Mix all ingredients (except water) and rub with your hands so that the flour absorbs the fat. Then brew the mixture with boiling water (boiling water) and stir first with a spoon, and when it cools down, knead with your hands. Place the dough in the cold and after an hour you can roll it out.
If you don’t find lard, melt regular lard in a frying pan, cutting it finely. Remove the cracklings, and when the fat has cooled, use it for its intended purpose.
Delicious crispy kefir dough for chebureks
Kefir added at the right time will make the unleavened dough more tender. And such pies will be more interesting in taste and color.
Ingredients:
- flour – 0.6 kg;
- kefir (fat content 3.2%) – 250 ml;
- chicken eggs – 1 piece;
- salt – 10 g.
Cooking time: 45 min.
Preparation:
- In a wide bowl, beat the egg with salt, add kefir. Stir with a whisk;
- Sift the flour, then pour into the kefir mixture in small portions;
- Place the resulting mass on the work surface, knead until the lump of dough becomes smooth;
- Cover with a clean, slightly damp towel. After 40 minutes you can start sculpting.
Recipe 3: Egg dough for pasties
Chebureks made from this dough always turn out soft and crispy, with bubbles. And they crunch not because of hardness, but because of the fragility of the dough. The measuring cup is an egg shell. The shell is not broken in half, but a small hole, about a centimeter in diameter, is carefully made at the top, the egg is released through it and an empty container is obtained.
Ingredients. 6-8 shells of water, 4 eggs, 1 shell of vegetable oil, vodka - 100 ml, salt, flour (as much as you need to make a dough that is not too sticky, but not too tight).
Preparing everything is very quick and simple - mix all the ingredients, knead thoroughly and refrigerate for two hours. Then you can start rolling out.
Kefir dough
To prepare the dough with bubbles, you will need kefir.
Lactic acid bacteria in kefir soften the dough, making it airy, but at the same time its thickness and fat content do not decrease, which ensures ease of frying.
Chebureks are a national Crimean Tatar dish, which in the classical sense is a closed pie made from unleavened text, and fatty minced lamb and spices are used as filling.
In modern cuisine, chebureks have acquired many “modifications”. So minced meat for chebureks is prepared from pork and beef meat, fried vegetables and even cheese. Milk, kefir and vodka are used to prepare the dough. But this does not make the dish any less original. On the contrary, the variety of recipes allows each housewife to choose the most convenient and tasty one.
Since pasties are quite high in calories, it is better to cook them not for dinner, but for lunch. Then you will still have time to use the calories received, and extra pounds will not appear on your hips and waist. Nutritionists recommend that people who have problems with the pancreas, stomach or liver completely avoid eating chebureks. Or replace the fatty filling with a leaner one, and fry it in a minimum amount of vegetable oil.
Recipe 4: Dough for pasties made with beer
Beer is often used in cooking - meat is stewed in it, added to sauces, soups, and batters. And, of course, they knead the dough, which is what we will do now. You can use light, dark, even non-alcoholic beer. The dough needs to be rolled out very thin. Serve them like any pasties, preferably hot.
Ingredients. 1 glass of beer (250ml), 1 egg, salt, flour - 3-4 glasses.
Mix beer with egg, add a pinch of salt and flour to knead the dough. At first it turns out tight (hard). To make it softer, leave it to rest for a while (a couple of hours), covered with a napkin or towel.
Preparing the dough for pasties, just like at the market
Many are sure that the dough for chebureks must include an egg so that they become golden and crispy. But experienced chefs claim that eggs will only dry out our dish and do not recommend introducing this ingredient. You can often hear: “You try, you put all the best into the composition, you work hard on the preparation, but you can’t create a good dough for chebureks.” Try kneading the dough according to this recipe, and the pasties will delight you with their airiness, tenderness and juiciness.
Compound:
- filtered water – 4 tbsp.;
- fine sea salt – 2/3 tsp;
- soda - a small pinch;
- vodka – 2 tbsp. l.
Filling:
- minced meat – 300 g;
- onion – 1 pc.;
- greens - a small bunch;
- water or broth - 2-3 tbsp. l.
Preparation:
- In a large, deep bowl, mix water, soda, salt and vodka until completely dissolved.
- Gradually add sifted wheat flour, mixing thoroughly, kneading to remove lumps.
- Knead the dough so that it does not stick to your hands. The dough should be soft, pliable, and unclogged.
- Wrap the dough in cling film and leave to rest at room temperature for 30-45 minutes.
- Let's prepare the filling for our chebureks.
- Let's diversify the dish by adding chopped herbs to the minced meat.
- Form pasties and fry in hot oil.
- Serve crispy and juicy pasties hot with ketchup, your favorite sauce or sweet tea.
Recipe 5: Dough for pasties with cottage cheese
The cottage cheese included in the dough makes it unusually juicy. And the pasties turn out soft both hot and cooled.
Ingredients. a pack of cottage cheese (200g), flour - 1-1.5 cups, one egg, salt, soda - 0.5 tsp, vinegar - a few drops to quench the soda.
Mash the cottage cheese thoroughly with a fork so that there are no large lumps. You can even pass it through a sieve. Add the egg, salt, slaked soda (drop vinegar on it to make it sizzle), mix everything. At the end, add flour and knead a dough that is not tight, but not sticky, so that it can be rolled out thinly. If the dough is sticky, you can add more flour.
Dough for chebureks - useful tips from experienced chefs
— Before kneading the dough for pasties, you need to make sure that you have more flour in your reserves than according to the recipe. Firstly, it is also needed for dusting, and secondly, flour comes in different grades, grinds, and qualities, and in order for the dough to reach the required consistency, more (or less) of it may be needed.
— If the dough of the finished chebureks turns out to be very hard, place them in a pile in a pan and cover with a lid, let them sit for a while and soften.
— When frying pasties, be very careful with boiling oil: you need to lay and turn the pies only with dry hands. If even a drop of water gets into the pan, the oil will instantly shoot out and can burn.
— To make the edges of the pasties more beautiful, you can pinch them not with your hands, but with the teeth of a fork, pressing lightly.
