I offer a simple but interesting recipe for making Proper Chebureks: with bubbles in the dough and with a juicy filling. Incomparable pasties! The dough is kneaded with a regular fork! How to prepare dough for chebureks, delicious crispy
Dancing from the stove to the computer!!
There are a million recipes for chebureks and a small cart, but believe me, these chebureks are especially tasty, just incredibly tasty!!!, the dough is flaky, crispy, rolls out well, does not tear, and pinches well. I will definitely now fry chebureks only from this dough. The minced meat, by the way, is also very tasty.
Ingredients:
flour - 3 cups (capacity - 250 ml); cold water - 1 cup;
cream margarine - 125 g; minced meat - 450 g; onions - 1-2 pcs.; salt, ground black pepper - to taste; spices for minced meat - 0.5 tsp; Provençal herbs - 0.5 tsp. l.; vegetable oil - for frying;
ice water (for minced meat) - 100-150 ml depending on the amount of minced meat, I used 100 ml.
Preparation based on materials from the site: rutxt.ru/node/4453
Sift the required amount of flour into a deep bowl. Add 0.5 teaspoon of salt. Pour in water and quickly, using a fork, mix everything until a flaky, lumpy dough forms.
Melt margarine and bring to a boil.
Pour hot into the dough and also, using a fork, quickly mix everything. Then knead with your hands. If necessary, add two more spoons of flour; when mixing with your hands, the dough should not stick to your hands. 
The result will be a very soft, tender dough. Gather the dough into a ball, wrap it in cling film and place it in the refrigerator for 1.5-2 hours. Then roll the dough into a roll. Divide the dough into 20 pieces.
Add onion to the minced meat, I also grind the chopped onion in my hands and with a wooden pestle until the juice comes out, add salt and pepper - to taste, spices. Mix well, add ice water (the amount depends on the meat from which the minced meat is prepared - it should ultimately be rare). Mix again.
Dust the work surface with a little flour. Roll out each ball of dough thinly. Place 1 tablespoon of minced meat. And the minced meat should be spread on the dough properly.
Form pasties - wrap the rolled out dough together with the meat filling, roll the edges with a rolling pin, press the edges with a fork. 
Pour a sufficient amount of vegetable oil into a frying pan or saucepan. Place the prepared pasties in oil, fry over medium heat for 2-4 minutes on each side (frying time depends on your taste). Place the finished, delicious pasties on a dish. Serve hot.
This is a recipe from Tarelkin’s website
1/2 tbsp boiling water, 1/2 tbsp. oil (or 1/4 oil and 1/4 boiling water if filling is meat), 1 tbsp lemon juice or white vinegar
1 tsp vodka, 1/4 tbsp warm water or milk (as needed; milk is added if the filling is non-meat), A pinch of salt, About 300 grams of flour, 1 yolk (you don’t have to put it, but it tastes better with it)
Stir salt in boiling water, brew it, quickly stirring 100 grams of flour. Add half the plant. oils and lemon juice (vinegar). Add flour, yolk (if used), vodka and 1 tablespoon of warm water or milk until the dough is as soft as an earlobe. Knead the dough well (I knead the bread machine, and then I knead it (beat the dough on the table, beat it with a mallet, knead it) a little more. Leave it under a warm bowl to rest (I just leave the dough in the bread machine on a cycle - it’s warm there). When it has rested ( at least 40 minutes) put in a bag, cut into pieces and roll out without sprinkling the table with flour - this dough does not stick. It stretches and rolls out just until transparent, so that the table pattern is visible through it. It is sealed well, but I advise you to immediately freeze the sealed dumplings. , and bake the chebureks (kutabs) without putting them aside so that they don’t fall apart.
Ground meat.
The proportions are as follows: for 100 grams of minced meat I take 50 grams of onion, 10-15 grams of garlic, a lot of herbs - parsley, dill and cilantro, a teaspoon of kefir. Seasonings: black pepper, red pepper, a little ground coriander. But that's to our taste. You may need to adjust your garlic ratio if you don't like it spicy.
Amount of meat for this amount of dough: approximately 400 -450 g. I can’t say more precisely, I do it by eye.
I do this with minced meat. First, I grind the onion into a fine paste (I used to grate it). To do this, I put coarsely chopped onion and a little coarse salt into the blender bowl. When the onion is ready, I transfer it to a bowl, and put herbs, garlic and a little salt into the blender. When the herbs and garlic are chopped, I put the minced meat, onions and herbs with garlic, as well as spices (black and red peppers, about half a teaspoon of ground coriander) into the blender, and chop everything again. This gives the minced meat a special airiness.
Now I adjust the amount of salt and add kefir so that the minced meat becomes liquid. The minced meat is spread over the cheburek, rather than stuffed with it. I start heating the oil.
Modeling
Then I divide the dough into equal pieces, roll the pieces into balls, roll out the first ball to the size of a plate, and cut along it. I spread the minced meat on half of it, close it with the other half, pressing it with my hand so that there is no air inside. Then I make a second cheburek, etc. I transfer the raw chebureks with cut pieces of baking paper.
After frying, the cheburek is crispy. But in Crimea I was taught to roll the chebureks into a tube so that you could bite off the entire width of the pie at once without spilling the broth.
So that the cheburek becomes soft and can be rolled into a tube, I put a colander in a large saucepan, put the finished cheburek on it and close the lid. Excess oil drains to the bottom of the pan, and the steam from the cheburek allows it to soften.
Good afternoon. Today we are preparing very tasty, satisfying and everyone’s favorite homemade chebureks with meat.
Ingredients:
For the test:
- 1.5 cups water (boiling water)
- 1 egg
- 4.5 cups flour
- 2 tbsp. spoons of vegetable oil
- 0.5 tsp salt
For minced meat:
- 800 g minced meat (50*50 pork-beef)
- a lot of onions for everyone
- 1.5 glasses of water
- salt, pepper, seasonings to taste
- 1 cup sunflower oil for frying
How to cook delicious pasties at home
First, let's prepare the crispy dough for homemade chebureks. Pour 1.5 cups of boiling water into the bowl for kneading the dough. There must be boiling water. Add salt, vegetable oil and stir until the salt dissolves. Now you need to brew the flour. Pour in a glass of flour and knead so that there are no lumps left.
If you do not brew the flour and knead it in cold water, the dough at the edges will turn out hard. And if you knead this way, the dough turns out tender, bubbles well, and is not hard at the edges.
During the time we knead the dough, the water and flour will cool enough and then we will add the egg. When the egg is added, mix again into a homogeneous mass.
Next, add a glass of flour and knead the dough. The dough should be very hard. Almost as hard as dumplings. Check the amount of flour in the dough; it may take you a little less or a little more.
Then we cover the dough with a towel and while we remove it, it should lie down for a while and ripen, then it will be much better. In the meantime, let's prepare the minced meat for pasties.
How to cook juicy minced meat. Filling for chebureks
To make the minced meat juicy and tasty, mix equal parts beef and pork. Add onion, chopped into small cubes. You can, of course, grind the onions together with the meat in a meat grinder, as you like. Salt to taste, add ground red and black pepper, herbs, you can add coriander if you like. Add any spices and herbs you like. And so that both salt and spices are well felt, because the taste of the filling is a little lost in the dough.
Now you need to knead the minced meat with your hands. Then be sure to add water so that the minced meat is juicy and wet, then your pasties will turn out juicy with juice in the middle.
Add water last. For 800 grams of minced meat you will need about 1.5 cups of water.
Now let's start rolling out the dough. You can roll out the dough in one layer and then cut it under the saucer, or you can roll it under each cheburek separately. For pasties, the dough needs to be rolled out thinner.
Another important feature in making chebureks. You need more sunflower oil so that they are fried not like pies, but completely in oil. Then the dough will bubble and be beautiful and tasty.
We place the minced meat not in the middle of the rolled out dough, but on one half. Don’t skimp on the meat in your chebureks; the more meat, the tastier they are.
Cover the minced meat with the other half and, without pinching the edges, lightly level it, pressing the minced meat with your hands. Then we press down the edges with a fork or just with our fingers, expelling the air from the cheburek.
While you are making the pasties, you can heat up the oil. It needs to be heated almost to a boil. To check whether the oil is hot or not, throw a piece of dough into the pan; if it boils, then the oil is ready. We lay the chebureks.
So that the pasties do not burn and the meat has time to fry, fry over medium heat. In terms of time, they cook for about 3 minutes on each side.
Bon Appetit everyone. Be sure to try this recipe, you will love these delicious, crispy pasties. Homemade chebureks cannot be compared with what is sold in stalls.
This dish came to us from the Mongolian and Turkic peoples. Traditional chebureks were prepared from unleavened dough with minced meat and various seasonings, including spicy ones. They were fried mainly in lamb fat. Today, this dish refers to the same pie with meat filling made from unleavened dough, but the meat is often twisted and cooked in vegetable oil. In our time, they have become very popular, just like here and among many peoples of the Caucasus.
Home-cooked ones are much tastier than products bought in street eateries and are not difficult to prepare. Both children and adults love such delicious pastries. And this alluring aroma that comes from the places where they are prepared will not leave anyone indifferent.
In today's article we will look at recipes for delicious and crispy dough, our favorite chebureks. After all, if you cook them according to the rules, then they turn out with a golden crust and a stunning aroma. You just have to stock up on the necessary components and follow my recommendations.
And also for lovers of delicious shawarma, you can go, look and rate my recipe
Crispy dough for chebureks with vodka
Ingredients:
- Flour - 2 cups
- water - 1/3 cup
- egg - 1 pc.
- vegetable oil - 2 tbsp. spoons
- vodka - 2 tbsp. l
- salt - 1 teaspoon.
Cooking method:
Pour water into a saucepan, put it on fire, add salt and vegetable oil and bring to a boil.
When the contents of the pan boil, remove it from the heat, pour 1/2 cup of sifted flour into it and mix thoroughly so that there are no lumps. And leave until cool.
Pour vodka and beat in a chicken egg. Bring to a homogeneous state.
Under no circumstances should you combine eggs with hot dough, otherwise the whites will curdle and everything will go down the drain.
Now add the remaining flour in small portions and at the same time knead a smooth, plastic dough. Wrap it in cling film and leave it alone for 20 minutes.
The secret of preparing dough for chebureks like in chebureks
Ingredients:
- Water – 500 ml
- flour - 10 cups
- melted butter - 6 tablespoons
- sugar - 1 teaspoon
- salt - to taste.
Cooking method:
To make the dough light, airy and bubbly, we need to prepare warm water to which we add salt, sugar and melted butter.
Sift the flour into a deep bowl, make a small depression in the middle with your hand, pour in prepared water in small portions and mix thoroughly.
To make it more convenient to knead the dough, you need to move it to a prepared table and finish the job on it.
You must know that the dough must be dense, otherwise when frying the pasties will burst and all the juice will leak out.
Then wrap it in cling film and put it in the refrigerator for one hour.
Tasty and crispy dough for pasties made with kefir
Ingredients:
- Kefir - 1 glass
- flour - 4-5 glasses
- egg - 1 pc.
- salt - to taste.
Cooking method:
In this recipe, we need to take a deep bowl, pour kefir into it, beat in the egg and salt to taste.
Beat all the ingredients with a whisk or fork and gradually add the sifted flour. After it begins to thicken, we need to prepare a work surface, add flour and place our dough on it. Knead it for as long as possible until it stops sticking to your hands and the consistency becomes thick and elastic. But just be careful not to overdo it, or it may become too thick and tight. Then it will simply be impossible to work with him.
Cover the finished dough with a towel and put it in the refrigerator for 30 minutes, you can keep it a little longer. Next, we form a long sausage and divide it into ten equal parts, which we roll out and make pasties. It's very simple, good luck with your preparation.
Choux pastry for chebureks
Ingredients:
- Flour - 4 cups
- boiling water - 1.5 cups
- chicken egg - 1 pc.
- butter - 30 g
- vegetable oil - 2 tbsp. l
- salt - to taste.
Cooking method:
In this recipe, pour the flour into a food processor, add salt and vegetable oil, and mix. And put the butter in boiling water and let it melt, then pour it into the mixture in a thin stream and beat in the chicken egg and bring it until smooth.
The dough turned out very soft, elastic, tender. Mix it a little on a clean table without adding flour, since it no longer sticks. Then wrap it in cling film and put it in the refrigerator for half an hour.
This dough recipe is considered by many to be ideal; it is suitable not only for pasties, but also for dumplings, dumplings and dumplings. Cook for your health.
Dough for chebureks in mineral water
Ingredients:
- Mineral water – 500 ml
- eggs - 2 pcs
- flour - 8 cups
- sugar - 4 teaspoons
- salt - 2 tsp.
Cooking method:
Pour mineral water into a cup, add sugar, salt and egg. Mix everything thoroughly with a whisk. Then, in my case, we sift the flour into a bowl, make a hole in the middle and pour in the water-based mixture. And we begin to knead the dough with our hands.
After it stops sticking to your hands, put it on the prepared table and bring it to readiness, that is, knead it more thoroughly and thus make it more elastic. Next, wrap it in cling film and put it in the refrigerator for 20 minutes.
Chebureks using this test turn out simply amazing. Try it and write your impressions in the comments.
Boiling water dough recipe
Ingredients:
- Boiling water – 150 ml
- flour - 500 gr
- chicken eggs - 3 pcs
- sunflower oil - 2 tbsp. spoons
- salt - 1 tsp.
Cooking method:
Pour the sifted flour into a deep bowl and pour boiling water salted with one teaspoon of salt into it and mix.
This is the kind of dough you should get that practically doesn’t stick to your hands. Cover it with a lid and leave it alone for 20-30 minutes.
Delicious pasty dough with added milk
Ingredients:
- Flour - 3 cups
- milk - 200 gr
- egg - 1 pc.
- vegetable oil - 2 tbsp. spoons
- salt - 2 pinches.
Cooking method:
We will need, as in previous recipes, a deep bowl into which we pour milk, beat in an egg, add salt, vegetable oil, then beat everything with a whisk until smooth.
Now we begin to gradually add the sifted flour and at the same time knead the dough. At the moment when it becomes difficult to knead it in a bowl, put the whole lump on a table sprinkled with flour and begin to knead it thoroughly with your hands. The only thing is not to overdo it, otherwise it will turn out too tight.
Cover our dough with a towel or cling film and leave it for half an hour. Then we use it for its intended purpose.
Dough for pasties made with beer
Ingredients:
- Flour - 500 gr
- beer - 250 ml
- egg - 1 pc.
- salt - 1 level teaspoon.
Cooking method:
Beat one egg into a bowl, add salt to it and mix well.
Now mix everything thoroughly until the whole mass becomes relatively thick.
Take the dough out of the bowl and bring it to homogeneity on a prepared surface sprinkled with flour so that it turns out like in the photo.
Here was another simple and, in principle, easy and quick worthy recipe.
How to make puff pastry
Ingredients:
- Flour - 3 cups
- vegetable oil - 50 g
- water - 100 g
- vodka - 1 glass
- egg yolk - 1 pc.
- salt - 1 tsp.
Cooking method:
Pour vodka into a glass, add yolk, salt, water and mix thoroughly.
Now add vegetable oil and knead the dough. As already described above, in previous recipes, it is better to finish the job on a prepared table, so our dough turns out elastic, after which we wrap it in a bag and put it in the refrigerator for about 30 minutes. And then we prepare pasties, which turn out very appetizing and tasty .
Dough for chebureks in cold water (video)
According to this recipe, the dough turns out crispy and very thin, but there is a very important point: you need to keep the water in the refrigerator for about two hours before using...
Bon appetit!!!
According to one version, Russians learned how to cook chebureks from the Crimean Tatars after the Russian-Turkish wars. And of course, they soon came up with a recipe for pasties with vodka. Proper pasties and tasty pasties - hot, with crispy edges, with juicy meat that captures the aroma of onions and spices. We associate cooking chebureks with Caucasian or Central Asian cooks and seem to be a difficult task. But making chebureks at home should not scare you. You too can make excellent homemade pasties. In principle, ordinary meat pies are very similar to pasties; the recipe for this Asian pie differs primarily in the original dough recipe. It’s not difficult to prepare chebureks at home, the main thing is to know good cheburek recipes. 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, the photo of these ready-made pasties makes even a well-fed person’s mouth water. In general, it has been noticed that in the case of chebureks, a recipe with a photo has magical properties - it makes you think only about chebureks.
Preparing the dough for chebureks is a very important point. If you want to know how to cook chebureks, you must thoroughly understand how to prepare dough for chebureks. So, remember, if you are planning to make pasties, the dough recipe does not contain yeast. Usually the dough for chebureks is kneaded in water, but you can also make the dough for chebureks in milk. There are chebureks made with beer, chebureks made with kefir, and they even make choux pastry for chebureks. The dough for chebureks turns out delicious if you add a little vodka to it. The dough for chebureks with vodka turns out crispier. In principle, for the same purpose they make dough for chebureks with beer, dough for chebureks with kefir. You can save time and make the dough for pasties in a bread machine, you will get delicious pasties from choux pastry. Well, for lovers of gourmet cuisine - chebureks made from puff pastry, also very tasty chebureks. The recipe with puff pastry is reminiscent of a dish close to chebureks - burek, or meat pie.
With this, we finish our educational program on how to make dough for chebureks, and move on to the filling for chebureks. The filling for chebureks is usually meat, and chebureks 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 chebureks with meat, in which dill is also added to the minced meat. However cheburek recipe can also use other fillings, for example, there are chebureks with cheese, chebureks with potatoes and other lean chebureks. The recipe for making them is the same.
Finally, we conclude our article on how to make chebureks with a description of the last operation of preparing chebureks. There are two main ways to fry pasties. 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 pasty dough and how to cook pasties. This recipe will not leave any member of your family indifferent. We hope you will write to us soon on how to make pasties according to your recipe. So we are waiting for your pasties. A cooking recipe with a photo will help other home cooks do everything right.