What is cheburek?
Cheburek is a traditional dish of many Mongolian and Turkic peoples, and is also often found in Caucasian cuisine. In the original recipe, this is a flat pie made from unleavened dough fried in lamb fat, the filling of which consists of finely chopped meat with seasonings.
In a modern adaptation, cheburek is prepared from minced meat (most often lamb) with onions and peppers, yeast-free dough, and fried in more accessible vegetable oil, heated to 200 °C. Also today you can find chebureks with potatoes, cheese, cabbage, eggs, mushrooms, rice, ham. In Crimea they are prepared with tomatoes and cheese, and in a number of CIS countries - with sweet fillings. Chebureks are usually served hot, although they are very tasty when cooled.
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.
Next, add the sifted flour and pour in the beer.
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, easy and quick worthy recipe.
Origin of chebureks
The name of this dish is rooted in the Crimean Tatar language and translated means “raw pie.” According to legend, chebureks were invented by the warriors of Genghis Khan (and according to some sources, he himself). Long and difficult hikes exhausted people; they needed nourishing and hot food. One day, nomads hung an inverted shield over a fire, melted animal fat and placed several pieces of lamb wrapped in dough cakes into it. These were the first chebureks in history.
There is also a so-called shepherd's version of chebureks - yantyk. The Crimean shepherds had no shortage of flour and meat, but getting oil was problematic. Therefore, they began to fry meat in dough on a dry surface - a frying pan or a stone. And the finished dish was lightly greased with a small amount of butter or animal fat.
Tasty and crispy dough for chebureks with kefir
Ingredients:
- Kefir - 1 glass
- flour - 4-5 cups
- 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.
Types of chebureks
Pasties can be classified according to several criteria.
For example, by the degree of dough rolling. Depending on this, pasties come in two varieties: hard and soft. The former are considered a very respectable dish, served on a large plate, with cutlery, to a table covered with a snow-white tablecloth. You can’t bend them, you can only break them, but then you’ll certainly get dirty with the copious juice. The latter, on the contrary, bend easily, the juice saturates both the filling and the dough, so they can be eaten even on the go. It is this type of chebureks that is sold in fast food establishments.
You can also divide this dish into groups according to the type of dough, the degree of spiciness of the spices, and the type of fillings. We will now get acquainted with the most popular and interesting species.
Classic step-by-step photo recipe for pasties with meat
These pasties are made from the meat of domestic animals raised on grass and natural food. This requirement is very important for human health. For the quick frying that cheburek undergoes, lamb meat is ideal, even lamb meat is better.
Take 500 grams of lamb. The meat is thoroughly washed in cold water, then cut into pieces of such a size that they can be easily ground in a meat grinder.
Of course, it would be ideal to chop the meat, but this is for people with a lot of patience. One large onion is chopped and lightly fried in a frying pan, then grind the onion in a meat grinder.
Salt and pepper the meat to taste, then add:
- Half a teaspoon of ground coriander;
- Dry herbs - basil and dill, one tablespoon each.
In summer, fresh herbs are used. Now you need to add water to the minced meat; use only slightly warmed water. The minced meat with spices is thoroughly mixed, then it must be left covered for about one hour and allowed to brew.
After this, it is determined whether there is enough salt in the filling and, if necessary, add more water in the amount of half a glass and salt. Now the preparation of the filling is complete.
The dough is made like this. Dissolve 1 teaspoon of soda in a glass of water, pour the resulting solution into flour, and add four tablespoons of vegetable oil. Take as much flour as the dough will take.
Next, the dough is laid out on a smooth surface (table, board) and kneaded so that it does not stick to your hands.
The finished dough is left for an hour or a little longer.
Before cutting the dough, the surface of the table must be lubricated with vegetable oil. The dough is kneaded again and cut into pieces.
Each piece is rolled out with a rolling pin until an almost regular circle shape is obtained. Place a tablespoon of prepared filling in the middle.
The two sides of the circle are connected, and with soft movements of the fingers the air is expelled and the edges are pressed.
Last stage: with a special figured knife they go along the edges, giving them a beautiful look.
We have come to the stage of frying pasties. Vegetable oil is poured into a saucepan in such an amount that its depth is at least one centimeter (any odorless oil is recommended, olive oil is ideal for this purpose).
The oil is heated to such a state that a boil forms around a small piece of dough dropped into it. The fire is reduced, and the pasties are laid out one by one into the boiling oil.
Turn them over one by one, frying on both sides. Place the finished pasties on paper towels.
Let's see how Crimean chebureks are prepared:
Classic pasties (modern recipe)
First, let's look at a step-by-step recipe for classic chebureks. We will need:
For the test:
- flour – 950 g – 1 kg,
- water – 500 ml,
- salt – 2 tsp. without a slide,
- vegetable oil – 3 tbsp. l.
For filling:
- minced lamb or beef – 600-700 g,
- onion – 300-350 g,
- salt - at the rate of 1 tsp. with a small slide for 1 kg of meat,
- black pepper - to taste,
- greens - to taste.
For frying:
- approximately 2 tbsp. vegetable oil.
Preparation:
- Pour flour into a bowl, add 250 ml of warm water and mix.
- Bring the remaining 250 ml of water to a boil along with salt and oil.
- Pour boiling water with oil and salt into a bowl of flour and begin kneading the dough. It is better to do this first with a spoon or mixer so as not to burn your hands.
- When the mixture has cooled slightly, place it on a work surface and knead with your hands until the dough stops sticking.
- Place the finished dough in a plastic bag and put it in the refrigerator for an hour.
- Meanwhile, peel and finely chop the onion (you can also chop it with a meat grinder or grate it).
- Add onion, finely chopped herbs and spices to the minced meat. Mix well and leave to rest for half an hour.
- After the dough and minced meat are finally ready, we begin the actual preparation of pasties. To do this, separate a small piece from the dough and roll it out to 1 mm thick. The rest of the dough should be left in the bag for now so that it does not dry out.
- Using a mold or plate, cut out circles of the required size. Usually the pasties are made quite large, so the circle can be about 20 cm in diameter.
- Place the filling on half the circle, spreading it in a thin layer, not reaching the edge by about 1 cm.
- Cover the meat with the second half of the circle and pinch the edges with a fork.
- Heat the oil to maximum temperature, then reduce the heat to medium and wait 7 minutes for the temperature to drop slightly.
- Fry the pasties for 1-2 minutes on each side, they should acquire a beautiful golden color, as in the photo.
- Place the finished chebureki on napkins to remove excess oil and cover with a lid so they become soft.
Appetizing chebureks with a golden blush.
How to make beautiful, even pasties - a very convenient form for modeling
I don’t know about you, but for me the most troublesome and unpleasant moment in making chebureks was their sculpting. No matter how hard I tried, no matter how much I measured, they still turned out to be different sizes. Besides, it took a lot of time, and every time I was worried that I would end up with ugly pasties.
Finally, I got tired of it all, and I got a special mold for making pasties.
You can’t even imagine how much easier and more comfortable it became for me! I even loved cooking them! Fast, smooth, neat and beautiful!
Just place the rolled out circle of dough on the mold, place the minced meat on it and press the edges!
In a second, in front of you is a smooth cheburek, with a beautiful curly edge!
If you are also tired of “fighting” with the dough every time and worrying that this time you will end up with ugly pasties, then I highly recommend getting this simple device!
With his help, I quickly put together a whole mountain of beautiful, even, one-on-one chebureks! So I highly recommend giving it a try!
How to properly freeze and fry frozen pasties?
If time allows me, I make a lot of pasties, some of which I freeze in the freezer. This is very convenient and saves a lot of time later! You can quickly and tasty feed your family or guests.
Frozen pasties don’t even have to be defrosted! You can fry them in a pan straight from the freezer!
So! How to properly freeze pasties? I cover the bottom of the freezer with cling film or cellophane, on which I place the finished pasties.
I place them at a small distance from each other so that they do not stick together.
Then, once they are well frozen, I put them into bags of 15-20 each. In this form, chebureki are perfectly stored even for several months.
How to fry frozen pasties in a frying pan so that they do not burst or burn?
I do this. I heat the oil in a frying pan and place the frozen pasties on it. At the same time, I keep the fire below medium.
As soon as all the water has evaporated, the heat can be switched to medium and fry until cooked on both sides.
Remember! Strong fire is the “enemy” of frozen pasties! If the fire is maximum, they will simply burn, while remaining completely raw inside. They need to be gradually thawed in oil, and only then fried.
Chebureks made from puff pastry
When using puff pastry, the chebureks are softer and have a characteristic layering.
Products:
- yeast-free puff pastry – 1 kg,
- minced meat (lamb, beef, pork or mixed),
- onions – 2 pcs.,
- garlic – 5 cloves,
- salt - to taste,
- pepper - to taste,
- butter – 50 g (chopped into small pieces),
- vegetable oil - about 2 tbsp. (for frying).
Preparation:
- Peel the onion and garlic, chop finely with a knife or grind in a meat grinder.
- Mix minced meat, onion, garlic and spices.
- Roll out the finished puff pastry into circles about 1 mm thick.
- Place the minced meat on half the circle, distributing it evenly and not reaching the edges by about 1 cm. Put a piece of butter - this will add juiciness to the pasties.
- Cover the minced meat with the second half of the dough and pinch the edges with a fork.
- Place the cheburek in a frying pan with boiling sunflower oil, fry for 2-2.5 minutes on each side until it turns golden. There is no need to cover the pan with a lid.
- Place the finished pasties on paper napkins to remove excess oil and cover with a lid until they become soft.
With meat
- Cooking time: 60 minutes.
- Number of servings: 6-8 persons.
- Calorie content of the dish: 316 kcal/100 grams.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Modern “raw pies” are prepared with various less fatty fillings: cheese, vegetables, fish. But sometimes you still want to pamper yourself and your loved ones with juicy, melt-in-your-mouth, delicious pastries. How to cook pasties with meat? First, choose a base option, then prepare the filling. The classic minced meat for chebureks consists of minced lamb, but a good piece of pork and beef will also work well.
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Ingredients:
- pork and beef pulp - 300 g each;
- onions – 2 pcs.;
- vegetable oil – 250 ml;
- chopped herbs, salt, spices - to taste;
- unleavened dough – 600 g.
Cooking method:
- Start with the filling. Pass the meat through a meat grinder.
- Peel and chop the onion, salt it and remember well to let it release its juice. Mix onion pulp with minced meat.
- Add a little water or sour cream, chopped herbs to the minced meat, and season.
- Roll out the dough thinly and use a saucer to cut out a circle. Place 1 spoon of liquid minced meat on one half of the circle, cover with the other half and carefully pinch the edges.
- Fry the pies in hot fat.
Chebureks with potatoes
Chebureks with potatoes are an equally satisfying dish. We will need:
For the test:
- wheat flour – 2 tbsp.,
- water – 1 tbsp.,
- refined sunflower oil – 2 tbsp.,
- salt – 1 tsp.
For filling:
- potatoes – 3 pcs.,
- onion – 1 pc.,
- refined sunflower oil – 2 tbsp.,
- salt – 1 tsp,
- ground black pepper – 1 pinch,
- turmeric – 1 pinch,
- fresh dill – 5 sprigs.
Preparation:
- Sift the flour, add salt, water and vegetable oil.
- Knead into an elastic dough that does not stick to your hands. Let it rest for about 5 minutes.
- Peel the potatoes and boil in salted water. Then grind, add more salt and pepper if necessary.
- Finely chop the onion and fry in vegetable oil, adding a little turmeric to form a pleasant golden color.
- Finely chop the dill.
- Add dill and onion to mashed potatoes and mix well.
- Divide the dough into small pieces, roll each into a thin round cake.
- Spread the filling in an even layer over half the circle, not reaching the edge by about 1 cm.
- Cover the filling with the other half of the dough and pat it a little with your hand to release excess air. Seal the edges with a fork.
- Place the pasties in a frying pan with heated oil and fry over medium heat for 2 minutes on each side until golden brown.
- Place the finished pasties on paper napkins to remove excess oil.
Hearty pasties can be served with a light salad.
How to make pasties
Culinary publications contain many delicious step-by-step photos and recipes describing how to prepare a delicious treat. Making chebureks at home does not involve super-complicated processes: you just need to knead unleavened dough, prepare a juicy filling, carefully seal the pie and fry it.
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Filling
Once you have kneaded the dough, you need to prepare the minced meat properly. The juicy filling for pasties will turn out tender if a lot of onions, tomatoes, butter or broth are added to it. The consistency of the minced meat should resemble mush, only then will it be tender and tasty. Minced meat that is too thick will simply bake into a lump and ruin the entire taste of your favorite treat.
Chebureks with cheese
Today you can often find this type of pasties, let's find out how to cook them.
Products:
- premium wheat flour – 300 g,
- egg – 1 pc.,
- water – 140 ml,
- vegetable oil – 80 ml,
- salt – 0.5 tsp,
- hard cheese – 250 g.
Preparation:
- Sift the flour.
- Place the egg yolk in a glass, add water to make ¾ glass, add salt and beat with a fork.
- Pour the resulting mixture into the flour and stir until flakes form.
- Pour in the vegetable oil, quickly knead the dough, put it in a plastic bag and put it in the refrigerator for 30 minutes.
- Meanwhile, grate the cheese on a coarse grater.
- Divide the finished dough into small, easy-to-work pieces, each of which roll out into a thin flat cake.
- Place grated cheese on half the circle, distributing it evenly and not reaching the edge by about 1 cm.
- Cover the filling with the other half of the dough and pinch the edges with a fork.
- Place the cheburek in a frying pan with hot oil and fry over medium heat on both sides until golden brown.
Recipe for crispy chebureks, like in cheburek
In the Caucasus, in colorful establishments, chebureks are prepared without frills. Simple thin dough and classic filling.
Ingredients:
into the dough
- 500 g flour;
- 50 ml vegetable oil;
- salt;
- 2/3 tbsp. boiling water;
into the filling
- 300 g minced beef;
- 1 large onion;
- salt, pepper, spices - to taste;
- 50 ml warm water or broth.
Preparation:
- To make the dough elastic and pleasant to the taste, you need to add salt to the flour, pour oil into it and mix the mass. Then brew it with boiling water, gradually stirring until smooth. The base should be kneaded by hand and left in the bag for 20 minutes.
- For the filling, meat and onions are ground with spices and diluted with water. It is advisable to let the minced meat brew with aromatic seasonings.
- Next, roll out the flatbreads, wrap the filling in them and carefully glue the edges. For beauty, the pasties are cut with a roller knife.
- This appetizer is deep-fried and left on a wire rack to allow the oil to drain.
You can serve classic pasties with salad, green onions and sour cream.
