Chebureks: whose national dish, of which people? Best Recipes

Author Daria Kasyanova

28.06.2018 13:05

Society » Practice » How to relax

If you think that street food is a modern phenomenon, then you are mistaken. Let's first remember the peddlers who sold pies at fairs. Then we’ll run through Tsarist Russia with its bagels and honey sbiten. And so we will smoothly move to the USSR, when the Crimean Tatars were allowed to settle throughout the country. And what did they bring with them? Of course, pasties. So rosy, fragrant, fresh, nourishing and hot...

Are you hungry already? Not surprising!

In general, chebureks are a traditional dish of many Turkic and Mongolian peoples. The word, borrowed from the Crimean Tatar language, means “raw pie”. But no one, of course, ate raw chebureks. “Raw” means that it is not baked, but fried. It's a play on words.

A little history

Delicious, mouth-watering chebureki appeared so long ago that it is now very difficult to understand their origin. Despite the fact that the very name of this dish has Crimean Tatar roots, similar delicacies are found in almost all Caucasian and Asian cuisines.

Culinary experts are still engaged in heated debates over which people's national dish is chebureks. According to one of the most plausible versions, these fragrant products were invented by the Turks and Mongols. Later, the recipe was borrowed and improved by representatives of neighboring nations.

Restaurant "Uzbekistan"

“Uzbekistan” is no longer just a cheburek shop, it is a place with history and a new owner, Novikov Group. Once upon a time, under the tsar, there was a French cafe here, then a tavern, a canteen for military personnel, and finally, in the 50s, the Uzbekistan restaurant opened.

Chandeliers from Samarkand, furniture from Bukhara. Everyone, including the cooks, came from Uzbekistan. So the price tag is not surprising, but simply bites the hand: cheburek with chicken or cheese for 340 rubles, branded by NOVIKOV (with lamb, Baku tomatoes and fragrant herbs) - 360 and with lamb for 340.

General principles

In essence, chebureks are ordinary pies with meat and onions. But unlike their Russian counterparts, they are not baked in the oven, but fried in a large amount of boiling vegetable oil. Thanks to this unusual cooking method, a thin golden brown crust forms on the surface of the product. It turns out quite elastic, but at the same time crispy. This is precisely what explains the popularity enjoyed by hot pasties dripping with juice.

Whose national dish you already understand, so now you need to understand the basic nuances of its preparation. Despite the fact that the dough contains such simple products as vegetable oil, salt, flour and water, the technology itself has several important features. To prevent pasties from becoming brittle, eggs are not added to them. To obtain a soft and elastic dough, it is kneaded in very hot water.

As for the filling, it can be made from any type of meat. Most often it is made from lamb or beef. But if you wish, you can fill the products with pork. In addition, a lot of onions, salt, parsley and various spices are added to it. Sometimes sour cream or sour milk is added to the filling.

Cheburechnaya "Friendship"

Thus, the most familiar to the Soviet generation, “Druzhba”, is located next to the Sukharevskaya metro station. This is exactly the image of Cheburechka, which over the years has become stronger in the minds of many people.

You will have to eat there standing at the “nail” tables; there are no Litkovets in the interior; the washstand is right in the hall. People drink a lot of alcohol: some are clearly hung over, many come with their own containers. Let’s say the audience is not “luxury”.

However, there is always a queue here. People come for a quick and good meal and leave. It is believed that these are the most delicious and even legendary chebureks in Moscow. Maybe because they don’t have time to linger.

In general, among the advantages: the history of the establishment, impeccable taste, freshness. And among the minuses: dubious neighbors spilling fire water under the countertop.

Classic chebureks

The national dish of the Mongolian and Turkic peoples is prepared from simple ingredients. Moreover, many of them are almost always found in every kitchen. To avoid having to interrupt the process and waste time searching for missing components, check in advance whether you have on hand:

600 grams of ground beef.
One large onion.
600 grams of flour.
A teaspoon of salt.
400 milliliters of water.
Three tablespoons of sugar.

Additionally, you will need ground black pepper and vegetable oil. The latter will be used not only for frying, but also in the process of preparing the dough.

“Soviet Cheburek” on Krasina

Here you can already have a full lunch. The menu is not huge. There are a couple of salads, a choice of soup, dumplings and, of course, pasties (with meat, cheese, potatoes and mushrooms).

The cost here is the same as in Druzhba. Price range: 60, 50, 40 rubles per piece depending on the filling. By the way, to be honest, this is how a cheburek should cost in Moscow.

Description of technology

Pour water into a bowl, preheated to room temperature. Sugar, salt and five tablespoons of vegetable oil are also sent there. After the small grains have completely dissolved, sifted flour is gradually added to the container. Mix everything well. First, this is done with a spatula, and after adding all the flour, with your hands. The finished dough is placed in a clean bowl, covered with a towel and sent to proof.

After half an hour, it is laid out on a work surface sprinkled with flour and rolled out thinly with a rolling pin. From the resulting layer of dough, cut out circles with a diameter of about ten centimeters. Place a filling consisting of minced meat, chopped onion, salt and pepper in the center of each of them, carefully spread it over the entire surface with a teaspoon, fold the dough in half and pinch the edges of the resulting semicircle. After this, the future chebureks (whose national dish you already know) are placed one at a time on a hot frying pan filled with vegetable oil. Fry them on both sides until golden brown. The finished products are transferred to a beautiful plate. They are especially tasty when served hot. Therefore, they are served immediately after removal from the pan.

Chebureks: whose national dish, of which people? Best Recipes

Surely there are not many people in the world who do not like chebureks. Whose national dish are these juicy fried pies and how to cook them, you will learn from today’s article.

A little history

Classic chebureks

600 grams of ground beef.
One large onion.
600 grams of flour.
A teaspoon of salt.
400 milliliters of water.
Three tablespoons of sugar.

Additionally, you will need ground black pepper and vegetable oil. The latter will be used not only for frying, but also in the process of preparing the dough.

Description of technology

Greek national cuisine: pasties

It should be noted that the process of preparing this dish is quite labor-intensive. In addition, if you do not have a powerful hood, then there is always a risk of smoking the entire apartment. Before you start making dough, be sure to check that your pantry has all the necessary ingredients. This time you will need:

A tablespoon of vegetable oil.
A kilo of wheat flour.
A teaspoon of sugar.
One chicken egg.
Half a liter of water.
A couple of teaspoons of salt.

To fill chebureks (what national cuisine is, you can see a little higher), you should go to the store in advance and buy all the required components. The list you create should include:

Half a kilo of minced pork and beef.
A pair of medium onions.
A tablespoon of sour cream.
Salt and pepper.

The number of the latter depends on the personal preferences of the cook and his family members. In addition to the above products, your kitchen should have vegetable oil in which pasties will be fried (whose national dish we discussed in the first part of today’s publication).

Sequencing

First of all, you should start preparing the filling. Add chopped onion, sour cream, salt and pepper to a bowl with minced pork and beef. Mix everything well and set aside.

An egg and vegetable oil are placed in a container filled with salted and sweetened water. Mix everything well and pour it little by little into the flour. The technology for preparing the dough is similar to that used to make dumplings or dumplings. Just it shouldn’t be too tight, otherwise the pasties will taste like rubber.

Small pieces are plucked off from the resulting dough, rolled into thin layers, stuffed with minced meat, covered and passed along the edges with a saucer. The future pasties are fried in a large amount of heated vegetable oil and served.

Kefir dough

This recipe is slightly different from previous versions. Despite the non-standard set of products, you can easily prepare juicy and tasty pasties (the national dish of which country, you already know). For the test you will need:

A couple of glasses of kefir.
Egg.
Three glasses of wheat flour.
Half a teaspoon of salt.

In addition, you will need ingredients to prepare the filling. Therefore, check in advance whether you have half a kilo of minced meat, onions, parsley, ground black pepper and salt in your kitchen.

Combine kefir, egg and salt in one bowl. Beat everything thoroughly with a whisk and gradually add pre-sifted flour. The resulting dough is transferred to a work surface and kneaded thoroughly with your hands, not forgetting to make sure that it is not too stiff. Then small pieces are plucked from it, rolled into thin circles, stuffed and the edges sealed. It is better to fry chebureks in a deep fryer. But in case of its absence, this can be done in a frying pan.

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Greek national cuisine: pasties

A tablespoon of vegetable oil.
A kilo of wheat flour.
A teaspoon of sugar.
One chicken egg.
Half a liter of water.
A couple of teaspoons of salt.

To fill chebureks (what national cuisine is, you can see a little higher), you should go to the store in advance and buy all the required components. The list you create should include:

Half a kilo of minced pork and beef.
A pair of medium onions.
A tablespoon of sour cream.
Salt and pepper.

Cheburechnaya "USSR"

This is already a network with an entourage. The surroundings, of course, are feigned. They brought all sorts of Soviet gizmos here, such as gramophones, hung communist posters, and found “circulation” sellers with impressive shapes and powerful tempering.

At the same time, the hall is clean, the audience is very different: students, hipsters, a police outfit at lunch (while US police officers are famous for their love of donuts, ours eat pasties), and even married couples.

The pasties themselves are fresh and rosy, no complaints. With lamb, beef, chicken, cheese, potatoes or mushrooms - all for 60 rubles.

Sequencing

First of all, you should start preparing the filling. Add chopped onion, sour cream, salt and pepper to a bowl with minced pork and beef. Mix everything well and set aside.

Restaurant cheburek research

Here we come to experiments from chefs. The latest trend in the world of restaurant chebureks is their mini versions. They are more convenient to eat, and you can try several fillings at once.

So, in a place called Roots bar & bistro, brand chef Kirill Eselev prepares mini chebureks with minced duck fillet and fried onions. They are served with homemade adjika.

But the cheburek from the Middle Eastern cafe LaffaLaffa from brand chef Jasur Dadaev was inside with mozzarella cheese, mint and tomatoes.

At the Magadan restaurant (where the emphasis is on seafood typical of the region), mini-chebureks are made with crab and shrimp filling.

In general, they scraped and scraped along the bottom of the barrel, and whatever they found was put inside.

Kefir dough

A couple of glasses of kefir.
Egg.
Three glasses of wheat flour.
Half a teaspoon of salt.

In addition, you will need ingredients to prepare the filling. Therefore, check in advance whether you have half a kilo of minced meat, onions, parsley, ground black pepper and salt in your kitchen.

Cheburek is a man's friend. The history of the popularity of the Turkic “raw pie”

The familiar appetizer - cheburek - is actually a simple dish. Crispy bubbly dough on the outside and hot, juicy meat filling, what could be simpler and tastier? It’s even surprising that people did not realize this immediately as soon as they opened fire. But it still turns out that this dish is quite ancient, rooted in the intricate, complex history of Central Asia.

www.1000ecofarms.com

May 11, 2021 04:00

The Uzbeks are considered the inventors of cheburek, but their original recipe did not contain meat at all, but only vegetables. And the dough was a little different: flour, salt and water, which did not become crispy when fried, but stretched like rubber. Modern dough for chebureks is prepared with milk or sour cream, including in Uzbekistan. The primacy of the Uzbeks is disputed by the Tatars. Their strong point is the traditional meat filling. But chebureks are not very popular in Tatar cuisine, and belyashi are the first to come to mind.

Source: www.flickr.com/photos/apple_min/4642455782/

“Cheburek” is not just a funny word, but “raw pie” translated from Crimean Tatar. Of course, those who gave this name to cheburek meant that this pie is fried and not baked as usual, and not at all that the dough should be eaten raw. The traditional cheburek actually resembles a pie in size: a huge, round and hot, juicy pie was an integral part of feasts, celebrations and family dinners.

The cheburek that we know now is its mini version, adapted for snacking on the go. This version of cheburek gained enormous popularity during the times of the USSR, and specifically at the time when a decree was issued allowing Crimean Tatars to freely settle throughout the entire territory of the USSR. They brought their favorite delicacy with them. From that moment on, chebureks became a favorite delicacy throughout the vast country. They organically fit into the “street food” of that time: on the shelves next to the pies and in separate kiosks (if you think that street food is a purely modern phenomenon, then you are mistaken: this history dates back to peddlers who briskly sold pies at fairs).

Source: www.flickr.com/photos//

Abroad, chebureks are still unknown: the main catch is that eating chebureks is very inconvenient, and there is a high risk of staining your hands, clothes, face and passers-by with juice. In fact, eating cheburek correctly is a great art, and this seemingly ill-fated juice is almost the most valuable and delicious thing in cheburek. Experts advise holding the cheburek vertically, so that the juice remains inside, and sipping a little with each bite.

Of course, street food can hardly be classified as a healthy product, but it does not lose either nutritional value or taste because of this.

Don’t be surprised if you suddenly come across chebureks that are not stuffed with meat or meat products. Of course, the most popular fillings are lamb and beef. But you can also find pasties with potatoes, cabbage, tomatoes, cheese and even eggplant, and other natural foods. The main thing for vegetables in the filling is their juiciness.

Source: thursdays-at-the-coffeeshop.com/post/110176319103/

The latest trend in the world of chebureks is mini versions. They are more convenient to eat, and you can try several fillings at once.

If you are going to cook the chebureks yourself, make sure you choose good sunflower oil for frying.

An important point is to properly “seal” the cheburek. Previously, the dough was filled with a “ruche” manually, but now there is a special device that simultaneously cuts and covers the dough. By the way, there are many variations of dough preparation, and it is up to you which recipe you prefer.

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