Visit Crimea and not try chebureks? Well, it’s the same as not swimming in the sea - why go? You can hardly find the classic ones - on ice water, stuffed with young lamb - these days, but all the others are a dime a dozen! And with vegetables, and with cheese, and with fillings in various combinations. Well, if it’s not close to the Crimea, as it is to a vacation, but you want to crunch on delicious pasties - arm yourself with food and get to work, they are not that complicated - Crimean pasties.
Crimean chebureks - general principles of preparation
• The main feature of Crimean chebureks is the thin dough, layered on the inside and bubbly on the outside, with a soft golden color. To achieve this result, eggs, vegetable oil, butter margarine, and vodka are added to it. It is kneaded in different ways, varying the temperature of the mixed products.
• Classic Crimean chebureks are filled with low-fat minced meat or chicken. To make the products juicy, add a lot of onions to the filling and add water. The onion is chopped in a meat grinder or chopped very finely. For half a kilo of minced meat, it is customary to add about 120 ml of cool, pre-boiled water. The meat filling should be slightly runny.
• The filling for Crimean chebureks can be not only meat. They are often prepared with cheese and tomatoes, other juicy vegetables, or several fillings are combined. For example: minced meat, fried mushrooms and cheese.
• The dough for chebureks is rolled out into small circles, slightly thicker than a paper sheet, and crescent-shaped products are molded from them. Particular attention is paid to seams and filling; there should not be a lot of it.
• Crimean chebureks are fried in a large volume of calcined vegetable oil. To prevent scorch marks from forming on the sides, semi-finished products must “float” freely in the thickness of the hot fat and not touch the bottom of the pan.
conclusions
Now you will know how to cook homemade Crimean chebureks with meat; according to my recipe, the chebureks always turn out juicy and with broth inside. I’m sure everyone who has visited Crimea, especially in resort towns, remembers this traditional Black Sea dish.
After all, only in Crimea are they generally prepared very correctly, and the dough turns out crispy, thin, golden, and the filling is juicy, which simply melts in your mouth. Abroad, they don’t even know what chebureki are and how to eat them correctly. In general, you still need to learn how to eat such a pie correctly so as not to stain your hands and clothes with grease.
You need to eat it, holding it vertically so that the juice is inside and with each bite of the delicacy, drink a little of the juicy broth from the filling. You can’t use a fork or a knife, otherwise the dough will wrinkle and all the delicious juice will leak out. It will be even tastier if you wash down your homemade pies with hot green tea. Bon appetit!
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Heat treatment process
A cast iron wok, deep frying pan or casserole is the ideal utensil for preparing Crimean chebureks. The recipe assumes that they will not just be fried in a frying pan, but boiled in hot oil.
Pour at least a centimeter of oil into the bowl. Let it reach high temperature. Place pasties one at a time, avoiding splashes on the skin. During frying, do not pierce the pasties under any circumstances. Otherwise, the juice will leak out, causing copious splashes, and all the effort spent on preparing crispy dough for pasties will be in vain. Use a spatula, not a fork.
Place the finished pasties on paper napkins to remove excess fat. Serve with sauces and chopped herbs.
Choux pastry
The following Crimean recipe for cheburek dough guarantees an abundance of bubbles on the surface. It contains some strong alcohol. It acts solely as a reagent. During the heat treatment, the degree evaporates completely.
We will need:
- water - a full glass;
- egg – 1 pc. (average);
- salt - a pinch;
- flour – 640 g;
- vegetable oil and vodka - 35 ml each.
Salt the water, carefully add oil to it and put on fire. When it boils, remove from heat and begin stirring in flour. After adding half the required volume, break the egg into the dough and pour in vodka. Stir in the rest of the flour as needed - the dough may take a little less than the specified amount.
Puff pastry with sunflower oil
This recipe makes very tasty Crimean chebureks made from puff pastry. Many people mistakenly believe that you can use ready-made frozen dough as a basis, or prepare it in the classic way, rubbing the layers with butter and rolling them out. In fact, it exfoliates itself. And the options listed above are suitable for samsa, but not for chebureks.
- yolk of one egg;
- water – 180 ml;
- flour – 480 g;
- vegetable oil (necessarily refined) – 75 ml;
- salt - a pinch.
Sift the flour into a bowl - this will make the dough fluffy. In a glass, break the yolk with a fork, add salt, and pour in water in portions. Mix thoroughly and pour into flour. It’s not easy to knead this kind of dough; it behaves a little strangely. You shouldn't be afraid of this. First, flakes will appear that will not want to combine into one ball. That's exactly how it should be. This means it's time to add oil. You can pour it directly into the dough or onto your hands.
Wrap the dough with vegetable oil in cling film and leave at room temperature for 40 minutes.
Delicious chebureki with cabbage filling
This recipe can allow any culinary fantasy to unfold. After all, cabbage can be either fresh or pickled. Any of them can be pre-fried. In addition, it goes well with a number of products. You can add it to the main ingredient.
- Mushrooms
- Meat
- Fish
- Salo
- Cheeses
- Eggs
In general, as usual, I start by kneading the dough according to any of the selected recipes from the previous article. While it is resting, I fry the finely chopped filling base in vegetable or butter. I let it cool down.
I roll out the base and spread a thin layer of filling on it.
By the way, the cheburek does not have to be such that you can only hold it with two hands. This time I made them fit in the palm of my hand.
That’s why three of them fit into the frying pan at once.
The lean contents perfectly compensated for the oily appearance.
Are you drooling? This is what I was trying to achieve, repeat it, you won’t regret it...
Course of action
1. Sift the flour through a sieve, add half a teaspoon of salt, vodka, sugar, 3 tablespoons of butter, a glass of water and knead into a stiff dough. We wrap it in cling film and let it “rest” for about half an hour.
2. Cut the meat into pieces and pass through a meat grinder with a large grill along with the onion, add finely chopped herbs, salt, pepper and other spices you like (I don’t add anything else), mix everything well and beat. Pour in water, mix everything again until smooth and let it brew in the refrigerator for about half an hour.
3. After the time has passed, divide the dough into pieces weighing approximately 50 grams, roll each piece into a thin round cake with a diameter of 14-15 centimeters, place a tablespoon of minced meat on one half, cover with the other half and seal it well, trim the edges with a serrated knife - a wheel (to make the dough stick better, you can lightly moisten one side of the edge with plain water).
4. We fry our pasties in a large amount of well-heated oil, 1-2 pieces at a time (depending on what kind of dishes you have), so that they do not touch each other. We take it out after the pasties are browned on both sides and covered with a crispy crust, and place them on paper napkins or towels for a couple of minutes to remove excess fat. And we eat with pleasure)
May it be delicious for you!
Delicious recipes, 2019
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Recipes for delicious khachapuri can be found here:
Megrelian khachapuri in the oven - very cheesy and tasty
Lazy khachapuri
Khachapuri made from puff pastry
Khachapuri with kefir - fast, simple, tasty, satisfying
Meat filling
To prepare Crimean chebureks, the recipe for which has been tested for many generations, broth is added to the minced meat. This gives the filling juiciness. On average, half a kilo of finished minced meat will require 50 grams of broth. You can replace it with milk or heated water.
Good cooks do not advise putting onions through a meat grinder - this will squeeze all the juices out of it and destroy the structure. It will be much tastier if you grate the onion. It will make the filling juicy and flavorful. You can simply finely chop the onion with a knife on a board.
Step-by-step recipe with photos
Almost always, when some national dish is announced, clarifications arise: “but here it’s not like that, but like this...” So far I’ve only been in Crimea for two days; 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.
Crimean pasties such as those sold in Crimea: a secret recipe from the best chefs
During our vacation, we have the opportunity not only to enjoy the mild subtropical climate, swim in the sea and sunbathe, go on excursions, but also join gastronomic tourism, try new dishes that the locals love, and if you’re lucky, you can learn the recipe for your favorite food. If you are vacationing in Crimea, you simply must try the local culinary star - Crimean cheburek. This dish can be prepared at home according to the Crimean recipe.
Crimean pasties such as those sold in Crimea: a secret recipe from the best chefs
How to make and fry crispy chebureki from choux pastry with cheese in a frying pan
I’ll tell you a couple more methods of making and secrets of frying this yummy. To do this, I took a certain number of sources.
I already talked about the batch earlier. So I start immediately grating the hard variety.
To obtain an unusual taste, I accordingly add a kind of ready-made cheese.
I pour out the whole package.
Stir until the mixture is uniform.
For the first version of modeling, rolled out circles with filling, I used a knife with a wavy wheel.
I fold a circle of dough in half with 30-35 grams of rather loose filling inside.
Now I place a plate of suitable diameter on the workpiece.
I trim off the excess edges.
For the second sealing method I used a special plastic device.
After placing the rolled out dough with filling in it, fold it in half and force out the air.
I squeezed the structure tightly and removed the squeezed out excess shell.
All the remaining dough and filling went into the last cheburek. Therefore, it turned out to be huge and I sealed its edges with a fork. This was the third way.
After laying out all the blanks on the towel, I began to heat treat them.
To make it more bubbly when frying, pour hot oil on top.
To avoid getting burned, this time I used two forks.
I didn’t forget to get rid of the oil using napkins.
Bon appetit!
