Chebureks are popular with many, but having been treated to them in a cheburek or a snack bar with a dubious reputation, one can earn heartburn, indigestion and other problems. Experienced housewives cook chebureks at home. At home, they are no less tasty, but much safer for health.
Making delicious chebureks with your own hands is not as difficult a task as it may seem. You just need to know a few subtleties and find a suitable recipe.
- Many housewives pay a lot of attention to the stuffing, pushing the preparation of dough to the background or even using purchased puff pastry. Others make the opposite mistake by carefully choosing the recipe for the dough, but filling it up with the usual store stuffing, supplemented only with salt and pepper. In fact, both the dough and the stuffing in the pasties play an equally important role, and even the oil on which they are fried, lays its mark on the taste of the finished dish.
- Traditional pasta dough is bland. It is prepared only from flour, water and salt, sometimes with a small addition of vegetable oil - for elasticity. However, no less popular choux dough, kefir, beer, with the addition of butter, vodka. It is believed that the dough with the addition of fats and eggs comes out more elastic, alcoholic beverages, on the contrary, make it more crispy. The choice of the recipe for the dough depends on the gastronomic preferences of the hostess and her family members.
- Cold water is added to the fresh dough, hot water is added to the choux pastry. This moment is considered important.
- Flour for dough is recommended to take high quality. Sieve before use. Flour is often required more than what is indicated in the recipe: it goes on sprinkling boards, rolling pins, hands of a cook.
- To make the filling juicy, you need to put a lot of onions in it. It is usually finely chopped. If chopped onion blender, the stuffing can become too thin.
- Spices and herbs are added to the mince, taking into account the type of meat used. Especially important is the role of seasoning, if mutton is used for the filling, as it has a specific smell.
- After filling the dough with minced meat, its edges should be bonded very carefully. If even the smallest gap remains, the juice will flow out of the cheburek, as a result of which it will become less tasty. Seal the edges will be easier if moistened with water.
- Fry chebureks need in a hot frying pan in a large amount of boiling vegetable oil. It must be refined, odorless. If you fry a large number of chebureks, the oil should be changed periodically.
Most often pasties are made with a filling of different types of meat, but many people like unusual options (with mushrooms, cheese, cabbage). It is acceptable to use mixed toppings (meat and mushrooms, meat and cheese). Doing pasties at home, the hostess can experiment.
Chebureks of unleavened dough with lamb
Caloric content of the dish: 3326 kcal, per 100 g: 228 kcal.
- flour - 0, 45 kg;
- water - 0, 25 l;
- vegetable oil (for the test) - 40 ml;
- onions - 0, 2 kg;
- lamb - 0, 4 kg;
- parsley - 25 g;
- dill - 25 g;
- garlic - 4-5 cloves;
- salt, cumin, black pepper - to taste;
- vegetable oil (for frying) - how much will go.
Method of preparation:
- Sift flour, add a large pinch of salt into it, mix.
- Mix water with the amount of 0, 2 l with oil, pour into the container with flour.
- Knead the dough. It should be quite tight and elastic.
- Roll the dough into a ball, wrap with cling film, clean for 30-60 minutes in a cool place.
- Wash the lamb, pat dry with a kitchen towel. If you use meat of an elderly animal, it will not hurt to soak it in cold water beforehand.
- Cut the meat into chunks and turn it through the meat grinder.
- Peel the onions, finely chop with a knife, add to the minced meat, mix.
- Salt and pepper stuffing. Put some spirits on. In the East, lamb is often seasoned with this spice, but for many of our compatriots, its smell seems to be too specific, so it is not worth much to put it in mince.
- Finely chop the greens, skip the garlic through a press, add to the mince, mix well.
- Add the remaining water (50 ml) to the mince, mix.
- Take out the dough. Separate from it a piece the size of a small chicken egg, roll it out. Put mince in the center. Fold the dough in half, carefully fastening its edges, crimp them with a fork.
- In the same way, make pasties from the remaining dough and minced meat.
- Heat oil in a saucepan. Put the pasties in it. When they are browned on one side, turn and browse on the other. You need to fry over medium heat. Give each party about 4-5 minutes.
- Remove the pasties and place them on a plate covered with a napkin so that it absorbs the excess oil.
- Fry the remaining chebureks.
Serve pasties to the table should be hot, so do not fry them as much as the family can not eat at one time. Cooled pasties become tasteless, especially if the stuffing in them is made of lamb. If there are too many of them, the unused part can be frozen. The minimum shelf life of such products is 30 days, you will almost certainly have time to fry them during this time.
Chebureks of custard dough stuffed with pork and beef
Caloric content of a dish: 7233 kcal, per 100 g: 264 kcal.
- flour - 0, 7-0, 8 kg;
- chicken egg - 1 pc .;
- hot water - 0, 3 l;
- cold water - 0, 1-0, 2 l;
- vegetable oil (for the test) - 40 ml;
- pork - 0, 4 kg;
- beef - 0, 4 kg;
- onions - 0, 4 kg;
- salt, black pepper - to taste;
- vegetable oil (for frying) - 0, 2-0, 3 l.
Method of preparation:
- Sift flour. Boil the water.
- Pour oil into boiling water, add salt (half a teaspoon).
- Pour into a bowl of 1-1,5 cups of flour.
- Pour boiling water into the flour, mix well.
- Add the raw egg, stir again to make the dough uniform.
- Pouring the remaining flour in pieces, knead the elastic, but dense dough.
- Cover the dough with a towel and set aside for a while. At this time, you can do the preparation of the filling.
- Wash, dry, chop meat and slice through a meat grinder.
- Free from the husk and finely chop the onion, combine with the minced meat.
- Add salt and spices, mix.
- Lastly, add cold boiled water to make the mince more juicy, mix. If onions are used in 1, 5-2 times more than indicated in the recipe, you can not add water - juicy stuffing will give onions.
- Divide the dough into 14-16 pieces, roll.
- Start with minced meat, fold in half, fasten the edges so that they do not let the air through.
- Heat the oil. Throwing a piece of dough into it, you can check its readiness: if the oil has hissed, you can put chebureks in it.
- Fry the chebureks on medium heat, giving each side about 3-4 minutes. About readiness can be judged by the color of products - they should be rosy.
Ready pasties spread on a plate covered with a napkin to rid the dish of excess oil. To the table is served hot.
Chebureks from dough on kefir with minced poultry meat
Calorie dishes: 3923 kcal, per 100 g: 207 kcal.
- kefir - 0, 5 l;
- flour - 0.5 kg;
- minced poultry meat (chicken, turkey) - 0.5 kg;
- onions - 0, 25 kg;
- red pepper, salt - to taste;
- water - 20 ml;
- vegetable oil - 100-150 ml.
Method of preparation:
- Sift flour. Half pour it into a bowl.
- Mix the flour in a bowl with half a teaspoon of salt.
- Pour kefir into room temperature flour.
- Stir the contents of the bowl.
- Gradually pouring the flour, knead the dough. First, you can stir it with a spoon, then you need to clap your hands.
- Set the dough aside, prepare the filling.
- Finely chop the onion with a knife, mix it with chicken or turkey meat.
- Season with minced red pepper. Salt, mix thoroughly.
- Pour in a spoonful of water, stir again.
- Roll out the dough, cut out the mugs in a large cup. Collect the remaining dough, roll it again, cut the mugs out of it.
- Roll each circle into an even thinner and wider layer. Put the stuffing on one side of such a layer, cover it with the other side, blindly press the edges tightly.
- Fry in boiling oil for 3-4 minutes on each side.
- Place on a napkin-covered dish so that the napkin absorbs excess oil.
Chebureks will be even more delicious if you add lightly fried or canned mushrooms, a bit of minced pork lard to the filling.
Video: Delicious, juicy and tender pasties. Delicious!
Homemade pasties are tastier than the store ones and are less dangerous for health, although it is impossible to call this dish useful. Cooking pasties with their own hands, the hostess can experiment, choosing different versions of the dough and filling, seasoning it with various spices. If the pasties are prepared too much, they can be frozen and stored in the freezer for a month. To fry too many of these products at once is not worth it, as they are tasty only hot.