Thin Armenian lavash is a great basis for preparing quick, so-called lazy dishes. His gentle, pliable dough is well-soaked and browns quickly, clutching a crispy crust.
Chebureks from pita bread - general principles of cooking
• For chebureks use rectangular or round sheets of thin pita. You can find them on sale or bake yourself.
• In the filling of chebureks use low-fat minced meat, ground chopped cheese, fried mushrooms. Often, the filling is made combined, for example, meat with mushrooms or potatoes with cheese. The filling should not be overly juicy, gentle pita dough quickly absorbs moisture and can spread.
• Form pita pasties in the form of triangles or squares. Rectangular sheets are divided into squares by scissors, round cut into segments. The filling is evenly distributed over almost the entire surface of the cut pieces, leaving only the part that needs to be wrapped free. To make the edges stick together well, they are smeared with an egg, after which they are pressed with sweat.
• Molded blanks are placed in small piles on the table, 3-4 chebureks each. If you put more, they can stick together.
• Chebureks from pita can be fried in a pan or cooked in the oven. Fry chebureks, unlike classic products, in a small amount of oil, keep the temperature in the oven not lower than 180 degrees.
• Lavash chebureks are nice hot when the brown crust crunches. When cooled, they are no less tasty, but this effect is no longer to be achieved.
Lazy pasties from pita with minced meat
Ingredients:
• lean pork pulp - 300 gr .;
• six thin rectangular pita bread;
• a small bunch of dill or cilantro;
• three medium onions;
• salt, spices and ground pepper;
• refined sunflower oil for frying.
Cooking Method:
1. Rinse a piece of meat with cold water, cut off fat layers and remove films. Cut the pulp into small pieces and grind with a meat grinder using the largest grill. 2. Cut peeled onions into pieces and twist in a meat grinder after the meat. Do not feel sorry for onions, the more you put it, the juicier the filling will be.
3. Rinse fresh greens with cold water. Shake the bundle several times to remove residual moisture and dry well with a towel. Remove the stems, and finely chop the greens with scissors right into the stuffing.
4. Add the ground onion, season with spices and pepper, season with salt and knead well.
5. Each sheet of pita scissors cut into equal squares. You can use a thin very sharp knife, it is important that the pita is not torn.
6. Visually divide the square prepared from pita bread diagonally into two triangles. On one, put a little stuffing and evenly spread over the entire surface of an imaginary triangle. Then bend the square diagonally and firmly press the pita to the meat with your hands. By this principle, prepare all the pasties chebureks and lay them on the table in low stacks, four in each.
7. Pour some vegetable oil into the pan, the fat for half a centimeter should cover its bottom. Put on medium heat and heat well.
8. In the hot butter, lower the cooked pasties made from pita bread and minced meat and fry them from both sides. Turn only after the bottom is covered with a pronounced golden crust.
Recipe for juicy lavash chebureks in the oven
Ingredients:
• six small thin pita breads, rectangular;
• 300 gr. any low-fat minced meat;
• a small bunch of dill;
• 200 gr. bitter onions;
• to taste flavored spices and ground pepper;
• incomplete spoon ground coriander;
• ice cubes.
Cooking Method:
1. Using a knife or scissors, cut sheets of pita bread into squares, with a side of at least 15 cm.
2. Cut the peeled onion into slices and mince with the minced meat.
3. Add chopped dill to the mincemeat, season the meat mass to your taste with spices and thoroughly stir the coriander in it. Add a little ground pepper and fine evaporated salt.
4. On each square in a uniform thin layer, apply the stuffing in the form of a triangle. Top with about a teaspoon of crushed ice and close the filling with the free part of the pita. To the edges grabbed and not unstuck in the future, you can well miss them with whipped protein. 5. Put the blanks pasties on a baking sheet and put in the oven. Be sure to bring the temperature in the oven to 180 degrees in advance.
6. In 25 minutes, tasty, juicy pasties from pita will be ready.
Chebureks of pita with cheese filling
Ingredients:
• Lightly salted cheese - 300 gr.;
• 250 gr. fresh “Russian” cheese;
• fresh greens;
• one egg;
• sunflower vegetable oil.
Cooking Method:
1. Cut the sheets of pita bread into equal squares. It is desirable that the length of the side was about 15 cm.
2. Sieve both types of cheese with large chips and mix. Add chopped greens. Pick it to your liking: it can be parsley, green onions or dill. Feathers green onions, after grinding, it is desirable to slightly mash. If you do not like greens, you can do without it.
3. Add some water to the cheese filling, season with ground pepper and mix.
4. Beat the egg. Apply an egg mass to the edges of the squares with a culinary brush so that only the edge of the centimeter width is missed.
5. Put the filling in the shape of a triangle on the squares prepared in this way and cover it with the free part of the pita bread, press firmly on the edges. Try not to fall on the greased place stuffing, otherwise the edges will stick together loosely.
6. Fry pasties on a thick-walled frying pan in hot oil until golden brown.
Recipe for thin homemade pita for pasties
Ingredients:
• full 250 gr. a glass of drinking water;
• a pound of wheat flour;
• fine salt;
• 50 gr. sweet cream butter;
• two teaspoons of “fast” yeast.
Cooking Method:
1. Mix the peeled flour with yeast.
2. In a warm, not hot water, dissolve a pinch of finely ground salt, add softened butter and mix until it is completely dissolved.
3. Pour the cooked liquid base into the flour and knead the dough. Cover with a cloth, put in heat.
4. When well raised, put the dough on the table. Having washed it several times with your hands, divide it into balls with a diameter of not more than 5 cm.
5. Roll each thin, 2 mm thick, layer, giving a rounded shape, and fry, putting in a heated dry frying pan. 6. To prevent burns on the sheets of lavash, do everything quickly, on medium heat, for 15 seconds on each side. Do not fry the pita bread until golden brown, otherwise dry it.
7. Spread the finished thin sheets of pita bread on a moistened towel and cover with another cloth that is also moistened with water. If this is not done, the sheets will be dry and unsuitable for further work. After roasting it is possible to simply moisten the pita with water by sprinkling from a spray bottle. At first it will be wet, but then it will absorb moisture.
Meat pasty from lavash with mushroom filling
Ingredients:
• 150 gr. fresh champignons;
• two bulbs;
• 150 gr. any lean minced meat;
• high-quality vegetable oil;
• one egg;
• two spoons of low-fat sour cream;
• six round pita bread.
Cooking Method:
1. Rinse the peeled onions with water. Chop one onion into small cubes and skip the second with the minced meat through a meat grinder.
2. Chopped onions lightly browned in oil. Do not fry strongly, as soon as its pieces become transparent, add slices of champignons and continue to simmer over low heat for about ten minutes.
3. Add sour cream, add salt a little, stew for no more than two minutes, set aside from the stove and cool.
4. Repeat the minced meat with the onions and pepper it to your liking, add the right amount of salt and mix. For juiciness, you can pour a little water into the meat mass.
5. Cut round pits into four segments (triangles). Brush the edges of each with a beaten egg.
6. Put the minced meat on one half in an even layer, then spread the fried mushrooms on it evenly. Cover the filling with the free part of the pita bread and press the edges tightly with your fingers.
7. Fry the chebureks in a small amount of vegetable oil until golden brown.
Lazy pasties from pita with double filling of potatoes and cheese
Ingredients:
• two large potatoes;
• small onion;
• one egg;
• 100 grams of “Poshekhonsky” cheese;
• refined vegetable oil;
• thin Armenian lavash;
• a little young dill.
Cooking Method: 1. Peel the potatoes, cut into slices and boil in slightly salted water until cooked. Decant the broth, and mash the potatoes with a crush and cool.
2. Chopped onions lightly toast in vegetable oil and mix with potatoes. Fill the filling with finely chopped greens, season with ground pepper, mix, rub the cheese into it with a medium grater.
3. Cut the pita sheets in the same rectangles, brush the edges with whipped protein and spread the potato filling on one half. Liberally sprinkle with chopped cheese, cover with a free edge and slightly press with your hands. Pay special attention to the edges.
4. Fry lazy pasties from pita in hot oil over moderate heat for about 3 minutes. It is enough that the sides only slightly browned.
Chebureks from pita bread - cooking tricks and useful tips
• If you have time, prepare the pita breads yourself. Bake the sheets immediately in small circles, then the pasties can be formed into the shape of a classic crescent.
• To cut sheets, use scissors or a well-sharpened knife. The stupid will tear the tender dough.
• Gentle lavash dough dries very quickly in air, therefore, sheets should be stored only in plastic packaging. If the items could not be kept in the right shape, lightly moisten them with water and cover with a towel, after just a couple of minutes they will become soft again.
