Fragrant, with a golden surface, with a delicious juicy meat filling- it's all about them. Many people love them, but they are afraid to buy chebureks in cafes. It is not always possible to be sure that the test base is made according to the rules, they were cooked in fresh oil, and the filling for the pasties is fresh. You can fry chebureks just like in a cheburek, and even much better, at home. You will have the opportunity to make pasties with cheese, with potatoes, lean, Crimean, bake in the oven, master simplest recipe and make pasties from puff pastry bought at the supermarket, knead the dough with kefir. The recipe for chebureks with meat at home is accessible even to novice housewives. This simplest dough is one of the easiest to knead.

To prevent this dish from upsetting you, you will need to know some of the nuances of its creation:

1. Traditional dough is unleavened, consisting of regular flour and water. It should be quite dense, but at the same time elastic. Typically, per kilogram of flour there are 350 ml of water, one teaspoon of salt. The kneaded dough must be kept for approximately 1.5 hours.
2. Any meat is suitable for the filling - lamb, pork and veal/beef. Chicken is also often used. Mixed minced meat turns out even tastier. It is advisable to purchase fresh meat. When the meat is too lean, you need to add a piece of lard. The meat is ground in a meat grinder with large holes, or finely chopped with a sharp knife.
3. Be sure to add carefully chopped onion, salt and a mixture of peppers.
4. Fish, mushrooms, cheeses and vegetables are ideal for filling.
5. It is necessary to firmly fasten the edges of the product so that the meat juice cannot leak out during frying.
6. It is necessary to fry in a large volume of oil; any refined oil is suitable for this. Ghee addition butter will improve the taste.
7. It is convenient to fry in a thick-walled cast iron pan; using an electric fryer will save time.
8. The dough is rolled out to a thickness of 3-4 millimeters.
9. It is advisable that the frying process occurs at 180 degrees Celsius; lay out the products in small batches.
10. Place the prepared products on a dry towel so that unnecessary fat is absorbed.

Traditional recipe

The simplest recipe for making chebureks is the classic one.

Remember this step by step recipe and fry delicious homemade pasties with meat in a frying pan.

Ingredients

The composition of the products is minimal:

• flour - one and a half glasses;
• water - a full glass;
• any refined oil - 0.5 teaspoons;
• salt to taste.

Cooking method

1. Mix the sifted flour with salt, then with oil, rub it with your hands and slowly pour in the liquid, knead until the dough stops sticking to your fingers.
2. Cover it with a towel and leave for one hour, it will become more flexible and soft, and it will be easier to roll it out.
3. Roll out into a thin sheet and cut out circles with a saucer. Place the filling on half, cover with the other half, and pinch. We press the edges with a fork so that our delicious products did not fall apart when frying.
4. Fry in well-heated vegetable oil.

You can also cook them in mineral water, use it instead of water.

The dough should be dense enough not to tear, but also flexible so that it can be easily rolled out. This is the most common method; chebureks in water will remain crispy and rich.

On boiling water

Extremely popular choux pastry for chebureks. If you do everything correctly, the dough will be tasty, crispy, very soft, and easy to roll out.

Ingredients

Yield - 12-13 pieces:

• premium flour - half a kilogram;
• 1 piece of egg;
• boiling water - 1 glass;
• sunflower oil - 50 ml;
• salt.

Pour salt into the sifted flour and form a slide out of it, making a hole. Pour in boiling water, mix everything carefully (it’s better to do this with a wooden spatula, it doesn’t heat up and the dough doesn’t stick to it). Add the egg and butter and mix until required. We put it under a napkin for one hour, the dough in boiling water is ready and it’s time to make crispy pasties.

On vodka

If you fry pasties with meat, you will get a rather pleasant crispy dough if you add a little vodka during kneading. Chebureks made with vodka have a characteristic crunch; the alcohol will evaporate during the cooking process.

Ingredients

The recipe is for 6 pieces:

• premium flour - one and a half cups;
• vodka - 25 milliliters;
• water - half a glass;
• sugar - 0.5 teaspoons;
• a little salt;
• Sunflower oil - 50 ml.

The recipe for dough with vodka is no different from classic version. Sugar is responsible for the appearance of a golden brown crust; thanks to vodka, the dough for pasties with bubbles is mixed. It is soft, you can roll it out right away.

Crimean version

Everyone who has ever vacationed in Crimea is convinced that Crimean pasties the most delicious. Crimean housewives know how to prepare crispy dough for chebureks in such a way that they melt in your mouth.

Ingredients

You will need products:

• wheat flour - 3 cups;
• water - an incomplete glass;
• salt - 1 teaspoon;
• yolk - - 1 piece;
• refined sunflower oil - 3 tablespoons.

Before making the dough for pasties, pour the yolk into a glass of water, add salt and mix. Pour flour into a mound, make a hole, pour in water, and knead. Add vegetable oil little by little. If it turns out cool, add a little water. Cover with a towel and let it sit for about an hour.

It begins to exfoliate, and airy products are obtained from this puff pastry.

Pasties with cheese are very popular in Crimea. Excellent Crimean chebureks will be obtained if for the filling you take hard cheese and pickled cheese (for example, suluguni) in a ratio of one to three and cut into thin strips.

The most delicious pasties with cheese mixed with meat, such as beef, have an excellent taste.

In the oven

We all love fried pies and whites, but this food cannot be called healthy, there is too much fat in it. You can get an almost dietary option if you cook pasties in the oven. And if you use it for filling juicy minced meat made from chicken, the dish can be given to children.

Ingredients

For kneading, prepare the following ingredients:

• wheat flour - 600-650 grams;
• water - a full glass;
• sour cream - 5 tablespoons (of which 1 spoon is for greasing);
• dry yeast - 1 level tablespoon;
• refined oil - 100 grams;
• egg - 1 piece for lubrication;
• table salt - 1 incomplete tbsp. spoon.

Cooking method

Let's start by kneading the dough:

1. Add the yeast to the flour base or directly to the water, according to the instructions on the package. Mix all the ingredients and knead into a loose dough. Give some time to rise.
2. Prepare the filling to your liking. You can make chebureks with cheese and make the filling from minced meat.
3. Roll out a piece of dough, cut it around the plate, place one tablespoon of minced meat on half the circle, cover with the other half.
4. Press the edges down well and go over them with a fork.
5. Beat one tablespoon of sour cream with one egg and brush the pastries.
6. Cover the baking tray parchment paper and lay out the products.
7. Preheat the oven to 190 degrees Celsius and bake until golden brown.

Healthy dietary baked goods are ready.

It’s even easier to make chebureks from store-bought puff pastry without yeast.

On kefir

The dough for chebureks made with kefir is incredibly popular; it always turns out impeccably.

Ingredients

Prepare the following foods:

• premium flour - about 4 cups;
• kefir (whey can be used) - 200 ml;
• eggs - 1 piece;
• pinch of salt .

Mix all ingredients until you get a smooth, soft dough.

Pasties made with kefir are delicious with any filling - meat, cheese, potatoes.

On beer

If you are wondering how to prepare the dough in an unusual way, try making chebureki, the recipe for which includes beer.

Ingredients

The test components are simple:

• filtered light beer - 200 milliliters;
• premium flour - 3.5-4 cups;
• chicken egg - 1 piece;
• a pinch of salt.

Mix all the ingredients, adding flour little by little until you get a soft, plastic dough. Place it in a plastic bag and let it sit for about an hour.

The dish made with beer is bubbly and crispy.

Filling

If you follow tradition, they should be stuffed with lamb meat and a lot of fat. But before we cook them, we often prepare another filling - pork, beef or chicken. Extraordinary delicious minced meat for this dish it turns out if you mix different types meat. Delicious snack will not work without onions, it is necessary for it to release juice. Don't forget to add pepper, a little salt, and your favorite spices. Before frying the pasties, warm the oil thoroughly.

Very tasty Lenten chebureks, mushrooms, such as champignons, are used as a filling, chebureks with potatoes, with feta cheese, with fish are good, chebureks with cottage cheese and herbs have an excellent taste, Crimean chebureks with classic recipe prepared with cheese.

If you use our advice, the question of how to make pasties will not arise before you. You can always make pasties at home, master the recipe for choux pastry and the recipe for dough with vodka, prepare a variety of minced meat for pasties, bake in the oven, fry pasties with potatoes and enjoy their unique taste and aroma.

For the first time, the Crimean Tatars began to prepare chebureks; it is these people who are considered the creators of such a satisfying and delicious dish. But chebureks did not remain exclusively in national cuisine Tatars, and with extraordinary speed spread to many Mongolian, Caucasian and Turkic peoples.

Now chebureks are a favorite dish of both adults and children of the Slavic peoples. In Ukraine, in every city there are not only small stalls with chebureks, but also entire restaurants that serve many types of them with different fillings.

What is this - cheburek?

Cheburek is a pie made from unleavened thin dough with meat filling, to which various spices are added, fried in vegetable oil.

As a filling in traditional recipe used chopped meat or finely minced meat, but modern cooking technologies have changed and been supplemented to suit different tastes. Now potatoes, cheese, mushrooms, eggs with onions, rice and even cabbage are added to pasties.

It is believed that it is very difficult to prepare chebureks at home, but this is not so. You just have to choose a recipe to your taste, decide on the filling, and know a few culinary tricks and into battle!

Cooking is similar to the principle of dumplings - raw meat is placed in the cheburek before cooking, and not pre-cooked meat, such as in pies or dumplings.

The cheburek is fried in a large layer of hot oil in a deep frying pan. This is why some people are afraid to buy pasties in the format street food- after all, there are fears that the same oil is used several times. In such cases, we advise you to choose a cafe with good reviews and restaurants.

Recipes for making dough for chebureks - tricks and subtleties

Making pasties is a quick and simple process, but first of all you need to find exactly the recipe that you and your family will like.

What kind of minced meat will it be - beef, pork or lamb? Or maybe choose cheese filling? We advise you to try everything and you will find your favorite cheburek.

Traditional water dough

Tasty and crispy dough for chebureks is easy to prepare. For classic pasties you will need a minimum of ingredients:

• 2 cups of flour
• 1 cup boiling water
• 1 tablespoon vegetable oil
• 1 teaspoon salt

Let's look at the recipe for this test step by step:

1. Take a glass of boiling water and add oil to it.
2. Combine flour and salt in a large bowl and stir to combine.
3. While continuing to stir, pour in the mixture of boiling water and oil. The resulting dough needs to be kneaded and formed into a ball. Don't be alarmed if it is a little runny and sticky.
4. Leave it for a while, then add a little more flour. Then it will turn out soft and elastic. Let it brew for a couple of hours.

Delicious dough for chebureks is ready!

Dough for chebureks with vodka

Don't be scared! The dish will not turn out to be alcoholic :)

You will need very little vodka, and the dough with its addition will turn out crispy and bubbly - just like in restaurants.

Ingredients:

• 4 cups flour
• A little more than 300 milliliters of water
• 1 egg
• 2 tablespoons vegetable oil
• 1 tablespoon vodka
• Half a teaspoon of salt

Step-by-step recipe for dough with vodka:

Cheburek dough with beer

As you have already noticed, housewives often add alcohol to their cooking, and this is no coincidence. Alcohols and yeast, which are found in alcoholic drinks, perfectly contribute to the splendor and tenderness of the dough, and various tinctures, liqueurs and cognacs add new flavors and aroma to desserts and other dishes.

Ingredients:

• 1 egg
• 1 glass of beer
• Flour - there are no exact proportions, the dough should not be sticky
• Salt to taste

Step-by-step cooking instructions:

1. First, beat an egg with salt and add beer to it. Mix thoroughly until smooth.
2. Add flour little by little and mix until there are no lumps. Flour should be added until the dough begins to knead well and does not stick to your hands.
3. When the dough is ready, wrap it in cling film and leave it on the table in a bowl for an hour. Do not put in the refrigerator; the dough should rise slightly at room temperature.

Simple recipes for minced meat for chebureks

Classic minced lamb

When chebureks first appeared and were popularized in our country, they were made from lamb. Let us also learn this recipe, but if desired, beef and pork are suitable for minced meat.

Ingredients

• 1 kg minced meat
• 4 onions
• Half a glass of water
• Salt and pepper to taste

Preparation progress:

1. To prepare minced meat, it is best to use fresh, not frozen meat. Grind it in a meat grinder, adding salt and pepper.
2. Finely chop the onion, but do not twist it in a meat grinder. In classic chebureks it should be felt.
3. Stir, add half a glass of ice water. Then the meat will become more juicy.

The minced meat is ready!

Minced beef and pork

Modern housewives choose a mixture of beef and pork in equal proportions as the filling. The taste will pleasantly surprise you!

Ingredients:

• 350 grams of beef
• 350 grams pork
• 4 onions
• Salt pepper - to taste
• Fresh herbs
• 70 grams of kefir

So, let's start cooking:

1. Take fresh meat and grind it in a meat grinder. Season with salt and pepper.
2. You should add a little kefir to the minced meat - this will make it juicier and softer.
3. Everything should be mixed thoroughly, and the minced meat is ready.

Bon appetit!

Cheburek recipe with kefir

This dough will help the finished and cooled chebureks retain their juiciness for a long time.

Ingredients:

• 1 glass of kefir
• 1 egg
• Salt, pepper to taste
• Wheat flour

Preparation progress:

1. Take a bowl. Mix eggs, salt and kefir in it. Whip it all up homogeneous mass using a fork.
2. Gradually add flour one tablespoon at a time until the dough becomes thick.
3. Sprinkle the table with flour, place the dough on it and knead it again. It should be medium in consistency so that it doesn’t stick to your hands, but it’s not too hard either.
4. Let the dough sit for half an hour while you start filling. Prepare the minced meat, add finely chopped onion, stir.
5. Add a little water or broth; they will make the pasties juicy and tender.
6. Divide the dough into ten equal pieces, roll each of them into thin pancake. Place a spoonful of filling on one half and spread evenly over one side.
7. Cover the filling with the other side of the dough, secure the edges well so that the filling does not leak out during frying.
8. Chebureks should be fried in hot sunflower oil on both sides until golden crust. Place the finished ones on paper napkins - they will absorb excess oil.

Bon appetit!

Crispy pasties with cheese

To prepare pasties with cheese, you should choose durum varieties sharp cheese or suluguni. Then the dish will not seem bland to you, because such cheese will add piquancy and viscousness to the dish.

Ingredients:

• 120 milliliters of water
• 1 tablespoon oil
• 150 grams of flour
• Half a teaspoon of salt
• 250 grams of hard cheese or suluguni
• 5 tablespoons sunflower oil for frying

Cooking process:

Lazy pasties - homemade recipe

Lazy pasties - great option for all occasions, if time is short, and guests need to please something tasty and satisfying. Why "lazy"? Preparing these chebureks takes 10-20 minutes, since there is no need to prepare the dough. Lavash sheets are used instead.

Ingredients:

• 3 sheets of thin pita bread
• 300 grams minced meat
• 120 grams of onion
• 50 milliliters of water
• 1 egg
• Sunflower oil for frying
• Salt, pepper - to taste

Preparation progress:

1. Take sheets of pita bread and cut it into even squares.
2. Finely chop the onion and add to the minced meat.
3. The filling preparation should be salted, peppered, added water and mixed thoroughly.
4. In a separate small bowl, beat the egg.
5. Spread the minced meat in a thin layer diagonally on one half of the lavash square. Brush its edge with egg, roll up the pita bread and seal the edges with your fingers.
6. Heat a frying pan, pour oil into it and bring to a boil. Fry the pasties on both sides until golden brown.
7. If you notice that after cooking, there is more oil left on the pasties than you would like, place them on a paper napkin, it will absorb excess fat.

Bon appetit!

Recipe for chebureks with potatoes

Minced meat or cheese are not the only possible fillings for this oriental dish. We invite you to try making flavorful and satisfying pasties with potatoes at home.

To do this you will need:

• 40 grams margarine
• 3-4 potatoes
• 50 milliliters milk
• 130 milliliters of water
• 2 cups of flour
• Vegetable oil for frying
• Salt, sugar to taste

Preparation progress:

1. Take the potatoes, wash and peel them thoroughly. Cook over low heat, after salting the water.
2. For the dough, take a deep bowl in which it will be convenient to mix all the ingredients. Pour water into it, gradually adding salt and sugar.
3. Next, add a third of the volume of flour stated in the ingredients, mix until smooth.
4. Melt the margarine in a water bath and add to the water-flour mixture. Keep stirring.
5. Add the rest of the flour. Knead the dough. If it turns out liquid, add more flour.
6. The potatoes should have been cooked by now. Make a puree out of it by adding a little milk.
7. Divide the dough into even parts and roll into thin circles.
8. Place the filling on one half and spread it diagonally across the entire surface. Fold the dough in half and secure well. It is very important to secure the pasties well so that the filling does not leak out during frying. Use the tines of a fork to be sure.
9. Heat a frying pan, pour oil into it and place the pasties. They need to be fried on both sides until golden brown.

Bon appetit!

Share your results of making chebureks using our recipes in the comments below!

You may also like other recipes on our website:

Photos requested by Google and Yandex

12.01.2019, 8:16

Pasties with meat - very delicious recipes chebureks on a good crispy dough

Published on January 12, 2019

Today I really wanted to try delicious and juicy pasties with meat. But I was too lazy to go after them, so I decided to cook it myself right in my kitchen. Well, it’s not a tricky thing, there are recipes, the ingredients are there, why not cook it. It seems to me that it’s even more pleasant to eat than store-bought ones because you know what you’re cooking from.

In nature there are a huge number of recipes for preparing dough for these delicious meat pies. It is prepared with water, vodka, and kefir. If you want, you can even prepare choux pastry with the addition of boiling water. And each recipe deserves attention because the result will be such that you simply cannot be torn away from eating these delicacies.

As for the filling, it is traditionally meat or cheese. Some people prefer it only with meat, some prefer it only with cheese. You can take any meat: pork, beef, lamb, or even chicken. The main thing is to grind it in a meat grinder, add a little chopped onion and spices. You can prepare the filling yourself, or you can buy ready-made minced meat. The main thing is to look at expiration dates.

Of course, there are a huge number of lovers of this undoubtedly delicious dish. And to make it tasty and juicy, you need to follow the following recommendations, then you will definitely succeed at the highest level.

And let's start cooking with the dough, since quite a lot depends on it. The dough should be dense and elastic. Here is just the recipe for making crispy, savory and very tasty dough.

Ingredients:

• flour 450 gr.
• warm water 200 ml.
• vegetable oil 20 gr.
• pork 350 gr.
• onion 100 gr.
• garlic 1-2 cloves
• salt and pepper to taste

Cooking process:

To prepare the dough, take a deeper bowl so that it is more convenient for you to cook. Pour in water, add salt (literally a pinch no more) and dissolve it in water. Next, beat in the egg and add a little flour. Stir until the mass is homogeneous.

Pour in vegetable oil and continue kneading. If the dough is still too liquid, add more flour.

When the dough begins to become elastic, you can move to the table. But first you need to dust it with flour so that nothing sticks to it.

We now have an elastic ball of dough. We put it back in the bowl, but grease it with vegetable oil, otherwise it will stick to the walls and then it will be difficult to peel it off. Leave the dough for 30-40 minutes under a closed lid so that it can rest thoroughly and rest.

Now you can start preparing the filling. Finely chop the meat, onion, and garlic. The filling can be prepared either in a meat grinder or using a blender. It will be more convenient for whom.

If you cook in a meat grinder, grind the meat first, and then the onion and garlic.

In a blender, the filling is prepared one by one, first onions and garlic, then pieces of meat.

And so we chopped the meat and vegetables, now add one egg, salt, pepper and mix it well.

In the meantime, the dough has rested and you can start creating with it. We take it out of the bowl and divide it into exactly five equal parts. Yes, that’s exactly how many pasties you’ll get from this amount of dough. If you want, increase the proportions more. Using a rolling pin, roll out lumps of dough into thin circles.

To make the chebureki crispy, the dough needs to be rolled out to a thickness of 3mm.

Now take some filling and spread it evenly on one side.

Cover the filling with the second part of the dough and carefully pinch the edges. Try to leave as little air as possible. Then use a knife to carefully trim the edges.

Pour vegetable oil into a frying pan, heat it and fry the cheburek on both sides until golden brown. You need to pour a lot of oil so that the pie is half covered in oil.

Look how beautiful it turns out mmmm, just a sight for sore eyes and delicious. Well, and so on we proceed with the rest of the dough. Bon appetit.

Homemade pasties with meat in mineral water are the most successful recipe

Do you want to cook pasties so that they turn out juicy on the inside and crispy on the outside? Then here is the recipe for you. Its secret is in mixed minced meat, pork + beef.

Ingredients:

• mixed minced meat - 500 gr.
• onions - 2 pcs.
• water - 1 glass
• flour - 3 cups
• granulated sugar - 1 teaspoon
• salt - 2 teaspoons
• vegetable oil - 2 tbsp. spoons
• allspice black pepper to taste

Cooking process:

Of course, it all starts with preparing the dough. Dissolve salt and sugar in a glass of hot water.

Be sure to sift the flour first. Pour the flour into a bowl, make a small hole and pour in the vegetable oil.

Pour in hot water with salt and sugar. The main thing is to do everything quickly so that the water does not have time to cool.
And using a spoon, and then with your hands, knead the dough.

Knead the dough until it becomes a dense lump. Afterwards it needs to be covered and left to rest. You can leave it on the table and cover it with film, or you can put it back into a clean bowl.

Add it to the minced meat, salt and pepper to taste and mix the meat well. So that the onions spread throughout the filling.

The dough is ready. The filling is ready. You can start shaping.

Roll out the dough into a thin layer. We attach a small saucer and cut it nicely. This way the edges turn out smooth and beautiful.

Spoon a little filling onto the resulting circles. Cover with the other half of the dough and pinch the edges with a fork.

Pour vegetable oil into a frying pan, heat it and fry the pasties on both sides until characteristic blush.

Admire this beauty. The treat turned out to be juicy filling and crispy dough, just the way I like it. Bon appetit.

By the way, you can watch this recipe in video format.

Video on how to cook chebureki in a frying pan

For those who don’t want to bother with preparing the dough and filling, there is a great alternative. You can buy semi-finished products and simply fry them in a frying pan. The idea is of course so-so. who knows what they put in place of the filling and what equipment it was all prepared on. But for those who have decided to take complete control of the entire process, I suggest watching this video recipe.

Successful crispy dough for chebureki without vodka

If your family loves pasties as much as mine does, then you will have to prepare a large batch. Since 2-3 pieces are only for one person, but the rest want it too. Here's a recipe with ingredients for about 20-25 pasties. Let's prepare the dough according to old recipes THE USSR. Once upon a time, my grandmother worked in a canteen and they served chebureks prepared exactly according to this recipe.

Ingredients:

• water - three quarters of a glass
• vegetable oil - for dough and frying
• chicken eggs - 1 pc.
• table vinegar 9% - 1-2 tbsp. spoons
• flour - for eye test
• minced meat - 800 grams
• onion - 600 grams
• seasoning for minced meat - 1 tbsp. spoons
• ground pepper to taste

Cooking process:

Take the most ordinary mug from which you drink tea every morning. Pour a little more than half of warm water into it.

Then fill the remaining space with vegetable oil.

Pour the resulting mixture into a bowl. Add salt, vinegar and egg.

Stir the resulting mixture well with a fork.

Next, add flour in parts and knead the dough. I can’t say for sure by the amount of flour. Since I always add it by eye until the dough becomes elastic.

When the dough begins to take the form of a lump, it is better to move to the table and continue kneading it on the table.

I got such a beautiful lump. I leave it in a cup with a lid for 30-40 minutes so that it can brew well and rest.

As my grandmother said, the onion ratio in the filling should be 1:1, so while the dough is infusing, you need to have time to peel the onion and chop it.

Mix the onion with the meat and add a little seasoning for the minced meat.

The dough has settled and is ready for further action. Roll it out into a thin layer, form circles and stuff it with meat filling.

Next, fry in vegetable oil on both sides.

This is how the party turned out. There's even a little filling left. Well, I'll put nothing in the freezer until next time.

Super recipe for making chebureks from Chef Ilya Lazerson

Ilya Lazerson is a famous chef who can often be found on the Food TV channel. Today I suggest watching a video recipe for making chebureks in his manner. Still, it’s better to watch how a pro works once. Perhaps after watching this video you will have much fewer questions on this topic.

Chebureks with meat recipe as in chebureks

Probably not everyone knows that it is kefir that makes the dough soft and tender. So if your task is to prepare soft, tender and tasty pasties, then this recipe is just for you. By the way, this particular recipe was given to me by a cook I knew who had previously worked in a cheburechka shop.

Ingredients:

• kefir 1 glass
• egg 1 pc.
• any minced meat 300 gr
• onion 150-200 grams
• water or meat broth 4 tbsp. spoons
• salt to taste
• flour by eye
• pepper to taste

Cooking process:

So that the dough turns out successful and is delicious kefir should only be used at room temperature. When kefir is warm, it immediately starts working, but cold kefir still needs time to wake up.

And so pour warm kefir into a bowl, add an egg, add a little salt and mix well.

Next, add flour and knead the dough. At first it will be easier to do this with a fork or spoon, but then when there is more flour and the dough becomes even thicker, it is better to continue kneading the dough with your hands. If desired, you can use a mixer or a special machine for kneading dough.

When the dough turns into a dense lump, it is considered ready. We leave it to lie on the table covered with a bowl. In the meantime, we can start preparing the filling.

If you are afraid to put in a lot of flour, use an old secret. Use a little less flour than you like. And when the dough rests it will become as it should.

Clean and chop the onion. Of course, it is best to use fresh minced meat, but defrosted is also fine. All that remains is to add a little salt, pepper and a little salt to the meat. If the minced meat is too dry, dilute it with water or 1 egg. Mix the ingredients thoroughly so that everything is homogeneous.

Then there are several cooking options. You can roll out the dough into one large thin layer and cut out circles from it and make pasties from them.
Or you can divide the dough into several small lumps and roll and stuff them separately. I prefer the first option. For this case, I already have a special plate on which I draw circles and cut out.

Place about a tablespoon of filling on one part of the circle, and cover the filling with the other part. The easiest way to create the edges is to use a fork.

For frying, it is better to choose a frying pan with high sides. Pour oil, heat it well and fry the first cheburek until cooked on both sides. Usually I cut the first one after frying and see how well the minced meat is baked. To be sure of its readiness. I note how long it took to prepare and bake the rest for about the same amount of time.

Bon appetit.

Short video recipe for vodka dough

Another short recipe for making dough, but here we will use vodka. Alcohol gives the dough a special crunchiness and fluffiness. I definitely recommend trying it to understand how different the taste is when you use vodka in preparing the dough.

Pasties with meat on choux pastry

There is an opinion that chebureki should always be prepared only with choux pastry. In part they are indeed right, the choux pastry turns out to be more elastic and the finished product is less likely to tear and is well fried. If you haven't cooked with this dough before, I recommend giving it a try.

Ingredients:

• flour 3.5 cups
• water (boiling water) 1 cup
• butter 100 gr.
• egg 1 pc.
• salt 1 teaspoon
• pork 250 gr.
• beef 250 gr.
• onions 5 pcs.
• salt 1 teaspoon
• black pepper
• vegetable oil for frying

Cooking process:

If you decide to cook at home, it is best to use homemade minced meat. The other day I was given an electric meat grinder, so now I only cook homemade minced meat.
Twist the meat with onions, add spices, salt, a little water and mix well. Then set aside to let it brew.

While the filling is brewing, knead the dough. Sift the flour into a deep bowl, then pour in hot water and knead the dough with a spoon.

This method of brewing the dough will allow it to maintain its elasticity, and it will not fall apart when frying.

Next, add melted butter and egg. Butter gives the dough extra tenderness.
Continue kneading the dough until it becomes a solid, dense piece. After this, let the dough rest for 15-20 minutes.

After resting, the dough can be taken out and rolled out into a single thin layer about 3 mm thick. Cover with a plate and cut out circles using a knife.

We distribute the filling on one part of the circle, and pick it up with the other part. The easiest way to seal the edges is with a fork.

Fry on both sides in vegetable oil.

A simple recipe for pasties with meat in a frying pan

I suggest you also consider this recipe for making pasties in a frying pan. The peculiarity of this recipe is the original filling.

Ingredients:

• garlic 2 heads
• lard 200 gr
• minced pork 1 kg
• flour 3-4 cups
• kefir 1 glass
• spices to taste
• onions 6 pcs.
• vegetable oil for frying
• black bread 2 slices
• chicken eggs 1 pc.
• butter 100 gr.

Cooking process:

Let’s prepare the filling first, it’s important that it has time to brew. In a meat grinder we grind the meat, lard, onion and a little garlic. Put everything in one bowl, add some white bread, spices and salt. Mix everything well and leave with the lid closed.

To prepare the dough, pour kefir into a bowl, beat in an egg, add salt. Shake with a fork and add flour little by little.

Ready dough It should not stick to your hands and be elastic. Leave the finished dough covered to rest for 15-20 minutes.

After a while, when the dough has rested, knead it again a little and divide it into pieces like this.

Next, roll out each piece to form an oval or circle. Place a little filling on one side and distribute it evenly with a spoon. Now add a small piece of butter. This will make the filling quite juicy. Wrap the filling and pinch the edges.

Heat the frying pan and fry our pasties on both sides until cooked.

Bon appetit.

Dough for chebureks in mineral water

In this article, we have not yet considered the recipe for making dough for chebureks using carbonated water. mineral water. And if there is a recipe, then you need to talk about it.

Ingredients:

• sparkling mineral water 250 ml
• flour 500 gr
• vegetable oil 1 tsp. spoon
• salt and sugar a little more - ½ teaspoon of each ingredient
• meat -500 gr (pork, lamb or beef)
• onions – 2 medium sized pieces
• salt, pepper and herbs to taste (this is for filling)

Cooking process:

1. In a deep bowl, mix soda with flour, vegetable oil, salt and sugar. Knead the dough until it stops sticking to your hands.
2. Leave the finished dough in a bowl, covered with a lid, for half an hour.
2.After half an hour, divide the dough into equal parts and, using a rolling pin, roll out the pieces into flat sheets.
3. Place a little filling in one half and distribute it evenly. Cover the filling with the other half of the dough and seal the edges of the dough.
4.Pour vegetable oil into a frying pan, heat and fry the pasties until cooked on both sides.
Bon appetit.

That's all for today. I think that you were still able to find for yourself the very recipe according to which you will prepare your first pasties. In fact, if you try and figure it out, there is nothing complicated about it. you yourself will understand in time. Well, for my part I wish you good luck and Bon appetit. If you try, you will definitely succeed.

1. HOW TO PREPARE DOUGH FOR DELICIOUS CHEBUREKS WITH KEFIR

In our country, pasties have always been in great demand and today people willingly buy these stuffed flatbreads prepared in a special way. For the first time, such pies with meat filling began to be prepared in Central Asia, and among the Turkic and Mongolian tribes, chebureks were especially popular and over time turned into a traditional dish.

Is it possible to make pasties with your own hands at home? Of course you can! In this article we will tell you how to properly make the dough crispy with bubbles for these delicious oriental pies in the traditional way using water, boiling water, kefir, milk, and the addition of vodka. In addition, we have included various recipes in the material with photo steps and a video with step-by-step explanations, with the help of which you can quickly make delicious pasties at home.

Undoubtedly, any housewife will tell you that her recipe for preparing the dish is the most correct and only she knows how to make pasties correctly. But nowadays there are many different recipes for preparing both the filling and the dough for homemade chebureks, which differ from the classic method (which uses ingredients such as water, flour, salt and meat).

◘ USEFUL TIPS ◘

√ if the filling of the cheburek is made of minced meat, then it is very advisable to add a couple of tablespoons of kefir to it;

√ Do not chop onions in an electrical appliance! It is better to cut it into small pieces with a knife to make the filling more juicy and tasty;

√ As a rule, lamb or beef is used for the filling. But you can make chebureki with amazing taste if you make minced meat - assorted pork, beef and lamb;

√ do not add different spices or ingredients that are not included in the recipe until you make it yourself 4-5 different options flatbread with filling. When you taste your own homemade pasties, then you will understand what spices can be added to the dough or filling that will not spoil the original rich taste of this oriental dish;

√ You can make very tasty pasties in a deep fryer if you don’t have a cast iron cauldron. But in this case, the vegetable oil should completely cover the filled tortillas during cooking.

First, let's turn to the recently popular recipe for making delicious and fluffy chebureks with bubbles on a crispy dough using kefir.

4. COOKING DOUGH ON MILK

If you want to make delicious puff pasties at home, then be sure to try making the dough for them with low-fat milk!
The dough, which you can make using the recipe below, is very easy to roll out and is stronger than unleavened dough. It may take a little more time to prepare chebureks with a rich taste this way, but the excellent result and delicious taste of the dish are worth it!

For work we will need:

• 200 g low-fat milk,
• 500 gr wheat flour,
• 80 grams of soft vodka,
• a teaspoon of salt.

How to make dough with milk:

Dilute the salt in the milk and carefully pour the flour into it, constantly stirring the contents. Add vodka to the same container, but not all at once, but a tablespoon at a time. Now knead the dough with your hands. If the mass turns out to be excessively dry, it is advisable to knead it with wet hands. The dough should come out in the form of a rough and loose substance. After that, wrap it in cling film and put it in the refrigerator for 30 minutes.

5. HOW TO CORRECTLY MAKE DOUGH FOR CHEBUREKOV WITH VODKA

Do you know how the Crimean Tatars make delicious and aromatic chebureks? Below you will find a recipe on how to properly make dough for chebureks with vodka. If you add the famous strong drink to the dough correctly and at the right time, the rolled out dough will become covered with bubbles during the frying process and you will get a crispy crust. Be sure to follow the proportions of ingredients indicated in the dough recipe!

Ingredients:

• 640 grams of wheat flour,
• 35 ml soft vodka,
• 1 egg,
• 340 ml water,
• 35 ml vegetable oil
• a teaspoon of salt.

Cheburek dough with vodka:

Pour water into a deep saucepan and add oil and salt;

Pass the flour through a sieve several times and add it in small portions to the pan, constantly stirring the contents with a spoon. Do not add all the flour, but only 300-400 grams;

Remove the pan from the stove only after the flour has completely dispersed. When the mixture has cooled completely, add the rest of the flour. Now you can knead the dough;

Add the egg to the loose mass and continue kneading the dough, gradually adding vodka until the contents turn into a tight and non-sticky mass;

Now you need to wrap the dough well soaked in vodka in cling film and leave it like that for an hour. After this, you need to knead the dough again, remove it from the film, wrap it again and put it in the refrigerator overnight.

Good afternoon. Today we are preparing very tasty, satisfying and everyone’s favorite homemade chebureks with meat.

Ingredients:

For the test:

• 1.5 cups water (boiling water)
• 1 egg
• 4.5 cups flour
• 2 tbsp. spoons of vegetable oil
• 0.5 tsp salt

For minced meat:

• 800 g minced meat (50*50 pork-beef)
• a lot of onions for everyone
• 1.5 glasses of water
• salt, pepper, seasonings to taste
• 1 cup sunflower oil for frying

How to cook delicious pasties at home

First, let's prepare the crispy dough for homemade chebureks. Pour 1.5 cups of boiling water into the bowl for kneading the dough. There must be boiling water. Add salt, vegetable oil and stir until the salt dissolves. Now you need to brew the flour. Pour in a glass of flour and knead so that there are no lumps left.

If you do not brew the flour and knead it in cold water, the dough at the edges will turn out hard. And if you knead this way, the dough turns out tender, bubbles well, and is not hard at the edges.

During the time we knead the dough, the water and flour will cool enough and then we will add the egg. When the egg is added, mix again into a homogeneous mass.

Next, add a glass of flour and knead the dough. The dough should be very hard. Almost as hard as dumplings. Check the amount of flour in the dough; it may take you a little less or a little more.

Then we cover the dough with a towel and while we remove it, it should lie down for a while and ripen, then it will be much better. In the meantime, let's prepare the minced meat for pasties.

How to cook juicy minced meat. Filling for chebureks

To make the minced meat juicy and tasty, mix beef and minced pork equally. Add onion, chopped into small cubes. You can, of course, grind the onions together with the meat in a meat grinder, as you like. Salt to taste, add ground pepper red and black, greens, you can add coriander if you like. Add any spices and herbs you like. And so that both salt and spices are well felt, because the taste of the filling is a little lost in the dough.

Now you need to knead the minced meat with your hands. Then be sure to add water so that the minced meat is juicy and wet, then your pasties will turn out juicy with juice in the middle.

Add water last. For 800 grams of minced meat you will need about 1.5 cups of water.

Now let's start rolling out the dough. You can roll out the dough in one layer and then cut it under the saucer, or you can roll it under each cheburek separately. For pasties, the dough needs to be rolled out thinner.

Another important feature in making chebureks. You need more sunflower oil so that they are fried not like pies, but completely in oil. Then the dough will bubble and be beautiful and tasty.

We place the minced meat not in the middle of the rolled out dough, but on one half. Don’t skimp on meat in your chebureks; the more meat, the tastier they are.

Cover the minced meat with the other half and, without pinching the edges, lightly level it, pressing the minced meat with your hands. Then we press down the edges with a fork or just with our fingers, expelling the air from the cheburek.

While you are making the pasties, you can heat up the oil. It needs to be heated almost to a boil. To check whether the oil is hot or not, throw a piece of dough into the pan; if it boils, then the oil is ready. We lay the chebureks.

So that the pasties do not burn and the meat has time to fry, fry over medium heat. In terms of time, they cook for about 3 minutes on each side.

Bon Appetit everyone. Be sure to try this recipe, you will love these delicious, crispy pasties. Homemade chebureks cannot be compared with what is sold in stalls.