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Chebureks ingredients. How to cook chebureks with veal or beef at home? Traditional recipe for homemade chebureks

Chebureks with meat are one of the favorite dishes that can be found in the cuisines of many nations. Many people would like to enjoy them during a home-cooked meal. In order for a culinary masterpiece to have such characteristics as a juicy filling and a crispy golden crust, special technologies are used.

Recipe for chebureks with meat

It’s safe to say that many housewives would like to know the recipe for pasties with meat at home. There are many interpretations, they vary depending on which kitchen tradition the chef decides to turn to, but they all have common points, which are the following:

Traditionally, the dough is kneaded with boiled water, salt and vegetable oil. In some cases, variations are possible.
After kneading the mass, it is advisable to set it aside to swell for 2-3 hours, while covering it with cling film.
Minced meat for chebureks with meat is considered ideal if you combine pork and beef in equal proportions, but you can choose one.
It is recommended to pinch the edges of the culinary product well so that the juice inside does not leak out.

Chebureks with Uzbek meat

It is believed that one of the best options for how to cook delicious pasties with meat is an Uzbek recipe. Their taste is truly unique, since they have an extremely fine structure and juicy filling, they can rightfully be called the pride of Uzbek cuisine. There are subtleties of cooking that make them special, thanks to the use of certain components and the use of special technology. The flavor palette of the dish is indescribable.

Ingredients:

water – 400 ml;
flour – 4 cups;
vodka – 1 tbsp. spoon;
egg – 1 pc.;
pork – 700 g;
onion – 350 g;
spices.

Preparation

Make the dough in the classic way, add vodka and egg, stir and cool.
Let it brew for an hour. Then divide into parts, which are prepared in thin layers.
Form flat cakes with minced meat.
Deep fry until the sides are browned.

Any housewife thinks about how to cook pasties with meat so that they turn out fluffy and juicy. Using kefir as one of the main supplements will help cope with this task. Alternatively you can use spoiled milk and yogurt. If desired, you can add certain components, for example, cheese and herbs will add a piquant combination and diversify the everyday menu.

Ingredients:

egg – 1 pc.;
flour – 250 g;
kefir – 100 ml;
beef – 150 g;
cheese – 100 g.

Preparation

Knead the mixture using kefir.
Grate the cheese.
Prepare the pieces on which to place the meat component and cheese, cover and pinch.
Fry until the sides are browned.

At some point, everyone comes across something that they want to taste. tasty food, but at the same time do not spend much effort on preparing it. In such cases, a simple recipe for pasties with meat in a frying pan will come to the rescue. The main condition is compliance with the correct proportions, and the result is a masterpiece that will delight all family members. In this case, the cook will spend a minimum of time, this is an ideal option to create chic pasties with meat in a hurry.

Ingredients:

minced meat – 400 g;
flour – 4 cups;
onion – 400 g;
vegetable oil – 200 ml;
spices.

Preparation

Prepare the fresh mixture and let it settle. Then knead and cut into pieces, make thin cakes.
Chop the onions and mix with the twisted pork.
Then place on layers, cover, seal.
Fry until golden brown on all sides.

Homemade meat dishes are famous for their excellent taste; any housewife is happy to get their recipe and cook it for her family members. They are distinguished by their juiciness, they are even runny inside, which is achieved by special tricks and the use of a certain technology when preparing them. Compliance with certain rules will help to obtain pasties with meat with a juicy, tender filling. The food will delight even sophisticated gourmets.

Ingredients:

oil – 0.5 teaspoon;
flour – 500 g;
water – 250 ml;
broth - 6 tbsp. spoon;
beef – 300 g;
onion – 150 g;
greenery;
spices.

Preparation

Knead the mixture and leave it for an hour. Then cut into pieces and make thin pieces.
Mix the minced meat with chopped onion and herbs. Pour in the broth and let sit for half an hour.
Lay out, cover with the other side, seal.
Deep fry until golden on the sides.

Pasties with meat - recipe with vodka

The recipe for crispy pasties with meat may require the presence of different components. A very interesting option is when vodka is used as one of the main components. This is the secret that the dish comes out with an incredibly crispy and crispy crust, which is beyond competition. It will also have a positive effect on the appearance of the treat. Chebureks with meat made in this variation can cause a storm of delight among loved ones and guests.

Ingredients:

water – 200 ml;
flour – 350 g;
sugar – 1 teaspoon;
vodka – 1 tbsp. spoon;
pork – 350 g;
onions – 2 pcs.

Preparation

Prepare fresh mass.
Combine it with sugar and alcohol.
Knead and leave to rest.
Dilute the twisted meat product with liquid.
Cut the workpiece into pieces, prepare, shape.
Cook in a frying pan until golden and crispy.

Chebureks with meat and cheese

Cooking pasties with meat involves the use of a variety of ingredients. They go great with cheese, which when combined with meat product will create an original combination, melting during frying, which the household will really like. working with meat is incredibly simple, and any housewife can handle it, while creating a culinary delight. The delicacy will satisfy the most demanding cravings.

Ingredients:

egg – 1 pc.;
flour – 2 cups;
water – 70 ml;
minced meat – 200 g;
milk – 100 ml;
hard cheese– 100 g.

Preparation

Knead the fresh mixture and leave it in the cold for 3 hours.
Pour milk into the twisted pork.
Cut the workpiece into pieces, roll out, shape.
Cook in oil in a frying pan until sides are browned.

Some women wonder: how to make pasties with meat so that they are very juicy? Get delicious dish with a golden brown crust it is possible if you use a component such as potatoes. This combination is a win-win. After trying this option once, it will appear on family and even festive table, and delight with the delicious aroma of pasties with meat. Indescribable taste sensations are guaranteed.

Many nations are fighting for the right to call chebureks their national treasure - such a dish is often classified as Greek, Georgian, Azerbaijani and Armenian cuisine. However, its origin, as in the case of shish kebab, is associated with the Tatars - translated from their language “cheburek” means “ raw pie" In the original, the Tatars used to prepare such unusual dish lamb, and only lightly fried the pies so that the meat remained half raw. Nowadays they have moved away from such traditions - the most different fillings, and the pies are well fried, which gives them a very pleasant taste. Knowing how to cook chebureks at home, you can please all members of your family or friends with a real miracle of Tatar cuisine, which no one can refuse.

The most popular recipe for chebureks does not require much effort to prepare this dish - it takes a minimum of time, while the result can please every meat lover.

The advantage of the resulting meat pies is that they do not lose their taste over time. It is enough to heat them in boiling oil to serve them even a day after cooking.

Ingredients

These pies contain the following products:

flour - approximately 2 cups;
warm filtered water – 200 ml;
one large egg;
half a teaspoon of sugar;
a teaspoon of salt;
ground black pepper;
one medium onion;
75 ml vodka;
six tablespoons of refined sunflower oil;
350 grams of beef with a little fat.

Don’t be alarmed by the presence of vodka in the recipe - it will emphasize the taste of the meat and give it piquant notes, and the alcohol will completely evaporate during the heat treatment and will not affect the human body in any way.

Dough

Prepare the dough for pasties - pour one and a half cups of flour into a large bowl and make a depression in the middle into which water, vodka, butter and egg are successively added. Lightly stir the resulting mixture for pasties, add salt and sugar to it, and then knead well for 10 minutes, gradually adding flour in small portions.

Ready dough should be a little softer than when making dumplings - place it on the table and cover with a bowl. The dough for chebureks should be infused for 1.5 hours - during this time you should open it about 5 times and beat it.

Filling

The classic recipe involves cooking chebureks with meat. You can purchase ready-made minced meat, but if possible, it is better to make it at home. To prepare pasties, grind the beef in a meat grinder along with onions, and then add black pepper and salt to taste. After mixing the minced meat, add about 50 ml of cold water and shake until it has the consistency of rich sour cream.

When the dough is ready, divide it into two parts - leave one under the bowl, while the second you will use for making pasties.

Cooking

Place a frying pan on the stove, pouring enough vegetable oil– Chebureks are advised to be cooked in a deep fryer, but you can get by with simpler utensils. While the oil is heating, roll out the dough into a thick sausage and cut it into balls 7-9 cm in diameter. Roll each of the balls into pasties.

The dough in the workpiece should be thin enough, but not see through, otherwise it will simply tear.

Place minced meat on one half of the resulting circle, and to add juiciness you can add ½ teaspoon butter. Now the recipe requires pinch the edges of the future pasties and send them to fry in a frying pan.

Fry the chebureki until deep golden brown, turning them over with two spatulas to ensure your safety and to avoid tearing the dough. While the dish is being prepared, you can start making new semi-finished products. When all the dough is used up, remove the second piece from under the bowl and repeat the procedure. After studying this recipe, you will know how to cook delicious pasties without spending a lot of time and effort.

A very simple way

Not every person wants to deal with the troublesome processes that cooking pasties involves. Therefore, at home you can use a simplified recipe, which is based on the use choux pastry. Such pasties are practically not inferior in taste to the dish described above. Their only drawback is that they need to be eaten hot - over time they may become less juicy and appetizing.

The list of products you will need to purchase includes:

2 cups of flour;
a third of a glass of water (about 50 ml);
one large egg;
half a teaspoon of salt;
150 g butter;
a tablespoon of vegetable oil;
300 grams of minced meat (the best option would be homemade, consisting of pork and beef).

Pour water into a small saucepan, add salt and vegetable oil, bring to a boil over medium heat. Turn off the heat, add half a glass of flour, start stirring and after a minute add the egg, and then continue stirring for another 2-3 minutes. Pour the remaining flour you have onto a table or large board, and then place the resulting choux pastry for pasties in the center.

If you purchased meat rather than minced meat, grind it through a meat grinder, lightly add salt and pepper. Like the previous recipe, this one involves creating sausages from the dough, which should be divided into balls with a diameter of 7–9 cm. Next, follow the intended pattern - roll out the dough into a circle, put minced meat on it, pinch and deep-fry. Tender and appetizing pasties should be eaten while they are hot and the dough is not saturated with meat juice.

The recipe for chebureks with choux pastry also involves creating a dish with chopped lamb. To do this, the meat should be soaked for 2-3 hours in salted water to rid it of the unpleasant odor, and then cut into thin long strips, rubbed with spices and salt. Finely chop the onion and add it to the meat - it will make the filling of your pasties more piquant and spicy in taste. To fry the lamb well, the chebureki should be deep-fried a little longer. The dish has a rather specific taste that not everyone will like, but lovers of oriental cuisine will definitely appreciate it.

For vegetarians

Some people want to know not only how to cook pasties with meat - many are attracted to the vegetarian version of this original dish. Don’t be afraid that such a recipe for chebureks will be tasteless, and you won’t be able to get the same pleasure - believe me, such a filling will be an excellent way to diversify your family’s diet. In addition, vegetarian chebureks practically do not contain harmful substances, the presence of which is very often blamed on the meat version of this dish.

Preparing these pasties will require you to stock up on the following products:

400 g sifted flour premium;
2 large eggs;
dill, onion and parsley - one bunch each;
vegetable oil – approximately 350 ml;
water – approximately 200 ml;
one teaspoon of salt.

Place 300 grams of flour in a deep bowl and make a well in the middle. Pour water into a small saucepan and boil it, adding salt. Pour the resulting boiling water into the hole made and let it cool slightly. Knead the dough, gradually adding the remaining flour, trying not to add too much, stopping when the dough is formed into a tight lump. Cover the resulting preparation for pasties with a bowl and leave for an hour, periodically opening and whisking the lump.

The filling recipe for vegetarian chebureks is quite simple. Wash all available greens and cut them into small pieces. In a separate bowl, beat the eggs you have, add a couple of pinches of salt, and then pour in the green mixture. To beat the filling for pasties, use a blender or whisk. The filling recipe for green pasties assumes that it will turn out quite liquid - don’t be afraid of this, because when heat treatment it will turn into an incredibly tender and aromatic omelette.

The dough that has been lying under the bowl must be removed and rolled out into circles, using the recommendations given in the previous two recipes. Now comes the most crucial moment - in order to perform all the steps correctly, prepare a convex lid from the pan and a gear wheel for the dough, and if you don’t have one, a fairly sharp knife.

To make the pasties tender, juicy and aromatic, scoop out the filling along with the liquid and place it on the dough circles.

The recipe for sealing pasties is quite easy, but it needs to be done quickly - we roll the edges with a lid, and then cut them off with a knife or a toothed wheel, which allows us to obtain the characteristic shape of the ridge.

Now the recipe calls for deep-frying the chebureki until a dark golden crust is obtained and bubbles appear on the surface of the dough. The finished pasties should be placed in a deep pan in several layers and covered with a lid - this way they will become softer and acquire better taste.

Knowing how to make chebureks at home, you can also experiment with other vegetarian fillings. Very original version, which came from the highlands of Georgia - chebureks with dzhusai and wild garlic, that is, with two types of wild garlic, which gives any dish an exotic aroma. A good solution would be to cook pasties with cheese, chopped tomato, finely chopped herbs and garlic - they will be piquant and spicy and will appeal even to those people who are not too fond of oriental dishes.

Cheburek is a dish that is considered traditional among many eastern peoples. Its name was borrowed from the Crimean Tatars and translated means “raw pie.” The dish is a small-sized product made from dough with filling. Most often, chebureks are prepared with meat. This option is considered the most popular. Therefore, first, any housewife should learn how to fry pasties with meat in a frying pan. The recipe and method of preparing such “pies” should be considered in more detail. In addition, it should be noted that the dough and filling for them can be made in different ways.

Classic chebureks

IN different countries the same recipe is often used. Pasties with meat in a frying pan are prepared here from a standard set of ingredients. In this case you will need:

For the test:

480 grams of flour;
1.5 glasses of water;
a pinch of salt and the same amount of sugar;
a third of a glass of any vegetable oil.

For filling:

0.5 kilograms of minced meat (beef and pork);
half a glass of water;
a little salt;
bulb;
fresh herbs (cilantro and parsley);
ground pepper.

The process of preparing such pasties takes place in several stages:

First you need to do the test. To do this, sift the flour into a deep bowl, and then add the remaining ingredients to it and mix it all well. Moreover, you need to remember that the water must certainly be warm. Cover the finished dough with a napkin (or towel) and let it lie for about half an hour.
To make the filling, you first need to finely chop the onion and herbs, and then add it all along with salt and pepper to the minced meat. The mass should be a little liquid. Therefore, you must add water, broth or milk to it.
Roll out the dough into a thin layer, and then, using any available means (saucer or bowl), cut out round pieces from it.
Divide each of them in half and distribute the filling only on one of these parts.
Cover the mixture with the other side, pinch the edges and press them additionally with the tines of a regular table fork. As a result, the workpiece takes the shape of a semicircle.
Heat the oil in a frying pan and then fry the semi-finished products in it until golden brown.

The results are aromatic, juicy and very tasty pasties. Not only adults, but also children love them and eat them with pleasure.

Chebureks in Tatar style

The Tatars have their own idea of what pasties with meat should be like. The frying pan recipe, adapted to modern conditions, looks a little different. First of all, this concerns the test. To prepare it you need to use the following products:

For 0.5 kilograms of flour, one egg, 300 milliliters of water and a little salt.

This dough is made in three steps:

First, in a separate bowl, beat the egg with salt and water.
Gradually add flour and knead into an elastic but fairly tight dough.
Wrap it on all sides with cling film and keep it in the refrigerator for about half an hour.

For the filling we use already familiar ingredients:

300 grams and the same amount of pork neck;
5 grams of black pepper (ground);
salt;
2 onions;
2-3 tablespoons of ready-made beef broth.

Filling preparation technology:

Meat of both types must be washed well and cut into pieces.
Peel the onion and chop it randomly.
Grind both components in a blender.
Add spices, salt and stir.
The mass should not be very thick, so it should be diluted a little with broth.

After this, you need to mold the blanks into a crescent shape according to the method described above, and fry them in a large amount of oil. Still hot chebureks in Tatar style must first be placed on a napkin so that it absorbs excess fat. Only after this can they be eaten.

Vodka dough

Sometimes choux pastry for pasties is prepared with the addition of vodka. This ingredient acts as a leavening agent. In addition, it makes the dough crispier, which in this case and necessary. To make good pasties, you should include the following ingredients:

For the test:

640 grams flour, 1 a raw egg, 320 milliliters of water, 5 grams of salt, 1 tablespoon of vodka and 35 grams of vegetable oil (or any fat).

For filling:

700 grams of lamb, salt, 350 grams onions, 125 milliliters of water and pepper.

Cooking process:

Boil water for the dough and then add salt and oil to it.
Add 80 grams of flour, mix well and cool. This will make the future semi-finished product softer.
Add the egg and pour in the vodka.
Gradually add flour. The finished dough should rest for at least an hour.
For the filling, the lamb must be passed through a meat grinder.
Chop the onion and mash it with salt and spices.
Combine the ingredients, add water and mix. Kefir can also be used as a liquid additive. With it, the minced meat does not spread and acquires a pleasant taste.
Divide the dough into balls, roll each of them into a flat cake no thicker than 1 millimeter.
Place the filling on one side, then cover it with the other edge and press a little, squeezing out excess air. Otherwise, the pasties will bubble a lot.

10. Fry in a frying pan in hot oil.

Golden crispy products will be tasty even after cooling.

Pasties made from choux pastry with milk

The dough can also be prepared with milk. Then you won't need vegetable oil. Many housewives really like this option. It significantly speeds up the kneading process.

In the case of traditional filling, regular stuffing will do. step by step recipe chebureks with meat in a frying pan. Products for the test will require:

1 glass of low-fat milk, a pinch of salt, 450 grams of flour and 75 milliliters of vodka.

The process technology is simple:

Heat the milk and add salt to it.
Pour the sifted flour onto the table in a heap. Make a depression in its center.
Pour milk and vodka into it.
Knead the dough and let it rest for about half an hour.

After this you can start filling. For it you will need: meat, salt, onions, lard, herbs and water.

In order for the filling to be juicy, it must be prepared correctly:

First, the meat must be finely chopped with a knife. If desired, you can grind it in a blender.
Finely chop the onion and mix with salt. This paste should sit for a while and let out the juice.
Combine onion with meat.
Add spices, lard and chopped herbs.

The formation of chebureks takes place in three stages:

First, the dough must be divided into portions.
Roll each of them into a round cake no more than 2 millimeters thick.
Place the filling on one half.
Cover it with a loose piece of dough, press and pinch the ends.
To ensure that the product has the correct shape, the excess can be cut off by applying a regular saucer to the edge.

Now the finished semi-finished product only needs to be fried in boiling oil.

Pasties made from kefir dough

Using dough prepared with kefir, you can make wonderful pasties with meat in a frying pan. The finished products are very tender and fragrant. To work you will need:

for half a liter of kefir 10 grams of salt, ½ kilogram of flour and the same amount minced meat, salt, 1 onion, pepper, 100 grams of vegetable oil and a tablespoon of plain water.

Preparing these pasties is very simple:

First you need to make the dough. To do this, pour kefir into a bowl, add salt and gradually add flour with constant stirring. As soon as the mass thickens, it should be placed on a cutting table and rolled out until it becomes sufficiently elastic. After this, the dough should be wrapped in film and set aside for a while.
For the filling, first you need to finely chop the onion, and then mix it with minced meat, salt and pepper, adding a little water.
Products are molded in the usual way. First, a piece of dough is rolled out into a flat cake, and then the filling is laid out on it. Now all that remains is to fold the workpiece in half and pinch its edges tightly so that there are no holes left.
Fry the pasties in oil for 5 minutes on each side.

After this, the finished products should lie on a paper towel for a while so that it absorbs excess fat. Now you can treat your family and friends to fragrant and juicy pasties.

The secret of the juicy filling

Many housewives are interested in how to cook pasties with meat in a frying pan so that the filling inside remains soft and juicy. It's not difficult to do. First you need to remember that an ideal cheburek should combine:

golden crispy crust;
delicate filling;
the presence of aromatic broth inside.

If everything is already clear with the dough, then we should talk about the filling in more detail. There are several important points that must be taken into account:

Traditionally, lamb is used for this dish. But you can also take beef, pork, veal and even poultry. For better results, experts advise using mixed minced meat. In addition, it is necessary to take into account that the meat must be quite fatty. If this is not the case, then you can add a little regular lard.
For the filling, it is customary to chop the meat with a sharp knife. This must be done very carefully. As a last resort, it can be passed through a meat grinder. True, the nozzle must be taken with large holes. The minced meat should not look like a liquid, shapeless mess.
The filling must include onions. Its optimal ratio with meat is 2:1. With onions, the mixture will be much juicier.
For more flavor, it is advisable to use a set of your favorite spices.
For greater juiciness, it is also recommended to add broth to the filling.

Taking these tips into account, you can prepare amazing pasties. Your family will be absolutely delighted with this dish.

Chebureks “in Greek”

In Greece, crispy meat pies are also very popular. True, local chefs slightly modified the recipe, transforming it into best traditions national cuisine of Mediterranean countries. To be convinced of this, you need to try cooking homemade chebureks with meat in a frying pan “Greek style”. You will need a certain set of products:

For the test:

1 egg, a glass of cool water, a tablespoon of vodka and olive oil, a pinch of sugar, 5 grams of salt and 0.5 kilograms of wheat flour.

For filling:

minced meat (pork + beef), pepper, 50 grams of fat sour cream, salt, onion, cheese (Adyghe, Suluguni or feta cheese), herbs (spinach, basil, cilantro, parsley) and spices (paprika, nutmeg, cumin, thyme, coriander).

You need to prepare these chebureks step by step:

First you need to make the filo dough. This is what the Greeks traditionally use for this dish. Add the remaining ingredients to the sifted flour one by one and mix until the dough is quite smooth. After this, the mass must be wrapped in film and left for half an hour for the gluten to swell.
For the filling, combine the minced meat with finely chopped onion and other ingredients. The mass must be thoroughly kneaded. Then mash the cheese with your hands (or grate it) and crush the spices in a mortar. Add all this to the meat along with sour cream and chopped herbs.
Before shaping, each piece of dough must be kneaded well. First, you need to turn the ball into a flat cake with your fingers, and then, turning the edges inward, press them firmly into the middle. After this kneading, the workpieces should lie under the film for a little longer.
Roll out each flatbread to a thickness of 2-3 millimeters. Place the filling on one side, cover the other side, pinch the edges and slightly flatten with a rolling pin.
Fry in oil until golden brown.

Usually such pasties are eaten hot, washed down with juice, yogurt or tea.

Tatar "yantyk"

Crimean Tatars, as a rule, fry chebureks without adding oil. They call this dish “yantyk”. It turns out not only less fatty, but also more healthy. How to make pasties with meat in a frying pan without oil? To work you will need a minimum set of basic products:

For the test:

for 320 grams of flour, a pinch of salt and 150-200 milliliters of water.

For filling:

for half a kilogram of mixed minced meat (beef + pork) 1 onion, salt, 6 grams of soda, a bunch of dill, butter and ground pepper.

The method of preparing such chebureks differs little from the standard version:

You need to sift the flour, mix it with salt, and then, adding water portionwise, make a thick dough. After this, cover it with a towel and set it aside.
At this time, the meat and onions should be chopped. For this you can use any kitchen appliances. Then add the remaining ingredients to the resulting mixture. For juiciness, you can add a little ordinary water.
Divide the dough into pieces and roll them into flat cakes. Place the filling on one half, leaving 1 centimeter from the edge. Cover the mixture with the other side. The edges of the workpiece must first be moistened with water.
Fry in a dry frying pan with a lid without adding oil.

Before serving, each cheburek should be coated with butter. Usually such products are eaten together with fresh vegetables(cucumbers or tomatoes).

- Hey, friend, why do you have only onions in your pasties?
- Eh, you’re offending me, brother, not just one onion - many onions!

Anecdote from the times of perestroika

It’s difficult to refuse delicious, appetizing, golden-brown-crusted cheburek. In which of national cuisines This dish appeared and how to prepare it correctly is still hotly debated. In fact, homemade chebureks are seemingly ordinary pies with filling, only they are prepared in a large amount of vegetable oil and look very original.

All of you, of course, know that for juicy, aromatic pasties, they put a lot of onions in the filling. And this is not a joke - the onion, releasing its juice when frying, makes the filling divine! But not everyone gets it right with the test. After all, it should be at the same time thin, soft, with a slight crunch, and not rubbery.

The dough for chebureks is the subject of culinary controversy. Some people prefer classic recipe, and someone is preparing dough for chebureks with kefir, mineral water, beer or even vodka. The dough for chebureks includes: simple ingredients. But the secrets of preparing the right dough from them are still worth considering. Many housewives do not add eggs to the dough so that the chebureks do not turn out brittle, while others knead the dough for chebureks in hot water so that it turns out tender and elastic.

In any case, you can choose the most convenient option for yourself, but our task is to tell you how to prepare dough for pasties.

The most common dough recipe for chebureks

Ingredients:
3-3.5 stacks. flour,
1 tbsp. warm water,
½ tsp. salt,
3-4 tbsp. l. vegetable oil.

Preparation:
This is the recipe that most of our housewives use, varying the amount of ingredients at their discretion: some add a little more flour, while others add butter. If you are used to working with dough on the table, go ahead, but if you have a deep container for this case, use it. For cooking, take the highest quality flour and pre-sieve it. Pour the flour into a heap, make a depression in it, pour water into it, add salt, vegetable oil and slowly, picking up the flour from the edges, knead the dough. If it turns out stiff and can be rolled into a tight ball, there is enough flour and no more need to be added. Wrap the dough in cling film and leave it alone for 30-40 minutes, and then start preparing the pasties.

Cheburek dough with bubbles

Ingredients:
2 stacks water,
3-3.5 stacks. flour,
1 tsp. salt.

Preparation:
Pour all ingredients into a deep container (bowl or pan) and mix until a tight, homogeneous mass is obtained, until the dough stops sticking to your hands. Form the dough into a ball, wrap it in cling film or put it in a plastic bag and put it in the refrigerator for half an hour. Then proceed to further actions.

Dough for chebureks with milk

Ingredients:
2.5 stacks. flour,
1 tsp. salt,
1 stack milk,
1 tbsp. l. vodka.

Preparation:
Pour milk into a saucepan, heat but do not boil, add salt, stir until it dissolves. Sift the flour into a bowl or directly onto the table in a heap, make a small depression, pour milk into it and slowly vodka. Knead the dough. Wrap it in cling film and place it in the refrigerator for an hour. In the meantime, you can start preparing the filling yourself.

Dough for chebureks with kefir

Ingredients:
2.5 stacks. flour,
1 tsp. salt,
1 stack kefir,
1 egg.

Preparation:
In a deep bowl, beat the egg using a whisk or just a fork. Then pour in kefir and stir. Next, gradually add the pre-sifted flour in small portions. Mix everything well and, placing the dough on the table, continue kneading it until the desired consistency. Form the resulting dough into a ball, wrap it in film or place it in a plastic bag and leave it to rest right on the table for 40 minutes.

Quick dough for chebureks with mineral water

Ingredients:
4 stacks flour,
1 egg,
1 tbsp. l. mineral water,
1 tsp. Sahara.
a pinch of salt.

Preparation:
I would like to remind you once again that you can reduce or increase the amount of ingredients at your discretion, depending on what kind of dough you want to get. So, beat the egg well with salt and sugar, add mineral water and mix in the flour. Sift the flour onto the table in a heap, make a well and pour in the resulting mass of eggs, salt, sugar and mineral water. Gently knead the dough, picking up flour from the sides. The dough should be dense, homogeneous and, most importantly, not sticky. Wrap it in cling film and leave it in a warm place for an hour. After an hour, punch down the dough, roll it out and start cooking. Flatbreads made from this dough need to be made thinner than dumplings or dumplings.

Dough for pasties made with beer

Ingredients:
2.5 stacks. flour,
1 egg,
1 stack light beer,
1 tsp. salt without a slide.

Preparation:
Beat the egg with salt (by the way, you can add less salt), add beer room temperature, stir. Gradually add the sifted flour to this mixture and mix everything thoroughly again. Place the dough on the table and continue kneading until the mass stops sticking to your hands and rolls freely into a ball. You can simply cover this ball with a towel and leave it on the table to reach the desired condition for 40-50 minutes. The finished (already fried dough), thanks to the presence of beer in it, will turn out tasty and crispy.

Dough for chebureks with vodka

Ingredients:
4-4.5 stacks. flour,
1 egg,
1-1.5 cups. water,
2 tbsp. l. vodka,
2 tbsp. l. vegetable oil,
2 tsp. salt.

Preparation:
The presence of vodka in the dough will be completely unnoticeable. But adding this ingredient allows you to prepare surprisingly crispy and tasty pasties. It is known that vodka acts in such cases as a leavening agent and makes the dough tender and airy. Pour water into a saucepan, add salt, vegetable oil and bring to a boil. Then pour a glass of flour into the water, stir, pour into a deeper and larger container and cool the mass. Then beat the egg into it, pour in the vodka and add the rest of the flour. Do not rush, add flour gradually and knead until elastic, homogeneous and without lumps. Cover the resulting dough with a towel and leave it on the table for 30 minutes to rest, and then put it in the refrigerator for an hour. You will see, the result will exceed your expectations.

Choux pastry for chebureks

Ingredients:
3 stacks flour,
¾ stack. water (boiling water),
1.5 tbsp. l. vegetable oil,
1 egg,
1 tsp. salt.

Preparation:
Pour water into a small saucepan and place on the stove, add salt, vegetable oil and bring to a boil. Immediately add half a cup of flour to the water. Mix thoroughly to avoid lumps and set aside to allow the mixture to cool to room temperature. Then beat in the egg, mix well and use the remaining flour. Pour it in a heap on the table, make a depression and pour the custard mixture into it. Knead the dough. It should turn out homogeneous and viscous. Leave it alone for literally 30 minutes, and then stir again and proceed to further actions, that is, preparing the pasties.

Puff pastry for chebureks

Ingredients:
2.5 stacks. flour,
200-250 g butter,
½ cup cold water,
½ tsp. Sahara,
1 tsp. salt.

Preparation:
Let the butter melt slightly and then cut it into small pieces. Sprinkle them with flour and stir until smooth. Do in finished test funnel and pour it in cold water, add sugar, salt and mix everything carefully. The dough should be elastic. If necessary, add a little more flour. Transfer the dough into a deep bowl, cover with a towel soaked in water and place in the refrigerator for 2-3 hours. After the specified time, take out the dough, place it on the table, roll it out, fold it into an envelope, folding the edges towards the center, roll it out again and fold it into an envelope. Do this procedure with the dough 3-4 times and start preparing the pasties. If there is too much dough, divide it into two parts and wrap one of them in cling film and put it in the freezer until the next opportunity.

The dough for chebureks, as you have already seen, is easy, quick to prepare and does not cause much trouble. This means tasty, crispy, fragrant pasties can be easily prepared at home. Try it, and you will no longer be lured by the smell of any pasties, except those that you prepare with your own hands.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Hot chebureks, whether in summer or winter, are extremely popular. They are sold literally on every corner.

They have taken root with us so much that many take them for primordial Russian dish. This is not entirely true, the recipe for their preparation came to us from the East or Asia, because... This a traditional dish Mongolian and Turkic peoples.

They were the first to start frying pies with meat filling and spices in a large amount of fat.

Initially, for chebureks they used the simplest unleavened dough made from three ingredients - salt, water and flour. Much has changed since then; today the dough is kneaded with milk, kefir, mineral water, brewed with boiling water, and vodka and eggs are added to it. And every housewife considers her own method of preparing dough to be the best. Try it, maybe you will like the recipes too.

Dough for chebureks - best recipes

Recipe 1: Dough for pasties

This recipe could be the most ordinary, if not for one trick. Butter (or fat) is added to the dough very hot, almost boiling. It is the hot oil that causes small bubbles to form when frying. And to make the dough softer and more tender, ordinary water can be replaced with mineral water.

Ingredients: 4 cups of flour (600g), 0.3 liters of warm water (mineral water is possible), sugar and salt - 1 teaspoon each, 80g of fat (margarine, vegetable oil, lard).

Cooking method

Dissolve salt and sugar in warm water and add flour. But not all at once, but so that the dough is semi-thick. To get your bearings, the spoon should not stand, but should slowly fall when placed in the dough. It is at this stage that pour in the boiling oil, stirring quickly with a spoon. When the butter is mixed, you can start adding the rest of the flour and knead until the mass becomes elastic. The dough should be covered to prevent it from airing and left for some time - about thirty minutes. Then roll out thinly and cook pasties.

Recipe 2: Choux pastry dough (in boiling water)

Very good recipe for the test. It turns out crispy, bubbly and not tough at all. Although it is thin, it does not tear at all when frying pies and is easy to roll out. Below are 2 cooking options - with and without eggs.

Ingredients (1 option): 600g flour (about 4 cups), 300 ml water, 2 tables. spoons of anyone grows. Oils (unscented), 1 egg, half a teaspoon of salt and a tablespoon of vodka.

Cooking method

Add oil and salt to the water and boil. Add flour (not a full glass) to boiling water and stir quickly to avoid the appearance of lumps. Add egg and vodka to the cooled mixture. When they are absorbed into the dough, add the rest of the flour and knead everything well. Before rolling out, let the dough rest - the longer the better (you can leave it overnight), but not less than an hour, and fry the pasties.

Ingredients (Option 2): 600g flour, 300 ml water, sugar and salt - 1 teaspoon each without a slide. spoon, table spoon of pork fat.

Cooking method

Mix all ingredients (except water) and rub with your hands so that the flour absorbs the fat. Then brew the mixture with boiling water (boiling water) and stir first with a spoon, and when it cools down, knead with your hands. Place the dough in the cold and after an hour you can roll it out.

If you don’t find lard, melt regular lard in a frying pan, cutting it finely. Remove the cracklings, and when the fat has cooled, use it for its intended purpose.

Recipe 3: Egg dough for pasties

Chebureks made from this dough always turn out soft and crispy, with bubbles. And they crunch not because of hardness, but because of the fragility of the dough. The measuring cup is an egg shell. The shell is not broken in half, but a small hole, about a centimeter in diameter, is carefully made at the top, the egg is released through it and an empty container is obtained.

Ingredients: 6-8 shells of water, 4 eggs, 1 shell of vegetable oil, vodka - 100 ml, salt, flour (as much as you need to make a dough that is not too sticky, but not too tight).

Cooking method

Preparing everything is very quick and simple - mix all the ingredients, knead thoroughly and refrigerate for two hours. Then you can start rolling out.

Recipe 4: Dough for pasties made with beer

Beer is often used in cooking - meat is stewed in it, added to sauces, soups, and batters. And, of course, they knead the dough, which is what we will do now. You can use light, dark, even non-alcoholic beer. The dough needs to be rolled out very thin. Serve them like any pasties, preferably hot.

Ingredients: 1 glass of beer (250ml), 1 egg, salt, flour - 3-4 glasses.

Cooking method

Mix beer with egg, add a pinch of salt and flour to knead the dough. At first it turns out tight (hard). To make it softer, leave it to rest for a while (a couple of hours), covered with a napkin or towel.

Recipe 5: Dough for pasties with cottage cheese

The cottage cheese included in the dough makes it unusually juicy. And the chebureks turn out soft both hot and cooled.

Ingredients: a pack of cottage cheese (200g), flour - 1-1.5 cups, one egg, salt, soda - 0.5 tsp, vinegar - a few drops to extinguish the soda.

Cooking method

Mash the cottage cheese thoroughly with a fork so that there are no large lumps. You can even pass it through a sieve. Add the egg, salt, slaked soda (drop vinegar on it to make it sizzle), mix everything. At the end, add flour and knead a dough that is not tight, but not sticky, so that it can be rolled out thinly. If the dough is sticky, you can add more flour.

— Before kneading the dough for pasties, you need to make sure that you have more flour in your reserves than according to the recipe. Firstly, it is also needed for powdering, and secondly, flour can be different varieties, grinding, quality, and in order for the dough to reach the required consistency, more (or less) may be required.

- If the dough of the finished chebureks turns out to be very hard, place them in a pile in a pan and cover with a lid, let them sit for a while and soften.

— When frying pasties, be very careful with boiling oil: you need to lay and turn the pies only with dry hands. If even a drop of water gets into the pan, the oil will instantly shoot out and can burn.

— To make the edges of the pasties more beautiful, you can pinch them not with your hands, but with the teeth of a fork, pressing lightly.

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