What a cheburek. Chebureks with meat - very tasty recipes for chebureks with a good crispy dough. Egg dough recipe

There are many recipes for chebureks just like in cheburek, and even better. The main thing is to properly prepare the dough and juicy filling. In this article we will look at several recipes for very tasty, juicy and aromatic pasties. You will also learn some useful tips and tricks for preparing them.

Classic dough for chebureks on water

First, let's look at some of the best dough recipes for chebureks as in chebureks. To prepare it, you first need topour 400 ml of hot water into a deep container, add refined vegetable oil (1 tbsp) and add a pinch of salt.

Mix everything thoroughly and gradually add sifted flour (as much as is included), stirring constantly. As a rule, the dough should be such that it does not stick to your hands and is not too tight. Then the dough is wrapped in film or a towel (this way it will not dry out) and placed in a cool place for 20-30 minutes.

In the meantime, you need to start preparing the filling. This is considered the most correct recipe for cheburek dough as in chebureks.

Add vodka

After frying, this dough becomes crispy and has a special golden crust. Try making it using this recipe and you won't regret it. To prepare it you will need the following ingredients:

water - 200 ml (more is possible, depending on the type of flour);

sugar - 5 g;

vodka - 10-15 ml;

salt - to taste;

vegetable oil - 10 ml;

flour (knead until thick) - about 2 tbsp.

First, pour water into a large bowl, then add sugar, salt and butter. Lastly, add vodka. Mix thoroughly and add sifted flour until the dough reaches the desired consistency, that is, it should become elastic and soft. To do this, you need to knead it well and wrap it in cling film or a clean towel. It is not necessary to put the dough in the refrigerator, but just leave it until you make the filling.

We looked at the dough recipe for chebureks as in cheburek. Agree that it is done easily and quickly, the main thing is to know some of the nuances of preparation, and everything will be fine.

Beer dough

This recipe is considered universal. Thanks to beer, the pasties turn out crispy, tasty and just melt in your mouth.

First you need to beat 1 tbsp in a blender. beer with salt and one egg. Then gradually add flour, stirring gently with a wooden spatula. Knead until the dough becomes elastic and reaches the required thickness.

Cover the well-kneaded dough with film or a clean kitchen towel and let it sit for about an hour. After which you can make pasties.

Dough with mineral water

Few people know about this recipe, but the dough turns out great. To do this, use a blender to beat one egg with salt (to your taste) and sugar (2 tsp). Add 1 tbsp to this mixture. mineral water and flour (approximately 300-400 g). Mix everything thoroughly. It is advisable to sift the flour first. Cover the dough with a towel and leave for 30-40 minutes, after which you can add any filling.

Choux pastry

Let's look at the recipe for choux pastry for chebureks as in cheburek. To prepare it, take 200 ml of water and put it on the fire to boil. Add 20 ml of vegetable oil and a pinch of salt to this. When the water boils, pour 100 g of flour into it and mix thoroughly until the lumps disappear. Remove the mixture from the heat and leave to cool.

When the mass has cooled, add 1 egg to it and mix thoroughly. Then you need to pour 0.5 kg of flour onto the table and make a mound out of it, into the center of which you should pour the choux pastry. Mix everything thoroughly so that there are no lumps.

The dough should be smooth and tight. Cover the dough and leave for 25 minutes. Then you need to knead it again - and you can make pasties.

Filling with meat

While the dough is resting, you can prepare the filling. Next, we’ll look at recipes on how to make chebureks that are tastier than cheburek. After all, the taste depends not only on the dough, but also on the filling. Prepare the following products:

meat - 0.5 kg (equal parts pork and beef);

salt - to taste;

large onions - 3 pcs.;

water - 1 tbsp. (can be replaced with kefir);

pepper and other spices - to taste.

Meat and onions are twisted in a meat grinder.

Then kefir or water is added, as well as spices. To improve the color, you can boil the carrots and grate them. It is best to overcook all foods. Then the filling is thoroughly kneaded.

Add vegetables and cheese

The filling can be any, the main thing is that in the end the pasties are juicy and tasty. You can add vegetables and cheese instead of meat. To do this, take tomatoes, peppers, onions (3 pieces each) and a bunch of greens, which we chop very finely. Three cheese (300 g) on a fine grater and mix with vegetables. Salt, pepper and add your favorite spices to taste. Mix the filling well and make pasties.

Mushroom and cheese filling

The recipe for chebureks as in cheburek also allows the use of such an original filling. To prepare it you will need:

mushrooms (champignons or oyster mushrooms) - 200 g;

onions - 2 pcs;

salt - to taste;

spices - to taste;

hard cheese - 100 g;

refined vegetable oil - 20 ml.

Mushrooms and onions need to be chopped very finely, and the cheese should be grated. Champignons or oyster mushrooms are fried in a frying pan until half cooked.

Then onions are added to the mushrooms. All together you need to fry until the mushrooms are completely cooked, and the onions should be transparent or golden in color. Everything is poured into a separate container, where oil, salt and spices are added. For juiciness, you can pour 50 ml of water. Mix everything well and set for 10 minutes to let the minced meat steep. This is a very easy and tasty recipe for chebureks, just like in cheburek.

Filling for Lenten chebureks

Some citizens should not eat fatty and high-calorie foods. Therefore, you can make a simple filling that is very easy to prepare. Prepare 150 g of pumpkin, two onions, some greens (parsley and dill). Vegetables need to be peeled and cut into very small cubes, and then fried (preferably in butter) until soft. Don't forget to add spices and salt to your taste.

While the vegetable mass is cooling, very finely chop the greens, which we add to the fried pumpkin. Mix everything thoroughly and let it sit for a while, and then fill the dough.

Preparation

When the dough has rested for the required time and the filling is ready, you can begin to form and prepare the pasties. To do this, you need to divide the dough into equal pieces. Then you need to roll out each piece one by one. The filling is placed in the middle of each, covered with half of the dough and the edges are sealed.

Now you need to remove excess air from the pasties so that there is no empty space. To do this, just run a rolling pin over the dough with filling. Now you can start frying.

1 liter of vegetable oil is poured into a deep container and placed on the fire until it boils. Then the cheburek is placed here and fried on both sides until golden brown.

Now you know how to cook pasties correctly and tasty.

Lazy pasties

The recipe is that you don't need to make the dough at all. Therefore, the cooking time is reduced. By the way, many cheburek shops are experimenting with this. To prepare lazy pasties for two servings, you need to take two pita breads. Carefully cut one sheet. First, place a piece of pita bread on the table and place the filling on the edge. Press it down well with a fork and distribute it evenly over one half. Then we take the empty edge and cover the filling with it. Roll out lightly with a rolling pin.

Fry the cheburek in a frying pan in vegetable oil. You can also use a deep fryer.

Cooking pasties in a frying pan

Of course, frying in a large amount of vegetable oil is not very healthy. If your household cannot eat too fatty foods, then there is another option for frying pasties. For example, in a frying pan.

For this you need very little vegetable oil. But the pasties turn out to be more useful.

Chebureks in the oven

There is an even healthier recipe, especially if the chebureks are filled exclusively with vegetables and herbs. To prepare such pasties, you need to use the oven. In this case, no vegetable oil is added at all. You can grease the baking sheet with a little margarine.

The oven turns on 180 degrees. While it is heating up, place the pasties on a baking sheet. Place them in the oven and bake for 15 minutes, after which they should be turned over and baked for another 15 minutes. However, a lot depends on the specific model of the oven, so it’s better to double check than to overcook them, because otherwise the pasties will become dry, the juiciness will disappear and they will turn out less tasty.

Cooking features

We looked at several recipes for chebureks as in cheburek: with vodka, mineral water and beer. The filling can be absolutely anything, from meat or fish to herbs. It all depends on your tastes and preferences.

However, each dish has its own cooking characteristics. First, let's look at the dough:

The dough should be elastic, tight, but not oversaturated with flour. Also, it should not stick to your hands.

The dough needs to be kneaded for a long time, but if you have a bread machine, it will make the task easier.

Yeast is not added, as the dough will rise too much and you will end up with half-empty pasties.

It’s not for nothing that vegetable oil is added to the dough, so it becomes softer and more pliable to work with.

As for the filling, it also has its own cooking features:

Onions are added not only for flavor, but also for the juiciness of the filling.

You must add liquid (meat broth or water) to the minced meat. Then the meat will not turn into one continuous lump, but will become more crumbly.

Chebureks are fried only in vegetable oil. It’s very good if you have a deep fryer at home, then it’s even easier to cook pasties in it.

After the chebureki are fried, they need to be laid out on paper napkins so that the excess vegetable oil is removed.

As for meat, many cooks do not grind it in a meat grinder, but chop it with a knife. After all, in this case the filling turns out more juicy and tasty.

A lot of onions are definitely added to the filling. Then the chebureks have excellent taste and aroma. However, the onion needs to be ground through a meat grinder so that it releases the juice and adds juiciness to the dish.

To prevent the chebureks from having a burnt taste and aroma, they must be fried only in fresh vegetable oil.

It is very important to carefully seal the edges of the dough. If the pasties open during frying, the juice will leak out and they will become dry.

If you can’t hold the dough together, then moisten the edges with water.

When using a deep fryer, it is worth remembering that more vegetable oil may be needed for frying.

Do not put the pasties in cold oil, as they will become too fatty and their taste will no longer be as delicate.

To understand what the temperature of the oil is in the frying pan, place a small piece of dough into it. If it immediately floats to the surface, then you can fry the pasties.

Finally

We looked at several types of dough and filling for chebureks. If you follow the recommendations, the products will turn out to be really tasty, juicy and aromatic.

Now you know several recipes for chebureks, how to cook them correctly and what they should look like in the end.

Each dough is delicious in its own way. Try something new all the time - and you will definitely find a recipe to which you can add your own unique twist. Delight your family and friends with the most successful cheburek recipes!

Chebureks with a crispy tender crust and juicy aromatic filling will not leave anyone indifferent. The most delicious dish is always the one you prepare yourself at home. Indeed, in this case, the hostess will use only the highest quality ingredients and put her soul into the treat. The main thing is to be able to prepare a tasty, crispy dough for pasties, because the outcome of the entire culinary experiment depends on it.

The classic recipe for crispy pasties suggests using a minimum of ingredients. Melted butter (6 tbsp) will be indispensable among them; also used: 450 ml of water, 10 tbsp. flour, 1 tsp. sugar and salt.

Salt, sugar and melted butter are poured into the warm liquid.
Flour is sifted into a separate deep container, a depression is made in the middle of the resulting mound, into which oil water is poured in minimal portions.
The dough is thoroughly kneaded on a floured surface.
When the mass becomes elastic and homogeneous, it should be put in the refrigerator for 60 minutes.

The amount of sugar in the dough should be minimal. Otherwise, the crust will quickly burn, and the interior of the dish will not have time to reach readiness.

Recipe with added vodka

Vodka is added not only to sweet brushwood. This ingredient also makes pasties crispy. 1 tbsp will be enough. alcoholic drink. In addition to it, take: 420 g of flour, 220 ml of water, 2 tbsp. vegetable oil, a pinch of salt and sugar.

Sugar and salt are added to the water. After pouring in the vodka, the components are thoroughly mixed.
Gradually sifted flour is poured into the liquid. It's best to add just a few tablespoons at a time.
Lastly, oil is added to the mixture.
The dough should be cool and dense. As soon as it begins to come off from your hands, the mass is transferred to a bag and sent to the cold for half an hour.

This dough will turn out to be quite bland, so the main amount of spices and seasonings should be added to the filling.

On mineral water

Using mineral water allows you to prepare a dish exactly like in the most popular chebureks. The water should be highly carbonated (450 ml). Also used: 2 eggs, 8 tbsp. flour, 4 tsp. sugar and 2 times less salt.

The freshly opened mineral water, which has not yet gotten rid of gases, is poured into the bowl. Salt and sugar are immediately sent there.
After stirring, whisk the eggs into the liquid. You just need to mix the ingredients well, but do not beat the mass until a thick foam appears.
The flour is sifted into a wide container, and a depression is made in the center of the resulting mound into which water and eggs are poured.
Next, you can begin to knead the dough with a wide spoon or hands greased with any vegetable oil.
When the mass stops sticking to your fingers, it is transferred to the table and thoroughly kneaded. This will add elasticity to the dough.

The finished mixture is refrigerated for about 25 minutes. To do this, you need to wrap it in cling film or a bag.

On kefir

Many housewives prefer cheburek dough with kefir. His recipe is very simple and understandable even for novice cooks. To prepare this dough you need to take: 1 tbsp. low-fat kefir and about 4 times more flour, 1 egg, a pinch of salt.

Kefir is slightly heated and poured into a deep bowl.
An egg is beaten into the liquid and salt is added.
When all the components are thoroughly mixed with a whisk or mixer at minimum speed, you can add sifted flour to them in portions a couple of times.
As soon as the mass begins to thicken, it must be transferred to a work surface and continue kneading there.

The finished crispy dough for pasties made with kefir will be elastic and not sticky to your hands.

With milk

The most delicate cheburek dough is prepared with the addition of full-fat cow's milk. In addition to this ingredient (230 ml), also used: 3 tbsp. flour, large chicken egg, 2 tbsp. butter, 2 pinches of salt.

The milk is slightly heated, after which salt and any vegetable oil are added to it. It can be not only sunflower, but also olive and corn. Some housewives even use walnut oil.
Beat the egg into the liquid using a whisk. The mass should become homogeneous.
Flour is poured into the dough in small portions, and the products are kneaded by hand. When it becomes difficult to continue the process in a bowl, you need to move to a work surface.
The mass is carefully kneaded by hand in different places. The main thing is not to overdo it at this stage, so as not to make the dough too tight.
The resulting mass is covered with a towel and left at room temperature for half an hour.

Choux pastry for chebureks

This recipe is somewhat more complicated, but the result will definitely please the hostess and everyone at home. Choux pastry dough goes well not only with meat, but also with cheese filling. To prepare it you will need to use the following products: 4 tbsp. flour and 2 times less boiling water, chicken egg, 40 g butter and 2 tbsp. vegetable, a pinch of salt.

If you have a food processor at home, it will greatly facilitate the task of the cook. Flour, salt are poured into the device and vegetable oil is added. The food processor will be busy kneading the dough.
The butter is cut into pieces and placed in boiling water. As soon as the dairy product has melted, it should be poured in a thin stream while still hot, along with water, into the flour.
An egg is driven in there, and the mass is brought to homogeneity.
The tender, elastic dough is transferred from the food processor to a clean surface and lightly kneaded with your hands. Additional flour is not needed, since the mass should not stick to your fingers anyway.

You can use the dough to make pasties after it has been left in the cold for at least half an hour.

Crispy egg dough recipe

Egg cheburek dough is usually prepared in boiling water. It can be called budgetary, since the recipe contains only the simplest available products. Among them: 3 eggs, 450 g of premium flour, 170 ml of boiling water, 2 tbsp. sunflower oil, salt to taste.

Pour well-sifted flour into a deep bowl.
Salted boiling water is poured into the same container from a just boiled kettle. Mix the ingredients carefully with a spoon as they will be very hot.
As soon as the products have cooled slightly, you can add eggs and butter to the mixture. The ingredients are mixed again so that their consistency is homogeneous.
The finished dough should not stick to your hands. At the same time, it retains its softness and elasticity.
Cover the mixture with a lid and leave for 25 minutes at room temperature.

After the specified time has passed, you can begin to sculpt pasties.

How to properly sculpt and fry pasties?

While the dough rests for 20-25 minutes in the refrigerator or at room temperature (it will become softer and more elastic), it’s time to start preparing the filling for them. If the products have been heat-treated, they will need to be cooled before filling the pasties with the selected ingredients.

Slices of dough are rolled out into smooth round pieces. They should be thin enough. Minced meat with various additives is placed on half of each piece, after which it is covered with the second part of the dough. All that remains is to securely seal the edges with your fingers. To make the treat more appetizing and attractive, you can use special shaped knives to cut out dough pieces. They are usually used in large cheburechkas and allow you to make the edges of the dish ribbed.

When frying the pies in question, oil will be used in large quantities. Chebureks should swim in it. It is very convenient to cook them in a cauldron or deep fryer.

So that the dough is covered with bubbles and a golden crust, and the filling has time to cook well, you only need to dip the pasties into hot oil. The container is not covered with a lid, otherwise condensation will fall into the heated fat and “shoot” strongly.

You can prepare the dough for chebureks in different ways. The favorite dish of the Crimean Tatars is made from dough on a different base: vodka, water, kefir. Cheburek dough with vodka makes him sad.

Choux pastry with bubbles

To get pasty dough with bubbles, it is made in boiling water using the following products:

water - 0.5 l;
sunflower oil – 3 tablespoons;
flour – 5-6 glasses;
vodka – 2 tablespoons;
salt – 1 teaspoon.

How to prepare choux pastry for pasties:

Place a pan of water on the stove, add salt and oil.
After the water has boiled, pour in the flour in a thin stream, stirring with a fork. The dough is prepared according to the principle of paste for pasting windows.
Add vodka to the thickened dough, which will make it crispy, and stir.
Cool the thick mixture for 10 minutes. Next, continue kneading the dough on the table until a dense structure is obtained.
Elastic and soft dough is ready to use.

Thus, the result was a delicious dough for chebureks, just like in chebureks.

Delicate and soft kefir dough

The dough for pasties made with kefir has a delicate and soft structure. To prepare it you will need the following ingredients:

kefir – 200 ml;
egg – 1 pc.;
flour – 1 kg;
salt - to taste.

How to prepare dough for chebureks with kefir:

Pour kefir into a container, beat in an egg and add salt.
Whisk it all together.
Sift the flour through a sieve and pour the pure product into the prepared mixture.
Knead the dough thoroughly, first in a bowl and then on the table. The dough should become soft, elastic and not stick to your hands. To do this, sprinkle your hands with flour.
The finished dough should be formed into a ball and left on the table for 15 minutes, covered with a clean towel.
After time, divide the dough into 10 parts.
Roll out each flat cake and make a cheburek out of it.

Delicious water dough

Delicious dough for chebureks can be made using regular, mineral and ice water.

The fastest and easiest dough recipe requires the following ingredients:

flour - 1 glass;
water – 200 ml;
vegetable oil – 1 teaspoon;
salt and spices.

How to prepare dough for chebureks in water:

Sift the flour and mix the pure product with the remaining ingredients.
Knead the dough, gradually adding water.
Cover the elastic dough with a clean towel and leave on the table for half an hour. This will allow it to become soft and pliable.

Delicious crispy dough

Delicious crispy dough for chebureks is prepared from the following products:

flour – 800 g;
mineral water – 200 ml;
egg – 1 pc.;
sugar and salt - 1 teaspoon each.

The cooking instructions are as follows:

Beat the egg with salt and sugar.
Pour in water, stir and leave for 10 minutes.
Pour the flour onto the table in a heap, make a well in the center and pour the liquid from the bowl into it.
Knead the dough, gradually picking up flour from the edges.
Place the finished mixture in a bowl, cover with a clean cloth and place in a warm place for 1 hour.
After the time has passed, divide the dough into 10 parts and roll out each flatbread for minced meat.

The dough has a very interesting structure, made on the basis of ice water. This dough turns out flaky and crispy. To prepare it you need to purchase:

flour – 0.5 kg;
cold water – 150 g;
butter – 80 g;
salt - to taste.

To knead the dough, you need to thoroughly mix the flour and salt. Then pour this mixture into a bowl and pour water into it. Knead the dough thoroughly so that there are no lumps in it.

Melt the butter and fold it into the sticky dough. Knead the dough until it stops sticking, then roll into a ball and leave on the table for half an hour.

After 1 hour the dough is ready to use.

Recipe for pasties with meat at home

“Cheburek” is translated from the Crimean Tatar language as “raw pie”. Traditionally it is prepared from chopped lamb in animal fat.

Modern baking recipes differ in that lean meat and vegetable oil are used for minced meat.

Minced pasties are made from the following products:

lean pork or beef tenderloin – 0.5 kg;
1 large onion;
sunflower oil – 2 tbsp. spoons;
parsley – 1 bunch;
water, salt, pepper.

Recipe for pasties with meat at home:

To make the filling juicy, you need to pay special attention to the onions. There is one subtlety: you cannot grind the onions in a meat grinder along with the meat, otherwise the meat will absorb this delicious, heady juice and you won’t get a broth.
So, the onion must be separately chopped in a blender until smooth. To reveal the real note of taste, you need to add a little salt to the onion pulp and stir. This way the vegetable will release more juice, which is the soul of the dish.
The meat should be ground in a meat grinder or ready-made minced meat should be used.
As soon as the onion gruel and salt have stood for 10 minutes, it should be added to the minced meat and mixed thoroughly.
Add vegetable oil. For lovers of rich, fatty pies, you can add finely chopped lard instead of butter.
You can use another onion by finely chopping it. Pieces of aromatic root vegetables in minced meat will add a special charm. Thus, one onion in the minced meat serves for juice, and the other for the structure of the filling.
Season the minced meat with salt and ground black pepper. Pour in a little water to make the filling viscous. The finished filling can be used for baking.
Then cut a flat cake from the dough and roll it out with a rolling pin to a thin sheet.
Use a saucer to measure out an even circle and cut off the excess dough with a knife.
Place 1 tablespoon of minced meat in the middle of the rolled out flatbread, spreading it slightly over the surface.
Fold the dough in half and seal the edges tightly.
While the pasties are being molded, you should put the pan on the fire, pour oil into it and heat it over the fire.
In boiling oil, fry the pies on both sides.
The finished pasties should be laid out and left for 40 minutes so that they are soaked in oil and acquire a crispy texture.

Having baked according to this recipe, we got chebureks like in a cheburek.

Other delicious cheburek recipes

The filling for pasties can be made not only from meat, but from other products: mushrooms, cheese, potatoes, cabbage.

Delicious pasties with cheese

Cooking chebureki with cheese does not pose any difficulties for housewives who already have experience in preparing dough.

Cheese chebureks have an excellent, refined taste. Hard cheeses are used to prepare them.

To prepare savory chebureki with cheese you will need:

cheese – 300 g;
ham or smoked sausage – 200 g;
dill greens – 1 bunch;
garlic – 2 cloves.

Recipe for chebureks as in cheburek:

Grate the cheese on a coarse grater.
Finely chop the greens.
Cut the ham or sausage into small cubes.
Chop the garlic using a garlic grinder.
Mix all ingredients, salt and pepper.
Make choux pastry with vodka.
Make pasties. To make the edges beautiful, they can be shaped into a braid.
Pour a lot of oil into the frying pan so that the pies “bathe” in it.
Place the pasties in boiling fat and fry on both sides.
Place the finished pies on paper napkins to remove excess fat from the dough.

You should eat the delicacy carefully over a plate so that the delicious broth flowing from the pie does not stain your clothes and hands.

Amazing option with mushrooms

You can make chebureki at home from almost all the products available in the house. For example, for mushroom lovers, there is an amazing recipe for crispy pies.

For this you need the following products:

fresh mushrooms of any kind (except inedible) – 100 g;
onion – 1 pc.;
sunflower oil – 2 tablespoons;
margarine – 3 tablespoons;
cream, 20% fat - 100 ml;
eggs – 3 pcs.;
flour – 1 tablespoon;
parsley and dill - 1 bunch;
salt and pepper - a pinch.

Chebureks with mushrooms are prepared as follows:

The mushrooms should be thoroughly washed and peeled, and then cut into thin strips.
Chop the onion very finely.
Pour vegetable oil into a deep frying pan and put a piece of margarine. Sauté onion in hot fat for 2 minutes.
Add flour, mushrooms and cream to the slices. Mix all ingredients and cover with a lid for 7 minutes.
While the mushroom filling is stewing, beat the eggs in a bowl. The egg mass should be salted and peppered.
Pour the eggnog into the frying pan and leave with the lid closed for 2-3 minutes. Add chopped herbs to the mixture.
Form chebureks from the finished minced meat. To get beautiful pies, roll the edges with a special machine or carefully form “petals” with your fingers.
Fry the pies in oil until golden brown.
Let the chebureks cool slightly and serve with sour cream.

Great recipe with potatoes

Chebureks can be made at home from young potatoes.

To do this you need:

potatoes – 0.5 kg;
purple onion – 1 pc.;
creamy onion – 2-3 tablespoons;
salt, pepper, herbs.

The potatoes should be washed and peeled. Cut the root vegetables into small slices, add water and put on the fire to cook.

After 15 minutes, salt the potatoes, then remove from heat and drain the water. Add 100 g of warm milk to the pan and make a puree.

Peel the onion and chop in a blender. Add this paste to mashed potatoes. Season the mixture with salt, pepper and chopped herbs. The finished filling can be used for baking.

Spicy version with potatoes and cheese

You can make pasties with potatoes and cheese. Cheese will add a subtle piquant taste to the dish.

Ingredients for cheese and potato pasties:

potatoes – 0.5 kg;
hard cheese – 50-70 g;
sunflower oil – 40 g;
parsley – 1 bunch;
salt and pepper.

Boil the potatoes as in the previous version, and then mash them. Add butter, grated cheese and chopped herbs to the puree. All ingredients should be thoroughly mixed while the potatoes are hot. Add spices to the mixture.

Chebureks will be delicious with any dough. Bon appetit!

Cooking with different types of fish

For seafood lovers, there is a recipe for chebureks with fish. All varieties of white sea fish are suitable for the filling: hake, pollock, cod, catfish.

Fish contains all the amino acids necessary for the body, for example, omega-3, vitamins A and D, as well as an important set of minerals: phosphorus, iron and calcium.

To prepare fish pasties you will need the following products:

fish fillet – 300 g;
onion – 1 pc.;
fish or vegetable broth;
seasonings - to taste.

The recipe for making fish pies is extremely simple:

Wash the fillet and remove all the bones.
Cut the fish into large pieces.
Peel the onion and cut in half.
Pass these ingredients through a meat grinder or blender.
Add spices to the mixture and pour in the broth. The minced meat should look like semi-liquid porridge.
Place the filling in a cool place for 30 minutes, and then use it to form delicious pastries.

Fish pasties are tasty, satisfying and healthy!

Diet recipe with cabbage

For people who adore chebureks, but at the same time observe Orthodox fasting, there is a wonderful recipe for chebureks with cabbage! This dietary dish is not only tasty, but also extremely healthy. After all, cabbage is a storehouse of useful microelements and vitamins.. Cabbage is a must for women's health!

To make cabbage pies, you need to stock up on the following products:

white cabbage – 0.5 kg;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 50 ml;
tomato paste – 2 tablespoons;
salt and pepper - 1 pinch each.

How to make pasties with cabbage:

Grate the carrots on a coarse grater and chop the onion into small cubes. Finely chop the cabbage.
Pour a little oil into a frying pan and fry the onions and carrots in it until golden brown.
Add cabbage to the frying pan and simmer it over low heat.
Dilute tomato paste in 150 ml of water and pour this sauce over the cabbage.
Salt, pepper and add a little sugar to quench the acidity of the paste.
After 40 minutes, remove the pan from the heat and let the cabbage cool. The finished filling can be wrapped in dough.

Delicious pasties are the result of skill, patience and love with which the dish is prepared.

Working with dough requires a good mood of the housewife, since the taste of the dish depends on this. Chebureks at home always have a special taste and aroma!

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 have made 4-5 different versions of filled flatbreads with your own hands. 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 grams of 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.

How to cook chebureki with meat quickly. Well, firstly, you need an assistant, and secondly, you must be in a good mood. We tried the first chebureks within 30 minutes, but everything took a total of just over an hour.

I have a universal recipe that is great for making pasties, dumplings, etc.

To prepare the dough for this recipe we will need:

2 cups boiled water at room temperature, 400 grams
500-600 grams of flour
1.5 teaspoons salt
1.5 tablespoons vegetable oil

This amount of food is approximately per kilogram, maybe a little less, of minced meat.

Pour water into a deep bowl for kneading dough. Pour flour on top, add salt and vegetable oil.

Mix everything thoroughly until smooth. If the dough is very sticky, you can add flour.

Sprinkle the table with flour and place the dough from the cup directly on the flour. Knead the dough until it becomes elastic, adding flour as needed.

The finished dough can be placed in a plastic bag and placed in the refrigerator for a short time while we prepare the minced meat for the pasties.

Minced meat for chebureks

With minced meat everything is very simple. We take pre-prepared minced meat from a mixture of beef and pork. Can be bought in the store.

1 kilogram of minced meat
3-4 onions
salt, ground black pepper to taste

If the minced meat was stored in the freezer, you need to defrost it first. Place the minced meat in a deep bowl.

Peel the onion and chop finely. Especially lazy people, like me, can grind it in a blender or pass it through a meat grinder. Add onion to meat.

Add salt and ground black pepper. You can also add finely chopped fresh herbs, but this is not for everyone. Mix the minced meat thoroughly until you get a homogeneous mass.

We take the dough out of the refrigerator and start making pasties.

Recipe for making chebureks with meat

Cut a small piece of dough and roll it into a sausage with your palms.

Cut this sausage into small pieces. The size of the pieces is not very important. It just depends on what kind of chebureks you get, big or small. We make small pasties, so our pieces are the size of half a chicken egg.

Take a piece of dough and roll it into a ball with your hands. Then the ball must be thoroughly flattened, as in the photo above, and dipped in flour on both sides.

Then we take a rolling pin and roll it out into a thin pancake, about 2 millimeters thick.

Place the pancake dough on the table. Spoon the minced meat onto one of the dough halves.

Cover the minced meat with the other half of the dough to form an envelope.

Seal the edges of the dough with your fingers. We do this carefully so that the cheburek does not open when we fry it.

To be safe (and for beauty), you can go around the edges of the cheburek with a fork. Then the juice from the chebureks will definitely not leak out.

Pour more vegetable oil into the frying pan. Fry the pasties on both sides until golden brown. This is approximately 5-7 minutes on each side, depending on the temperature.

Be careful, the flour on the pasties may burn and then they will not look very beautiful, but this does not affect the taste.

Place the finished pasties on a large dish. Be on the lookout! Chebureks tend to instantly disappear from a dish if left unattended :).

After all the chebureks are ready, we set aside a modest portion for ourselves.

You don’t need to invite the rest, they are all already here and everyone’s plates are full, and some even have empty ones.

Pour some tea, take out the sour cream and enjoy life!