These pies, invented by the Crimean Tatars, are an easy-to-prepare and beloved dish. Chebureks are equally good as an appetizer and as a substitute for a full meal. Chebureks are best eaten hot, but cold ones are also very tasty. The plus of pasties is that the stuffing is very different - from fatty pork to tender veal, not to mention a mixture of beef and pork in various proportions, depending on what you like best.
It is necessary
-
- For the test:
- 800 g flour;
- 8 tbsp vegetable oil;
- 0.5 tsp salt;
- 0.5 tsp Sahara;
- 50-100 ml of drinking water;
- 1 tsp vodka.
- For minced meat:
- 300 g pork;
- 300 g of beef;
- 100-200 ml of milk or meat broth;
- 1 head of onion;
- salt;
- pepper;
- dill
- parsley.
- Chebureks with lamb:
- For the test:
- 800 g flour;
- 70-100 ml of water;
- 1 egg;
- 1 tbsp vegetable oil;
- 0.5 tsp salt.
- For minced meat:
- 700 g lamb;
- 3 heads of onions;
- 200 ml of kefir;
- fresh herbs;
- salt
- pepper
- spices to taste.
Instructions
Step 1
Grind pork and beef in a meat grinder, finely chop the onion, chop the greens and mix into the minced meat. Add salt, pepper and milk or broth to make the minced meat like a soft curd in consistency.
Step 2
Dissolve salt and sugar in water, sift a handful of flour on the table, make a depression in the middle. Pour in a thin stream of water with sugar and salt, vegetable oil, vodka and knead the dough.
Step 3
Knead the dough, cover with a towel and rest, then knead again. Repeat this sequence of actions 2-3 times. Roll out the dough so that it is 2-4 mm thick, cut out circles about 15 cm in diameter with a plate, bowl or bowl.
Step 4
Put a tablespoon of minced meat in the center of each mug of dough, join the edges of the cheburek and pinch carefully. Make a border around the edge of the cheburek with a fork. Fry on both sides in a skillet in a large amount of oil over medium heat or deep-fry.
Step 5
Chebureks with lamb
Chop the onions very finely, mash them with salt and pepper. Scroll the meat in a meat grinder, mix with onions and chopped herbs. Add kefir and let stand at room temperature.
Step 6
Take a saucepan, pour water into it, salt, add oil and boil. Brew 0.5 tbsp in boiling water. flour, stirring constantly to avoid the formation of lumps. Let the dough cool, stir in the egg, the remaining flour and knead the dough.
Step 7
Leave the dough to infuse for an hour and a half, knead the dough several times during this time. Roll out the dough to a thickness of 1-3 mm. Cut out circles with a diameter of 15-50cm using a plate, saucer or bowl.
Step 8
Place a tablespoon of minced meat on one half of the circle, flatten and cover with the other half. Squeeze the dough in your hands and pinch the edges. Cut off any excess dough with a knife.
Step 9
Pour oil into a deep cast-iron frying pan, heat and put pasties in it. Fry on both sides until golden brown.
