As you know, cheburek is a flat pie made from unleavened dough with meat filling. The classic recipe for chebureks involves the use of minced lamb and spicy, spicy seasonings. Due to its simplicity of preparation, this dish, which appeared in ancient times in Central Asia, today is popular throughout the post-Soviet space, and many fast food restaurants include it in their menus.
Of course, if you cook pasties at home, they will turn out to be much tastier than those bought in cooking. Moreover, making pasties is not so difficult.
To prepare ten to twelve pasties, we need four glasses of flour, one and a half glasses of water, one chicken egg, two tablespoons of any vegetable oil, one tablespoon of vodka, half a teaspoon of salt. To prepare minced meat, take 700 grams of meat (ideally - lamb, but you can also pork), 300 grams of onions, half a glass of kefir, black pepper and any spices that seem appropriate to you (for example, cumin).
- Mix flour with water, vodka, egg, salt and vegetable oil. In this case, mixing should take place in an enamel bowl, heated as much as possible: if the flour is mixed with boiling water and butter, the finished dough turns out to be "bubbly". Then let the dough cool, adding the egg last.
- Knead the cooled dough, while remembering that the finished dough should not stick to your hands.
- Let the dough stand for at least an hour (or better, more); during the standing process, you can knead the dough once or twice.
- To prepare minced meat, cut the onion into thin half rings and grind it in a mortar with pepper, spices and salt.
- Add onions and spices to minced meat (in a pinch, minced) meat.
- Add kefir to the minced meat, which will give the filling not only a pleasant taste, but also additional viscosity - the minced meat will not spread and make the cheburek sticky, mix everything well.
- Cut the dough on a surface thoroughly greased with vegetable oil: first, divide it into small balls, each of which roll out into a cake (the thickness of the cake should not exceed 1-1.5mm).
- Spread the minced meat on one half of the flatbread in a thin layer (not much thinner than the dough), cover the half of the flatbread with the second half and carefully seal the edges, remembering to squeeze out the air. If air remains inside the cheburek, the product will swell greatly during frying. Make sure that there are no cracks or poorly sealed areas on the seam of the cheburek.
- Heat a large amount of vegetable oil in a saucepan or deep frying pan and fry the pasties in it over medium heat. It is necessary to fry on both sides, without covering the container with a lid. The readiness indicator of the cheburek is golden brown.
- If you wish, you can try to cook pasties stuffed with cheese and herbs; such pasties taste no worse than products with meat stuffing.
