Chebureks as in the Crimea recipe. Chebureks "Crimean

Not everyone knows how to fry pasties in Crimean style perfectly. Prepare a real recipe for Crimean chebureks with onions and peppers.

Ingredients:

2. Egg yolk - 1 pc.

3. Water - 3/4 st.

4. Minced meat (any, to your taste) - 500g.

5. Onion - 4 pcs. medium size

6. Vegetable oil - 150 ml. (1/3st. in the dough, the rest - for frying)

7. Ground black pepper - 2 pinches

8. Salt - 1 tsp (half - in the dough, half - in minced meat)

Cooking method:

1. Take the prepared egg. Separate the yolk from it into a glass. We don't need protein. Pour water into a glass with yolk so that it turns out 3/4 cup.

2. In the same glass, add half a teaspoon of salt. Mix thoroughly until the salt dissolves and a homogeneous mass is formed.

3. Sift into a bowl. To it we add a mixture of yolk, water and salt from a glass. Mix everything with a fork.

4. It should turn out approximately as shown in the photo.

5. Add a third of a glass to the bowl. We start kneading the dough. In order for the dough to be airy, you do not need to knead it for a long time.

6. The result is a rather tight dough, which we take out of the bowl, wrap in cling film and send it to the refrigerator for 30 minutes.

7. Now we have time to prepare the stuffing. We clean the onions from the peel, wash them. After that, set aside 1 onion. We cut it into small cubes. The remaining onions, together with the meat, are passed through a meat grinder.

Add salt, pepper and a couple of tablespoons of water to the minced meat for juiciness. Stir well until smooth. If desired, you can add some more spices to it, which will emphasize the taste of meat.

8. We take out the dough from the refrigerator and cut it into approximately equal pieces. You should get 10-12 parts. At the same time, the section clearly shows that the dough is somewhat similar to puff pastry.

9. We take a piece of dough, roll it into a thin pancake, on one side of which we will lay out the minced meat.

10. Fold the dough pancake in half and pinch the edges well. If desired, you can cut the edge with a curly knife - the cheburek turns out to be more beautiful.

11. Heat up in a frying pan and fry pasties until bright golden brown on both sides. So that they do not burn, the fire on the stove should be medium.

12. We spread the pasties on paper napkins so that excess fat drains from them. Chebureks in the Crimean step-by-step recipe with a photo is completely ready, you can call the household to the table!

Additional Information:

Even at home, following step by step recipe with a photo, you can easily and quickly cook the perfect Crimean-style pasties, which differ juicy meat and crunchy in the mouth.

We hope you enjoy our recipe. Try to cook with soul and good mood - then everything will work out for you!

Sift flour into a large bowl. Add salt, mix. Also add vegetable oil.

Rub the drops of butter with flour with your hand, kneading the pieces with butter. Gradually pour in water at room temperature (flour is different - pour in how much dough will take), also kneading the dough with your hand. The dough will be lumpy and tough. You don't need to knead.

Gather the dough into a ball and wrap it in cling film. Leave at room temperature for 1 hour. After this time, the dough will become completely different - tender, soft, elastic and completely non-sticky either to the hands or to the surface.

While the dough is resting, prepare the filling. Place minced meat (any - at your discretion) in a deep bowl. Add chopped onion in a meat grinder.

Divide the rested dough into 2 parts. From each - roll up a "sausage".

Cut into pieces (about 40 grams). Roll each piece into a long rope (about 25 cm).

Next, roll each flagellum into a “snail” (this method of proofing the dough gives a stunning result when frying - pasties will turn out to be very layered). Cover the dough pieces with cling film and leave for 30 minutes at room temperature.

Now, roll out each "snail" thinly (flour for rolling out, in principle, is not needed, but if your dough sticks a little to the surface, dust it with flour, but just a little bit). Closer to one edge of the cake, place 1-2 tablespoons of minced meat.

Heat the oil in a frying pan (preferably in a deep fryer, since there should be enough oil, pasties are fried in large quantities). If there is no deep fryer, fry in a pan Crimean pasties 2-3 minutes on each side, until golden brown, over medium heat.

Put the finished pasties on paper towels to remove excess fat. A cavity forms in the middle of the cheburek, and when you bite into the cheburek, there is a lot of meat juice inside. The dough itself is crispy, bubbly and very layered.

Serve Crimean chebureks immediately, hot! Unrealistically delicious! I highly recommend trying it!

Enjoy your meal!

In Crimea, chebureks are fried according to a special recipe. There is such a secret - vodka is poured into the dough. As the local housewives explain, alcohol vapors burst the dough from the inside during frying. As a result, it becomes bubbly, it tastes like puff. Vodka is not felt in ready-made chebureks, as it evaporates completely.

Another trick is adding some sugar to the dough. Then, when frying, the products acquire an appetizing ruddy, sunny shade. By this color, Crimean pasties are easy to distinguish from the classic pale yellow counterparts that are cooked in the Caucasus.

Although, in fairness, it should be noted: both of them are amazingly tasty. If you plan to please your loved ones with crispy pies, try the recipe from the Crimeans.

Dough Ingredients:

• Water - ⅔ cup;
• Vegetable oil - ⅓ cup;
• Egg - 1 pc.;
• Salt - 1 tsp;
• Sugar - 2 tsp;
• Vodka - 1.5 tbsp. l;
• Flour - how much dough will take.

For filling:

• Minced meat (pork and beef) - 400 gr.;
• Onion - 200 gr.;
• Black pepper and salt.

Step by step recipe:

1. Minced meat for the filling must be ground through a large mesh grinder.
2. The onions, after cleaning, must be chopped with a blender, and then mixed with minced meat, adding spices. The consistency of the filling should be such that it is smeared on the dough, like softened butter. To do this, add cold water to the minced meat. But keep in mind that too much moisture is harmful to the dough - chebureks can burst when frying.
3. So, when the stuffing is ready, put it in the refrigerator and do the dough. Mix water and vegetable oil in a bowl, beat in an egg and add all other products. Knead the dough to a stiff consistency. Keep an hour in the refrigerator.
4. It's time to fry. The dough should be rolled out thinly, put (spread) the meat filling in the center, pinch the edges and fry the resulting “crescents” in a large amount of boiling oil.
5. Immediately remove to a plate lined with paper towels and serve to eaters. As they say, piping hot. Cold pasties are no longer so tasty.

***
Enjoy your meal!

Crispy, ruddy, juicy pasties with minced meat, vegetables, cheese and another exclusive filling from Karim, the chef of the Crimean cheburech

Ingredients:
Dough
Wheat flour - 500 g
Chicken egg - 1 pc.
Salt - 1/2 tsp
Sugar - 1 tsp
Water (boiling water) - 300 ml
Vegetable oil - 2 tbsp. l.
Vodka - 1 tbsp. l.

Meat filling
Minced meat - 500 g
Onion - 1 pc.
Greens - 1 bunch.
Water - 150 ml
Soy sauce - 2 tbsp. l.
Spices (salt, black pepper) - to taste
Quail egg (2 pcs. per 1 cheburek)

vegetable filling
Cherry tomatoes - 6 pcs
Bulgarian pepper - 1 pc.
Greens - 1 bunch.
Onion - 1 pc.
Soy sauce - 2 tsp
Spices (ch.m.pepper, salt) - to taste

Cheese filling
Hard cheese (fusible - suluguni, mozzarella, parmesan, cheddar ...) - 100 g

Cooking:

After this summer vacation, it seemed to me that I ate chebureks for the rest of my life)) Well, how could it be otherwise, if by the will of fate my friends and I rented a house in Foros next to a cheburek. Of course, we cooked, but sometimes we also wanted to relax ... a vacation, after all))) And then Karim's pasties came to our aid ... fortunately, pasties are literally behind the gate) Probably, during these 2 weeks we were the most frequent there customers, and our men became friends with a smiling, benevolent Tatar and learned from him the recipe for dough. So, a month after the vacation, the husband began to hint that it would be nice to try pasties from Karim. And today I gave up) Keep the recipe.

Boil 300 ml of water, divide it into 2 parts - 200 ml and 100 ml. Sift 100 g of flour into a bowl, pour in 200 ml of boiling water and mix with a spoon.

It turns out choux pastry this is the consistency.

Sift 300 g of flour into another bowl, add the egg, salt, sugar, vodka, vegetable oil and the remaining hot water. Mix.

Combine both types of dough, mix.

And add the remaining 100 grams of flour. Knead the dough.

It turns out very elastic and obedient, does not stick to the hands and the table. I kneaded the dough on the table without dusting it with flour. Cover the bowl with cling film and let the dough rest while you prepare the filling.

Attention! Depending on the quality of the flour, you may need a little more!

Ready for fillings. My husband prefers with meat, my daughter prefers with cheese, and I like it with vegetables, so I will cook 3 toppings at once.
Finely chop the onion and herbs. I have dill, parsley, cilantro, green onions. Stir. 2/3 of the mixture will go into the minced meat, and 1/3 into the vegetable filling.

Minced meat for chebureks is made slightly watery so that it is juicy after frying. To do this, ice water is added to the minced meat. I decided not to salt the minced meat, but to add soy sauce.
So, pour soy sauce into ice water, add greens with onions to minced meat.

Pour cold water with sauce into minced meat *, mix. Minced meat should turn out juicy, liquid should accumulate at the bottom of the bowl. If you initially have thin minced meat, then you may need less water, if it is very dense and dry, then more. Since I have ground beef without fat, it absorbed all the water with the sauce and, probably, I could have added more, but I didn’t.
* Minced meat should ideally be lamb, beef or beef + lamb, but I have seen pasties with chicken and pork, and combinations of the above options. Please note only that in minced chicken less water will go, and more in beef.

For the vegetable filling, we prepare a regular salad of finely chopped tomatoes (I have cherry tomatoes) and bell pepper, add the remaining onion with herbs, black pepper and soy sauce. AT vegetable salads I always add soy sauce instead of salt, I really like this combination. If your tomatoes are very juicy, remove the pulp, otherwise there will be a lot of moisture.

I bought the cheese ready, grated and did not even pour it out of the bag.

Divide the dough into 20 equal pieces. I have a weight of each ball - 50 gr. Be sure to cover the dough balls with a film, they dry quickly.

Dust the table with flour and roll out lightly. The dough is very elastic, easily rolled out to the thickness of a paper sheet and does not tear.

Place a thin layer of minced meat* on half of the circle, leaving enough space at the edge to firmly dazzle the edges.
*Each time you put the meat filling, mix the minced meat with the liquid at the bottom of the bowl.

Cover with the second half, gently press with the palm of your hand, squeezing out the air, firmly press the edge of the semicircle and cut off the excess with a plate or a curly pizza cutter.

Chebureks with vegetables are molded in the same way.

And cheese.

And now the promised stuffing from Karim. He prepared stuffing for our men with minced meat, nuts and eggs. I made two indentations in a layer of minced meat with a spoon

And he drove two quail eggs into it. He also sprinkled a handful of pine nuts on top, but after looking at their price in the store, I decided that this time we will do without them))

Let's do the same.

Pour 200-250 ml of vegetable oil into a pan with thick walls, heat it up and fry the pasties over medium heat on one side

And on the other.

Lay the fritters on a paper towel to absorb excess oil.

Be sure to try the first cheburek for salt and pepper. If anything, it's not too late to salt the minced meat.

From this amount of dough, I got 21 chebureks (another one of the dough scraps), I cooked 11 with minced meat and froze, and we ate 10 with minced meat and eggs, cheese and vegetables right away. Although no, 4 things remained, I warmed them up in the microwave and served them with a salad for dinner.

09/28/2017 | Prepared: 3818 | Grade: 5.0