There are as many recipes for chebureks as for their lovers, which is not surprising, because who in their right mind can refuse juicy ground beef wrapped in the finest layer of fried, bubbling dough? A fine company this Tatar dish will be a sauce based on sour cream or yogurt, with herbs and garlic, or a refreshing milk drink like ayran.
The recipe for tasty chebureks with meat at home
The usual mince for Chebureks is prepared only from meat with a small amount of fat, water, as well as a standard set of spices in the form of salt and freshly ground pepper, but we will start with the most popular recipe adaptation, in which minced meat is supplemented with scrambled onion and greens.
Ingredients:
For the test:
- flour - 355 g;
- water 175 ml;
- yolk of one egg;
- vegetable oil - 75 g.
For filling:
- beef (with fat) - 640 g;
- onion - 115 g;
- a handful of dill and parsley.
Preparation
Preparation of chebureks should begin with kneading the dough, since it needs to rest before rolling.
For the dough, the flour passed through the sieve should be combined with a generous pinch of salt and egg yolk. You should get a pretty steep flake dough, which is then supplemented with butter and kneaded to elasticity and uniformity. Let him rest at room temperature for at least half an hour, otherwise portions of the test can not be rolled out.
Meanwhile, beef should be passed through the meat grinder along with onions, supplemented with minced meat and herbs and spices. Juicy onions should be enough to get juicy stuffing, and therefore no additional liquid is needed.
Most of the cheburek recipe is over the shoulders, it remains only to divide the dough into portions, roll out, cover each layer with minced meat and fold it in half, fastening the edges with the teeth of the fork. Fry the chebureks deep-fried until tender, and then try.
Crispy Crimean Chebureks - recipe
The test recipe for real Crimean chebureks is even more minimal than you might imagine, but the filling is rich in flavor due to the presence of greens, onions and broth.
Ingredients:
For the test:
- flour - 980 g;
- water - 310 ml;
- pinch of salt.
For filling:
- minced meat - 740 g;
- onion - 130 g;
- meat broth - 110 ml;
- parsley and dill.
Preparation
Combine the flour and salt together, and then pour the water to the dry mixture and knead the dough. Leave the dough to rest at room temperature for at least an hour.
Onion cut as small as possible and combine with minced meat. Pour in the broth and add as much sliced greens as your heart desires, here it is a matter of your personal taste preferences. Lay the forcemeat on the rolled portions of the chebure dough, fix the edges and fry the chebureks in preheated oil until tender.
Chebureks with potatoes - recipe
Ingredients:
- dough for chebureks;
- potato tubers - 3-4 pieces;
- smoked bacon - 110 g;
- garlic teeth - 2 pieces;
- greens of dill.
Preparation
After boiling potatoes, pour it together with fried pieces of bacon and garlic cloves. If the puree is obtained
Chebureks with cheese - recipe
Ingredients:
- dough for chebureks;
- hard cheese - 340 g;
- garlic - 2 teeth;
- parsley and dill greens - to taste.
Preparation
Grate the cheese with chopped garlic cloves, finely chopped greens and freshly ground black pepper. Distribute the cheese filling between the layers of the chebure dough, fix its edges and fry everything in deep fat until tender.