We offer you variants of cooking chebureks for real Crimean recipes. Following simple recommendations, you can again enjoy the unforgettable taste of the southern dish.
Crimean chebureks made of puff pastry with meat - the right recipe
Ingredients:
For the test:
- water - 180 ml;
- egg yolk - 1 piece;
- salt - 5 g;
- flour - 480 g;
- vegetable refined oil - 75 ml;
- vegetable refined oil for roasting chebureks;
For filling:
- minced meat - 700 g;
- broth - 75 ml;
- onion - 225 g;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Egg yolk we put in a glass, we break with a fork and we add water up to volume of three quarters from a full glass. Then we throw salt and mix. Pour the resulting mixture into a bowl with sifted flour and mix. Must be large flour flakes. Then gradually add the vegetable oil and knead the dough. If necessary, if the dough turned out to be very steep, add a little water and mix again. After wrapping the flour bundle with a film, leave it to stand for forty minutes.
Due to this kneading, the dough is produced in layers, which will favorably affect the final result and our chebureks will be airy with a crispy crust.
In a separate bowl, combine the minced meat with finely chopped onions, pour in broth or water, we taste to taste with salt and pepper and mix.
Cut the dough into equal parts and roll it out with a rolling pin. In the center we put the meat stuffing and form the chebureks, rolling the edges a little with a rolling pin so that they do not disperse during the frying and do not let out the juice.
Fry the chebureks in a sufficient amount of vegetable oil on both sides and take it out on a napkin to get rid of excess fat.
The recipe for Crimean chebureks with cheese
Ingredients:
For the test:
- water 250 ml;
- egg - 1 piece;
- salt - to taste;
- wheat flour - 640 g;
- vegetable oil - 35 ml;
- vodka - 35 ml;
- vegetable refined oil;
For filling:
- hard cheese - 120 g;
- cheese suluguni , pickle - 320 g.
Preparation
In the water we add salt, vegetable oil and heat it to a boil. Then remove from heat, pour half of the necessary flour and mix until homogeneity. Now add the vodka and egg and mix again. We pour the rest of the flour and knead the dough. If necessary, pour a little more flour.
After the time has elapsed, the dough is again kneaded and we proceed to the formation of chebureks. From the total coma cut off a little dough and roll it into a thin layer not more than one millimeter thick. On the one hand, we put a tablespoon of filling, cover with the second side and press the edges with your fingers. Then we strengthen them again, with the prongs of the fork, and place the cheburek in the hot oil. After frying from both sides to ruddy, spread it on a plate, and soak excess fat with a paper towel.