Chebureks are one of the most popular snack foods among fast food. And it's not surprising. How can you abandon the crunchy pleasure and enticing aroma. But at public catering points, along with a taste of pleasure, you can get into the bargain not entirely desirable consequences of such a snack. Risk or not - it's up to you. And for those who value their health, we offer the best recipes for chebureks at home.
Homemade chebureks with meat in a frying pan - recipe
Ingredients:
For the test:
- water filtered - 325 ml;
- egg - 1 piece;
- salt - 5 g;
- flour - 640 g;
- vodka - 20 ml;
- vegetable refined oil - 35 ml;
- vegetable refined oil for roasting chebureks;
For filling:
- minced meat - 680 g;
- broth or water - 75 ml;
- onion - 230 g;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Pour the filtered water in a ladle or a small saucepan, add salt and vegetable oil and heat to boiling. Pour half a glass of sifted flour and crush intensively with a whisk until the flour balls are completely dissolved. Then turn off the fire and leave the mixture until completely cooled.
If necessary, we pour the cooled base of the dough into a bowl convenient for mixing, add vodka, drive in the egg, mix and, gradually pouring the sifted flour, knead the dough that does not stick to the hands. We cover it with a film and leave it alone for one or one and a half hours. During this time, the dough must be kneaded once. Such a simple recipe test for chebureks with meat will get a crunchy and bubbly result of the ready-made dish.
While the dough is resting, we will prepare the filling. You can, of course, take ready-made ground meat. But for confidence in the quality of the meat used, it is better to cook it yourself. The ideal option is to combine beef and pork in equal parts. We cut the meat into small slices and pass it through the meat grinder along with the pre-cleaned onion.
The resulting mince is seasoned with salt, ground with black pepper and diluted with broth or plain water. Thanks to this, chebureks will turn out juicier.
The present dough is divided into parts of the desired size and rolled out with a rolling pin on the surface, which has been smeared with flour. At the center of the thin layer we put the filling, add the dough in half, seal the edges thoroughly and cut off the knife, giving the product a beautiful shape. For reliability, you can press them with the prongs of the plug.
In a frying pan pour a sufficient amount of vegetable refined oil and heat it well on medium heat. Fry the chebureks in boiling oil until browned on each side and take out on a paper towel.
The recipe for Crimean chebureks with meat
Ingredients:
For the test:
- water - 185 ml;
- egg yolk - 1 piece;
- salt - 5 g;
- flour - 490 g;
- vegetable refined oil - 75 ml;
- vegetable refined oil for roasting chebureks;
For filling:
- meat (pork and beef) - 680 g;
- water or broth - 75 ml;
- onion - 230 g;
- ground black pepper - to taste;
- salt - to taste.
Preparation
We add water to the egg yolk, we throw salt and mix well. The resulting mixture is mixed with sifted flour and kneaded hands thoroughly until flakes are obtained. Now, pouring vegetable oil in small portions, knead the dough. If it turns out too dense and steep, add a little water and again we'll mash it. We cover the dough with a film and leave for rest for forty-fifty minutes.
To make minced meat, grind meat with peeled onions in any convenient way. You can scroll it in a meat grinder or grind it in a blender or combine. Season the meat base with salt, ground black pepper and add water or broth. A good mix of minced meat and proceed to the formation of products.
From the test cut off small portions and roll them into a thin layer. Then we put stuffing and seal the product, rolling the edges with a rolling pin or pressing the prongs of the plug. Cut the irregularities with a curved or conventional knife, giving a neat shape.
We spread the chebureks alternately into the heated oil and browned from two sides.