How to cook pasties. Recipe Chebureks at home. From this article you will learn how to cook homemade Chebureks.

Chebureks - Crimean-Tatar dish of steep bezryzheny dough, minced meat with bow and greens. Initially, the dough consisted of flour, salt, water and vegetable oil, then, to give the finished product of crispy properties, sugar, vodka and eggs began to add to it.

Secrets of delicious Cheburekov:

The dough must be skipped fine, but not very, so as not to be broken during the frying, and not a bit of delicious juice from meat.
The fillings need to lay not very much, otherwise the dough may not withstand and break.
The edges need to tightly defend, so as not to dissolve during frying.

1
How to cook chebureks - dough

Option 1

For the test you will need:

2 cups of flour;
1 cup of warm water;
2 eggs;
5 tbsp. spoons of vegetable oil;
1 tbsp. spoon vodka;
a pinch of salt.

Cooking:

In the sifted flour, in the middle, we make a deepening, and break the eggs there, we pour vegetable oil, water, vodka, suit salt.
We wash the smooth elastic dough, and let him stand under a towel about half an hour.

Option 2.

Tender and crispy pasties are obtained if the dough brew.

For custard test for Chebureki, you will need:

3 cups of flour;
2 glasses of water;
2 tbsp. spoons of vegetable oil;
a pinch of salt.

Cooking:

Boil 2 glasses of water, add salt and vegetable oil into water.
Summarize here 1 cup of flour, and thoroughly stir so that there are no lumps.
We remove from the fire, add the rest of the flour, and we knew the dough well until it becomes a glossy, elastic and elastic.
We give the test for 1 hour, cover with a towel, and then you can cut it and make pastries.

2
How to cook Chebureks - Stuffing

Option 1

Filling for real Tatar Cheburek was always lamb. Molly meat or finely cut, added a lot of crushed knife to him or on a meat grinder, spices and greens, not forgetting to salute.

Option 2.

Now, most often, for the filling is used minced beef and pork - in half.

For minced meat:

1 kg of stuffing (porovna pork and beef);
1 big bulb;
1 cup of water or broth;
half of the bunch of dill;
salt and pepper to their taste.

Cooking:

I skip meat through the meat grinder, dill and onions finely cut. Farm Solim, Pepperm, Pour water or broth, and smear it well for about 5 minutes.

Option 3.

Beef and lamb povered taken, crushed onion, salt, pepper ground and greens of dill.

3
How to cook pastries?

Modern cooks are frying Chebureks in a large number of hot vegetable oil on both sides. But traditionally, the Tatars of Chebureki fried on the Kurdyuchny (Barani) fat.

Purchased dough are separated on the balls, the size of the egg.
Balls thinly rolling into round layers.
On one part of the circle lay out 1 tbsp. A spoonful of filling, smear it a bit, cover the second part of the circle and take the edges.
It turned out Cheburek in the form of a crescent.
For beauty, the edges of Chebureks press for a fork and fry.

So, we see that it is not difficult to cook this dish, just a few hours will need, and delicious crispy pastries, breathing with heat, on your table.