The main property of the cheburek is a thin crispy dough and juicy meat filling. Of course, over time, the famous roasted cake was put in a variety of fillings, but the classics are the filling of meat in its pure form, or with additives like spices, herbs and cheese. Similar recipes we decided to devote this material.
Chebureks with meat in a frying pan - recipe
Ideally, the cheburek should be prepared in the deep fryer, it is thanks to the uniform and simultaneous roasting from all directions that this popular street snack dough turns golden and bubbly, but if you do not have a fryer, a good cast iron frying pan can replace it.
Ingredients:
- flour - 245 g;
- egg - 1 piece;
- butter - 35 g;
- water 115 ml;
- minced meat - 560 g.
Preparation
In the sauté pan pour water and put a piece of butter. Place the dishes on the fire, waiting for the liquid to reach the boil. Generously season with water and add half the flour to it. Remove the dishes from the fire and knead the elastic dough, add the egg and the remaining flour into it, then continue kneading until the knot becomes elastic and leaves the hands. This recipe test for chebureks with meat is called custard, as the flour for it is literally boiled with boiling water. Thanks to this, the steamed gluten of flour gives the test the ability to keep the juicy meat stuffing.
For the filling we take a finely chopped or missed beef through a meat grinder, generously season it with sea salt and freshly ground pepper, and then divorce half a glass of water. This is the most basic filler for chebureks, which can be diversified at its own discretion.
The chilled dough is divided into portions, each roll into a thin circle, lay the filling on one of the halves of the layer and cover the second, fastening the edges. Heat the oil in a cast-iron frying pan and fry the chebureks in it until it turns brown.
Chebureks on yogurt with meat - recipe
Ingredients:
For the test:
- kefir - 115 ml;
- egg - 1 piece;
- flour - 235 g.
For filling:
- kefir - 65 ml;
- beef - 340 g;
- onion - 75 g;
- garlic tooth.
Preparation
Salt the yogurt and pour the beaten egg into it. Pass the flour through a sieve, and in the center of the resulting slide, make a hole and fill it with kefir. Knead the dough and leave it under a damp towel for half an hour, this simple trick will greatly facilitate the rolling.
For stuffing a piece of beef with fat, twist it into minced meat. With a blender, turn into a gruel onions and garlic, if desired, you can add greenery to this mixture. Mix onions with meat, add kefir and generously salt.
Roll out portions of dough into thin discs, lay out the filling in the center of each, and fold and fasten the edges together. Finished chebureks fry in deep-fried, and then place on paper towels to get rid of excess fat.
The recipe for Crimean chebureks with meat
Ingredients:
For the test:
- flour - 355 g;
- egg yolk - 1 piece;
- vegetable oil - 55 ml;
- water - 175 ml.
For filling:
- beef (scapula) - 480 g;
- onion - 165 g;
- garlic - 4 teeth;
- butter - 35 g;
- ground aniseed, flakes of red pepper - on a pinch;
- water - 45 ml.
Preparation
Before making chebureks with meat, prepare a crispy base for them. Turn the salted flour, butter and yolk into flakes and dilute them with water. Kom steep dough leave for an hour, and do the stuffing. For the latter, grind the beef in any convenient way and rub the onions with garlic teeth. Connect onion and meat, add melted butter, water, spices.
Roll out portions of dough, distribute the filling over them, fold and fold edges. Fry the chebureks in preheated oil until tender.