Stuffing for Chebureks

Chebureks - originally traditional patties from the Turkic, Mongolian and Caucasian peoples, now popular in the entire post-Soviet space - a wonderful familiar version of fast food.

Actually the name came from the Crimean-Tatar language in the Soviet period, in translation literally means "raw patty."

Classic Chebureks

According to the traditional classical recipe, the chebureks are made from a fresh, unleavened dough, usually with a filling of raw chopped meat with seasonings. Most often it is a fat lamb with onion and pepper. Also as a filling use crushed cheese, potatoes, cabbage, mushrooms with onions, greens, eggs with rice and onions. Chebureks are fried in large quantities of melted butter or in animal fat (goose, chicken, sheep) and served hot or slightly cooled.

Modern version

In the modern simplified version, the chebureks are made from yeast dough. Instead of chopped meat for stuffing chebureks use minced meat obtained by passing meat through a meat grinder. In regions with the majority of the population gravitating toward Christianity, the forcemeat for chebureks can even be made from pork or from mixed stuffing with pork.

Actually, you decide how, with what meat and how to prepare forcemeat for chebureks, the main thing is that it should be juicy enough, so, of course, it is better to use fresh or chilled, rather than frozen meat.

Here are the recipes for the filling of minced meat for Chebureks. Dough do what you want, and fry the chebureks still better in melted butter or goose-chicken fat. Sheep fat is too hard and, in general, not useful, and in sunflower oil, when frying, carcinogens quickly form.

Delicious traditional filling for mutton cheebure with onions and spices

Ingredients:

Preparation

We will pass meat through a meat grinder with a large nozzle. Let's change the nozzle and skip the peeled onions and garlic. We mix it. Season the filling with spices and add the chopped finely greens, or you can crush the greens with a mincer, blender, harvester. Mince thoroughly with hands or mixer. For greater flexibility, you can knock out the filling about the table. Just before the preparation of the chebureks, you can add a little grated hard cheese (gram 100) and 1 chicken egg. Consistency can be adjusted by starch.

Filling for chebureks with chicken mince - recipe

Ingredients:

Preparation

Prepare the filling in about the same way as in the first recipe (see above). We pass the meat through a meat grinder with a large nozzle. Change the nozzle to a smaller one. We pass through the meat grinder the peeled onions and garlic. Season with spices. Add the shredded greens. Stirring. It is not necessary to knock out the filling - chicken mincemeat itself is plastic enough.

You will get a delicious filling for chebureks from different kinds of meat, for example from lamb with young beef, you can add chicken meat to it. It is also possible to prepare a filling for chebureks from pork-beef mixed ground meat, or pork-beef-lamb, or from pork-beef-chicken. Of course, if religious orientation allows.

And it is better, of course, to cut meat for stuffing chebureks by hand with a special two-handed knife (well, or use a combine in chopper mode) and choose the classic option - halal lamb.

In general, successful chebureks.