Crimean chebureks: the recipe of preparation, features of the test and stuffing

Let's try to cook real Crimean chebureks, the recipe of which is distributed far beyond the fairy-tale peninsula. Of course, every self-respecting Crimean woman carefully keeps her way of cooking this dish, gladly treats them to the guests and assures that it is her chebureks that are real.

Surely every mistress has her own secrets and tricks, and the taste traditions of different families are different. But nevertheless, it is possible to outline common features inherent in Crimean chebureks. Let's try to understand the intricacies of cooking this dish.

Features

Crispy dough for chebureks is the most important condition. Air bubbles, juicy layers, impregnated with meat juice and a crusty golden crust - its unchanged characteristics.

Important and stuffing. Usually it is made from pork, lamb, beef or chicken. But there are other options that are specific for the Crimean cuisine. It has a very strong influence of Tatar traditions, which means that an important place is given to home-made pickle cheeses, which the local housewives make from time immemorial. Prepare with such cheese and Crimean chebureks. The recipe is very similar to the classic, but such filling does not leave indifferent even convinced meat eaters.

Puff pastry with sunflower oil

This recipe produces delicious Crimean chebureks made of puff pastry. Many mistakenly believe that as a basis you can take a ready-made frozen dough or prepare it in a classic way, rubbing layers with butter and rolling. In fact, it stratifies itself. And the above options are suitable for samsa, but not for chebureks.

We need:

• Yolk of one egg;
• Water 180 ml;
• Flour - 480 g;
• Vegetable oil (necessarily refined) - 75 ml;
• Salt - pinch.

Flour sift into a bowl - so the dough will turn out magnificent. In a glass, break the yolk with a fork, add salt, portion water. Stir thoroughly and pour into the flour. To knead this dough is not easy, it behaves a bit strange. Do not be afraid of this. First there will be flakes, which in any way do not want to unite in one sphere. That's the way it should be. This means that it's time to add oil. You can pour it directly into the dough or on your hands.

Wrap the dough with vegetable oil food film and leave at room temperature for 40 minutes.

Brewed dough

The next Crimean dough test for chebureks guarantees an abundance of bubbles on the surface. It includes some strong alcohol. It acts solely as a reagent. In the course of heat treatment, the degree evaporates completely.

We need:

• Water - a full glass;
• Egg - 1 pc. (average);
• Salt - a pinch;
• Flour - 640 g;
• Vegetable oil and vodka - 35 ml each.

Water salt, carefully add oil to it and put it on the fire. When it boils, remove from the heat and begin to intervene the flour. Add half the volume, break the egg into the dough and pour in the vodka. The rest of the flour is mixed as necessary - the dough can take a little less than the specified amount.

Meat filling

To prepare Crimean chebureks, the recipe of which has been tested for many generations, broth is added to the mince. This gives the filling a succulence. On a half kilo of the prepared forcemeat on the average it is required 50 grammes of a broth. You can replace it with milk or warm water.

Good cooks are not advised to skip the onion through a meat grinder - this will squeeze out of it all the juices and destroy the structure. It will be much more tasty if you rub onion on a grater. He will make the filling juicy and fragrant. You can just chop the onion with a knife on the ditch.

Real Crimean chebureks with cheese

Be sure to try this great dish! The Crimean women prepare a stuffing in many different ways. For stuffing chebureks, suluguni, brynza, or any other home-made brine cheese will perfectly suit. For taste and flavor, dill greens, spinach, beet tops, young garlic, green onions are added to it. To make the filling formed into a single layer, several raw eggs are hammered into the cheese. Some people like the combination of cheese and homemade cottage cheese in equal quantities. Try different ways and for sure you will find what you like most. Be sure to add to the cheese filling and hard cheese, for example, cheddar, maasdam or any other that can be grated.

Approximate combinations of products for preparing Crimean chebureks with cheese:

• Brynza, suluguni or a mixture thereof - 350 g;
• Hard cheese - 150 g;
• Salt - a pinch;
• 2 yolks or 1 egg.

Cheese grate on a large grater, mix, add eggs, greens, seasonings and salt, once again well knead until the mass becomes homogeneous.

Formation

Roll out the dough, cut out the circle with a saucer. Do not apply a thin layer of the filling to the cake, otherwise you will get products that look more like pies. On one cheburek leaves slightly more than a tablespoon of forcemeat. Protect the edges and gently roll the cheburek with a rolling pin.

Heat treatment process

Cast-iron wok, deep frying pan or kazanok - ideal dishes for cooking Crimean chebureks. The recipe suggests that they will not just be fried in a pan, but cook in warm oil.

Pour the oil in the dishes with a layer of not less than a centimeter. Let it reach a high temperature. Spread the chebureks one at a time, avoiding splashing on the skin. When roasting, never pierce the chebureks. Otherwise, the juice will flow out, causing abundant splashes, and all the efforts to prepare a crisp dough for chebureks will be in vain. Use a spatula, not a fork.

Ready-made chebureki put on paper napkins, to get them off excess fat. Serve with sauces and chopped greens.