How to make chebureks?

Homemade chebureks ... Already from a single mention salivating. Fragrant, juicy, with a delicate and gentle crunchy dough ...

We are obliged to their appearance to the kitchen of the Tatars. These flat pies of unleavened dough with a variety of (most often with meat) stuffing have won almost all the CIS countries. How to make chebureks at home? Chebureks home really really favorably differ from those that are sold in kiosks or shops. In addition, when we prepare ourselves, we certainly know: on the table all the freshest, just from the stove. But our public caterers leave doubts about the freshness of the meat used and the freshness of the ready-made dish.

So, how to cook chebureks on your own? Nothing complicated in this.

Let's start with the stuffing. In the Tatar cuisine we used meat and a lot of seasonings, we simplified the composition of the stuffing, but leave it so that it was delicious and juicy after cooking. By the way, this stuffing is ideal not only for chebureks, but for dumplings, and for belyashas.

For the preparation of stuffing you need: 0.5 kg of fresh meat (pork is best, you can add chicken fillet), 0.5 kg onion, ground pepper (white or black) and salt. The ideal minced meat, if you want to achieve juiciness, should consist of two equal parts: onion and meat. Frozen meat before use is undesirable. No buns soaked in milk, slices of bread and other additives should not be. It is permissible (but also undesirable) to add one raw egg to raw minced meat. Onions and meat let's go through the meat grinder, then add half a teaspoon of ground pepper and a tablespoon of salt. Stirring. The stuffing is ready. In order that it does not darken, we remove it in the refrigerator. Now go to the preparation of the dough.

Here you can already vary, change something, add your own. The main thing to remember: the dough should be fresh.

Very tasty it turns dough on mineral water or on beer.

For the first option you will need: a glass of mineral water, a teaspoonful (full) of salt, a tablespoon (without top) of sugar, one egg, about four glasses of flour.

For the second option you will need: a glass of any beer (except dark), a teaspoonful (full) of salt, a tablespoon (without top) of sugar, one egg, about four glasses of flour.

Beat the egg with a small amount of beer or water, add the remaining beer (water), flour, salt and sugar. We knead a steep dough (the same as for dumplings). Before preparation, the dough should stand a little to get plasticity. Usually this amount of test is enough to make two dozen chebureks.

We proceed to modeling. The dough is divided into equal parts (according to the planned quantity). Each piece is very thinly rolled on a flour-poured table to form a circle. On one half lay out the filling, and the other half cover and very carefully patch the edges so that the juice does not flow. Aesthetists can advise me to "walk" along the already torn edges of my fork to get a kind of striped patch, but only carefully so as not to pierce the cheburek itself. Otherwise, the juice during the frying will start to flow out, and the hot oil will scatter throughout the kitchen.

It is better to choose a frying pan wider (so that two chebureks can be placed in one pan at a time), with low sides (this will be much more convenient to turn over). Fry the chebureks for a short time, in a lot of vegetable oil, first on one side (until browned), and then - on the other. It is desirable to use the oil that has been frozen out (less foams), odorless.

It is not enough to know how to make chebureks, you need to know how to cook them correctly. You already know. Cook and enjoy! And if someone asks you how to make chebureks, share this recipe.

Bon Appetit!