What people invented chebureks? This issue still causes a lot of controversy, as many people prepare them. In general, the word cheburek is translated as “raw pie.” It was borrowed from the Crimean Tatar language.
Traditionally, they are prepared from unleavened dough With meat filling. But there are actually a lot of recipes, both for filling and filling. It can be meat (minced meat or minced meat), vegetable (potatoes or cabbage). You can list as many as you like. After all, how many professional chefs or ordinary housewives do we have in the kitchen who quite often fry them for their households. Everyone uses their own proven recipes.
But what should those who are not good at this do? How do you decide from such a large number? After all, delicious chebureks cannot be made on their own. You need to knead the flour mixture, make the filling, shape the product and only then send it to the frying pan.
But we will help you on how to do this. We have selected several for you great recipes. They produce a crispy and tasty crust, and the filling is juicy and not dry. We will also give you some tips on how to achieve the desired result.
How to make dough for chebureks so that it turns out with bubbles like in cheburek
The taste of chebureks largely depends on the dough. How good it is, the better the products will be. IN this recipe we will use a minimum amount of products.
Ingredients:
- Flour – 600 gr.;
- Water – 300 ml;
- Salt – 1 teaspoon + to taste in minced meat;
- Minced meat – 500 gr.;
- Onions – 2 pcs.;
Preparation:
1. Sift the flour into a deep cup. Many people neglect this process, but I believe that this is not necessary. It needs to be sifted more than once.
This is done to ensure that it is saturated with oxygen. Due to this it will be more sticky.
2. Dissolve 1 teaspoon of salt in water. Make a hole in the flour and gradually pour in the aqueous solution. Stir the dough. It should be elastic so that it rolls out well.
Since flour is always different, the volume of water is approximate. It is possible that this is not enough, then add another 50 ml, but no more!
3. Cover it with cling film to prevent it from drying out and let it rest a little.
4. Let's make minced meat. Since we have it ready, all we have to do is add spices and onions to it. I took a mixed one: pork and beef.
My bow is medium size. We clean it and cut it into small cubes. Transfer it to a separate cup. Salt and mash with your hands so that it releases juice.
5. Transfer the minced meat into the onion and stir. Add a little water (without it it will be dry). Salt and pepper to taste.
6. Cut the dough in half for convenience. For now we put some of it in a bag, and roll the other into a sausage and cut it into pieces about 4 centimeters wide. The size of the products will depend on this. If you want small ones, cut smaller ones.
7. Roll each lump into a round thin pancake.
The thinner you roll, the more bubbles there will be on the pasties when baking.
8. Place a tablespoon of minced meat on one half and distribute it evenly. Cover it with the other half and slam it with your palms so that the air comes out. We glue the ends together by hand.
Excess edges can be cut off with a special tool, but not everyone has one. Therefore, you can use a knife or plate.
9. Place the frying pan on the fire and pour in vegetable oil. You need a lot of it, because the pasties must float in it.
10. When it has warmed up well, lay out our products. Fry on both sides until golden crust.
When you see that the cheburek is inflating strongly, carefully pierce it, but so that the liquid does not leak out. Otherwise you will have to change the oil. This way we'll let off some steam.
Use all the dough and mince this way.
Pasties with meat - a very tasty recipe at home
Many ate chebureks in some Uzbek cafe or in any other cafe. And you've probably wondered how they get such delicious food? I would like to repeat it at home, but I’m not sure how it will work. With us you can do everything!
Ingredients:
- Water – 250 ml;
- Flour – 5 glasses;
- Melted butter– 3 tablespoons;
- Salt – 0.5 teaspoon;
- Sugar – 0.5 teaspoon;
- Minced beef – 0.5 kg;
- Onions – 2 pcs.;
- Water – 125 ml;
- Vegetable oil.
Preparation:
1. Pour salt and sugar into warm water. We also pour butter into it. Mix everything well.
2. Sift the flour into a deep cup and pour the aqueous solution into it. Mix first with a spoon and then with your hands. It should be tight and elastic dough. Cover it with a cup and leave for 20 minutes.
3. Add salt and pepper to the minced meat. You also need to remember about the onion. We clean it and grate it on a fine grater.
4. Add water and mix. The mass should turn out liquid. Then the pasties will be very juicy.
5. Take out the dough and start cutting it into pieces.
6. Set the frying pan to heat up along with the oil. During this time we will have time to make several pasties.
Don't make preparations in advance. Otherwise, the dough will become damp from the liquid minced meat and when you transfer them to the frying pan, they will simply spread out.
7. Roll out a large and thin pancake. Place the minced meat on one half of it and distribute it evenly. Cover with the other half and seal the ends.
8. Fry on both sides until cooked. It is better to keep the heat on medium so that the pasties have time to fry inside.
They are served hot.
Recipe for crispy pasty dough with meat
This recipe makes the products incredibly crispy. The dough flakes a little, and the minced meat is a pleasure! It is so juicy that you are afraid that you will spill all this deliciousness.
Ingredients:
- Flour – 3 cups;
- Water – 3/4 cup;
- Salt - to taste;
- Vegetable oil – 1/3 cup;
- Chicken egg – 1 pc.;
- Vodka – 1 tablespoon;
- Meat – 400 gr.;
- Onion – 1 pc.;
- Kefir – 100 ml;
- Ground black pepper - to taste;
- Vegetable oil - for frying.
Preparation:
1. Pour sifted flour and 1 teaspoon of salt into a deep bowl. We stir a little.
2. Mix water with vodka and gradually pour into a bowl with bulk products. When mixing, use a fork. With this addition of liquid, the dough turns out to be flakes. We send the yolk there and you can continue to mix with your hands.
Alcohol is added to make the dough loose. When fried, the crust will become crispier.
3. Now add vegetable oil. It will help us collect all the flakes into one homogeneous lump. We put the finished product in a bag and leave it alone for a while.
4. Prepare the minced meat. In our case it is lamb. We cut it into small pieces and pass it through a meat grinder.
5. Peel the onion and cut it into small cubes. Mix it with meat. Salt, pepper and add kefir little by little. Mix.
6. The dough has rested during this time. Let's remember it a little in our hands and use our hands to tear off small pieces from it for pasties. The size depends on your preference. I'll make small ones.
7. Roll out into a thin pancake. Place a plate on top to give it a circle shape and use a knife to cut off the excess in a circle.
8. Place a tablespoon of minced meat on one half of the pancake and distribute it evenly. Cover with the other half on top and press lightly with your palms to release the air. Glue along the edges with your fingers. To be more sure that they stuck together well, let’s go through them with a fork.
9. Fry on both sides until golden brown in large quantities. vegetable oil.
It turned out very tasty, and we will move on to the next recipe.
Recipe for chebureks in a frying pan
As a rule, pasties are baked in a frying pan in a large amount of oil. But many people use any other thick-bottomed containers. This is so that the products do not lie on the bottom, but float.
Ingredients:
- Flour – 3 cups;
- Water – 1 glass;
- Chicken egg – 1 pc.;
- Sunflower oil – 1.5 tablespoons;
- Pork – 200 gr.;
- Beef – 200 gr.;
- Onion – 1 pc.;
- Salt, pepper - to taste.
Preparation:
1. Bring the water to a boil, and at this time break the egg into the flour. Add salt (0.5 teaspoon), add oil and quickly mix everything.
2. When the water boils, add it to the mixture. We also stir quickly. During this time, the mass will cool down a little and you can continue with your hands. Ready dough should not stick to your hands. Wrap it in cling film and leave to rest.
3. Wash the meat and cut into pieces for the meat grinder. Twist it, salt and pepper to taste. Add water until the minced meat becomes liquid and mix.
4. Peel the onion and cut it into very small cubes. Add the meat mixture and mix again. If you feel that it is not liquid enough, then add more water.
5. Cut a piece of dough and roll it out into a large thin layer. If you know what size you need, then make it right away. But I can’t do that, so I’ll use the plate again. I'll cut off the excess with a knife.
6. Place the minced meat on one half, not reaching the edges.
Don’t add a lot of it, as it won’t have time to fry and the dough will start to burn.
7. I use a fork to secure the ends and send them to fry in a frying pan heated with oil.
While this batch is roasting, I will continue to prepare the next one.
The most successful recipe with crispy dough
This recipe is also easy to knead the dough and bake the pasties. Indeed, in this matter, as in many others, you need desire and good mood. And your loved ones will thank you.
Ingredients:
- Milk – 250 ml;
- Flour – 450 gr.;
- Sugar – 0.5 teaspoon;
- Chicken egg – 1 pc.;
- Vodka – 1 tablespoon;
- Meat – 300 gr.;
- Onion – 1 pc.;
- Pepper - to taste;
- Water – 150 ml;
- Vegetable oil.
Preparation:
1. Boil the milk and pour it into a deep bowl.
2. Pour salt and sugar into it, mix and quickly begin to sift the flour. Mix first with a spoon.
3. When the mass has cooled down a little, break the chicken eggs and pour in vodka. It will act as a leavening agent on the dough. We start kneading with our hands. it should be very tight. Cover with a towel and let rest.
4. Prepare the minced meat. Cut any meat you like best into pieces. Scroll through a meat grinder.
5. Peel the onion and cut into thin half rings. Mix with minced meat. Salt and pepper to taste. Add water and mix. It turned out to be liquid enough to make the pasties juicy.
6. Cut the dough into pieces and roll each into a large and thin pancake.
7. Place the meat filling on half, cover the other half and press the ends with a fork.
8. Fry in boiling vegetable oil on both sides until golden brown. Place the finished ones on paper towels to drain excess oil.
Pasties made from crispy dough with kefir
Kefir in dough always gives products a very delicate taste. But that doesn't mean they won't be crispy. There will be, and even very much so. Only more delicious.
Ingredients:
- Kefir – 1 glass;
- Flour – 4 cups;
- Chicken egg – 1 pc.;
- Salt – 1 teaspoon + in minced meat;
- Ground black pepper - to taste;
- Minced meat – 400 gr.;
- Onion – 1 pc.;
- Vegetable oil - for frying.
Preparation:
1. Break an egg into a bowl, pour in kefir and salt. Beat with a whisk or fork.
2. Sift the flour and add it into the mixture in parts. Perhaps this amount will be too much or not enough, since the flour is from different manufacturers, which means its behavior cannot be predicted.
The dough should be tight and at the same time elastic. Then the products will not burst when frying. Wrap it in cling film and set it aside.
3. This time I'm using ready-made minced chicken. Salt and pepper, and also add a little kefir to it. I will not add liquid to it, since it is already quite liquid.
4. Grind the onion in a blender and add to the chicken. I stir.
5. I cut the dough into small pieces and roll them out. I put the chicken mixture on one half and cover the other half. I seal the ends and fry in boiling vegetable oil until golden brown.
Chebureks are best eaten hot, so try the results right away.
As you can see, there is nothing complicated about this. All recipes are quite simple and do not require much effort. If you have any questions, be sure to ask them in the comments, and I will be happy to answer them.
Bon appetit!
Actually, chebureks are just semicircular pies made from unleavened dough. Its recipe can be endlessly varied by adding different ingredients: kefir, milk, butter, soda, mineral water and even vodka.
Flour, plain water, a little bit of additives, filling - that’s all you need for crispy pasties. To prepare the dough, add flour to boiling water and stir instantly.
You will need:
- 600 grams of wheat flour;
- 300 ml water;
- chicken eggs - 1 piece;
- refined oil – 35 ml;
- table salt – 8 grams.
Cooking time: 45 min.
How to make delicious crispy dough for pasties:
Step 1. Pour 300 ml of water into the pan, add a teaspoon of salt, pour in refined oil. Wait for the liquid to boil and immediately turn off the stove. 
Step 2. Pour 120 g of flour into hot water, stir thoroughly so that there are no lumps.
Step 3. Cool the dough. And when the mass becomes warm, add the egg and beat. 
Step 4. Pour the remaining flour into the resulting mixture in small portions. Knead with your hands until the dough becomes pliable.
Step 5. Cover the lump with a damp cloth or cling film. After 30 minutes you can start making pasties. 
Crispy dough with vodka for pasties
One ingredient in this recipe that may confuse you is vodka. But don’t worry, vodka is used as a leavening agent, and it won’t be felt at all in the finished pasties.
Required set of products:
- 650 g baking flour;
- 350 ml plain water;
- a tablespoon of vodka;
- chicken eggs – 1 piece;
- refined oil – 40 grams;
- salt - half a teaspoon;
- granulated sugar – 5 grams.
To knead the dough you will need: 45 minutes.
- Pour water into a saucepan, add oil, salt and boil;
- Immediately brew 160 g of flour in hot liquid, stir the lumps thoroughly, let cool;
- Tip: in order to achieve the ideal consistency, it is very important to thoroughly stir the flour brewed in boiling water;
- In another bowl, thoroughly mix the remaining flour with the egg, salt, sugar, and vodka;
- Combine the contents of two containers and knead a tight dough. Then wrap it in a bag or cling film. 30 minutes is enough for the dough to “rest”.
Dough for chebureks with bubbles in mineral water
To make the dough “bubbly”, add a little vegetable oil to the liquid mass.
To prepare you will need:
- 250 ml table mineral water (with gases);
- 300 g wheat flour;
- 20 ml vegetable oil;
- sugar + salt - half a teaspoon each.
The whole process will take: about 40 minutes.
Preparation:
- Cool the mineral water in advance;
- Place salt and sugar in a deep bowl, pour in mineral water, stir until they are completely dissolved;
- In a bowl with mineral water Start gradually adding sifted flour. Stir with a whisk during the process so that the mass is homogeneous;
- When the consistency of the dough is similar to pancakes, add vegetable oil. It will give the fried pasties a bubbly appearance;
- Add the rest of the flour and knead with your hands until the dough becomes smooth. It must “rest”, so wrap it in film and leave for 40 minutes.
Delicious crispy kefir dough for chebureks
Kefir added at the right time will make unleavened dough tenderer. And such pies will be more interesting in taste and color.
Ingredients:
- flour – 0.6 kg;
- kefir (fat content 3.2%) – 250 ml;
- chicken eggs – 1 piece;
- salt – 10 g.
Cooking time: 45 min.
Preparation:
- In a wide bowl, beat the egg with salt, add kefir. Stir with a whisk;
- Sift the flour, then pour into the kefir mixture in small portions;
- Place the resulting mass on the work surface, knead until the lump of dough becomes smooth;
- Cover with a clean, slightly damp towel. After 40 minutes you can start sculpting.
Milk dough recipe for delicious pasties
Everything is elementary, you don’t even need to be clever. Just ordinary unleavened dough, in which the water has been replaced with milk, this does not affect the taste in any way, but the pie turns out tender and rosy.
Required set of products:
- flour (high grade) – 0.5 kg;
- egg (first category) – 1 piece;
- milk (fresh) – 300 ml;
- salt (table) – 10 g;
- soda (baking) - on the tip of a knife.
Preparation will take: 40 minutes.
How to do:
Step 1. Combine sifted flour with soda.
Step 2. Break the egg into a bowl, add salt and stir.
Step 3. Combine the egg mixture with milk and beat with a regular whisk.
Step 3. While constantly stirring, add flour to the milk mixture.
Step 4: Roll the dough into a ball and knead it with your hands until it becomes smooth and pliable.
Step 5. Wrap with a damp cloth. Before modeling, the dough should rest for at least half an hour.
Classic version
There is no doubt, chebureki are delicious. But the most important thing for the housewife is that this dish is very easy to prepare and you can easily make it yourself in your kitchen.
For classic test you will need the following products:
- 0.8 kg of sifted flour (high grade);
- hot water (almost boiling water) – 200 ml;
- cold water (almost ice cold) – 200 ml;
- refined vegetable oil – 60 ml;
- table salt – 8 grams.
Required cooking time: 40 minutes.
How to do:
Step 1. First, divide the flour and table salt into two equal parts. Place into separate but deep enough bowls.
Step 2. Prepare the choux pastry: pour boiling water into the first bowl of flour, knead quickly until the mixture is lump-free.
Step 3. Prepare unleavened dough: pour into a second bowl with flour cold water, knead as usual.
Step 4. Combine both dough options, pour in 60 ml of refined oil, mix well. You will get a homogeneous, elastic ball that does not stick to your hands.
Step 5. Wrap the ball formed from the dough with a damp cloth, you can also use cling film. Place on the refrigerator shelf for half an hour.
Step 6. Place the cooled and sufficiently “rested” dough on the work table, form ropes out of it, cut them into equal pieces. The size of the rolled out flatbreads depends on the personal preferences of the cook. Many people love big pies, but there are those who like small chebureks, literally one bite.
How to cook chebureks correctly
To make the pasties tasty and juicy, you will need:
- flour (high grade) – 0.5 kg;
- purified water – 200 ml;
- refined oil (olive) – 5 g;
- table salt - a pinch;
- lamb + pork – minced meat 150 g each;
- peeled onion – 150 g;
- meat broth – 50 ml;
- cilantro – 1 bunch;
- parsley – 1 handful;
- refined oil - for frying.
Cooking time – 1.5 hours. Calorie content 100 g – 435 kcal.
How to cook:
If desired, you can prepare any filling. You can make chebureks, for example, with one beef, you can make assorted meats, and also prepare an option for those who do not eat meat. Any filling is possible, both traditional from cottage cheese and herbs, and the most unexpected from pollock.
Here are some of the most popular options:
- chopped herbs mixed with salt and beaten egg;
- cabbage (for this you need to chop it, chop the onion, grate the carrots, simmer everything in a frying pan and add a little spices);
- pollock fillet, minced together with onions, seasoned with spices and butter;
- cottage cheese seasoned with salt, pepper and chopped herbs;
- beef, minced and mixed with chopped tomatoes without skin, chopped cilantro;
- mixed minced pork and beef, seasoned with onions, which need to be chopped and then mashed with spices and salt, add herbs, a little garlic and water.
Little tricks:
- the meat filling will become juicier and softer if you add a little water to it;
- add a little vodka to the dough to make the cheburek crunchy;
- Place the filling on half of the flatbread, then fold the flatbread in half and connect the edges, squeezing the air out of the pasties;
- for greater strength, the edges of the cheburek should be greased with protein;
- in cheburechnye the edge of the product is pressed down with a special device, but at home you can use a regular fork;
- To prevent the pie from burning during frying, remove excess flour from it.
Chebureks are made from unleavened dough. Unlike yeast dough, there is absolutely no fuss with it. You don’t have to devote all day to it, just take flour, cold water, milk or kefir, butter, salt and a little vodka, combine everything - and you’re done!
Another detailed recipe Preparing the dough for chebureks is in the next video.
There are many assumptions about where chebureki with meat were first made. According to one of the most common versions, their homeland is considered to be East Asia, where the word “cheburek” comes from, meaning “raw pie”. This interesting name is explained by the fast frying process, because any other dough product with meat filling would remain raw inside in such a short time. However, thanks to their unique shape, the chebureks are perfectly fried, and at the same time they turn out tasty and juicy.
Initially, such pies were prepared with chopped lamb, but nowadays pork, beef or mixed minced meat is most often used as a filling. If you wish, you can make pasties with chicken or just with vegetables - the filling here is variable and depends only on your preferences. As for the dough, its original composition included only water, oil and flour. This recipe is still available, but it is not prepared very often. Options with the addition of eggs, mineral water, milk and even vodka are considered more common. We recommend trying pasties made with kefir - this dough remains tender and tasty even after the pies have cooled. So, let's stock up necessary products and prepare pasties according to the recipe with step by step photos.
Ingredients: 
For the test:
- kefir - 250 ml;
- egg - 1 pc.;
- fine salt - ½ teaspoon;
- flour - about 400 g (how much the dough will take).
For filling:
- any chopped meat- 500 g;
- onions - 2 medium heads;
- drinking water - 5-6 tbsp. spoon;
- salt, pepper - to taste.
For frying pasties:
- vegetable oil (refined) - about 300 ml.
Chebureki recipe with photos step by step (with meat)
How to make dough for chebureks with kefir
- Sift 200 g of flour into a spacious bowl through a fine sieve, throw fine salt and beat in the egg. Grind the mixture with a fork, combining the ingredients.
- Next, pour in the entire portion of kefir at once. Mix the flour mixture.
- Gradually add flour to the adhesive mixture. When the mixture becomes difficult to mix with a spoon, place the contents of the bowl on a floured table surface and begin kneading by hand. The dough for chebureks should be plastic, not very tough. We adjust the dosage of flour ourselves - add it until the mass stops sticking to the palms.
How to make a juicy filling for pasties from minced meat
- Cover the prepared dough with a napkin and leave it on the table for 20 minutes to rest, while in the meantime we prepare the filling. Chop the peeled onions very finely or grind them in any other convenient way, for example, using a blender or meat grinder.
- Transfer the onion to the minced meat. Salt the meat mass, sprinkle with classic black or red hot pepper, mix.
- To make the cheburek filling as juicy as possible, add 5-6 tablespoons of water (or even a little more). Knead and look at the consistency of the minced meat - it should turn out a little wet.
- Divide the soft dough into two equal parts, pull one of them into a rope and use a sharp knife to divide it into 5 approximately equal pieces.
- On a floured surface, roll out each piece one by one into a thin circle. Stepping back about 2 cm from the edge of the dough, place 1.5-2 tablespoons of minced meat on one side of the flatbread.
- Cover the filling with the other side, carefully fastening the edges of the workpiece. You can even lightly roll the edges with a rolling pin so that they are well connected and juice does not leak out of the pasties during frying. If desired, for decoration, we cut off the “border” of the formed cheburek with a curly knife. In the same way we form semi-finished products from the remaining dough.
- To fry chebureks, choose a thick-bottomed frying pan. Cover the bottom of the container with a layer of refined oil about 1 cm and heat it well. Chebureks should “float” freely in the oil - in this case they will turn out the most delicious. Fry the pies over medium heat in batches (1-2 pieces at a time).
- As soon as the bottom becomes golden brown, carefully pry up the cheburek with a spatula and turn it over to the other side. Again we wait for the golden crust to appear. Place the finished products on paper napkins to remove any remaining oil.
- Remove the hot pasties from the frying pan and immediately serve them to the table. Enjoy the crispy dough and juicy filling.
Chebureks with meat at home are ready! 
To make dough for chebureks at home, you just need to take 3 components - water, salt and flour. More complex recipes are possible with the addition of chicken eggs, light beer.
Homemade dough– the basis for delicious pasties with meat, ham, cheese and other fillings. Prepared in many ways using ordinary water, low-fat kefir, milk, mineral water. The cooking process does not take much time. The main thing is to know the optimal ratio of ingredients and follow the general mixing technology.
Calorie content of dough for chebureks
The calorie content of dough for chebureks is about 250-300 kcal per 100 grams. The least high-calorie items are baked goods based on 3 simple ingredients– a product of processing grain, water and salt. Adding beer or kefir increases the calorie content of the dough.
- To prepare chebureks, it is better to use premium flour. It is advisable to sift the product before mixing.
- Vodka – additional ingredient when preparing baked goods. Minimum quantity required. Gives the dough elasticity and strength. Promotes the formation of bubbles.
- Before preparing pasties, you must leave the dough piece alone for at least 30 minutes.
- Roll into small round cakes. Sochni should turn out thinner than for dumplings.
Classic delicious crispy dough
Ingredients:
- Warm water – 1.5 cups,
- Wheat flour– 700 g,
- Salt – 1 teaspoon,
- Sugar – 1 small spoon,
- Vegetable oil – 50 g.
Preparation:
- Carefully sift the flour through a sieve. I pour it onto a large kitchen board.
- I make a hole in the middle of the slide.
- I pour in vegetable oil and boiled water. I put 1 teaspoon granulated sugar and salt.
- I knead until smooth. I focus on density. The pastry dough should not turn out too liquid. Gradually add flour. I'm in the way.
- After kneading, divide into balls of the same size and roll out. The dough is ready.
Video recipe
Dough with bubbles like in cheburechka
The dough with bubbles in cheburechnaya is prepared from 3 components. This is not done so much to obtain good taste, how much in order to save money and speed up the cooking process. The recipe is very simple.
Ingredients:
- Water – 2 glasses,
- Salt – 8-10 g,
- Flour – 700 g.
Preparation:
- I pour the ingredients into a large, deep container.
- I mix with active movements. The consistency of the dough piece should be tight. I knead until it stops sticking to my hands.
- I form a big ball. I put it in the refrigerator, covering it with cling film.
- I'm preparing the filling for the pasties. After that, I take out the dough and start baking.
Video cooking
How to make dough for chebureks with vodka
Vodka is a leavening agent that makes the dough more tender and airy. Adding a minimal amount of alcohol allows you to prepare crispy and delicious pastries. Don't worry about the taste and smell of alcohol. In finished products the presence secret ingredient unnoticed.
Ingredients:
- Flour - 4.5 cups,
- Chicken egg - 1 piece,
- Water – 1.5 cups,
- Vodka – 2 large spoons,
- Vegetable oil - 2 tablespoons,
- Salt – 2 large spoons.
Preparation:
- I pour clean water into a small saucepan. Salt, add vegetable oil.
- I turn on the stove. I bring the water to a boil.
- I pour 1 cup of grain processing product into hot water. Mix thoroughly with a whisk until smooth.
- I cool the mass. I beat in an egg. I add 2 tablespoons of vodka. I add the remaining flour. I take my time and introduce the ingredients gradually.
- I mix until elastic and homogeneous, without lumps.
- I wrap it in a kitchen towel. I leave it on the kitchen counter for 30 minutes and then put it in the refrigerator for 1 hour.
- After the dough has “ripened”, I start preparing the pasties.
Dough for chebureks with kefir
Ingredients:
- Kefir of any fat content – 1 glass,
- Premium wheat flour – 500 g,
- Salt – 1 pinch,
- Egg- 1 piece.
Preparation:
- I break the egg in a bowl. I add salt. I beat with a fork, whisk or use a mixer.
- I pour kefir. Mix thoroughly.
- I am gradually introducing a grain processing product. I pour it in small portions.
- I mix everything in a bowl. I place the lump on the kitchen board. I knead and bring to a thick consistency.
- I form a bun. I put it in cling film. I leave it alone for 40-50 minutes on the kitchen table.
Helpful advice. The flour must be pre-sifted to obtain a softer and lush baked goods. You can also make pancakes or dumplings with kefir.
Dough for chebureks with milk without eggs
Ingredients:
- Milk 2.5 percent fat - 1 glass,
- Vodka – 30 g,
- Wheat flour – 500 g,
- Salt – 1 teaspoon.
Preparation:
- I pour the milk into the pan. I put it on the stove, heat it up and dissolve the salt.
- I sift the flour. I make a small depression, pour out the milk and add vodka little by little.
- I knead the dough. I wrap it in cling film or put it in a plastic bag. I put it in the refrigerator for 1 hour.
- Then I start cutting it into small pieces and rolling it out. While the dough is “ripening”, I’m busy filling the chebureks.
Mineral water recipe. Fast and easy
Ingredients:
- Flour - 4 large spoons,
- Chicken egg - 1 piece,
- Mineral water – 1 tablespoon,
- Sugar – 1 small spoon,
- Salt – 1 pinch.
Preparation:
- Carefully and gently beat the egg with salt and sugar. To speed up the process I use a mixer.
- I add mineral water. I put it aside.
- I sift the flour onto the table. I make a small crater (depression). I pour the stirred liquid.
- I knead thoroughly until a dense and homogeneous mixture is obtained. The mass should not stick to your hands.
- I put it in a large and deep plate. I cover it with a damp towel or wrap it in cling film.
- I leave it in a warm place for 50-60 minutes.
- I crush the crispy dough base and divide it into portions. I roll it out and start cooking by adding the filling.
I use mineral water to quickly and easily prepare pancakes and dough for dumplings.
How to make the best choux pastry for pasties
Ingredients:
- Flour – 640 g,
- Water (boiling water) – 160 ml,
- Vegetable oil – 30 ml,
- Chicken egg - 1 piece,
- Salt – 1 small spoon.
Preparation:
- I put water on the stove. Add vegetable oil and salt. I bring it to a boil.
- Immediately add half a cup of flour. Mix thoroughly until the mixture is homogeneous without flakes or lumps. I remove it from the stove and leave it to cool.
- Adding an egg to the dough mixture room temperature. I stir.
- I pour out a pile of the remaining amount of flour on the table. I make a hole in the upper part. I add the custard mixture. I knead until smooth. The workpiece should stretch.
- I leave it alone for 30 minutes. I knead again. After that I start preparing the pasties.
Delicious puff pastry
Ingredients:
- Flour – 500 g,
- Butter – 250 g,
- Cold water - half a glass,
- Sugar – 5 g,
- Salt – 10 g.
Preparation:
- I cut the slightly melted butter into small pieces.
- I sprinkle it with a grain processing product. Stir until the oil is completely dissolved.
- I'm making a funnel in a test base. I pour in water. I add sugar and salt.
- Gently mix the ingredients. If necessary, add additional flour. The finished product should have an elastic consistency.
- Transfer to a large saucepan. I cover it with a dampened natural fabric towel.
- I put it in the refrigerator for 2-3 hours.
- I'm getting it
Incredibly tasty and satisfying pasties cooked with meat - choose the best recipe!
Chebureks are essentially meat pies. Recipe delicious pasties simple with meat. They are prepared from unleavened, non-yeast dough with meat filling. Nowadays they are made mainly with minced meat, but originally they were prepared with minced meat. This is a traditional dish of some Turkic and Mongolian peoples. But we have been using them for so long that we perceive them as part of our cuisine. This recipe for pasties with meat is easy to prepare at home.
- water – 230 ml;
- salt – ¾ tsp;
- sugar - a pinch;
- vegetable oil – 4 tbsp;
- vodka – 1 tsp;
- wheat flour - 3 cups (470 g).
- pork or minced meat – 500 g;
- onions – 100 g;
- salt – 1 tsp;
- water – ¾ cup;
- parsley - 1 bunch.
Combine and mix all ingredients except flour.
Did you know? Vodka is added to the dough to make it more fluffy. During baking, the alcohol evaporates and the dough is saturated with air. Vodka also improves the taste of the dough, it becomes crispier. Don't be afraid to add vodka to the dough if you are making pasties for children. This is a tiny dose, and all the alcohol will completely evaporate during frying.
Gradually add to flour and mix. At first, you can use a whisk; it breaks up lumps well. Then use a spoon.
When you see that the dough has become thick enough, sprinkle flour on your work surface and continue kneading with your hands. The longer you knead the dough, the more elastic and pliable it will become.
Wrap the dough in cling film or a bag and set aside.
If you do not have minced meat, but whole meat, pass it through a meat grinder. Also mince the onion or finely chop it.
Chop the parsley.
Add salt and water, mix the minced meat with your hands.
You can add spices if desired.
Divide the dough into small pieces. Roll out each piece to about 2-3 mm thick. Try to roll out carefully and evenly. If the dough has too thin areas, they may break through during frying.
Now place the filling on one side of the dough. Don't overdo it, leave room so you can pinch the cheburek.
Fold the filled dough in half and pinch the edges.
Press the areas where there is no minced meat with your fingers or a fork so that there is no air left there.
Pour vegetable oil into the frying pan. There should be enough of it so that the cheburek is half hidden. You can even make it completely immersed in oil.
Fry over medium heat until golden brown.
Carefully remove the finished pasties from the frying pan and place on a plate.
This dish is served hot. Now you know how to make pasties with meat.
Recipe 2, homemade: pasties are delicious with meat
There are many assumptions about where chebureki with meat were first made. According to one of the most common versions, their homeland is considered to be East Asia, where the word “cheburek” comes from, meaning “raw pie”. This interesting name is explained by the fast frying process, because any other dough product with meat filling would remain raw inside in such a short time. However, thanks to their unique shape, the chebureks are perfectly fried, and at the same time they turn out tasty and juicy.
Initially, such pies were prepared with chopped lamb, but nowadays pork, beef or mixed minced meat is most often used as a filling. If you wish, you can make pasties with chicken or just with vegetables - the filling here is variable and depends only on your preferences. As for the dough, its original composition included only water, oil and flour. This recipe is still available, but it is not prepared very often. Options with the addition of eggs, mineral water, milk and even vodka are considered more common. We recommend trying pasties made with kefir - this dough remains tender and tasty even after the pies have cooled. So, we stock up on the necessary products and prepare pasties according to the recipe with step-by-step photos.
For the test:
- kefir - 250 ml;
- egg - 1 pc.;
- fine salt - ½ teaspoon;
- flour - about 400 g (how much the dough will take).
For filling:
- any minced meat - 500 g;
- onions - 2 medium heads;
- drinking water - 5-6 tbsp. spoon;
- salt, pepper - to taste.
For frying pasties:
- vegetable oil (refined) - about 300 ml.
Sift 200 g of flour into a spacious bowl through a fine sieve, add fine salt and beat in the egg. Grind the mixture with a fork, combining the ingredients.
Next, pour in the entire portion of kefir at once. Mix the flour mixture.
Gradually add flour to the adhesive mixture. When the mixture becomes difficult to mix with a spoon, place the contents of the bowl on a floured table surface and begin kneading by hand. The dough for chebureks should be plastic, not very tough. We adjust the dosage of flour ourselves - add it until the mass stops sticking to the palms.
Cover the prepared dough with a napkin and leave it on the table for 20 minutes to rest, while in the meantime we prepare the filling. Chop the peeled onions very finely or grind them in any other convenient way, for example, using a blender or meat grinder.
Transfer the onion to the minced meat. Salt the meat mass, sprinkle with classic black or red hot pepper, mix.
To make the cheburek filling as juicy as possible, add 5-6 tablespoons of water (or even a little more). Knead and look at the consistency of the minced meat - it should turn out a little wet.
Divide the soft dough into two equal parts, pull one of them into a rope and use a sharp knife to divide it into 5 approximately equal pieces.
On a floured surface, roll out each piece one by one into a thin circle. Stepping back about 2 cm from the edge of the dough, place 1.5-2 tablespoons of minced meat on one side of the flatbread.
Cover the filling with the other side, carefully fastening the edges of the workpiece. You can even lightly roll the edges with a rolling pin so that they are well connected and juice does not leak out of the pasties during frying. If desired, for decoration, we cut off the “border” of the formed cheburek with a curly knife. In the same way we form semi-finished products from the remaining dough.
How to fry pasties in a frying pan? To fry chebureks, choose a thick-bottomed frying pan. Cover the bottom of the container with a layer of refined oil about 1 cm and heat it well. Chebureks should “float” freely in the oil - in this case they will turn out the most delicious. Fry the pies over medium heat in batches (1-2 pieces at a time).
As soon as the bottom becomes golden brown, carefully pry up the cheburek with a spatula and turn it over to the other side. Again we wait for the golden crust to appear. Place the finished products on paper napkins to remove any remaining oil.
Remove the hot pasties from the frying pan and immediately serve them to the table. Enjoy the crispy dough and juicy filling.
Chebureks with meat at home are ready!
Recipe 3: homemade delicious meat chebureks
We suggest making chebureks - crispy fried flatbreads with juicy meat filling. A traditional dish of the peoples of the Caucasus, no doubt, you will also like it.
In the homeland, minced meat for chebureks is prepared from fatty lamb with a lot of onion, which is why the filling turns out so juicy. However, pork, beef or poultry can be used as the meat base. Chebureks are no less tasty with cheese filling. Fry the pasties in a frying pan in a large amount of vegetable oil.
Chebureks are especially tasty when hot, but even after cooling they remain a very attractive delicacy. Learn how to make these pies with your own hands based on Caucasian cuisine- not difficult at all. I suggest using my reliable and time-tested recipe. Try it and see for yourself.
For the test:
- flour – 800 g
- water – 400 ml
- salt – 1 tsp.
- sugar – 1 tbsp.
- vegetable oil – 120 ml
For minced meat:
- beef – 700 g
- onions – 5 pieces
- parsley – 1 bunch
- water – 100 ml
- salt – 1 tsp.
- black pepper, ground – 1 tsp.
Pour half the flour into a bowl, add sugar and salt, stir.
Pour in water and stir well. At first the dough will be liquid.
The dough is also very fluffy due to brewing it with hot oil. Heat the oil until very hot, pour into the dough, stirring the mixture quickly.
Add the rest of the flour and knead the dough. It turns out elastic and smooth. Properly prepared dough should not stick to your hands. If necessary, add a little flour.
Roll the dough into a ball, wrap in film and set aside to rest for 30 minutes. If you did everything correctly, then the final result will please you, as the dough will turn out smooth and crispy.
Now let's start preparing the minced meat. First you need to grind the greens with onions. Add more onions and don’t skimp. Thanks to the onion, which soaks the meat fibers, the minced meat turns out so juicy.
Add ½ cup of water.
Combine onion pulp with minced meat, salt and pepper.
Knead the dough again and divide into pieces the size of a chicken egg.
Roll out a portion of dough thinly.
Place minced meat on one half of the dough.
Cover the pie with the other half of the dough. Connect the edges, form a cheburek either using a plate or using a knife to cut the dough.
Fry in well-heated vegetable oil until golden brown, 1.5 minutes on each side. The fire should be medium.
Place the finished pasties on a dish and serve. The seductive aroma wafting from the kitchen, the tempting color of the golden crust has long attracted household members and they are probably waiting for dinner. You can safely treat your guests to this meaty treat in dough!
Recipe 4: pasties with homemade minced meat (with photo)
The taste of chebureks largely depends on the dough. How good it is, the better the products will be. In this recipe we will use a minimal amount of ingredients.
- Flour – 600 gr.;
- Water – 300 ml;
- Salt – 1 teaspoon + to taste in minced meat;
- Minced meat – 500 gr.;
- Onions – 2 pcs.;
- Vegetable oil - for frying.
Sift the flour into a deep cup. Many people neglect this process, but I believe that this is not necessary. It needs to be sifted more than once.
Dissolve 1 teaspoon of salt in water. Make a hole in the flour and gradually pour in the aqueous solution. Stir the dough. It should be elastic so that it rolls out well.
Cover it with cling film to prevent it from drying out and let it rest a little.
Let's start with minced meat. Since we have it ready, all we have to do is add spices and onions to it. I took a mixed one: pork and beef.
My bow is medium size. We clean it and cut it into small cubes. Transfer it to a separate cup. Salt and mash with your hands so that it releases juice.
Transfer the minced meat into the onion and stir. Add a little water (without it it will be dry). Salt and pepper to taste.
Cut the dough in half for convenience. For now we put some of it in a bag, and roll the other into a sausage and cut it into pieces about 4 centimeters wide. The size of the products will depend on this. If you want small ones, cut smaller ones.
Roll out each lump into a thin round pancake. The thinner you roll, the more bubbles there will be on the pasties when baking.
Place a tablespoon of minced meat on one half and distribute it evenly. Cover it with the other half and slam it with your palms so that the air comes out. We glue the ends together by hand.
Excess edges can be cut off with a special tool, but not everyone has one. Therefore, you can use a knife or plate.
Place the frying pan on the fire and pour in vegetable oil. You need a lot of it, because the pasties must float in it.
When it is well heated, we lay out our products. Fry on both sides until golden brown.
When you see that the cheburek is inflating strongly, carefully pierce it, but so that the liquid does not leak out. Otherwise you will have to change the oil. This way we'll let off some steam.
Use all the dough and mince this way.
Recipe 5: how to cook delicious pasties with meat
To prepare sixteen chebureks we will need the following ingredients in appropriate portions:
- Pork – 300 grams;
- Beef – 300 grams;
- Onions – 2 pieces;
- Salt – 2 teaspoons;
- Ground black pepper - to taste;
- Water – 250 milliliters.
For the test we will need:
- Flour – 4 heaping glasses;
- Water – 300 milliliters;
- Salt - to taste;
- Vegetable oil.
The first thing we will do is peel and chop the onion. Little advice For those who don’t like to cry while chopping onions, wet the knife in water and you will avoid unpleasant onion juice getting into your eyes.
Next, let's take care of the meat, we'll rinse it lightly in cold water and chop it in a meat grinder, not very finely. As you probably noticed, the ingredients include pork and beef, and this is the option that would be ideal for our very tasty pasties. Because if we use only pork, our chebureks will turn out too fatty, but if we only use beef, then they will be, on the contrary, dry and juicy, but the assorted option is ideal for us.
Now add the chopped onion to the minced meat, add salt and pepper, and mix thoroughly until completely homogeneous.
The filling for the pasties should have approximately the same consistency as in the photo.
For now, set the filling aside, and in the meantime, let's prepare the dough. In a fairly large bowl, sift four cups of flour.
Fill the flour with water.
Next, we need to knead the dough intensively until it becomes sufficiently plastic. After the dough has been kneaded, we need to set it aside for about twenty minutes so that it becomes more sticky, which will help in the process of forming the pasties.
When the dough has stood for a while, let's start preparing the chebureks, tear off a small piece of dough with a diameter of three to four centimeters and roll it out.
We spread a thin layer of minced meat on the flatbread, trying not to touch the edges that we will stick on.
Fold the edges of the dough while forming a cheburek, try to seal the edges well so that when frying the broth does not flow out of the cheburek.
Fry the pasties for about four minutes on each side, until golden brown.
Recipe 6: meat pasties at home
How to make pasties with meat, a step-by-step recipe with photos and all the nuances will help you make juicy, delicious pasties!
for minced meat:
- 600-700 grams fatty pork
- 2 pcs onions 2 medium heads
- 1 bunch parsley
- 0.5-1 glass water or milk or broth
- ground pepper
for Test:
- 1 glass water
- 4 cup flour
- 2 pinch salt
- 1 tsp sugar
- 8 tbsp sunflower oil+ oil for frying
Add butter, salt, sugar to the water and mix. Add flour while stirring. Knead the dough well. Cover with towels and let stand.
While the dough is infusing, prepare the minced meat. Cut the meat and onion into pieces and grind in a meat grinder. Add salt, pepper, finely chopped parsley. Mix well. Add water. Mix.
Knead the dough again. Cut off a piece and roll out a fairly thin cake.
We cut circles of dough using a saucer or plate.
Place the meat on half of the dough pan and level it out.
We fasten it by hand first. pressing with fingers.
We go through it a second time with a fork. pressing well, but carefully so as not to cut through the dough.
Let the frying pan with oil heat up. We make a small supply of chebureks.
Start frying over medium heat. Keep until desired degree of brownness on one side
and turn it over to the other side.
Take it out onto a plate.
The longer you hold it in the pan, the more rosy and bubbly the pasties will turn out. Eat warm! Bon appetit!
Recipe 7: how to deliciously cook pasties with meat
One can argue endlessly about the origin of chebureks, but now we are not interested in the birthplace of this delicious dish, but in its simple recipe. Many of us have thought about how to cook pasties with meat. I am also no exception - I tried to find a simple way to prepare this amazing delicious dough and juicy filling.
- Flour - 1-2 cups;
- Egg - 1 piece;
- Vegetable oil - 2 tbsp. spoons;
- Meat -200 grams;
- Onion - 1 piece;
- Milk;
- Water.
Following the saying: everything ingenious is simple, I decided to try a very simple method. To prepare this dish, I decided to take all the simplest and available products- milk, one egg, vegetable oil, flour and minced meat. The recipe for pasties with meat was really not complicated, the main condition is to cook them with love.
At the very beginning, you should prepare the filling - mix minced meat with finely chopped onion.
Add a little salt and allspice to taste, cold water and mix very well - with your hands!
Tip: for juiciness, you can add parsley, a piece of lard, finely grated zucchini or tomato to the filling.
Mix the minced meat well and leave it in the refrigerator for about 15 minutes while we prepare the delicious dough.
Mix one egg and salt in a small amount of milk.
Mix well and add cold water - approximately the same amount as milk.
Add flour to the resulting milk mixture and mix well so that there are no lumps.
Knead the resulting mass into a soft dough.
The dough should come away easily from your hands, but not be too hard.
The preparation of delicious pasties largely depends on the quality of the oil - use olive or corn.
Now the simplest thing remains - roll out the dough very thin.
Place cold filling on one side of the semicircle and cover with the other side.
Seal the edges and immediately fry in hot oil - do not forget to preheat the pan.
Tip: to make the shape of the pasties the same, you can use a saucer - this is how we cut into the shape and immediately seal the edges of the dough.
After this, all that remains is to give the edges a traditional pattern - use a fork or special knife for cutting dough.
Hot pasties can be served immediately. Bon appetit!
Recipe 8: the most delicious meat pasties (step by step)
To make the chebureki crispy, the dough must be mixed with vodka. Everyone has their own secret to preparing this snack, and this makes it special for every family. The ingredients of the dish are very simple, as is the preparation. According to this recipe, the pastry dough will definitely turn out thin and crispy, like puff pastry.
For the test
- water – 200 ml,
- salt – 1 teaspoon,
- sugar – 0.5 teaspoon,
- vodka – 2 tablespoons,
- flour - 3 cups.
For filling
- chicken thigh– 300 gr.,
- onions – 1 piece,
- water – 50 ml,
- spices to taste,
- vegetable oil for frying – 2/3 cup.
Take the chicken thigh and rinse with warm water.
Remove any remaining feathers on it, if any.
Carefully remove the bone from the thigh. To do this, first make a cut along the entire bone. Next, with a sharp angle, holding the knife towards you, cut the meat from the bone in strips. The bone can be thrown away.
Remove any remaining cartilage from the meat.
Now easily remove the skin from the meat, as it will not be needed.
Peel the onion. Cut it into 4-6 pieces and chop into large cubes.
Mix the onion and meat together.
Pass the meat and onion cubes through a meat grinder or grind them in a blender until smooth and thick.
Then carefully transfer the cooked minced meat into a bowl and season it with spices to taste.
Add cooled boiled water to the minced meat and mix everything thoroughly. The minced meat should be quite liquid.
Take a dough bowl and pour water into it. The water should be boiled and at room temperature.
Pour salt, sugar into it and pour in vodka. Stir the water until they are completely dissolved. Mix the flour into the bowl in several additions. Knead soft and elastic dough. It should freely lag behind your hands.
Dust your work area generously with flour. Tear off a small piece about the size of a tennis ball from the dough.
Take a rolling pin and lightly flour it.
Roll out the torn dough into a thin circle. The thinner it is, the better.
Place 1-2 teaspoons of minced meat in the middle of the prepared dough. Distribute the minced meat over the circle, not reaching the edges by 1-2 cm.
Carefully take one side of the future cheburek and place it on top of the opposite side. A semicircle should form. Next, take a fork and press it with the sharp part of the edge of the cheburek. This way, not only will the edge be sealed, but the food will also look beautiful.
Now heat the vegetable oil in a frying pan. Carefully, so as not to burn yourself, fry each cheburek in turn on both sides until golden brown.
Immediately after frying, place the pasties on parchment paper, to absorb excess fat.
Place the pasties beautifully on a plate and garnish with herbs. Also, these fried pies will be very tasty with Tartar sauce. Now you know how to cook pasties.
Recipe 9: juicy and tasty chebureks in Tatar style
Juicy pasties with meat are undoubtedly very tasty dish! They are prepared on dough without yeast. The filling is minced meat, which is quite obvious from the name of this dish. Chebureks are fried in a large amount of vegetable oil, which gives them a special airiness and makes their taste brighter and richer. However, unfortunately, this method of preparation makes the dish very, very high in calories. Therefore, if you are watching your figure, then do not get carried away with pasties, otherwise the extra pounds will quickly make themselves felt.
In this photo recipe we will not just tell you how to cook this dish, we'll reveal some tricks. So, for example, we will add a little vodka to the dough. This will make it bubbly and more tender. There is one more trick... When frying, we will use sugar, which will give the pasties a very appetizing-looking golden brown crust.
You will learn all the other subtleties in preparing this delicious dish further!
- wheat flour - 4 cups
- water - 1.5 cups
- vodka - 1 tbsp.
- chicken egg - 1 pc.
- vegetable oil - 2 tbsp.
- salt - 0.5 tsp.
- sugar - 0.5 tsp.
- minced meat - 500 gr
- onions - 2 pcs
Let's start preparing the dough: pour a glass of flour into a bowl and gradually dilute it with a glass hot water.
Now we need another bowl. We pour the rest of the flour into it, beat in the eggs, and pour in the vodka. We also send sugar and salt there, as well as a little vegetable oil. Then the flour diluted with water, as well as the rest of the hot water, will go into the bowl. All the previously mentioned components are thoroughly mixed together. You should end up with a lump of dough - soft and elastic.
Wrap the finished dough in film and leave it to rest for 20-30 minutes.
Let's prepare the minced meat for the filling. To it we will add finely chopped onions and onions and a small amount of cold water.
Now you can begin to form the cheburek itself. To do this, divide the dough into small pieces of equal size. The weight of each of them should be around fifty grams. So, we roll each piece into a round cake, then put a couple of tablespoons of filling in the middle of it. Now all that remains is to join the edges of the filling. They must stick together well, otherwise during the frying process all the filling will come out!
