Chebureks - recipes for making crispy dough and juicy stuffing

Chebureks - a recipe that allows you to get acquainted with colorful Tatar-Mongolian cuisine. Over the long years of existence, these fried in oil, stuffed with meat cakes, crescents, have gained widespread popularity and now they are stuffed with cheese, potatoes and mushrooms, giving a fresh test of splendor kefir, butter or milk.

How to make chebureks?

Homemade chebureks - a dish that is worth the time spent, with most of it will have to cook the dough. Traditionally, a fresh dough is prepared from flour, water and vegetable oil. Having mixed up, leave it to rest for 30 minutes. Then, thinly roll out, cut out the circles, stuff them with minced meat, tamper and fry in oil until ruddy.

  1. The most delicious chebureks are obtained from a dough prepared on a water basis. Other ingredients, especially eggs, can make the dough stiff.
  2. Often vodka is added to the dough, it imparts strength and elasticity to the mass.
  3. Before rolling, the dough should be allowed to stand for 30 minutes.
  4. To get chebureks as in a chebureka, it is possible only thanks to a juicy filling, for this broth, milk or water is added to it.

Dough on chebureks with bubbles - recipe

Prepare a crisp dough with bubbles on the chebureks is easy. Especially considering that the ancestors of the dish were nomadic people, who managed to knead a thin and elastic dough only from flour, water and a pinch of salt. This basic recipe is relevant and nowadays, but for greater elasticity in the mass, vegetable oil is now added.

Ingredients:

Preparation

  1. Flour the flour with a slide, make a groove and pour in water.
  2. Immediately add salt, oil and mix.
  3. Let the test "rest" for 30 minutes.

Filling for chebureks

Juicy forcemeat for chebureks determines the taste and final perception of the dish. Traditionally, stuffing is made from meat, while a variety is a matter of personal preference. You can use lamb, pork, beef or their mix, the main thing - the meat should be fresh and fat. For the flavor, minced onion is added to the flavor, and the softness and moisture of the mass are adjusted with water.

Ingredients:

Preparation

  1. Pass the meat and onions through a meat grinder
  2. Pour in iced water, season with salt and pepper and mix.

Chebureks on yogurt

Tasty, crispy dough for chebureks on yogurt is a guarantee of getting delicious products. Not only does the sour-milk product greatly facilitate the rolling of the dough, it also makes the flour mass airy and elastic. Such chebureks, when roasting, acquire pomp and rouge, and even for a long time they remain soft and tender for a long time.

Ingredients:

Preparation

  1. Whisk the yogurt with the egg.
  2. Put in the flour and knead the dough.
  3. Leave it for 30 minutes.
  4. Pork chop, add onion, spices and water.
  5. Divide the dough into 12 pieces, each roll, stuff and fry.
  6. Such crispy chebureks are served immediately.

Chebureks with cheese - recipe

Chebureks with cheese - a worthy alternative to products with meat. Cheese does not need to be twisted in a meat grinder, and, unlike minced meat, it is initially ready for consumption, and therefore, roasting takes less time. As a filling is better to choose suluguni, it has a piquant taste, quickly melts and retains juiciness and viscidity for a long time.

Ingredients:

Preparation

  1. Add salt flour, add boiling water, stir in butter.
  2. Leave the dough for 15 minutes.
  3. Grate the cheese on the grater.
  4. Divide the dough into segments, each thinly roll, stuff with cheese, fasten the edges.
  5. Chebureks - a recipe that involves frying products in oil for 2 minutes on each side.

Chebureks with potatoes

Most housewives cook delicious chebureks with potato stuffing. It's not just about the cheapness of the product: the root crop has a suitable texture, perfectly combined with spices and herbs, so that a profitable and appetizing dish will appear on the table. The only inconvenience is cooking potatoes, which will take a little more time than cooking the meat stuffing.

Ingredients:

Preparation

  1. Whisk the yolk with water.
  2. Pour the mixture into the flour, add 90 ml of oil and mix.
  3. Leave the dough for 30 minutes.
  4. Boil the potatoes, stir them, add dill.
  5. Dough roll, use a saucer to cut out circles, form chebureks and fry them in oil.

Crimean chebureks - recipe

The Crimean chebureks are a layered ruddy dough and juicy meat filling. It is not necessary to go to the sea, such a delicacy can be cooked at home. To get "branded" bubbles, you just need to add vegetable oil to the flour, and sugar for sugar. Stuffing must be diluted with water, because the juiciness of the filling directly depends on the taste of chebureks.

Ingredients:

Preparation

  1. Mix 100 g of flour with 200 ml of boiling water.
  2. In the remaining flour add egg, 40 ml of oil, salt, sugar and 100 ml of boiling water.
  3. Combine both masses, pour 100 g of flour and knead the dough.
  4. Beef, lamb and onions scroll through the meat grinder.
  5. Add greens, water and mix.
  6. Divide the dough into the same segments. Each thinly roll out, stuff and fasten.
  7. Chebureks Crimean - a recipe in which products are fried in hot oil for 2 minutes on each side.

Chebureki - recipe with vodka

Chebureks on vodka - one of the "secret" recipes of the Tatar cuisine. It's all about the test: vodka makes it more elastic, homogeneous and comfortable to work with: during rolling it does not tear, but when frying it gets appetizing crunchiness and absorbs less oil. This dough likes to "relax", so it mixes up for a couple of hours before cooking.

Ingredients:

Preparation

  1. Put a pan of 350 ml of water on the fire.
  2. Add 30 ml of butter, 10 g of salt and 250 g of flour.
  3. Rapidly mix, cool, add the remaining flour, egg and vodka, and set aside for an hour.
  4. Add the onions and 150 ml of ice water to the minced meat.
  5. From the test, form balls, each roll into a layer, stuff and fry.

Chewing on pita bread with minced meat

Chewing a pita bread is a dish for those who do not want to spend time kneading the dough. Despite the speed and simplicity of cooking, such products are tasty and do not lose in quality. Lavash is well fried, and the filling is juicier. However, to serve them to the table should be immediately: when cooling, the dough becomes limp and loses its crunchiness.

Ingredients:

Preparation

  1. Pork together with onion pass through a meat grinder.
  2. Add water to the stuffing.
  3. Lavash cut into squares, grease perimeter with beaten egg.
  4. Lay the minced meat in the form of a triangle, receding from the edge.
  5. Chebureks - a recipe by which products are roasted in oil until red.

Chests of puff pastry

Chebureks from puff pastry in a frying pan - for the owners, who want to spend minimum effort and get maximum pleasure. To speed up cooking is possible only with a shop test, the use of which significantly shortens the cooking time. In addition, unlike fresh, the puff pastry keeps the filling better and makes the products more magnificent and airy.

Ingredients:

Preparation

  1. Onion chop and add to minced meat.
  2. For juiciness, pour in water and mix.
  3. Using a saucer, cut out the circles in the dough, lay out the filling, grease the edges with the beaten egg, fasten and fry.

Chebureks with chicken

Everyone understands that fragrant Tatar pies do not belong to dietary dishes. At the same time, you can reduce their calorie content by simply making chebureks with chicken forcemeat. Perhaps he will not be pleased with the juiciness, but certainly will surprise with a delicate taste and a pronounced aroma, because fresh chicken meat in rooted bases is an excellent occasion to experiment with spices.

Ingredients:

Preparation

  1. In 130 ml of water, put sugar, flour, melted margarine and mix the dough.
  2. Filet and onion whisk in a blender, add the garlic, coriander, 100 ml of water and mix.
  3. Divide the dough into equal parts, form chebureks and fry them in oil.

Lazy Chebureks

A simple dough for chebureks is a godsend for beginners. Especially if the dough has a liquid consistency, does not require "rest", it rises well, quickly fries and permanently retains the splendor. This dough is an ideal option for "lazy" chebureks, which are quickly prepared, incredibly tasty and resemble pancakes with filling.

Ingredients:

Preparation

  1. Whisk the yogurt, egg, flour, soda and sugar.
  2. Season the stuffing.
  3. Pour the dough in the form of a pancake into the preheated oil, lay the filling and cover with the second half of the dough.
  4. Chebureks, according to a lazy recipe, suggest frying the products from two sides to rouge.

Chebureks in the oven

Cooking Chebureks includes their frying in a pan in a lot of oil, which is hard to call a useful solution for a healthy diet. Another thing is to bake them in the oven. Products are obtained not worse than roasted ones, they acquire the same bubbles, they remain juicy, they are prepared twice more quickly and are much more useful than traditional "relatives".

Ingredients :

Preparation

  1. Mix the flour with butter, egg and warm water.
  2. Divide the dough into equal parts, form chebureks, grease them with egg and bake at 200 degrees 30 minutes.