Home General issues Chebureks as in Crimean chebureks. Crimean chebureks: cooking recipe, dough features and fillings. We cook Crimean pasties at home

General issues

Chebureks as in Crimean chebureks. Crimean chebureks: cooking recipe, dough features and fillings. We cook Crimean pasties at home

Chir chir - Crimean pasties. This recipe was shared with me by a familiar Crimean Tatar woman. Now I cook chebureks only according to this recipe.

The dough turns out tender and at the same time crispy, you might think that the Crimean chebureks are made from puff pastry, but this is not so. The dough is actually the most common, flour, vegetable oil, water, salt. AT original recipe lamb is used, but I have. My family love it, they are hearty and can be cooked in fasting.

Ingredients

exit - 14 chebureks

pastry dough:

2.5 st. flour
1 st. water
0.5 tsp salt
3 tbsp vegetable oil.

stuffing for chebureks:

500 gr mince
2 large onions
2 cloves of garlic
salt and black pepper to taste
50 ml stock or water

Cooking method

First, we prepare the dough for pasties, sift the flour and add water, salt and vegetable oil to it. Knead the dough until smooth, it should turn out pretty steep. Let the dough rest for 20-30 minutes.

This time we will deal with the filling for chebureks. Finely chop the onion, add to the minced meat, salt and pepper. If the filling turned out to be very dry, be sure to add broth or water.

Divide the dough into equal pieces. We roll out the dough very thinly into circles with a diameter of 15 cm. Place a tablespoon of the filling on one half of the rolled out dough. We cover it with the second half and use a special wheel to make a jagged edge.

We fry the Crimean pasties in a large amount of hot oil for 2 minutes on each side. Most importantly, the cheburek should not come into contact with the bottom of the vessel in which it is cooked.

Lay the pasties on a paper towel to remove excess fat. Cover the pasties with a bowl for 1 minute and serve. Now you can be sure that you have learned how to cook Crimean chebureks - chir-chir! It's really not difficult, and the taste is just delicious.

Chebureks fried without oil – Yantyk

Yantik is very tasty, without greasy splashes of sunflower oil, dirty stove and smell in the kitchen. Finally, I have a recipe for chebureks, which are fried in a dry frying pan without oil.

Ingredients

Wheat flour 2-2.5 cups
Water (boiling water) 120 ml
Sunflower oil 1 tbsp. l .
Salt 0.5 tsp
Chicken egg 1 pc.
Vodka 1 tbsp. l .

Cooking method

Sift 1/2 cup flour into a deep bowl. Pour in the oil and salt. Pour boiling water over the flour and quickly knead the custard dough with a fork. Before choux pastry, pour in 1 tbsp. vodka and mix. Vodka can be replaced with 1 tsp. baking powder, but add it to most flour.

Add an egg (optional) and flour to the choux pastry. Knead the dough . Egg + flour + choux pastry. Knead the dough . The dough for yantyk should be soft.

Wrap the pastry in cling film and place in the refrigerator for 30 minutes. For the filling, chop 150 g of onion and a bunch of parsley.

Prepare 350 g minced meat. Add greens with onions to minced meat. Salt, pepper, mix well. Add 100 g of kefir and mix everything. Divide the dough into 8 pieces.
Roll out thinly and spread the meat filling in a thin layer on half of the dough. The edges of the dough can be greased with yolk or egg.

It is good to blind the edges of the dough, you can with a fork. Roll out all pieces of dough and form.
Put the yantyk on a dry hot frying pan and fry over low heat on both sides.

Ready yantiki need to be hot greased with butter and stacked on top of each other
Wrap hot yantyki in foil and leave for 15 minutes. Delicious without oil - yantyk with a creamy taste and juicy meat filling.

In the Crimea, I like not only chebureks, but also tasty whites prepared according to this recipe http://www.koptim-sami.ru/belyachi.php. It turns out very tasty, try to cook - you will like it.

During the rest, we have the opportunity not only to enjoy the mild subtropical climate, swim in the sea and sunbathe, go on excursions, but also join gastronomic tourism, try new dishes that the locals love, if you're lucky, you can find out the recipe of your favorite food. If you are vacationing in the Crimea, you simply must try the local culinary star - the Crimean cheburek. Such a dish can be prepared at home according to the recipe of the Crimeans.

Why are pasties in Crimea considered the most delicious?

Those who have vacationed in the famous resort towns of Yalta, Sudak, Feodosia, Evpatoria, Alushta will surely remember the traditional Black Sea dish, Crimean pasties such as they sell in the Crimea. It is there that this simple and unpretentious delicacy, with which you can have a hearty snack, is prepared especially tasty. The Crimean chefs make the dough crispy, thin, light due to the bubbly structure, and the filling is juicy, it just melts in your mouth.

If you add to the taste sensations the atmosphere of a holiday on the coast, fresh sea breeze, memories of this pie (this is how the word "borek" is translated from the Crimean Tarat) remain the most pleasant. That is why many people want to nostalgic for an unforgettable vacation and taste it at home Crimean pasties such as they sell in the Crimea recipe which are easy to repeat, knowing some of the nuances and secrets of cooking.

Ingredients

If you are preparing dough for chebureks, you will need the most simple products, which are easy to find in the nearest supermarket, besides, all the ingredients are cheap, while the snack turns out to be appetizing and tasty. For cooking, you will need 250 ml of water, ¼ tablespoon of salt, 1/3 tbsp. spoons of sugar, 1.5 tbsp. tablespoons of vegetable oil. There is another ingredient that belongs to the main secrets of this dish.

The dough is kneaded with flour, you will need 480 g (3-3.5 standard faceted glasses). Flour must be sifted.

If you are cooking Crimean pasties such as they sell in the Crimea with cheese, respectively, for the filling you need to purchase cheese. Pickled cheese is considered a traditional filling for Crimean cuisine. You can also use minced beef, pork or lamb, or combinations thereof, in which case the pies are even tastier because the dough is soaked in meat juice.

Main secret

There can be many options for preparing dough, each housewife or cook has her own secret. Sometimes, in addition to the above ingredients, 1 egg is added, while sugar is excluded from the recipe. However, the main secret of making crispy bubble pasties is the addition of 9% vinegar or vodka. In Crimea, you will most likely be offered this dish with the addition of vinegar, because. it costs less.

Cooking process

If you cook pasties using food processor, it is recommended that you first sift one and a half glasses of flour into a container and add the pre-prepared liquid (water, vegetable oil, vinegar, salt and sugar). Once the mixture is ready, the dough with the addition of the remaining amount of flour is kneaded by hand. The dough is kneaded for 5 minutes, at least, in the end it should stop sticking to the hands and the surface of the board.

After the dough has lain in the refrigerator, we separate a small piece and roll out the pancake with a thickness of 1.5-2 mm, spread the filling on one half, if it is minced meat, it is worth spreading it in a thin layer so that the meat is fried, because. cooking time is minimal. Cover with the other half and seal the edges.

Which is distributed far beyond the fabulous peninsula. Of course, every self-respecting Crimean woman carefully keeps her own way of preparing this dish, gladly treats guests to them and assures that it is her chebureks that are real.

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

Peculiarities

Crispy is the most important condition. Air bubbles, juicy layers soaked in meat juice and a fried golden crust are its invariable characteristics.

The filling is also important. Usually it is prepared from pork, lamb, beef or minced chicken. But there are other options that are specific to the Crimean cuisine. The influence of Tatar traditions is very strong in it, which means that an important place is given to homemade pickled cheeses, which local housewives have been making for centuries. Crimean chebureks are also prepared with such cheese. The recipe is very similar to the classic one, but such a filling does not leave indifferent even convinced meat-eaters.

Puff pastry with sunflower oil

According to this recipe, very tasty Crimean chebureks from puff pastry are obtained. Many mistakenly believe that you can take ready-made frozen dough as a basis or cook it the classic way, rubbing layers butter and rolling. In fact, it stratifies itself. And the options listed above are suitable for samsa, but not for chebureks.

We will need:

yolk of one egg;
water - 180 ml;
flour - 480 g;
vegetable oil (necessarily refined) - 75 ml;
salt - a pinch.

Sift the flour into a bowl - so the dough will turn out magnificent. In a glass, break the yolk with a fork, add salt, pour water in portions. Mix thoroughly and pour into flour. Kneading such a dough is not easy, it behaves a little strange. You shouldn't be afraid of it. First, flakes will appear that will not want to combine into one ball. That's exactly how it should be. This means it's time to add the oil. You can pour it directly into the dough or onto your hands.

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

Choux pastry

The next Crimean guarantees an abundance of bubbles on the surface. It contains a little strong alcohol. It acts solely as a reagent. During heat treatment degree evaporates completely.

We will need:

water - a full glass;
egg - 1 pc. (the average);
salt - a pinch;
flour - 640 g;
vegetable oil and vodka - 35 ml each.

We salt the water, carefully add oil to it and put it on fire. When it boils, remove from heat and begin to stir in the flour. After adding half the prescribed volume, break the egg into the dough and pour in the vodka. Mix in the rest of the flour as needed - the dough may take a little less than the specified amount.

Meat filling

To cook Crimean chebureks, the recipe of which has been tested by many generations, broth is added to the minced meat. This gives the filling its juiciness. Half a kilo minced meat on average, you need 50 grams of broth. You can replace it with milk or warm water.

Good cooks do not advise passing onions through a meat grinder - this will squeeze out all the juices from it and destroy the structure. It will be much tastier if the onion is grated. It will make the filling juicy and fragrant. You can also just finely chop the onion with a knife on a cutting board.

Real Crimean chebureks with cheese

Be sure to try this amazing dish! Crimean women prepare the filling in many different ways. For stuffing chebureks, suluguni, feta cheese, or any other homemade pickled cheese is perfect. For taste and aroma, dill, spinach, young garlic are added to it, green onion. In order for the filling to form into a single layer, several raw eggs. Some like the combination of cheese and homemade cottage cheese in equal amounts. Try different ways and you will surely find what you like the most. Be sure to add to cheese filling and hard cheese, such as cheddar, maasdam, or any other that can be grated.

Approximate combinations of products for cooking Crimean pasties with cheese:

cheese, suluguni or their mixture - 350 g;
hard cheese - 150 g;
salt - a pinch;
2 yolks or 1 egg.

Grate the cheese on a coarse grater, mix, add eggs, herbs, seasonings and salt, knead well again until the mass becomes homogeneous.

Formation

Roll out the dough, cut out a circle from it using a saucer. Apply the filling in a thin layer, otherwise you will get products that look more like pies. One cheburek takes a little more than a tablespoon of minced meat. Pinch the edges and gently roll the cheburek with a rolling pin.

heat treatment process

A deep frying pan or a cauldron is an ideal dish for cooking Crimean pasties. The recipe suggests that they will not just be fried in a pan, but boiled in hot oil.

Pour the oil into the dish with a layer of at least a centimeter. Let it reach high temperature. Spread pasties one at a time, avoiding splashing on the skin. During frying, in no case do not pierce pasties. Otherwise, the juice will flow out, causing abundant splashes, and all the efforts spent on making crispy pastry dough will be in vain. Use a spatula, not a fork.

Put the finished chebureks on paper napkins so that excess fat comes off them. Serve with sauces and chopped herbs.

Chebureks were one of the most common dishes on the territory of the former USSR. The Crimean ones were especially famous. As now, for example, the trend is real italian pizza. Everything was delicious there: crispy dough of deep-fried chebureks and meat stuffing with broth. They were not removed even on the male palm, so they could be eaten alone, at most - two. The name "cheburek" comes from the Turkish "burek" or "borek", which means "pie". Classical Crimean chebureks have the shape of a semicircle; in size, they do not even fit on a man's palm. The filling of traditional pastries is meat. It can be different: from lamb to chicken. Chebureks are always prepared deep-fried.

We cook Crimean pasties at home

In Crimean pasties, the main thing is to follow the basic principles of cooking, so that the result is crispy dough and a juicy filling. How to achieve this? There are a few rules to follow:

For the preparation of this pastry, puff pastry is now increasingly used. But this is not at all necessary. Regular dumpling dough will bubble and crunch if cooked properly. If there is no time or you do not know how to cook at all, then use a puff. Best of all - store. It is easy to roll out, pies with it will turn out crispy.
For cheburek dough you will need: flour, salt, water and vegetable oil or margarine. The dough is always made without yeast.
Many will be surprised, but in real pasties there is not as much meat as it seems. They are deep-fried for only 3-4 minutes, so a thick layer of filling simply does not bake through.
Do not forget that in good minced meat, the amount of onion should be at least a quarter of the total volume. It is better if it is about a third.
To make minced meat tasty, broth is added to it. If there is no broth, you need to add cold water. How do you think it was in production? Water plus minced meat, so the broth turned out.
In order for minced meat to be “correct”, it must contain fat. Its quantity should be from 10 to 20. Real chebureks used to be cooked only with lamb, where fat was used as fat. In Soviet catering, beef with pork was used, or only pork, which was cheaper than beef.
Delicious pasties, tasty and juicy, are obtained when the minced meat stands for some time in a cool place, for example, in the refrigerator. It is better to make the filling in advance, at least a day in advance. But if there is no time, then you can replace the proofing by carefully kneading the minced meat, like a test.
For the convenience of cooking, you need to prepare a plate or a lid in advance, which will serve as a “pattern” for cutting out the dough. Its diameter should not exceed the diameter of the pan.
It is necessary to fasten the sides together very carefully. Even a tightly molded cheburek opens in oil. To prevent this from happening, the edges must be additionally fastened with a fork. It is not only reliable, but also beautiful.
Pasties are fried very quickly, so they need to be molded in advance and put on one plate, sprinkled with a small amount of flour.
Before lowering them into hot fat, you need to shake off excess flour. The less flour gets into deep fat, the less it will “burn”. This means you don't have to change the oil often.
Fold pasties first on a napkin so that it absorbs excess fat.
There are many recipes in which another filling is indicated instead of meat, but it can be a stretch to call them Crimean pasties. Rather, they are deep-fried pies.
The classic recipe for Crimean pasties with meat can be improved by adding hot peppers, garlic or finely chopped greens to taste.

Crimean pasties cannot be called a super healthy dish, but once a month you can please your family and friends with this yummy. One or two chebureks will replace a whole dinner. Below are a few recipes for those who want to cook them like in a cheburek.

Dough for Crimean chebureks recipe

To get the right recipe for Crimean pasties from puff pastry, you need to spend half an hour kneading it. The result is a fairly steep dough, but not like homemade noodles. Required Ingredients: Flour, Oil, Salt, Water. To add or not to add an egg, everyone decides for himself.

To prepare the right dough for chebureks, you will need:

flour - 4 cups;
water - 1 glass;
refined oil - 1/3-1/2 cup;
salt - 1 teaspoon.

Homemade dough is very easy to make. The principle of its preparation is simple: first, the dough is kneaded without oil (flour, salt, water). It is very cool, even resembles a crumb. It needs to be folded and pressed again. It takes about 10 minutes. Then vegetable oil is mixed into the dough. The result is a moderately steep, smooth dough. Wrap it in cling film and put it in the fridge for half an hour.

Recipe for Crimean chebureks with chicken meat

According to this recipe, crispy, very tasty chebureks are obtained. What is important - due to the observance of the technology, pastries with meat filling turn out to be very budgetary.

Components for the test:

flour - 2.5 cups;
vegetable oil for dough - 1/3 cup;
yolk of 1 egg;
water - ½ cup;
salt.

Filling ingredients:

chicken fillet - 400-500 g;
onions - 1-2 onions;
broth - 1/3 cup;
black pepper;
salt.

For deep frying, you need at least a glass of oil.

Crimean pasties - step by step recipe:

Since the filling must stand for at least 12 hours, we first make it. To obtain a juicy filling, the meat is not scrolled in a meat grinder, but chopped very finely. If we are talking about chicken meat, then it is best to take meat from the thighs, so there is more fat.
Onion finely chopped or chopped with a blender.
Now you need to combine meat, onion, salt and black pepper. The broth is poured into the minced meat.
Now you need to remove the minced meat in the refrigerator.
Prepare the dough according to the above recipe, only at the stage of combining water and flour, add the yolk. The dough turns out smooth and dense: what you need for Crimean pasties. We remove in a film and - in the refrigerator for half an hour.

Sift flour into a large bowl. Add salt, mix. Also add vegetable oil.

Rub the drops of butter with flour with your hand, kneading the pieces with butter. Gradually pour in water at room temperature (flour is different - pour in how much dough will take), also kneading the dough with your hand. The dough will be lumpy and tough. You don't need to knead.

Gather the dough into a ball and wrap it in cling film. Leave at room temperature for 1 hour. After this time, the dough will become completely different - tender, soft, elastic and completely non-sticky either to the hands or to the surface.

While the dough is resting, prepare the filling. Chopped meat(any - at your discretion) place in a deep bowl. Add chopped onion in a meat grinder.

Divide the rested dough into 2 parts. From each - roll up a "sausage".

Cut into pieces (about 40 grams). Roll each piece into a long rope (about 25 cm).

Next, roll each flagellum into a “snail” (this method of proofing the dough gives a stunning result when frying - pasties will turn out to be very layered). Cover the dough pieces with cling film and leave for 30 minutes at room temperature.

Now, roll out each "snail" thinly (flour for rolling out, in principle, is not needed, but if your dough sticks a little to the surface, dust it with flour, but just a little bit). Closer to one edge of the cake, place 1-2 tablespoons of minced meat.

Heat the oil in a frying pan (preferably in a deep fryer, since there should be enough oil, chebureks are fried in large quantities). If there is no deep fryer, fry Crimean pasties in a pan for 2-3 minutes on each side, until golden brown, over medium heat.

Put the finished pasties on paper towels to remove excess fat. A cavity forms in the middle of the cheburek, and when you bite into the cheburek, there is a lot of meat juice inside. The dough itself is crispy, bubbly and very layered.