To visit Crimea and not to try chebureks? Well, it's like not swimming in the sea - why did you have to go? Classical - on ice water, stuffed with young lamb, now you almost never meet, but all the others - a dime a dozen! And with vegetables, and with cheese, and with fillings in various combinations. Well, if it’s not close to the Crimea, as before a vacation, but you want to crunch on delicious pasties, arm yourself with food and get to work, they are not so complicated – Crimean pasties.
Crimean pasties - general principles of cooking
The main feature of the Crimean chebureks is thin, layered inside and bubbly outside, dough, pale golden color. To achieve this result, eggs, vegetable oil, creamy margarine, vodka are added to it. It is kneaded in different ways, varying the temperature of the mixed products.
Low-fat minced meat or chicken is put into the filling of classic Crimean chebureks. To make the products juicy, a lot of onions are added to the filling and water is added. Onions are chopped in a meat grinder or chopped very finely. It is customary to add about 120 ml of cool, pre-boiled water per pound of minced meat. The meat filling should be slightly watery.
The filling for Crimean chebureks can be not only meat. Often they are cooked with cheese and tomatoes, other juicy vegetables or combine several toppings. For instance: chopped meat, fried mushrooms and cheese.
The dough for chebureks is rolled out in small circles slightly thicker than a paper sheet and molded from them into products in the form of a crescent. Particular attention is paid to the seams and stuffing, it should not be much.
Crimean pasties fried in a large volume of calcined vegetable oil. So that scorching does not form on the sides, semi-finished products should “float” freely in the thickness of hot fat and not touch the bottom of the dish.
A simple recipe for Crimean chebureks with meat from dough in ice water
Ingredients:
Three full glasses (250 ml) of flour;
One egg;
One third of a glass of refined oil;
Half a spoonful of fine salt;
3/4 cup of drinking water.
For stuffing:
Half a kilo of low-fat, preferably mixed, minced meat;
Four large heads of bitter onions;
Salt and black, coarsely ground pepper.
Cooking method:
1. Gently break the egg, separate the protein, and pour the yolk into a glass with a capacity of 250 ml. Top up with ice water to make up about three-fourths of a glass. If the liquid is warm, the dough will not turn out layered. Add salt and stir until its crystals are completely dissolved. It is advisable to use fine salt, after dissolution it does not give a dark precipitate.
2. Pour all the flour into a wide bowl, pour the yolk loose in water into it, stir with a fork. Add vegetable oil and knead a tight, non-sticky dough.
3. Form it into a ball, wrap it in cling film and place it in the refrigerator. The minimum cooling time is half an hour.
4. Twist three onions together with minced meat in a meat grinder, chop the remaining onion into medium-sized slices and send to minced meat.
5. Add some salt, about half a teaspoon, pepper to your liking. For juiciness, pour a couple of tablespoons of water or milk into the meat mass, mix.
6. Divide the cold-aged dough into twelve pieces of the same size. Roll out each thin, but not transparent, pancake. Put the minced meat on one half, cover it with a free edge and tightly connect the edges, lightly pressing them with the prongs of a fork.
7. Pour vegetable oil into the pan without saving. Crimean chebureks are fried in large quantities. Put the pan on high heat and wait until the oil stops crackling.
8. Reduce the heat to medium and fry the chebureks in hot oil on both sides until a bright golden color appears.
Crispy Crimean chebureks with boiled water dough vegetables
Ingredients:
Fresh, large egg;
A teaspoon of sugar;
Rock salt - 0.5 tsp;
300 ml of cool, but not ice water;
A large spoonful of unflavoured vodka;
Half a kilo of white flour;
Two tablespoons of non-aromatic oil.
Filling:
Small-sized tomatoes, for example, Cherry varieties - 6 pcs.;
One bell pepper;
Small head of bitter onion;
Two teaspoons of light soy sauce;
To taste - spicy, mild spices.
Cooking method:
1. Reseed all the flour, boil the water.
2. Pour 100 grams of flour into a small bowl, pour 200 ml of boiling water into it and mix vigorously. Should work thick crust, porridge-like consistency.
3. In another bowl, add vodka, vegetable oil to 300 grams of flour, break an egg. In the remaining hot water first dissolve salt, then sugar and pour into flour, mix.
4. Combine both types of prepared dough together in a large bowl, add the remaining flour and knead well, slowly. The dough turns out obedient, does not stick to dishes and hands, when kneading on the table, it does not require adding flour.
5. Cover the bowl with cling film and let it rest on the counter.
6. Cut the tomatoes into thin slices. Cut the peeled pepper in half and chop the transverse straws, cut the onion into thin half rings.
7. Mix vegetables, add some spices or ground pepper and add stuffing soy sauce.
8. Divide the rested dough into 20 balls, put them in a bowl and be sure to cover so that they do not become weathered.
9. On a table dusted with flour, alternately roll the balls around to the thickness of a paper sheet. Put the vegetable filling on half of the resulting circle, leaving room around the edge so that you can close it tightly, and cover with the free half. Gently press down the top layer of dough with your hands to release all the air and firmly press the edge of the cheburek.
10. Pour about a glass of oil into a thick-walled frying pan of small diameter and heat it well over high heat. Then reduce the heat to medium and fry the pasties until golden brown, first on one side and then on the other side.
Crimean chebureks with cheese: choux pastry recipe
Ingredients:
Wheat flour - 650 gr.;
One egg;
40 ml of vodka or alcohol diluted 1:2 with water;
Full glass of water (250 ml);
Non-aromatic sunflower oil - 35 ml;
Low-melting hard cheese for filling - 150 gr.
Cooking method:
1. Pour the water into a small saucepan. Add a little salt, pour in vegetable oil and put on a small fire.
2. When the liquid boils, remove the pan from the stove and stir in half of the sifted flour into the liquid. Break the egg into the slightly cooled custard dough, pour in the vodka, mix and gradually stir in the remaining flour. It may take less, focus on the density of the dough. It should be tight, but not tight.
3. Let the custard dough stand warm for at least half an hour. Then cut it into small balls. Having rolled each one into a thin circle, form pasties, sprinkling one half with finely grated cheese when sculpting.
4. Fry like ordinary pasties, in a sufficient amount of hot oil. Lay the finished products on disposable towels so that they absorb excess fat.
Juicy Crimean chebureks with minced meat and greens from dough without eggs, on margarine
Ingredients:
One glass of drinking water;
125 gr. quality margarine;
Three glasses (about 500 gr.) wheat flour;
Rock salt - 1/2 tsp
Filling:
Half a kilo of any low-fat minced meat;
Two medium bulbs;
Greens of young dill - 40 gr., Or to taste;
Ground pepper, you can other spices.
Cooking method:
1. In a bowl of a suitable volume, mix the flour and salt. Pour in cold water, mix vigorously with a fork, you need to ensure that the dough comes together in lumps.
2. Dissolve the margarine over medium heat, bring to a boil and pour it into the prepared lumpy dough in a thin stream, knead. Then put it on the table, adding flour if necessary, knead it well with your hands. Shape into a ball and refrigerate for an hour and a half. Chilled dough will be elastic, easy to roll out.
3. Finely chop the peeled onion and transfer it to the minced meat. Add spices, finely chopped dill, salt to your liking. Pour half a glass of cold boiled water and mix thoroughly. In this case, minced meat should be slightly watery. Water makes the meat filling more juicy and speeds up its cooking. Cover the bowl with minced meat with a lid, temporarily put it in the cold.
4. After about an hour and a half, remove the containers with dough and minced meat from the refrigerator and fashion classic pasties crescent shaped. From the specified number of products, at least sixteen pieces come out.
5. Fry the blanks on both sides, dipping into a large volume of hot vegetable oil, setting the fire a little less than average.
Crimean pasties stuffed with chicken, mushrooms and cheese - "Special"
Ingredients:
Any cheburek dough prepared according to the above recipes.
For stuffing:
Half a kilo of chilled chicken fillet;
Large bulb;
Two large tomatoes;
120 ml of cold water;
200 gr. fresh champignons;
One and a half tablespoons of vegetable oil;
Hard fusible cheese - 200 gr.
Cooking method:
1. Add minced meat to chopped smaller onion. Season with pepper to your liking, add a little salt, pour in water and mix.
2. Cut the washed cold water Champignon. Put the mushrooms in a pan with heated vegetable oil. The filling should be juicy, so do not fry the mushrooms too much. Warm them up for a couple of minutes after evaporating the moisture, over medium heat and remove from the stove, cool.
3. Grind the cheese on a medium grater. From home pastry dough roll out thin circles. On half of each, first put the minced chicken, fried mushrooms on it and sprinkle with chopped cheese on top.
4. Cover the filling with the opposite part of the dough, tightly fasten its edges. Forming pasties, lay out the blanks on a table sprinkled with flour. When all the products are ready, fry them one by one in a pan, guided by the principle common to all recipes - a large amount of very hot oil.
Crimean pasties without meat with tomatoes and cheese
Ingredients:
A portion homemade test for pasties
For stuffing:
150 gr. hard cheese;
Three small tomatoes;
Dried ground basil, dry garlic and black pepper.
Cooking method:
1. Prepare pastry dough using one of the above recipes.
2. Rinse the tomatoes, dry and cut into thin half rings. For chebureks, it is better to take fleshy varieties of tomatoes.
3. Grate hard, low-melting cheese for the filling on a medium grater. Add dried garlic, ground basil. Season everything with a little ground pepper and mix.
4. On the dough rolled out in thin circles, lay out a couple of tomato slices, sprinkle them with chopped cheese and fashion the blanks, slightly bending them in the shape of a crescent. Close the free edges tightly, otherwise all the juice will flow out during frying.
5. Fry pasties without meat, like classic ones, lowering the blanks into hot oil. Please note that it will take less time to fry. As soon as one side is taken with a delicate golden crust, turn the cheburek over and fry its bottom side in the same way.
Crimean pasties - cooking tricks and useful tips
Having trouble rolling out the dough into a neat circle? Roll it out in a large layer and cut out circles of the desired diameter from it, using plates or saucers of various diameters as a stencil.
To prevent the seams from sticking, go through them with a fork, lightly pressing down with the teeth. Do not press hard, otherwise you will cut through the edge of the product.
To save oil, use deep frying pans of small diameter and fry the products one at a time.
Crimean pasties with cheese filling, it is advisable to serve piping hot, without waiting for the cheese to harden. Do not fry a lot of chebureks with cheese at once, freeze extra semi-finished products. Frozen semi-finished products do not require complete defrosting before frying, they will only need to be slightly thawed.
Almost always, when some kind of National dish, there are clarifications "but we don’t have it, but like this ..."
So far, I have been in Crimea for only two days, I didn’t attend a master class on Crimean pasties, of course, but I discussed it on the Internet.
Crimean pasties
I liked the following option: soft bubble dough, simple in composition, but interesting in shaping and juicy meat filling. It is stipulated that lamb is desirable as meat, but they are prepared from almost any, as well as without meat.
Yantyk
Tatar version, in which pasties with different fillings fried in dry pans, so to speak, more dietary.
Prepare the ingredients for the Crimean pasties
Meat for minced meat, onion and garlic, cut into pieces, i.e. prepare them for scrolling in a meat grinder.
Here pork with fat and chicken fillet - the combination is quite tasty. Add freshly ground hot and allspice peppers, broth or water and salt to the minced meat. Take out.
For the test, combine water or mineral water with vegetable oil and flour with salt.
Knead the dough by hand or using household appliances. It is highly recommended to let the dough rest for at least half an hour.
Next, divide the dough into pieces of 40-50 grams, roll balls out of them, cover from drying, leave for half an hour. Then roll each ball with your hands into a thin long flagellum and twist it into a tight spiral. This is done in order to give the dough a certain pleasant layering.
The resulting "spirals" or "snails" need to be rolled into a round thin cake.
Spread evenly over half of the dough. meat filling, about 1-1.5 tbsp. spoons.
Pinch the edges and the pastry preparation in the traditional crescent shape is ready. I cook pasties with different fillings at once, so for further distinction I pinch them in different ways: some with a fork, others with a curly knife, others with my fingers ...
Blanks for Crimean chebureks can be immediately fried in a pan, in a saucepan, in a deep fryer or in a slow cooker, and you can also prepare for future use and send to the freezer.
For frying, heat the vegetable oil in a deep frying pan or in a slow cooker, this method is also presented on the site.
Dip 2-3 chebureks in one layer into the boiling oil and fry until tender, 2-3 minutes on each side.
If necessary, for the next bookmark pasties, add vegetable oil to the pan.
Put ready-made rosy pasties in Crimean style on paper towels to remove excess oil.
Bon Appetit!
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 a 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.
It is impossible not to fall in love with Crimean pasties. Fragrant, juicy, with a crispy crust - they literally melt in your mouth! You can learn how to make real Crimean chebureks yourself. All you need to do is put in a little effort and get used to it. step by step recipe Crimean chebureks with a photo.
To prepare the Crimean chebureks, we need the following products:
- 3 cups flour
- 3/4 cup water
- 1 egg yolk
- 150 ml vegetable oil (1/3 cup for making dough, the rest is needed for frying chebureks)
- 1 teaspoon salt (half for dough, half for minced meat)
- 500 g minced meat
- 4 medium sized onions
- 2 pinches ground black pepper
How to cook real Crimean chebureks - a step by step recipe with a photo
1. Separate the yolk from the protein and pour the yolk into a glass. Add water to it to make 3/4 cup.
2. Add 0.5 teaspoon of salt to the yolk with water and mix well so that the salt dissolves. 
3. Sift the flour into a bowl in which we will knead the dough. Pour the resulting mixture into the flour and stir with a fork. 
4. It will turn out something like this. 
5. Now pour in a third of the glass sunflower oil and start kneading the dough. You don't have to knead it for a long time. 
6. You should get a fairly tight dough. Wrap it in cling film and put it in the fridge for at least half an hour. 
7. While the dough is resting, prepare the minced meat. We clean the onion, wash the meat and twist everything except one onion in a meat grinder. Cut the remaining onion into small cubes. Add salt, pepper and a couple of tablespoons of water to the minced meat - it will be juicier. You can add other spices. Mix everything well until smooth. 
8. Remove the dough from the refrigerator and cut into pieces. You will get approximately 10-12 pieces. The section shows how the dough should turn out - it looks like a puff. 
9. Roll out the dough in thin pancake. Put mince on one side. 
10. We pinch the edges of pasties well. For added beauty, the edges can be trimmed with a curly knife. 
11. We heat the pan with vegetable oil and fry the pasties over medium heat on both sides until a bright golden brown. 
12. To remove excess fat, put pasties on a napkin. Try this and others delicious meals of the Crimean cuisine, you can make an amazing
Which is distributed far beyond the fabulous peninsula. Of course, every self-respecting Crimean woman carefully preserves 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. In progress 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.
