Chebureks dough recipe successful in vodka, how to make bubbly pasties in boiling water with fillings, with minced meat

Chebureks is a national Crimean Tatar dish, which in the classical sense is a closed pie from a fresh text, and fatty lamb mince and spices are used as a filling.

Chebureks have acquired many “modifications” in modern cuisine. So minced meat for pasties is prepared from pork and beef meat of fried vegetables and even cheese. To prepare the dough, milk, kefir and vodka are used. But this dish has not become less original. On the contrary, the variety of recipes allows each housewife to choose the most convenient and delicious.

Since chebureks are quite high in calories, it is better to cook them not for dinner, but for dinner. Then you still have time to use the calories obtained, and extra pounds will not appear on your hips and waist. Nutritionists recommend generally abandoning the use of pasties to people who have problems with the pancreas, stomach or liver. Or replace fatty stuffing with more lean, and fry in a minimum amount of vegetable oil.

How to cook pasties with meat

We will help you learn how to properly and tasty bake pasties at home according to the classic Crimean Tatar recipe. To do this, you will need:

For the test:

• flour - 600 g
• water - 160 ml
• egg - 1 pc.,
• vegetable oil - 60 ml,
• salt.

For filling:

• lamb - 400 g,
• mutton fat - 100 g,
• meat broth - 180 ml,
• onion - 1 large head,
• spices: parsley, basil or cilantro, allspice and bitter pepper, paprika, salt.

How to make dough for pasties

To cook updelicious pastry for pasties, we recommend the easiest and fastest recipe. The dough is soft and delicious.

1. In boiling water, add salt and 30 ml of vegetable oil, pour 1 cup of flour and mix until the flour is completely diluted.
2. Add the egg to the cooled mass and mix.
3. Pour in the remaining flour custard mass.
4. Heat the remaining vegetable oil almost until boiling and gradually introduce into the dough, constantly mixing.
5. Knead tight dough, let it rest for 30 minutes, knead again.
6. After 30 minutes, you can begin to sculpt chebureks.

You can experiment and add other components to the dough:

• vodka - thanks to it, bubbles will appear on the barrels of chebureks during frying. Pour vodka in the process of kneading dough;
• sugar - from it the dough will not become sweet, but it will perfectly brown during frying;
• mineral water instead of ordinary - chebureks will turn out more tender.

Stuffing for meat pasties

1. Chop the lamb finely (it is very convenient to do this in a blender).
2. Add finely chopped mutton fat, mix.
3. Pour in the broth. Thanks to him, the filling will remain juicy and will flow out of ready-made pasties with food.
4. Add finely chopped onions and spices. Mix well.

If you don’t like lamb meat, use beef or pork, and to add fat to the stuffing, add pork undercuts or lard. Of course, you can do without the latter. But in this case, the filling may turn out to be too dry.

The formation of pasties

When the minced meat and dough are ready, proceed to the formation of pasties. If you know how to make dumplings, you will also understand very quickly how to cook pasties at home.Divide the dough into small equal slices, each roll out into a thin cake and lay the minced meat with a mountain. Blind the edges of the tortilla, squeeze the edges well (you can even roll it with a rolling pin so that the filling does not leak out during the frying process) and cut the edge with a special curly knife.

Frying Chebureks

Chebureks are fried in a deep pan in a large amount of vegetable oil. If you have a deep fryer, you can use it. Heat the oil and dip the cheburek into it (if the pan is large, you can put a couple). Fry over high heat until the upper side of the cheburek is browned. Then reduce the heat and cover the cheburek with a lid for 5-6 minutes to bring to readiness. Then remove the lid again and add heat to get a crisp.

Remove pasties on a kitchen towel or napkins laid in several layers. The paper absorbs excess fat, and you get excellent rosy chebureks!

We hope that after reading this article, you will no longer have questions about how to cook pasties at home and how to make them tasty, moderately juicy and crispy. Try different types of fillings and delight your family with a new, interesting dish!

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