Chinese New Year 2021

Secrets of delicious chebureks

5 secrets of the famous dish reveals the most expensive cook of the capital

This is a special, delicious pie from the Crimean Tatars. But for some reason, someone chebureks get tasty, juicy, tender and crispy, while others – stale, dry patties of a special shape with crispy onions. How many cooks – so many recipes. So I decided to share with you my recipe, peeped by me at my neighbor of the Crimean Tatar, a hereditary cook. When I first saw how a neighbor cooked pasties, I had a lot of questions:

1) Why do I need to pour broth in minced meat?
2) Why sugar in the dough?
3) Why do I need to hold the dough in the refrigerator before rolling?
4) Why stuffing can not be strongly knead?
5) Why onions roll a rolling pin?
Of course, I got answers to them. All these secrets I will share with you. So, first prepare the dough, as it must, after kneading, lie in the fridge a little in order to become elastic and pliable when rolled.

For the test:

Flour -500g.
Water – 150-180 g,
Salt -2g,
Sugar sand – 2g.
For minced meat:
500 g meat 1 onion
bunch of dill 200-250 g
broth salt,
black pepper,
zira to taste


Sift flour through a fine sieve on the table, form a hill, add salt and sugar to the flour (to make the dough crispy), make a well in the flour and pour water into it. Knead pretty cool dough. Wrap it in a film and put it in the fridge for 30-40 minutes. This is so that it becomes elastic and better and rolls out thinner. Divide the dough into two parts and make even bundles with a diameter of 3 cm out of it. Cut them into circles 2 cm thick (40gr each).
Then press the resulting circle with your hand, form a cake and pour them with flour so that they do not stick together. Put them in a plastic bag and put in the refrigerator. This time to cook the stuffing.
Meat mince. Cut onions into small cubes and wash it with a rolling pin until the crunch disappears. Combine the meat with onions, add herbs, salt, pepper, Zira and mix everything. Here you will need a special tenderness, because with a strong squeezing of meat, it releases protein, which makes the stuffing stick together. When mixing the stuffing, gradually pour the broth in small portions as it is fully absorbed. This will give the stuffing juiciness and tenderness. The amount of broth depends on the density of the meat.
After that, put the stuffing in the fridge for 30 minutes to “set it”, and pull out the dough semi-finished products and roll out each cake almost to “zero”. Put a tablespoon of minced meat on one side of the flat cake, spread it evenly, cover with the second half of the flat cake and make a cheburek around the edge, cutting with a special zigzag cutter. It is necessary to fry a cheburek at a temperature of 220-240 degrees Celsius in a large amount of vegetable oil for 2-3 minutes. And it is better to do it in a wok – more convenient and more practical (it is not necessary to turn it over for even frying). And if there is no wok, then you can in the pan. I assure you, it will turn out not less tasty.

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