Recipe: homemade chebureki with meat

Chebureks with cheese

Kitchen equipment: mixing container, grater, rolling pin, frying pan.

Ingredients

How to choose the right ingredients

Any cheese you like will work for chebureks . But they will be more tasty if you choose a cheese that will retain a solid and viscous structure when preparing pasties. Varieties such as Kostroma, Poshekhonsky, and Suluguni are well suited for this. Often different types of cheese are mixed.

When choosing hard cheese, pay attention to the following qualities:

• the packaging of the cheese must indicate that it is cheese and not a cheese product;
• good cheese contains milk, rennet and sourdough;
• the color of the cheese must be uniform, depending on the variety it can be from white to light orange, including all shades of yellow;
• any cheese produced without dyes will be white;
• the remaining colors are obtained by adding anato extract, which contains beta-carotene, due to which various shades are obtained (this is a permitted dye, and its addition is normal);
• depending on the type of cheese, its structure is different, for example, Russian cheese has a holey, uneven, slot-like pattern, and cheddar cheese has a uniform structure, without holes;
• the surface of the cheese should be smooth and slightly dull;
• This is a product that has certain shelf life and storage conditions, study the packaging and make sure that you are purchasing a fresh product.

To knead the dough, opt for premium or extra grade flour . This flour will make your pasties crispy.

Recipe step by step

First stage: kneading the dough

1. Take a quarter of the flour and mix it with salt.
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2. Add water and vegetable oil, mix all ingredients.

3. Add the remaining flour and knead into an elastic dough.

4. Roll the dough into a ball, place it in a plastic bag and leave for 30 minutes.

Second stage: preparing the filling and forming the pasties

1. Grind hard cheese on a coarse grater.

2. Divide the dough into 2 parts, roll each of them into a rope.

3. Divide each bundle into parts and form them into circles no more than 2 mm thick.

4. Place the filling on one part of the circle.

5. Connect the edges.

6. To fasten them securely, run a fork along the edge of the cheburek.

Third stage: frying pasties

1. Place pasties in well-heated oil.

2. Fry on each side for about a minute.

3. Place on a napkin and let the oil drain.

Video recipe for chebureks with cheese

Watch the video and learn how to make chebureki with cheese: it's really quick and easy.

Step-by-step preparation

How to knead the dough

1. Pour a glass of boiling water (200 ml) into a deep bowl. Add 0.5 teaspoons of table salt and 1 tablespoon of vegetable oil.

2. Pour 2 cups of pre-sifted premium wheat flour into a bowl. Knead the dough, stirring the mass with a spoon.

3. Wait until the mixture has cooled down so that it can be kneaded by hand. Knead the warm mass, adding a little flour from a 0.5 cup portion. The dough should be soft and pliable, non-sticky.

4. Knead the finished dough into a ball, put it in a plastic bag or wrap it in cling film. Place in the refrigerator for 1-1.5 hours to proof. During this time, the mass will cool down and the gluten will swell well.

How to make the filling

1. On a coarse grater, grate 250 grams of hard cheese (Russian, Dutch, Gouda, cheddar). Place the grated cheese into a deep plate.

2. Finely chop the pre-washed and dried dill (a small bunch). Add dill to cheese. Mix the grated cheese and chopped herbs well.

How to mold and fry

1. Dust your work surface with flour. If there is no flour left, take another 0.5 cup. Remove the dough from the refrigerator and from the bag (remove the cling film). Roll into a roller with a diameter of approximately 5-6 cm. Cut the roller into portioned pieces about 3 cm wide. Dip each piece with the cut edges into flour, press down to make a workpiece.

2. Using a rolling pin, roll each portioned piece into an oval cake 1-2 mm thick (approximately 15 cm by 20 cm). The thinner the layer, the crispier and tastier the pasties will be.

3. Place 1 heaped tablespoon of filling on one half of the dough. Cover the filling with the other half of the tortilla.

4. Pinch the edges well. Garnish the edge by pressing it with the tines of a fork. Make pasties from all the pieces.

5. Heat vegetable oil (150 ml) well in a saucepan over high heat. The oil should cover the bottom of the pan by 1-1.5 cm or more. Adjust the amount of frying oil depending on the size of your frying pan. A large amount of well-heated oil ensures a bubbly, crispy crust.

6. Reduce the heat slightly and dip two chebureks into the deep fryer. Fry until golden brown on both sides, about 2-3 minutes on each side.

Chebureks cannot be fried all at once. If necessary, place some of the pasties on a board sprinkled with flour, cover the products with cling film. This way, the preparations can be stored for 2-3 days, baking them as needed. Chebureks can also be frozen. Sometimes knowledgeable housewives call the dish kutabs (this is an Azerbaijani dish - deep-fried flatbread stuffed with cheese and herbs).

Pasties with mushrooms and cheese

• Cooking time: 45 minutes.
• Number of servings: 12-14 pcs.
• Kitchen equipment: mixing container, grater, rolling pin, frying pan.

Ingredients

For the test:

For filling:

For frying:

Recipe step by step

First stage: kneading the dough

1. Mix flour, salt and sugar.

2. Make a well in the mixture, beat in the egg and pour in the water.

3. Knead the dough and leave it for 20-25 minutes in a bag or in a bowl under a napkin.

Stage two: preparing the filling

1. Wash the mushrooms and let the water drain. Cut into strips and fry.

2. Finely chop the onion.

3. Grate the cheese on a grater with large holes.

4. Mix grated cheese, chopped onion and fried mushrooms.

Third stage: forming and frying chebureks

1. Form the dough into small balls.

2. Roll them into thin, round pancakes.

3. Place the filling on them and bring the edges together.

4. Fry in hot oil until golden brown.

Video recipe for chebureks with mushrooms and cheese

In a short video you will see the entire process of making pasties: from kneading the dough to serving.

Juicy chebureki with choux pastry

This dough turns out thin and with air bubbles, crispy around the edges. For cooking you will need the following products:

• 3 tbsp. wheat flour;
• 1 tbsp. water;
• 2 – 3 tbsp. l. sunflower oil;
• 1 tsp. salt.

For filling:

• 500 g of minced meat (you can take 250 g of pork or lamb pulp and 250 g of beef);
• 1 large onion;
• 50 ml of cooled boiled water;
• 1 tsp. salt;
• ½ tsp. spices to taste;

In addition, you should prepare 1 cup of vegetable oil - it will be needed for frying.

Step-by-step cooking recipe

1. Sift 1 cup of flour and salt into a deep container, pour in sunflower (you can also use olive) oil. Pour boiling water over everything and quickly stir with a spatula or spoon.

Important! Do not try to mix this dough with your hands - you may get burned.

1. When the dough has cooled, add the remaining flour little by little and knead until it stops sticking to your hands. Then, roll into a ball and wrap in cling film, put it in the refrigerator for 20-30 minutes.

1. Peel the onion and grate it on a coarse grater, pour in cold water. Add everything to the minced meat along with spices and salt, mix well.
2. Roll out the dough into a log and cut it into 8 equal parts. Roll each part into a thin circle approximately 2 mm thick.
3. Place one and a half tablespoons of minced meat on one half of the circle (1-2 cm from the edge) and cover with the other half. To ensure that the halves stick together better and do not form holes during the frying process, the edges of the workpiece are lubricated with water and pressed tightly with the tips of a fork.
4. In a deep frying pan, heat the oil to 180 °C. Slowly lower 1 - 2 chebureks into boiling oil. Once a golden crust appears on one side, turn over and fry on the other side for another 1 minute.
5. To prevent the pasties from being too greasy, after cooking, place them on paper towels to absorb excess oil.

It’s tastier to eat pasties immediately after cooking, but they will be quite good both cold and after heating in the microwave - the appetizing appearance will not suffer at all, however, the crispy crust will no longer be there. It is suggested to use ketchup or tomato paste as a sauce.

Cooking tips and tricks

• To make the pasties tasty, sift the flour before preparing the dough.
• For the filling, not only mixtures of different types of cheese are used, but cottage cheese is often added. Greens, tomatoes, mushrooms, and ham are added to the cheese.
• There are many different dough recipes for chebureks. The classic dough for chebureks is water.
• To make your chebureks crispy, try making cheburek dough with vodka. Vodka in the dough will provide the chebureks with attractive bubbles.
• If you don’t like hot chebureks, then choux pastry for chebureks will allow them to remain soft and tender after cooling.
• Do you like soft pasties with a pleasant sour-milk smell? Prepare the dough for pasties using kefir.
• The variety of filling options will allow you to realize any of your culinary fantasies. Are you running out of ideas? See what fillings for chebureks can diversify this dish.
• And yet, chebureks with meat are a classic of the genre; be sure to try them! This is a real man's snack that will be appreciated by your stronger half.

Do you want to please your family with an unusual and satisfying dinner? Prepare chebureki with cheese. This simple dish will please everyone at home: both husband and children! In the comments, share how often you cook chebureki with cheese and what kind of cheese you prefer as a filling.