Homemade chebureks like in cheburek - the most successful recipes

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Prepared by: Lesya Fedunova

08/27/2017 Cooking time: 1 hour 10 minutes

Uzbek pasties occupy a special place in Uzbek cuisine and have excellent taste. They are prepared with different fillings, but the most important thing in this dish is the properly prepared thin dough.

How to cook chebureks correctly

There are some subtleties on how to cook chebureks so that they are just chebureks and not ordinary pies. The dough for chebureks is usually very thin and crispy, with very little filling inside, that is, the products are hollow. However, thanks to the juicy and tender filling, they are soaked in aromatic juices and turn out incredibly soft and tasty. In the process of making chebureks, the proverb “You can’t spoil pies with the filling” does not work, since for one product slightly larger than the size of your palm you need to take no more than 2-3 tsp. minced meat.

Another secret of delicious chebureks is that they need to be deep-fried, otherwise they will not puff up as they should, but will turn out flat and tough. Ideally, the pasties should float in the oil and not lie at the bottom of the pan.

What are chebureks?

This traditional dish of eastern peoples is very fond of the people of Russia for its simple and quick preparation. And the word “cheburek” itself is translated in the Crimean Tatar language as “raw pie,” which very well reflects the very essence of this magnificent snack.

The classic recipe for making chebureks does not use minced meat, as is customary now. Instead, finely chopped beef or lamb is used as a filling. However, in modern recipes you can find the addition of minced chicken and pork along with onions, potatoes, mushrooms and even cabbage. In other words, the ingredients for the filling are limited only by the housewife’s imagination.

But what should remain unchanged is the yeast-free dough. It is the absence of yeast that allows us to achieve a thin golden crust and the traditional crescent shape. If you use fluffy yeast dough to prepare chebureks, the dish will be more reminiscent of belyashi, which are prepared completely differently.

Chebureks can become either a completely independent dish or an excellent appetizer for a festive feast. However, they can be stored in the refrigerator for several days and reheated in the microwave as needed. In other words, this oriental recipe is universal for any occasion.

How to prepare dough for chebureks at home

Unleavened dough for chebureks is considered ideal, and it is prepared from water, salt, vegetable oil and flour - just like dumplings. Choux pastry also behaves well when kneading and frying - it is quite soft, elastic, elastic, and does not tear during heat treatment. To prepare choux pastry, pour salted boiling water over the flour, add vegetable oil, knead the dough and leave it to rest for half an hour.

The advantages of kefir dough are that the pasties remain soft even after cooling. According to this recipe, chebureki are prepared from kefir, eggs, salt and flour; after kneading, the dough is also allowed to rest for a while.

The most unsuitable dough for chebureks is yeast, since such pies cannot be made crispy and thin. Their only advantage is the incomparable sweet and sour aroma of yeast baked goods. The dough for yeast pasties is mixed with water, salt, sugar, vegetable oil and flour, after which it is left for an hour, then it needs to be kneaded a little more to make it less fluffy.

Dough for chebureki in water with vodka

Many Russian cuisine recipes contain an ingredient such as vodka. So the recipe for chebureks changed a little when our hostesses began preparing them. But why do you need vodka in the dough? It has been proven that this product changes the structure of the dough, gives it the necessary elasticity and gives a beautiful golden color when fried.

To prepare the dish, you need to mix a glass of water, a teaspoon of salt, and vegetable oil in a small saucepan. Heat the mixture slightly on the stove. Add half a glass of sifted flour to warm water and mix thoroughly so that no lumps form.

When the mixture has cooled, add a chicken egg and 30 ml of vodka, stirring continuously. Knead stiff dough with 500 grams of flour. It is best to leave the dough in the refrigerator overnight.

Yes, this recipe will require additional costs and a little more time. However, dough for chebureks in hot water without vodka will not give beautiful bubbles when fried.

Making the filling for pasties at home

The correct filling for chebureks is not traditional minced meat, but minced meat, for chopping which Asian cooks use sharp knives, cutting pieces of meat crosswise. You can also pass the meat through a meat grinder with large holes. The filling also includes a lot of finely chopped onions and herbs, salt, pepper and other spices. Some chefs recommend adding equal parts minced meat and onions to make the filling more tender and tasty. For juiciness, lamb tail fat is added to the meat, especially when it comes to beef, although instead of fat you can use water, broth, sour cream, kefir or peeled tomatoes - one tomato is enough for 0.5 kg of minced meat. A slice of cheese is sometimes added to the minced meat, although the filling may consist of only one cheese, potatoes, cottage cheese, vegetables, mushrooms or fish. By the way, the amount of filling must correspond to the amount of dough, then the pasties will turn out perfect.

How to prepare the filling?

The simplest filling for chebureks is minced meat. At the same time, a delicious juicy dish is obtained by using a mixture of minced chicken and pork. For juiciness, add 3-4 onions per 500 grams of meat. And for piquancy - a little oriental spices, salt, black allspice and fresh herbs (parsley, dill, cilantro).

But if you want to cook original chebureks, as the Turkic peoples do, then instead of minced meat, add pieces of finely chopped beef or lamb. However, remember that such chebureks should be baked in a frying pan longer, because meat fiber does not cook as quickly as fine minced meat. And to make the dish very satisfying and replace a full lunch, you can add potatoes or sauerkraut.

We make and fry pasties

After the dough has risen, it should be divided into pieces the size of a tennis ball and each of them should be rolled out very thinly into the shape of a circle. The thickness of the pie blank should be no more than 4 mm, but not less, since too thin sections of the dough can tear during frying and the cheburek will lose its juiciness.

The filling is placed in the middle of the circle, after which the cheburek is folded in half, and its edges are well sealed, for which Asian housewives run a rolling pin along the edges. Then they trim off the excess dough with a knife or use a special cutting wheel.

If you want to cook delicious homemade pasties, you need a certain oil temperature, which is determined as follows. Place a piece of dough in a frying pan with oil and wait until it begins to boil around the dough, and only then start frying the pasties. In well-heated oil, the dough floats to the surface rather than sinking. Insufficiently hot oil causes the pies to absorb a lot of fat and turn out too heavy, and at high temperatures the products quickly burn, while the filling remains raw.

The finished pasties are placed on a wire rack and the fat is allowed to drain, and then served.

Dough for chebureks in cold water

Some housewives prefer not to bother with heating, but to immediately knead the flour mixture in cold water. As practice shows, this method is also quite good. In this case, the same proportions and sequence should be observed as when preparing dough in hot water. However, be prepared for the risk of not achieving the desired elasticity. When rolling out, the dough may give in less easily and may not take the desired shape right away. So let it rest in the refrigerator for several hours.

Pastry dough made with water, the recipe for which does not require much time, can be stored for a very long time, because it does not contain yeast. This means that bacteria will not decompose in the dough and an unpleasant odor will not appear.

Cooking delicious pasties: secrets and tricks

Some believe that the filling should be pre-fried so that the pasties do not turn out raw, but this should not be done, since heat treatment changes the taste of the products. If the meat does not release appetizing juice during frying, which saturates the dough and makes it juicy and tasty, then the resulting dish can hardly be called pasties. So, put less filling and fry the pasties in a large amount of vegetable or ghee so that they float in it and do not touch the bottom. Usually it takes 5 minutes to cook one cheburek, so that the meat filling is well fried and the dough is crispy.

Do you know how to get delicious bubbles on the surface of pasties? While frying, pour boiling oil over the products from a frying pan, but not very intensely, otherwise they will burst. And to make the finished pasties look brighter and more attractive, add a little beer or sugar to the dough. By the way, the optimal combination of products for chebureks made from unleavened dough is 350 ml of water and a pinch of salt per 1 kg of flour; to obtain a crispy dough, you can add vodka to it.

Sometimes chebureks are made not from solid dough, but from sausages rolled into snails. In this case, the dough turns out to be layered and bubbly, and the pasties are called chir-chir.

Delicious choux pastry in boiling water

Adding boiling water speeds up the release of gluten from flour. As a result, the cheburek dough turns out to be stronger, softer and more pliable, and after cooking it becomes bubbly.

What you will need:

• wheat flour - half a kilo;
• water (boiling water) – 1.5 cups;
• chicken egg – 1 pc.;
• vegetable oil - 2 tablespoons. spoons;
• vodka – 2 table. spoons;
• granulated sugar – 1 teaspoon. spoon;
• salt - half a teaspoon. spoons.

How to cook:

1. Sift half the total amount of flour into a deep fireproof bowl. Pour boiling water over it and mix with a spoon - you should get a very thick, viscous, hot dough.
2. When the mass has cooled slightly, add all the other ingredients to the bowl: salt, granulated sugar, vodka, vegetable oil and an egg, previously scrambled with a fork. Mix.
3. Add the other half of the flour and knead into a thick, elastic, non-sticky dough. Leave it to “rest” for half an hour, covering it with a towel or film.
4. Place the lump on a table or silicone mat and divide into 10-12 parts of 50-60 grams each. Form them into balls, and then roll each very thinly into a round cake. Form pasties, securing the ends with the tines of a fork.
5. Fry the pasties in boiling vegetable oil until golden. When fried, they will become covered with beautiful bubbles. They remind me very much of those that were sold in Cheburek times of the USSR.

Step-by-step recipe for making pasties

To prepare chebureks according to this recipe, it is recommended to use minced chicken, since it makes the dish less greasy and heavy on the stomach.

Ingredients: for the dough: chicken eggs - 1 pc., vegetable oil - 8 tbsp. l., salt - 1 tsp., sugar - 1 tsp., vodka - 1 tsp., water - 300 ml, wheat flour - 600 g. For filling: minced chicken - 1 kg, onion - 2 pcs., salt and pepper to taste.

Cooking method:

1. Mix salt, sugar, vegetable oil, egg and grind until smooth.

2. Pour water and vodka into the mixture.

3. Add flour and knead into a smooth dough.

4. Knead the dough on the board until it becomes elastic and elastic.

5. Wrap the dough in cling film and leave for half an hour.

6. For the filling, finely chop the onion.

7. Mix onion with minced chicken, salt and pepper, mix everything well.

8. Roll out the dough into a thin layer.

9. Use a glass to cut out small circles.

10. Place the filling on the mugs and make pasties with curly edges.

11. Fill a deep frying pan with vegetable oil, heat it well and place the pies. Fry them for 2 minutes on each side.

Place the pasties on a wire rack to remove excess fat. Cover them with a lid to keep them soft. Serve delicious and juicy pies with sour cream and herbs.

Description of preparation:

It’s hard to find a person who doesn’t love pasties, because now they have become one of the favorite dishes of many.
You walk down the street, and they beckon you with their aroma from all sides, from various cafes, but believe me, no store-bought cheburek will ever compare in taste to the one you prepare yourself at home. Well, if so, then let’s get down to business, because we also have a recipe for making dough for chebureks with kefir, this dough turns out to be very soft and elastic, and the chebureks are airy and juicy. I tried quite a lot of different methods, but this simple recipe for dough for pasties with kefir still remains my favorite, because it is very easy to prepare such dough, and the pasties with it come out delicious. Purpose: Inexpensive Main ingredient: Dough Dish: Baking / Chebureks

Chebureks with cheese

This recipe produces very tender and flavorful chebureks, similar to Georgian khachapuri. Prepare the dough from 250 ml of sparkling water, 1 tsp. salt, 1 tsp. sugar and 640 g flour. Knead the dough well, wrap in cling film and leave for 40–60 minutes. For the filling, grind 150 g of any hard cheese, such as Dutch and Maasdam, on a coarse grater, cut into thin strips 150 g of soft cheese - Adyghe, mozzarella, suluguni or feta cheese. Mix soft and hard cheese, add chopped herbs and spices if desired, but it is not necessary to add salt, because the cheese is already salted.

Roll out the dough circles, lay out the filling and make pasties. Bring the edges of the pies together well and fry them in plenty of oil. Serve with spicy sauce and vegetables!

Making pasties correctly

To give the products a crescent shape, you will need a rolling pin, a clean surface and a little flour. The dough for chebureks in hot water should be divided into small koloboks (5-7 centimeters in diameter). Each bun needs to be rolled out to a very thin round layer - about 2 mm thick. Place a small amount of filling on one part of the dough and cover with the other half on top. Use your fingers to glue the halves together. And for a beautiful and appetizing design, you can cut off the excess dough with a special roller with triangular teeth or connect them with the teeth of a fork. The main thing is that the filling does not leak out during frying, and all the juice from the onions and meat is preserved inside the pasty. After all, the taste of your dish will depend on this.

You should also remember that dough for pasties in hot water, the recipe for which was described in detail above, is fried much faster than dough in kefir. At the same time, the crispiest crust is obtained when cooking pasties with vodka. Therefore, choose the most optimal recipe for yourself, the taste of which your loved ones and guests will like the most.

Pasties with pumpkin

To prepare these soft and very tender chebureks, you will need yeast straight dough, for which mix 20 g of yeast with a small amount of sugar and water, and then leave for 15 minutes to ferment. Next, pour a glass of water or milk, a pinch of salt to taste and 300 g of flour into this mixture. Knead the dough well, cover it and place it in a warm place.

For the filling, chop 700 g of unsweetened pumpkin on a coarse grater, fry 3 finely chopped onions in vegetable oil, add pumpkin, salt and pepper and simmer for 15 minutes. Make pasties and fry them in plenty of oil. This is a great appetizer for a lean and vegetarian table.

Chebureks with kefir

If you have kefir left in your refrigerator, you can also use it to make fragrant and crispy pasties. In addition, the recipe is the simplest and fastest.

Just stir a chicken egg and a teaspoon of salt in a glass of kefir. The dough should be kneaded with two glasses of sifted flour. Due to the thick consistency of the fermented milk product, you will get a very soft and light bun. You can start baking the pasties 20 minutes after kneading.

Among housewives, the recipe for kefir is even more common than dough for chebureks in hot water. Therefore, try it and you will appreciate its simplicity and delicate taste with sourness.

Chebureks with potatoes and mushrooms

Make a dough from 2 cups of flour and a glass of hot water with 0.5 tbsp dissolved in it. l. salt, kneading the dough well with your hands until smooth and elastic. Cover it with a napkin or towel, and at this time make the filling.

Boil 6 potatoes, mash them well, and then finely chop the onion and fry it in vegetable oil. Add 0.5 kg of any mushrooms to the frying pan with the onions and fry until tender with salt, pepper and herbs, which are best added at the very end, when the mushrooms are ready. Mix onions and mushrooms with potatoes, roll out thin circles from the dough, lay out the filling and make pasties. Fry delicious pies in oil and invite your family to the table!

Serve juicy and flavorful chebureks with a sauce of sour cream, herbs and garlic. The “Katyk” sauce, which is prepared from full-fat kefir, salt, chopped parsley, cilantro and basil, also goes well with this dish. Serve greens and non-starchy vegetables separately - they make the pasties taste tastier and are easier to digest, without leaving a heaviness in the stomach.

We hope you will like our cheburek recipes and you will definitely cook them at home to please your loved ones! Happy cooking and bon appetit!

What to serve chebureks with?

Traditional oriental chebureks in hot water, the recipe for which is very simple, can be served with different sauces and dishes. Since the dough and meat are quite difficult for the stomach to digest, you can prepare a light salad from fresh vegetables. Chebureks go well with tomato juice, which is why the dish is often served with this drink in eateries.

In addition, you can prepare a sauce based on garlic, mayonnaise and herbs. This will soften chebureks that are too dry and correct the situation if the minced meat is not salty enough. Instead of mayonnaise, you can also use cheese sauce, sour cream, kefir, adjika and any other base. It is important that you like the result.

Any housewife can prepare a tasty and golden-brown pasty dough in hot water, a photo of which is available in this article. The main thing is to follow the sequence of actions and proportions of all ingredients. And be sure that your guests will appreciate your culinary talent!

The dough is like in cheburechnaya without eggs

It is well known that an egg is not an essential component of any dough, and pasties in this case are no exception. The baked goods are more tender and soft.

Ingredients:

• wheat flour – 0.5 kg;
• cold water – glass 250 ml;
• salt - on the tip of a spoon;
• Sunflower oil, refined – 3 tbsp. spoons.

How to knead:

1. Dissolve salt in a glass of cold water.
2. Sift the flour into a deep bowl or onto a work surface. Pour oil on top of the flour, and then salted water.
3. Start kneading the dough with a spoon, and when all the ingredients are combined, knead for 5-8 minutes with your hands. The dough should come off your hands and the surface of the dish or table. The consistency is a little softer than dumplings.
4. Cover the dough rolled into a ball with film and let it stand for half an hour, then start cutting.
5. On a table dusted with flour, roll the dough into a rope and divide it into 7-8 pieces. Knead each of them a little more, shape into a ball and leave to stand for another 10 minutes.
6. Roll out each piece of dough into a thin layer, add the filling and form pasties. The filling is usually meat, but there are other options - chicken, fish, mushrooms, etc.
7. Fry the pasties on both sides in deep fat - boiling vegetable oil. To drain excess oil from the finished product, place the pasties on a paper towel. The dough turns out crispy, holds its shape well, does not tear and does not allow juice to leak out.

More on the topic:

Very tasty yeast pizza dough - the best recipes, just like pizzerias

Dough with egg and kefir for pasties with meat, potatoes or cheese

Kefir makes not only excellent pies and donuts, but also wonderful pasties. This recipe is one of my favorites, although not quite classic. Try it too.

Required:

• kefir (any fat content and degree of freshness) – 1 cup. (250 ml);
• chicken egg (category C-1) – 1 pc.;
• premium wheat flour – 0.5 kg;
• table salt - half a teaspoon;
• for the filling - minced meat with onions, mashed potatoes, a mixture of soft and hard cheese (to choose from).

Cooking method in stages:

1. In a deep bowl of suitable volume, mix kefir, egg, salt, whisk with a fork or hand whisk until smooth.
2. Gradually add flour and knead into an elastic dough that slightly sticks to your palms. Form it into a ball, put it in a bag and leave at room temperature for 20-30 minutes.
3. After “rest”, divide into several parts, roll out thinly and cut out circles - blanks for pasties. Place a thin layer of your chosen filling (meat, potatoes or cheese mixture) on half of each mug and fold in half.
4. Carefully pinch the edge of the resulting semicircle. Fry the pasties in a large amount of well-heated oil until bubbles appear and a ruddy, light brown crust forms.
5. Place the finished pasties on a paper towel to absorb excess oil.

Lenten dough with vinegar, without vodka and boiling water

The time of fasting is not a reason to give up chebureks. You just need to replace the traditional meat filling with vegetable or fish and prepare the dough without adding eggs.

What products should you take:

• high-grade flour - 600 g;
• water (plain) - 250 ml;
• table salt - 1 tsp;
• granulated sugar - 1 tsp;
• Uncooked sunflower oil - 1 tbsp. l.;
• table vinegar (9%) - 1.5 tsp.

Preparation procedure:

1. Pour, after sifting, all the flour into a wide bowl with sides.
2. Pour water into a mug, add salt, sugar, vinegar and oil. Shake everything well with a spoon until the grains dissolve.
3. Pour the resulting mixture into the flour. All that remains is to knead the dough with your hands or using a dough mixer and let it rest for 20 minutes. This is to ensure that it develops a bubbly texture when deep frying.

Don't forget to cover the lump with a clean, damp towel or film to prevent the surface from drying out.