The recipe for chebureks. Classic and modern options
Chebureks are called peculiar piesfrom thinly rolled unleavened dough. The classic version of the filling is minced meat from lamb or beef, although today chebureks are cooked with pork, and with chicken, or even without meat - with vegetable, mushroom or cheese minced meat.
The preparation of the dough for chebureks allows a lot of options. Consider, for starters, a classic way of kneading. So, the traditional test recipe for chebureks includes the following products:
- Approximately 600 grams of flour. The amount of flour can vary depending on its quality, so you can not specify the exact weight of this product.
- 300 ml of warm water;
- A teaspoon or slightly less sugar. Sugar is put in the dough not in order to give it a sweet taste, but that it better brown when frying;
- Salt is a teaspoon without a slide;
- 80 grams of solid fat (smaltz, margarine) or 4 tablespoons vegetable oil.
Pour salt and sugar into the water and stir untilcomplete dissolution. Then we start adding flour until the dough turns into a thick sour cream. Now you need to collect the semi-finished dough in a lump and make in the center a similar funnel, where to pour hot fat. That is, you need to reheat the vegetable oil in the frying pan and the fat that was planned to be used for the preparation of the dough.
The infusion of hot fat provides educationon the surface of frying cheburek bubbles. However, you can pour oil into the dough and cold, but then add a teaspoon of vodka to the composition. Then the dough will acquire the necessary "bubbling", and the chebureks will turn out to be crispy.
After adding the oil, continue to kneaddough, pouring in the flour until it becomes so thick and elastic that it will not stick to your hands. Before the formation of chebureks, the test must be given at least half an hour. So that it does not fade, it is covered with a bowl or wrapped in a food film.
Now tell you how to prepare the dough forchebureki, by brewing a part of the flour. This recipe test for chebureks is not classic, but many cooks prefer to use it. We put on the fire a pot filled with 320 ml (a glass and another third of a glass) of water with two tablespoons of vegetable oil and salt (about half a spoonful). In the boiling water, pour a little more than half a glass of flour and stir intensively so that there are no lumps. Then in a few cooled dough, add one beaten egg and a spoonful of vodka, and knead the dough, pouring the flour. In total, about 4 cups of flour will go, but this, as already mentioned, depends on the quality of this product. We leave the ready dough for "standing out" for at least an hour, or more.
Some cooks prefer a test recipe forChebureks, which includes kefir. To make this simple test, you need to beat three eggs, add a glass of kefir, half a spoonful of soda, salt and gradually pour in about four glasses of flour.
Here is one more original test recipe forChebureks, which includes cottage cheese. To prepare such a test, you need to grind a pack of cottage cheese with a glass of milk, so that the mixture has a uniform consistency. The easiest way is to mix these products with a mixer or blender. Then add a spoonful of soda, which must be previously extinguished (a solution of citric acid or lemon juice), and about two glasses of flour. Ready to keep the dough in the refrigerator for at least an hour.
No matter what test recipe you choosechose, when preparing chebureks it is important to properly protect the edges. Since in the presence of even a small hole from the cheburek, delicious meat juice will flow out. As a result, the filling will be dry, and the oil will be sprayed when frying.
Frying chebureks can be both deep-fried anda small amount of oil, turning them from side to side. Finished chebureks should be put on a paper towel to remove excess oil and make them less greasy.