Chebureks "Crimean"

[Lyulёk]

Chebureks "Crimean"

Category: Bakery products

Kitchen: Crimean Tatar

Ingredients
Flour	3 tbsp.
Water	3/4 Art.
Salt	0.5 tsp
Yolk	1 PC.
Vegetable oil	1/3 Art.
Minced meat	300 g
Salt pepper	taste
Onion	2-3 pcs.
Kefir	100 ml

Cooking method

• I want to share the recipe for a wonderful dough!
• Put the yolk, salt in a glass (250 ml) and add water to make 3/4 cup, shake well.
• Pour the liquid into the flour, stirring with a fork or hook in the food processor. The flour should grab into such lumpy flakes:
• 
• Now add oil and knead without fanaticism. You will get a heterogeneous buttery dough:
• 
• Use your hands to mold it into a ball and leave for 40 minutes - 1 hour:
• 
• Now you can sculpt our pasties! The dough is very pleasant to work with, no flour is needed when cutting. Separate pieces the size of a tennis ball (I quote Lyulёk) Roll out the dough as thin as possible, until transparent. Thinly distribute the filling on half of the dough, close with the other half, trying to remove air. We apply the edges. We cut to the template.
• 
• We fry in the usual way in deep fat.
• 

The dish is designed for

20

Time for preparing:

1h 30 minutes.

Note

The recipe is taken here 🔗

Having returned from vacation, for the second year I have been trying to reproduce at home what I liked so much in the coastal cafes of Samsa and baklava in the Chebureka standings, so far in search. I came across this recipe and tried it twice. Cool dough. I decided to share. Try it! You will not regret!

Similar recipes

Chebureks (Natusik)

Greek chebureks (chir-chir) (MariV)

Chebureks with meat and cheese (tatyana5417)

[Freken Bock]

Freken Bockhow delicious! Isn't this dough suitable for yants?

[Freken Bock]

Freken Bockhow delicious! Isn't this dough suitable for yants?

I went and looked at what yanykh is. This is probably what is called in Evpatoria "chobon-cheburek" - cheburek, in a dry frying pan? I think it will do.
I want to share my observation. Maybe someone will come in handy. The first pasties from this test came out like this:



Bubbles are larger and there are clearly fewer of them Today it turned out that if you put a cheburek in oil immediately after removing the previous one, then it turns out to be whiter bald, less bubbly. That is, probably, the oil does not have time to heat up to the desired temperature. Here. So if anyone is cooking, pay attention to the temperature of the oil.

Uryayayaya I found them !!! Crimean pasties! Freken Bok THANKS !!!

[qdesnitsa]

qdesnitsa , to your health!

[Freken Bock]

Freken Bock Roll out the dough until transparent ... And then how to raise them from the table and bring them to the frying pan? They won't tear? Probably there is some secret?
And what kind of minced meat is needed? Pork? Beef? A hen? With a bow, without a bow?

[BlackHairedGirl]

BlackHairedGirl , the dough is such that it rolls out easily, does not break, does not stick especially, it can be easily removed from the table.

I have minced pork with onions, salt, black pepper and kefir. Our girls taught about kefir, they said that it keeps juice in minced meat when cutting, and gives it away in the finished product. But it seems to me that minced meat can be made from lamb and beef.

Thank you, I understood everything! And in the original source water was added to the minced meat. Have they fried in a deep fryer or in a frying pan? Very beautiful!

And also cool pasties in Kenasi (Evpatoria), the filling is wonderful there: cheese, tomatoes, bell peppers ... Mmmmm

Thank you, I understood everything! And in the original source water was added to the minced meat. Have they fried in a deep fryer or in a frying pan? Very beautiful!

Fried in a saucepan, I was too lazy to get the deep fryer.

And also cool pasties in Kenasi (Evpatoria), the filling is wonderful there: cheese, tomatoes, bell peppers ... Mmmmm

Olesya, for more details I am recording or is this the whole filling, I just hear for the first time ...

Freken Bok, I beg your pardon for the flood, it's just that your pasties are so cool that I thought you could use other filling with this dough.

[Gaby]

Tanyusha, chebureks otpad. It is impossible to look at such beauty. After 15 from Feodosia, the son was promised to visit. I will surely pamper him with such pasties.

Gaby, I once ate pasties with cottage cheese seasoned with salt and herbs. It was delicious. Well, and a completely exotic option - buckwheat with mushrooms

And also cool pasties in Kenasi (Evpatoria), the filling is wonderful there: cheese, tomatoes, bell peppers ... Mmmmm

In Kenasi, specifically, in "Karaman", there was a long queue. We could not stand it. We ate pasties at Dzheval, delicious, but ordinary. Divine pasties are cooked in a cafe on the Cote d'Azur beach! If you are in Evpatoria, I highly recommend this particular beach and by all means try pasties there!

The filling is wonderful there: cheese, tomatoes, bell peppers ...

I'll write down ... the proportions probably Mona and pick up by eye ...

I recently had my pasties with buckwheat and minced meat I did it, I thought they wouldn't crack it, what is it ...

Dare to clean!

We liked it very much !!!

I was in Evpatoria, just in "Dzheval", I also tried pasties with tomatoes and bell pepper. And they still had cottage cheese. It tastes better with meat ...

[Gaby]

Gaby, I once ate pasties with cottage cheese seasoned with salt and herbs. It was delicious. Well, and a completely exotic option - buckwheat with mushrooms

What interesting options for fillings ... especially buckwheat + mushrooms would never have guessed to stuff it into a cheburek. (I'll write everything down) Thank you!

In Dzheval, there are a little different, there is an awesome compote ... (I explain: Dzheval is a Tatar restaurant and there is NO alcohol there, NO, therefore, only compote from berries, like in Ukraine at my grandfather), and in Kenasi in a Jewish restaurant they make chebureks with cheese tomatoes and Bulgarian pepper, and they also make millet kvass with meat there ... (this eternal letter Yu does not want to be printed)

But the most important thing is not the filling, but the DOUGH! thin, almost transparent, melting in the mouth

What delicious pasties !!! Thanks for the dough recipe!

Freken Bok, can I put in my 5 kopecks?
You just understand, I'm from the Crimea and I have a recipe for pasties that my grandmother made. She worked in our cheburechnaya. There I still remember the machine for rolling the dough. Or rather, their adaptation from the washing machine where the spin was manual (remember this one)? It was on it that they rolled out the dough thinly. So I have a recipe for the test in my book.
For the test:
3 cups flour (faceted glass), 8 tbsp. tablespoons of vegetable oil
1/2 tsp salt, 1/4 tsp. Sahara
1 glass of cold water !!! 50 g of vodka !!!
It is done without eggs at all. And vodka is an obligatory component, it gives bubbles in the dough.
And the minced meat is preferably lamb and water in it, so that it is not thick. I copied it verbatim from her book.

And also cool pasties in Kenasi (Evpatoria), the filling is wonderful there: cheese, tomatoes, bell peppers ... Mmmmm

I think you're talking about such a filling.
cheese (grated) + tomato sliced ​​into thin slices. But real pasties are still with meat, and even if it is minced.

... I think you're talking about such a filling.
cheese (grated) + tomato sliced ​​into thin slices. But real pasties are still with meat, and even if it is minced.

Nadyush, it was as if there was a bell pepper, green and red.

[nvk]

nvk, Nadia, I do not claim the authenticity of this test. I liked it, I decided to share it. I will definitely cook according to your recipe! And the bubbles in my pasties turned out without vodka

[Lyulek]

Chebureks Crimean

Category:
Bakery products

Ingredients
Flour

3 tbsp.
Water

3/4 Art.
Salt

0.5 tsp
Yolk

1 PC.
Vegetable oil

1/3 Art.
Minced meat

300 g
Salt pepper

taste
Onion

2-3 pcs.
Kefir

100 ml
Cooking method
I want to share the recipe for a wonderful dough!
Put the yolk, salt in a glass (250 ml) and add water to make 3/4 cup, shake well.
Pour the liquid into the flour, stirring with a fork or hook in the food processor. The flour should grab into such lumpy flakes.
Now add oil and knead without fanaticism. You will get a patchy, buttery dough.
Use your hands to mold it into a ball and leave for 40 - 1 hour.
Now you can sculpt our pasties! The dough is very pleasant to work with, no flour is needed when cutting. Separate pieces the size of a tennis ball (I quote Lyulek) Roll out the dough as thin as possible, until transparent. Thinly distribute the filling on half of the dough, close with the other half, trying to remove air. We crush the edges, cut them according to the template. We fry in the usual way in deep fat.


The dish is designed for

20
Time for preparing:

1h 30 minutes.
National cuisine

Turkic peoples
Note

The recipe is taken here 🔗

Having returned from vacation, for the second year I have been trying to reproduce at home what I liked so much in the coastal cafes of Samsa and baklava in the Chebureka standings, so far in search. I came across this recipe and tried it twice. Cool dough. I decided to share. Try it! You will not regret!

Chebureks are awesome! Would have dragged off a couple right now ... Bookmark!

So I have a recipe for the test in my book.

For the test:
3 cups flour (faceted glass), 8 tbsp. tablespoons of vegetable oil
1/2 tsp salt, 1/4 tsp. Sahara
1 glass of cold water !!! 50 g of vodka !!!
It is done without eggs at all. And vodka is an obligatory component, it gives bubbles in the dough.
And the minced meat is preferably lamb and water in it, so that it is not thick. I copied it verbatim from her book. I think you're talking about such a filling.
cheese (grated) + tomato sliced ​​into thin slices. But real pasties are still with meat, and even if it is minced.

... I'm writing it down.

[nvk]

nvk, Nadia, I do not claim the authenticity of this test. I liked it, I decided to share it. I will definitely cook according to your recipe! And the bubbles in my pasties turned out without vodka

Freken Bok, yes it is clear that different dough exists. As an option, I suggested what they did in Soviet times in our most famous cheburek house on Massandra beach. Old-timers sometimes say so, we'll meet near Cheburechnaya. Although she's not been there for a long time Perevalnogo (village), and so there are such delicious pasties always and hot, hot!

Super dough !!! And it is pleasant to work with him and to eat very tasty. You really need to roll as thin as possible. Then the pasties are crispy and tender. Toka, I never learned how to fry them properly. Even though I try to squeeze out the air, they still swell and burst. Only at the end I picked up the temperature so that they didn't swell so much. But still very tasty. I met my husband from Moscow with chebureks, he was satisfied

[MUST BE]

This is probably what is called in Evpatoria "chobon-cheburek" - cheburek, in a dry frying pan? I think it will do.

Bubbles are larger and there are clearly fewer of them. Today it turned out that if you put a cheburek in oil immediately after removing the previous one, it turns out to be whiter bald, less bubbly. That is, probably, the oil does not have time to heat up to the desired temperature. Here. So if anyone is cooking, pay attention to the oil temperature.

So I always suffer when I fry pasties, what temperature to set.
Maybe someone knows what the oil temperature is MUST BE when frying chebureks.
Then it’s a matter of minutes, put a thermometer in the oil and set the gas burner in the desired position.
I don't like to fry in a deep fryer. And when frying over low heat, chebureks absorb more oils.
Freken Bock, and the pasties in a dry frying pan were also bubbly? Or just a smooth dough?
I love pasties very much, but my stomach protests because of the butter.

[Lyi]

Tanya, I am very glad that I liked the dough
Lyi , I haven't baked in a dry frying pan yet. It is necessary to try And those that I tried in the Crimea were bubbly. Only pale.

Freken Bok, thanks for the great dough !!!! Excellent in work, even the table was not sprinkled with flour Chebureks turned out super, handsome

Freken Bok, thanks for the great dough !!!! Excellent in work, even the table was not sprinkled with flour Chebureks turned out super, handsome

Oh, how glad I am that I liked the dough! Very appetizing cheburechkas in your photo!

Oh, how glad I am that I liked the dough! Very appetizing cheburechkas in your photo!

That's all that's left after tasting them.

[Lyi]

Lyi , I have not baked in a dry frying pan yet. It is necessary to try And those that I tried in the Crimea were bubbly. Only pale.

I'll have to try it too. Seducer But, eat pasties without aggravating the stomach.

I brought thanks for the pasties. The dough is super. I tried a lot of dough recipes - this is the very thing. Only almost all the pasties fired. I didn't understand why.

I brought thanks for the pasties. The dough is super. I tried a lot of dough recipes - this is the very thing. Only almost all the pasties fired. I didn't understand why.

To your health! I am very glad it was delicious! They shot - it's still the temperature regime you need to choose. I was also shot next time

Finally, I found such a cool dough, tomorrow is a day off, I have to try to bungle pasties. I wonder if they won't work in an air fryer?

Finally, I found such a cool dough, tomorrow is a day off, I have to try to bungle pasties. I wonder if they will not work in an air fryer?

Olya, you won't regret it. The chebureks were so tasty that we ate everything during the day. Usually stayed the next. But it seems to me that you still need to fry in oil. But that's my opinion. I don't have an air fryer

Finally, I found such a cool dough, tomorrow is a day off, I have to try to bungle pasties. I wonder if they won't work in an air fryer?

And I went and looked at Tanyulya's video review about the air fryer on this occasion. Probably fry the pasties according to this recipe in it. Although, if you are not a categorical opponent of deep fat, you can start in an airfryer, and if you do not, continue in the traditional way.

Probably I will. I'll try AF, and then how things go. Does this recipe have a lot of pies? Like the photo, or is it a double portion? For two of us with a daughter, can the rate be reduced by half?

Does this recipe have a lot of pies? Like the photo, or is it a double portion? For two of us with a daughter, can the rate be reduced by half?

It turns out a lot. Not everything in the photo. Feel free to half.

[Freken Bock, Nadia,]

What wonderful pasties they all have!
But I never fried them, and I don’t buy them (I doubt someone else’s pastries). Kind of not a very healthy diet. But how delicious it is!
I will definitely cook it!
Freken Bock, Nadia, thanks for the recipe!

There was once a discussion about adding tomato juice to minced meat for juiciness. Remember ?! True, it was about the whites. it seems. I'll do it with him!

Freken Bok, chebureks are super!

And also cool pasties in Kenasi (Evpatoria), the filling is wonderful there: cheese, tomatoes, bell peppers ... Mmmmm

Yes, there are gorgeous pasties !!!!!!!!!!

even millet kvass ... (this eternal letter Yu does not want to be printed)

booze and he's made of millet

Chebureks turned out to be excellent! They rolled ooooooochen thin, did not break, everything is amazing! I would also learn to fry them so beautifully golden, to burn on the sly ... thanks for the recipe, everything is fine, though I did a little chemistry, and poured oils into the dough and vodka, as Nadia advised, kneaded in HP, I will repeat it without fail, my son-in-law said that you can stop eating them only when they run out

Chebureks turned out to be excellent! They rolled ooooooochen thin, did not break, everything is amazing! I would also learn to fry them so beautifully golden, to burn on the sly ... thanks for the recipe, everything is fine, though I did a little chemistry, and poured oils into the dough and vodka, as Nadia advised, kneaded in HP, I will repeat it without fail, my son-in-law said that you can stop eating them only when they run out

Every year I bought ready-made pasties in chebureks. This year, while visiting, I asked the hostess for cheburek semi-finished products (minced meat and dough separately). What surprised me was how tight the dough was. I barely rolled it. Maybe this is the reason that they do not burst when frying?

I also sometimes burst. I try to squeeze out the air and glue it tightly, so that the juice from the minced meat does not get on the edges. Then everything is ok! Now I rarely do it - I'm sorry for my health.

[Freken Bock]

Freken Bock, once again I am delighted with the test for chebureks. Every time I remember you with a kind word. Today I barely stopped, I thought I would eat everything, how delicious it is. My little observation. Once I cooked the wrong dough without yolk. It was also tasty, but there was no longer that tender crunchiness that, I think, yolk gives. Today not a single cheburek has torn.

How long does it take to fry one portion for the meat to cook inside?

The girls want to give you a recipe for a cool dough for chebureks, I tried many recipes, this one is the most successful, it does not burst, does not stale and is very tasty even for 3-4 days:
Heat 0.5 liters of light beer over low heat, not until boiling until the first buns, add 130 grams of margarine, 1 teaspoon of sugar, and 1 teaspoon. salt, mix until smooth, pour into flour (how much flour it takes), the dough should be elastic, leave it for 30-40 minutes under a bowl to rest, any minced meat, but the more you put the greens. the tastier the pasties, the minced meat should be liquid, add either broth or boiled water.

There is something wrong with the recipe. I think 1/3 cup butter is a lot, the dough is very fat. When you eat it is very tasty and you can see the flakiness, but fatty. And they burn very quickly, the bulbs are super, but the meat must be fried. And no one tried to lay a whole egg? What will happen? I also didn't like rolling it out. Due to the fatty dough, the rolling pin sticks to the dough. I dipped the cake in a large amount of flour, and only then it rolled out well.

girls have anyone tried the Airfryer?