Why do housewives make pasties their signature dish? Because no one will refuse a tasty meal, and its smell will increase the appetite of any capricious child, who is always difficult to feed. Recipes for the correct test for chebureks with bubbles, like in cheburek.

The main thing is to be well prepared:

• choose a suitable recipe from many options;
• buy meat - fatty juicy lamb;
• knead the dough correctly, as the taste of the dish depends on this.

However, pasties are not always prepared with meat filling; very often it is replaced with mushrooms, cheese, potatoes, cabbage or a mixture of eggs with green onions and rice. There are also many options for preparing the dish, for example, dough:

• knead with kefir, adding egg and salt, add flour;
• custard flavored with butter and seasoned with salt and egg,
• which is beaten into flour already brewed with boiling water;
• brewed without eggs, when boiling water is added to the flour and only butter and salt are added.

In this article we will share a unique recipe and invite you to make chebureks like in Soviet cheburek, with bubbles. Students mastered this technology well and, in the 70s and 80s of the last century, in the kitchens of hostels on holidays, they prepared a delicious dish, to the envy of others.

What makes it special? The aromatic and juicy filling was made from minced meat, in which traditional lamb was replaced with a mixture of beef and pork. The dough was kneaded from two types: custard and regular dumplings. It turned out light and thin, with a beautiful golden crust and with bubbles like in cheburek.

Cooking secrets:

• the filling will be juicy if it is added to the minced meat immediately before use,
• add ice or chilled water;
• the dough becomes golden if a little sugar is added to the flour;
• when the dough is kneaded with a small amount of vodka, the chebureki are nice and bubbly;
• To prevent the crusts from bursting during frying, remove air from the cheburek when modeling;
• fry in a frying pan with a large layer of oil, about the thickness of a finger.

Ingredients

1. For the test:

• white wheat flour (measured before sifting) - 4 cups;
• chicken egg - 1 pc.;
• drinking water - 1 ½ cups;
• vodka (Turkish Rakia will also work) - 1 tablespoon;
• white granulated sugar - ½ teaspoon;
• salt optional;
• unrefined sunflower oil - 3 tablespoons.

2. For the filling:

• pork and beef pulp - 250 g each;
• ice water - 100 ml;
• large onions - 2 pcs.;
• salt optional;
• ground black and red hot pepper - ½ teaspoon each.

How to prepare dough with bubbles, like in cheburechka?

Place water in a small container in the freezer to freeze or cool.

Heat one glass of water in a small saucepan and thoroughly mix it with one glass of flour, thus obtaining choux pastry.

Make dumpling dough in a large bowl: pour in the remaining flour, beat in the egg, season with sugar and salt, pour in the remaining water, vegetable oil and mix.

Combine two doughs: custard and dumplings. Knead until you get a smooth, homogeneous mass, wrap it in plastic wrap and leave for about thirty minutes.

At this time, the minced meat is prepared: beef and pork are ground in a meat grinder with a large grid. Chop the onions very finely with a knife. Mix and season with salt and pepper.

When the dough is ready, bring the minced meat to the desired state: pour ice water with pieces of ice into it, mix. Without waiting for all the pieces of ice to completely melt, they begin to use minced meat.

Take the dough out of the film (it will be surprisingly smooth and elastic), make sausages out of it, cut it into pieces and roll each one out thinly. The pieces should be of such a size that you get a flat cake with a diameter slightly smaller than the frying pan.

Mentally divide the flatbread into two parts: from the center line, lay out the minced meat on one part and level it, without spreading it to the edge. The thickness of the meat layer should decrease from the middle part of the cheburek to the edges.

Cover with the other half of the cake, force out the air with careful pressure, and seal the edges well. In a frying pan with hot oil, fry two pasties on both sides.

5 secrets for making delicious pasties

I'll start with the fact that there are different types of chebureks. Pies made from unleavened dough with meat filling, fried in oil, are found in many cuisines of the world: Crimean Tatar, Turkish, Mongolian, Azerbaijani, etc.

In our country, the most popular recipe has become the Soviet recipe. The name itself, “chebureks,” was borrowed from the cuisine of the Crimean Tatars, but the recipe was somewhat modernized (if that can be said about chebureks) - finely chopped meat was replaced with minced meat, and the chebureks began to be fried not in lamb fat, but in vegetable oil. These are the main results of “modernization”.

And 5 delicious secrets of cooking chebureks are useful tips for preparing chebureks exactly according to the Soviet recipe.

Cheburek recipes

You will need:

For the test:

• Wheat flour – 500 g
• Water – 150-180 g
• Salt – 2 g
• Granulated sugar – 2 g

For minced meat:

• Meat (veal or beef + pork) – 500 g
• Onion – 1 large onion
• Dill – 1 bunch
• Meat broth – 200-250 g
• Salt, ground black pepper and cumin - to taste

Preparing pasties:

1. Sift the flour through a fine sieve and form a slide from the sifted flour on the table, add salt and sugar to the flour (with sugar the dough will be crispy - this is the 1st secret), make a depression in the flour and pour water into this depression, knead the stiff dough.
2. Wrap the dough in film and put it in the refrigerator for 30-40 minutes (the dough will become more elastic and can be rolled out very thin - this is the 2nd secret).
3. When the dough has settled, it needs to be divided into two parts and made into two ropes with a diameter of 3 cm. Cut circles of 2 cm thick (about 40 g each) from the dough ropes.
4. Press each circle of dough with your palm and form a flat cake from this circle of dough, sprinkle the flat cakes well with flour, put them in a plastic bag and put the bag in the refrigerator.
5. We pass the meat through a meat grinder.
6. Cut the onion into small cubes, place the onion on the table and roll it with a rolling pin - knead until the crunch disappears (the onion will produce juice longer - this is secret 3).
7. Combine the minced meat with onions, add finely chopped dill. Salt, pepper and cumin, mix. Mix very carefully - do not squeeze the filling (when squeezed, protein is released from the minced meat, which makes the filling hard. The minced meat in the cheburek will be “lumpy.” This is secret 4).
8. While stirring the minced meat, broth is gradually added to it - as the broth is absorbed and until the broth is completely absorbed. Chebureks will be juicy and tender. This is secret 5. Yes, the amount used depends on the density of the meat.
9. Place the minced meat in the refrigerator for 30 minutes to mature.
10. We take the flatbreads (from the dough) out of the refrigerator and roll each one literally to “zero”. Place minced meat (1 tablespoon) on one side of the flatbread and cover the filling with the second half of the flatbread, pinch the edges (you can do this with a special cutter).
11. Fry the pasties in vegetable oil (desirable oil temperature 220-240 degrees) for 2-3 minutes until golden brown.

Bon appetit!

One of the brightest memories of my student youth is a cheburek shop in a “glass” on Tsvetnoy Boulevard in Moscow, opposite the building of the circus and the Mir cinema. Between the circus and the cinema was the Central Market, where Georgians sold marvelous flowers at prices prohibitive for our student pockets. But we could afford to treat the girls to chebureks and, going to the movies, we would certainly drop into the glass store. In the early 70s, such cheburek shops appeared in many places in Moscow, displacing dumpling shops with counters on an eternally dirty floor. Drunks gathered in dumpling shops. They took a quarter out of their pocket, poured it into glasses, or even added it to beer, making a “ruff”, and snacked on dumplings with butter, sour cream or vinegar. Compared to these run-down dumpling places, the cheburek houses seemed like upper-class establishments. Already upon entering them, an amazing cheburek smell hit the nostrils: the chebureks were fried right there, and the visitor received them, as they say, piping hot. You sit down at a table with a blazing hot pasty, but there’s no point in waiting. You hold it by the edges, carefully bite the very top of the crispy crust, but the broth still pours out and flows, burning your fingers, over the cheburek into the plate. Then you collect it with the rest of the cheburek.

When in the mid-90s, after the collapse of the USSR, I wanted to treat my daughter to pasties in Moscow, there was no longer a “glass” on Tsvetnoy Boulevard. Then no one could tell me where in the capital I could try good pasties. I took my daughter to a cafe on Alekseevskaya. There were chebureks there, but not the same ones. My daughters liked it, I didn’t. The meat in them was not so juicy, the dough seemed a bit thick. Then I thought: not everything was so bad in the Council of Deputies. Now, they say, places serving good pasties have reappeared in Moscow. For example, “Soviet Cheburek” on Tishinka. The establishment is crammed with Soviet paraphernalia, which for me personally, as a monarchist, could spoil my appetite, but they offer a choice of chebureks: with lamb, beef, cheese, mushrooms and even potatoes. I found an entry on the Internet that the best chebureks, as of old, can be obtained at the Uzbekistan restaurant on Neglinnaya.

Restaurant "Pogrebok"

Moscow is far from us, but in Montreal there is an establishment where pasties are always available. This is the Russian restaurant "Pogrebok". From time to time, yearning for cheburek, I visit there. There are other dishes on the menu, which seem simple and familiar, but are not offered everywhere. For example, vinaigrette or in summer - okroshka. Sometimes, just before a visit, I call Roma, who reigns at the Cellar behind the counter, and place an order over the phone. You arrive, and smiling Roma already puts on the table a sweaty decanter of vodka, a herring, a tongue salad... You sit down and immediately snort a glass. And if the owner Lenya Lichten is there, then it’s absolutely beautiful.

No one needs to introduce Lenya. Everyone knows him. An easy-going, bright person, a jokester and an excellent performer of songs with a guitar. There is a page in his biography that not everyone knows about.

Leonid Likhten in 1986

We once went together to Ottawa for a diplomatic event. On the way, Lenya accidentally remembered how in 1986, he, a resident of Ekibastuz in Kazakhstan, volunteered to go to Ukraine to eliminate the consequences of the Chernobol accident. I was involved in construction work there, sometimes for two shifts in a row, and in the worst zero sector - this is directly at the reactor. He told me with a laugh how after his shift he took a shower, received a new set of uniforms - from overalls to gloves, and went to the canteen. There, at the entrance, everyone was checked with a dosimeter. It happened that the dosimeter beeped, and Lenya was again sent to the shower and given a new set of clothes... “Did you even understand what you were volunteering for?” — I asked involuntarily. “I didn’t think about it somehow. I was young, then, you know, it was a common misfortune.
This is how it was perceived.” That's it: heroes are among us. It turns out that not only wonderful chebureks were in the USSR. There were amazing people who considered the Soviet Union their common home and perceived its troubles as personal pain. In 1991, they were betrayed and taken to national apartments. Many did not stay in these apartments. Thanks to this, we have a place in Montreal where you can try chebureks, as there are many other wonderful places. This is how it happens in life: where it decreases and where it arrives.

On the eve of Maslenitsa, I once again visited the Cellar and had a wonderful evening there. Naturally, I ordered pasties. Visitors were still expected, so Lenya and I had a heart-to-heart talk, discussing upcoming performances and concerts. When Leni’s wife Lena, who, in fact, cooks the chebureks, came out to us, I thanked her for the pleasure she had given me and noted that this dish was probably difficult to prepare at home: you wouldn’t boil a jug of butter just for a few chebureks. I know that in the Cellar the chebureki are cooked in a deep fryer. “Well, you can do it in a frying pan,” said Lena. “That’s how we prepared them in Kazakhstan.” With lamb, just right.”
I somehow didn’t think about it and immediately asked for the recipe. I won’t cook it myself, it’s easier for me to drop into the Cellar, but there are people who, for some reason, have trouble getting to the city center or who simply want to cook pasties themselves. For example, with the same lamb. At Pogrebok, chebureki are made exclusively with beef, avoiding lamb and pork. The reason is that many visitors do not eat lamb or pork. Hindus who do not eat beef rarely come to the Cellar. However, pasties can be made from any meat. Most often, beef and lamb are mixed. So if anyone has a desire, here is the recipe.

Ingredients:
Dough
. Wheat flour—500 g
. Milk (3.2%) – 245 g
. Salt—5.6 g
. Vodka (optional) – 25 g
Filling
. Minced meat—800 g
. Onions—166 g
. Water—166 g
. Salt—16.6 g
. Pepper mixture—2.4 g
. Vegetable oil (for frying) - 250 ml
. Butter (optional) - 30 g

Preparation:

First, let's look at the Gost recipe. I took it from an excellent book - “Collection of recipes for dishes and culinary products for public catering establishments, 1982”; anyone interested can download it from my diary. Here he is:

We recalculate everything to our volumes. I took 50 grams more milk because of the flour. Since in the recipe the amount of moisture is given for 1st grade flour, and I use high-grade flour, you probably do too, but it has a different water absorption capacity, so I had to adjust the amount of liquid based on the formula. Using this method, I determined the water absorption capacity of my flour. For me it was 49%, which corresponds to the table, why did you check? It was interesting how things stand with flour today, since the plate for varieties is from 1940 :-)

Here are my product volumes for 20 pcs. Chebureks. I left a percentage if you want to calculate it based on your volumes.

For the test:

1. Flour - 100% - 500g.
2. Milk - 38.88% - 195g. + 50g = 245g
3. Salt - 11.11% - 5.6g.
4. Vodka - 25g. This is an optional addition to the recipe from me.

For filling:

1. Lamb - 100% - 800g.
2. Onion - 20.83% - 166.64g.
3. Water - 20.83% - 166.64g.
4. Salt - 2.08% - 16.64g.
5. Pepper - 0.27% - 2.4g.
6. Butter - 20g. This is an optional addition to the recipe from me.

Let's proceed directly to making pasties.
Let's start with the test. The dough can be kneaded by hand, with a mixer with dough attachments, a planetary mixer, or faster and more convenient mixers.
We weigh out the required amount of products, flour-milk-salt.

Place milk and salt in a bowl, add half a glass of vodka, this is not necessary.

Add half the flour through a sieve.

Knead and add the remaining flour. Why in two stages? Yes, because the dough comes out stiff, it’s easier to knead it well.

Finally, mix thoroughly.

This is such a nice, cheerful dough we made.

We put it in a plastic bag and put it in the refrigerator for 40-60 minutes.

While the dough is resting in the refrigerator, restoring its structure after kneading, we will start filling. For the filling you need minced meat, onions, spices (salt and pepper) and water.

Weigh out the onions and spices.

Since I use ready-made minced meat, in this case lamb, I will have to grind the onion separately in a blender. If you make the minced meat yourself, then put the onion, spices and meat through a meat grinder.
Place the onions and spices in a blender.

And we grind it so that the consistency is like something from a meat grinder, as you can see in the photo.

Add minced meat to onion...

Water...

And we blend it a little, not too much, so as not to grind the minced meat into slurry. This is the consistency.

Mix with a spoon and put the “get married” in the refrigerator so that the cat doesn’t drag it away :-)

While the minced meat is maturing, let's make the dough. I immediately roll out all the dough into pieces of the desired size. I put them on a board, in a stack, lined with parchment (baking paper) so that they don’t stick together. Roll out thinly, thickness 1.5mm.

Well, the dough is ready, the minced meat too, you can start the most enjoyable part - making pasties :-)
I sculpt using a “wah” mold, I bought it completely by accident, as a spare change, and fell in love with it the first time. It’s very convenient with it, and what’s also important is that it comes out twice as quickly and more accurately.
That's how she is.

Now everything is simple - One two three four and we made pasties.

One... Dough for the pan.

Two... Put one and a half spoons of minced meat and a couple of small pieces of butter.

Three... Using a brush dipped in water, draw in a circle. To ensure that 100% of the seam does not come apart during frying.

Four... We compress the mold and remove the remaining dough.

That's all, the cheburek was made :-)

Place it on a baking sheet sprinkled with flour. And so with every cheburek.

Now they need to be fried. Pour refined vegetable oil into a frying pan, or wherever it is convenient for you. The thickness of the oil layer is 0.8-1cm. Heat to 180-190 degrees. ts., as in the recipe.

Carefully place the pasties into the hot oil and fry.

They fry quickly. I didn’t time it exactly, about a minute on each side. Be guided by color, this is how they should be.

Place the finished pasties on a baking sheet lined with napkins or disposable towels. So that the excess fat is absorbed.

Well, our pasties are ready, you see how simple it is

Who doesn't love hot and fragrant pasties with meat? Only those who haven't tried them! Golden, bubbly, with a crispy crust and juicy filling inside! Ruddy and appetizing, they cook quickly and are instantly eaten.

What is the most important thing when making chebureks? How to properly knead the dough and mold the edges of the cheburek? How to make the filling juicy and how to fry pasties correctly? The answers to these questions are in today's recipe!

Interesting Facts

1. Chebureks are made from unleavened dough.
2. Vegetable oil is added to the dough for chebureks so that bubbles form on it.
3. Cheburek is usually held vertically while eating.
4. “Cheburek” is a word borrowed from the Crimean Tatar language, which translates as “raw pie.”

Ingredients

For the test

• Wheat flour - 500 g;
• water - 250 ml;
• salt - 1 tsp;
• sugar - 1 tsp;
• vegetable oil - 50 ml.

For filling

• Lamb fillet - 300 g;
• tail fat - 100 g;
• onion - ½ onion;
• beef broth - 100 ml;
• cilantro - several sprigs;
• salt - to taste;
• ground chili pepper - to taste;
• zira - to taste;
• vegetable oil - 500 ml.

Recipe

1. Dissolve salt and sugar in water. Gradually pour the resulting mixture into the sifted flour.

2. Add vegetable oil and knead the dough with your hands. The dough should be stiff. cover it with film and leave to infuse for 40 minutes.

3. For the filling, pass part of the lamb and part of the fat tail through a meat grinder. Chop the remaining part with a knife. Chop the onion very finely. Mix everything, add chili pepper and salt.

4. Divide the proofed dough into pieces.

5. Roll out the dough into a thin round cake: its thickness should be no more than 1 mm. Mix the finished minced meat with cilantro, cumin and beef broth. Place the filling on half of the flatbread.

6. Cover our cheburek with the second half of the flatbread and roll up the edges with a special knife, you can “punch” it along the edge with a fork, then the cheburek will not open during cooking.

7. Heat the oil in a saucepan and fry the cheburek until bubbles appear and a golden crust appears. Place the finished pasties on a paper towel to get rid of excess oil.