Chebureki recipe: classic or from the classics far away

According to one of the legends that accompany Chebureks from the very moment of creation, for the first time the recipe of this dish was invented by nomads from the army of the great Genghis Khan, who during long transitions needed food that was rich and hot, getting ready quickly and without any problems. Chebureki recipe, invented by them, allowed to cook in minutes - it was enough to pour oil on the shield (of course, the question of where it was taken from combat nomads on a sufficient scale has not yet been fully clarified), heat over the fire and lower the improvised pieces of dough , With wrapped in them stuffing. Whether this legend tells the truth is unknown, but there is no doubt that the juicy, ruddy and flavored pies with mutton to date have changed sufficiently, especially in terms of the filling, but remained indescribably delicious.

Modern chebureki recipe offers to fulfill with stuffings of lamb and beef, veal and pork, chicken meat, as well as potatoes, mushrooms and cheese. To cook any of the variations of these dishes, do not need complex adaptations, a lot of time or special knowledge - it is enough to take a good recipe.

For example, you can create chebureks, called classical ones. For them, you need to take the ready-made dough and stuffing for the filling - meat (700 grams), onions (350 grams), a little water and a variety of spices. It is best, of course, to cook this dish with lamb, but it is permissible to use any other kind of meat. This recipe of delicious chebureks is performed in the following way: first of all the dough is prepared - it is necessary to boil water, add oil and salt, at the same time mix half a glass of flour into it, stirring lumps to make the dough in the final result soft and plastic. Next, add a chicken egg, then knead the dough, gradually adding the remaining flour. While the mass will be infused (at least 1 hour), it's time to start filling - meat and onion should be passed through a meat grinder, mixed with spices, diluted with water so that the stuffing is moderately liquid. These classic chebureki recipe involves frying fast enough - on medium-intensity fire in a lot of oil, until both sides are covered with an appetizing crisp. Put them should be in the oil, preheated carefully folded and stuffed with minced meat cake in half, and also squeezing out a little from the resulting billet air.

Another recipe is more original, though, perhaps, and not having the right to wear the proud title of a cheburek. This dish is prepared in a Caspian style with fish, and for it you should take a ready-made dough (1 kg.), Fish fillets (500 gr.), Onions (3 g.), A little fish broth and spices. The dough should be carefully kneaded, cut into small pieces, roll them into cakes, one half of each of which to lay out the mince. It is a mixture of fish and onions with spices, slightly diluted with water, passed through a meat grinder. Next cake can be folded in half, protect the entire surface and, giving them a crescent shape, fry in large quantities of oil on both sides. Such a Caspian Chebureks recipe recommends preparing an attractive crust of tender golden color before the purchase of the dish.

In our country, the dish with cheese stuffing is gaining increasing popularity. A similar dish is made from a ready-made dough (900 kg), cheese (300 grams), sugar (5 grams), vegetable oil for frying and salt. This delicious cheburek recipe with cheese resembles all the previous ones, only one half of the rolled out thin cake should be spread not with minced meat, but with grated cheese mass with spices and a little water. Next cakes are torn at the junction of the two edges and fried in oil until they get a golden crust on both their sides.