Dough on the chebureks on hot water: a recipe with a photo

Chebureks with meat - this is one of the favorite dishes of the inhabitants of our country. After all, it is not only distinguished by its delicious filling and air dough, but it can also replace a full-fledged lunch. However, many housewives are worried about how to make a dough on chebureks. On hot water, on kefir and even with vodka - there are a lot of recipes. And you will learn about each of them in this article.

What is chebureks?

This traditional dish of the Oriental people was very fond of the inhabitants of Russia for the simple and quick preparation. And the word "cheburek" is translated into the Crimean Tatar language as a "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 today. Instead, the finely chopped beef or lamb meat is used as the filling. However, in modern recipes you can find the addition of chicken and pork forcemeat along with onions, potatoes, mushrooms and even cabbage. In other words, the ingredients for the filling are limited only by the fantasy of the hostess.

But what should remain unchanged is the dough without yeast. It is the absence of yeast that makes it possible to achieve a fine golden crust and a traditional crescent shape. If you use for the preparation of chebureks lush yeast dough, then the dish will be more like whites, which are prepared quite differently.

Chebureks can become a completely independent dish, as well as an excellent snack for a festive meal. At the same time, they can be stored in a refrigerator for several days and heated in a microwave oven if necessary. In other words, this oriental recipe is universal for any occasion.

What should be the dough for chebureks?

A distinctive feature of the test for chebureks is not only the absence of yeast, but also its consistency. After all, in order to give the dish the right shape, the dough should be moderately steep, but elastic. Young housewives do not always manage to achieve this effect from the first time. Therefore, there appeared more number of different recipes for the preparation of dough for chebureks, each of which is quite accessible.

It is necessary to remember, that too liquid dough will not turn out to roll out in the necessary form. And too thick is very poorly tolerated by the stomach. Therefore, the most important is to find the optimal balance. And, as is known, this comes not only with knowledge, but also with experience. So do not be afraid to experiment and try new recipes.

We prepare the dough for hot water on the chebureks

This, perhaps, is the simplest and classic recipe that all eastern women use. For him it will be necessary to heat one glass of water to a boil and smash a chicken egg into it. Stir the mixture thoroughly and add a teaspoon of salt. To ensure that the future dough does not stick to your hands, you can pour two to three tablespoons of sunflower oil.

When the mixture on the water becomes homogeneous, you can add flour. For one glass of hot water 3-4 glasses of flour are enough (approximately 500-700 grams). At the same time, the consistency of the dough should be controlled by adding the sifted flour mixture gradually.

When the dough for chebureks on hot water becomes thick, it can be shifted to the table and continue to knead. This should be done until it becomes sufficiently elastic and elastic. It is known that any dough becomes much tastier if left for a while under the film at room temperature. Therefore, you should start preparing chebureks not earlier than in an hour.

As you can see, the dough on the chebureks on the water, the recipe of which is very simple, is prepared in a few minutes. However, there are other interesting ways.

Dough for cold-water stools

Some housewives prefer not to bother with heating, but immediately mix the flour mixture on cold water. As practice shows, this method is also quite good. At the same time, the same proportions and consistency should be observed, as in the preparation of a hot water test. However, be prepared for the fact that there is a risk not to achieve the necessary elasticity. When rolling out, the dough can succumb to worse and not take the right shape at once. Therefore, allow it to lie in the refrigerator for several hours.

Dough on the chebureks on the water, the recipe of which does not require a lot of time, can be stored for a very long time, because it lacks yeast. So, in the test bacteria will not decompose, there will be no unpleasant smell.

Dough on chebureks on water with vodka

In many recipes of Russian cuisine, there is an ingredient such as vodka. So the Cheburek recipe changed a bit when our hostesses began to cook them. But why do we need vodka in the test? It is proved that this product changes the structure of the dough, gives it the necessary elasticity and gives a beautiful golden color when roasting.

To prepare a dish, mix a small glass of water in a small saucepan, a teaspoon of salt, a vegetable oil. A little heat the resulting mixture on the stove. In warm water, add half a glass of sifted flour and mix thoroughly so that no lumps are formed.

When the mixture has cooled down, add a chicken egg and 30 ml of vodka, without stopping stirring. Knead a stiff dough with 500 grams of flour. The dough is best left in a refrigerator for a whole night.

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

Chebureks on yogurt

If there is kefir left in your refrigerator, it can also be used for making fragrant and crispy chebureks. In addition, the recipe is the easiest and fastest.

It is enough to stir a chicken egg and a teaspoon of salt in a glass of kefir. The dough should be mixed with two glasses of sifted flour. Due to the thick consistency of the fermented milk product, a very soft and light bun is obtained. Start baking chebureks can be 20 minutes after kneading.

Among the hostesses, the recipe for kefir is even more common than the dough on the chebureks on hot water. Therefore, try and appreciate its simplicity and delicate taste with sourness.

Brewed dough for chebureks

This recipe is suitable for those who are not afraid of experiments in the kitchen. After all, even the custard dough is not always obtained from beginners in cooking.

So, for cooking, you need to boil a glass of water in a small saucepan. In boiling water, pour out a glass of wheat flour, add vegetable oil and a teaspoon of salt. Mix everything quickly until lumps are formed. Completely cool the resulting mass. To speed up the process, you can put the pan in a container of cold water.

When the mixture is completely cooled, break the egg and knead the dough. To do this, you need at least two glasses of sifted flour. The ready-made brewed dough needs to be kneaded 3-4 times every half hour. It is better to leave it on the table at room temperature.

The dough on the chebureks on the water (custard) has a very unusual taste. And when roasting it gives a golden and crispy crust, which is a distinctive feature of these chebureks.

How to prepare a filling?

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

But if you want to make original chebureks, as Turkic people do, then instead of minced meat, add pieces of finely chopped beef or lamb meat. However, remember that such chebureks should be roasted in the frying pan longer, because meat fibers are not cooked as quickly as small mincemeat. And in order to make the dish very satisfying and replace a full meal, you can add potatoes or sauerkraut.

We make chebureks correctly

To make products shaped like a half moon, you will need a rolling pin, a clean surface and some flour. Dough on the chebureks on hot water should be divided into small koloboks (5-7 centimeters in diameter). Each bob is to be rolled up to a very thin circular layer - about 2 mm thick. On one part of the test lay a small amount of filling and cover the top with the second half. Half-glued fingers. And for a beautiful and mouth-watering design, you can cut off excess dough with a special roller with triangular teeth or connect them with the teeth of a fork. The main thing is that when frying the filling does not flow out, and all the juice from onions and meat is preserved inside the cheburek. After all, this will determine the taste of your dish.

It should also be remembered that the dough on the chebureks on hot water, the recipe of which has been described in detail above, is fried much faster than the dough on kefir. At the same time, the crustiest crust is obtained when preparing chebureks on vodka. Therefore, choose for yourself the most optimal recipe, the taste of which will appeal to your loved ones and guests most of all.

Roasting of chebureks

To get a crisp, you need a wide pan with a bottom of medium thickness. After all, the main task when roasting chebureks is to get a ruddy dough and completely baked meat. The frying pan needs to be heated with a small amount of vegetable oil. If minced meat is used, each cheburek should be fried in two sides for 5 minutes before the formation of a golden crust. And if you use pieces of meat, then the first side should be roasted under the lid. Ready-made chebureks should be folded with a slide and covered with a towel, so that they retained the aroma and juiciness. Some mistresses grease them after frying butter like pancakes. However, in this case the dish will turn out to be very caloric. Therefore, for those who are accustomed to follow the figure, this method is not suitable.

What should be served with chebureks?

Traditional oriental chebureks on hot water, the recipe of which is very simple, can be served with different sauces and dishes. Since dough and meat are difficult to digest by the stomach, it is possible to prepare a light salad of fresh vegetables. Excellent combination of chebureks with tomato juice, that is why with this drink the dish is often served in snackbars.

In addition, you can prepare a sauce based on garlic, mayonnaise and greens. This will soften the too-dry chebureks and correct the situation if the forcemeat is not salty enough. Instead of mayonnaise, you can also use cheese sauce, sour cream, kefir, adzhika and any other basis. It is important that you like the result.

Tasty and ruddy dough on the chebureks on hot water, a photo of which is available in this article, can be prepared by any hostess. The main thing is to follow the sequence of actions and proportions of all the ingredients. And be sure that guests will appreciate your culinary talent!