Prepare the chebureki at home easy!

Chebureks called pies, which are made from unleavened dough with various meat fillings and aromatic seasonings. Fry the chebureks in a lot of vegetable oil. This dish is a national Tatar, it is also cooked in Uzbekistan and in the Crimea. In Russia, chebureks are also very popular, they are sold in fast food stalls, in chebureks and in bistros. But nothing compares to this dish, made by own hands. How to cook delicious chebureki on your own? This question is of interest to many housewives, because men just love meat and all the dishes cooked from it. And to surprise her man with a hot hearty meat dish, every woman is simply obliged to make chebureks at home.

There are a lot of cheburek recipes , but there are some rules when preparing them.

The process of creating these meat patties can be divided into three stages: kneading the dough, filling the filling and directly frying. It should be noted that the size of the finished cheburek should be approximately from the palm of an adult. Also, there are subtleties in the formation of a cheburek, it can not be closed, for example, as a dumpling, otherwise when frying the dough will be fried in the place of fastening and will be rigid. The dough should be fastened with a special machine or a regular fork. Cheburek must be sealed very firmly so that it does not burst and all the juice from the minced meat that is formed during frying has flowed out.

How to fry chebureks correctly? Place the cooked meat patty only in a well-heated frying pan with a lot of oil. The oil must completely cover it. This dish is prepared very quickly, as soon as the dough acquires a golden color, the cheburek must be turned over to the other side and fried the same way.

Vegetarians can try to make chebureks at home with different fillings: mushrooms, cabbage or potatoes. The main thing is that they should be sharp, well salted and flavored with sweet pepper. Then you can truly enjoy a fragrant, delicious cheburek with a crispy crust.

To make chebureks at home , we will need:

For the test:

- cold water - two glasses;

- smalets or butter - two tablespoons;

- eggs - two pieces;

- Wheat flour of the highest grade - about a kilogram;

- salt - pinch.

For meat filling:

- a young mutton (if not, you can use young beef or pork) - one and a half kilograms;

- onion - two large heads;

- black pepper fragrant and salt (it is possible with herbs) - to taste.

First of all, you need to knead the dough. There are a lot of test recipes for chebureks . The dough used in this recipe is very airy, delicate and delicate, but very durable, just for juicy appetizing chebureks. Take about half the flour, fill it with a hill and make a hole on top. In it, we must drive two eggs and gently begin to knead the dough. Add gradually water, smalets (butter) and gradually begin to add flour. Evenly we knead the dough, it should be soft, but strong, and should not stick to the hands. As soon as the dough stops sticking, mixing should be stopped. We wrap the dough in a bag or food film and leave it to "rest".

At this time, prepare the filling. Meat well we wash under cold water, we will remove all films and we will cut it small chunks. Meat should be with fat, so the filling will turn out very juicy. Also juiciness will give and onions, it is necessary for us to grind it together with meat through a meat grinder. When all the meat and onion are ground, we need to additionally moisten the filling. In this case, you can use milk or sour cream, or even ordinary water, then inside the chebureks you will get not just juice from meat, but delicious aromatic broth. Take about a glass of water and mix it thoroughly with minced meat. Add salt and pepper, forcemeat should be sharp. We mix the stuffing thoroughly until smooth.

Half an hour later our dough will be ready. Take it and a little fun. Then you need to tear off small identical dough pieces and roll them out, giving it a round shape, thinly, about two millimeters. Then we will take each such circle and put minced meat in the center. Stuffing should be done with a tablespoon and carefully distribute the filling accurately evenly over the dough on the floor of the circle. Then we cover our other half of the circle with our cheburek and fasten it with a special machine for dough. If there was not one, the usual plug will do. In a circle, evenly press the dough with denticles so that there are no holes. When chebureks will be molded, you can start to fry.

In a deep frying pan, pour more vegetable oil and thoroughly heat it on fire. Carefully we will put the chebureks in oil, so as not to get burned. Once the dough blushes on one side, you need to turn the pie to the other side with a pair of tongs or two forks. It is necessary to turn over very carefully so that it does not burst, otherwise the broth will flow out and the oil will start to "shoot" with hot drops.

Prepare the dish, make it with paper towels. We'll get the ready-made chebureks and let them cool down a bit. Chebureks at home are extremely juicy and delicious. Serve them right after frying, it's very tasty. Bon Appetit!