To visit Crimea and not to try chebureks? Well, it's all the same that you can’t swim in the sea - why was there something to go? Classical - on ice water, filled with young lamb, you can hardly find now, but all the rest - a dime a dozen! And with vegetables, and with cheese, and with filling in various combinations. Well, if it’s not a short trip to Crimea, but you want to crunch with delicious chebureks - arm yourself with food and for the matter, they are not that complicated - Crimean chebureks.
Crimean chebureks - general principles of preparation
• The main feature of the Crimean chebureks is thin, layered on the inside and bubbly on the outside, the dough is soft golden in color. To achieve this result, eggs, vegetable oil, cream margarine, vodka are added to it. It is kneaded in different ways, varying the temperature of the mixed products.
• In the stuffing of classic Crimean pasties put low-fat meat or chicken minced meat. To make the products juicy, add a lot of onions to the filling and add water. Onions are chopped in a meat grinder or chopped very finely. It is customary to add about 120 ml of cool, previously boiled water to a pound of minced meat. The meat filling should be slightly liquid.
• Stuffing for Crimean pasties can be not only meat. Often they are cooked with cheese and tomatoes, other juicy vegetables, or several fillings are combined. For example: minced meat, fried mushrooms and cheese.
• The dough for pasties is rolled out in small circles a little thicker than a paper sheet and molded into crescent-shaped products. Particular attention is paid to the seams and the filling, it should not be much.
• Crimean pasties are fried in a large volume of calcined vegetable oil. To prevent tanning on the sides, semi-finished products should freely "float" in the thickness of hot fat and not touch the bottom of the dishes.
A simple recipe for Crimean pasties with meat from ice-water dough
Ingredients:
• three full glasses (250 ml) of flour;
• one egg;
• a third glass of refined oil;
• half a spoonful of fine salt;
• 3/4 cup of drinking water.
To the filling:
• a pound of nonfat, preferably mixed, minced meat;
• four large heads of bitter onions;
• salt and black, coarse pepper.
Cooking method:
1. Gently break the egg, separate the protein, and pour the yolk into a glass with a capacity of 250 ml. Add ice water so that about three fourth glasses come out. If the liquid is warm, the dough will not work layered. Add salt and stir until crystals are completely dissolved. It is advisable to use fine salt, after dissolution it does not give a dark precipitate.
2. In a wide bowl, transfer all the flour, pour the yolk soaked in water into it, stir with a fork. Add vegetable oil and knead a dough that is not sticky to your hands.
3. Form it into a ball, wrap it with foil and place in the refrigerator. Minimum cooling time is half an hour.
4. Twist the three onions together with the minced meat in a meat grinder, chop the remaining - chop the medium-sized slices and send them to the minced meat.
5. Add a little salt, about half a teaspoon, pepper to taste. For juiciness, pour a couple of tablespoons of water or milk into the meat mass, mix.
6. Divide the dough in the cold into twelve pieces of the same size. Roll each thin, but not transparent, pancake. Put the minced meat on one half, cover it with the free edge and tightly connect the edges, gently pressing them with the fork teeth.
7. Pour vegetable oil into the pan without saving. Crimean pasties are fried in its large volume. Set the pan to intense heat and wait for the oil to stop crackling.
8. Reduce the heat to medium and fry pasties on both sides in hot oil until a bright golden color appears.
Crispy Crimean pasties with vegetables from boiled dough
Ingredients:
• fresh, large egg;
• a teaspoon of sugar;
• rock salt - 0.5 tsp;
• 300 ml of cool, but not icy water;
• a large spoon of non-flavored vodka;
• a pound of white flour;
• two tablespoons of non-aromatic oil.
Filling:
• small sized tomatoes, for example, Cherry varieties - 6 pcs.;
• one bell pepper;
• medium-sized head of a bitter onion;
• two teaspoons of light soy sauce;
• to taste - spicy, mild spices.
Cooking method:
1. Transfer all flour, boil water.
2. Pour 100 grams of flour into a small bowl, add 200 ml of boiling water to it and mix vigorously. It should turn out a lush dough, a porridge-like consistency.
3. In another bowl, add 300 grams of flour vodka, vegetable oil, beat the egg. In the remaining hot water, first dissolve the salt, then sugar and pour into flour, mix.
4. Combine both types of cooked dough in a large bowl, add the rest of the flour and knead well, without rushing. The dough is obedient, does not stick to dishes and hands; when kneading on a table, it does not require adding flour.
5. Tighten the bowl with the dough film and let it rest on the table.
6. Cut the tomatoes into thin slices. Cut peeled pepper in half and chop with a transverse straw, chop the onion into thin half rings.
7. Mix vegetables, add some spices or ground pepper and season with soy sauce.
8. Cut the leavened dough into 20 balls, put them in a bowl and be sure to cover so as not to wind.
9. On a table dusted with flour, roll the balls one by one in a circle to the thickness of the paper sheet. On a half of the resulting circle, lay out the vegetable filling, leaving a place on the edge so that you can close it tightly, and cover with a free half. Gently press down the top layer of the dough with your hands to let out all the air and firmly press the edge of the cheburek.
10. Pour about a glass of oil into a thick-walled pan of small diameter and warm it well over high heat. Then reduce the heat to medium and fry the pasties to a golden crust, first on one side and then on the other side.
Crimean pasties with cheese: recipe from custard dough
Ingredients:
• wheat flour - 650 gr.;
• one egg;
• 40 ml of vodka or 1: 2 diluted alcohol with water;
• a full glass of water (250 ml);
• non-aromatic sunflower oil - 35 ml;
• low-melting hard cheese for the filling - 150 gr.
Cooking method:
1. Pour water into a small saucepan. Add a little salt, pour in vegetable oil and put on a small fire.
2. When the liquid begins to boil, remove the pan from the stove and mix half the sifted flour into the liquid. In a slightly cooled custard dough, break the egg, pour vodka, mix and gradually stir in the remaining flour. It may require less, focus on the density of the test. It should be cool, but not tight.
3. Let the custard dough stand in the heat for at least half an hour. Then cut it into small balls. Having rolled each in a thin circle, form chebureks, sprinkling one half with finely grated cheese when sculpting.
4. Fry like ordinary pasties, in a sufficient amount of hot oil. Put finished products on disposable towels so that they absorb excess fat.
Juicy Crimean pasties with minced meat and greens from dough without eggs, on margarine
Ingredients:
• one glass of drinking water;
• 125 gr. quality margarine;
• three glasses (approximately 500 g.) Of wheat flour;
• rock salt - 1/2 tsp.
Filling:
• a pound of any low-fat minced meat;
• two medium onions;
• greens of young dill - 40 gr., Or to taste;
• ground pepper, you can other spices.
Cooking method:
1. In a bowl of suitable volume, mix the flour with salt. Pour in cold water, mix thoroughly with a fork, you need to ensure that the dough is collected in lumps.
2. On medium heat, dissolve the margarine, bring to a boil and pour it in a thin stream into the prepared lumpy dough, knead. Then put it on the table, adding flour if necessary, wash it well with your hands. Form with a ball and put in the cold for an hour and a half. Chilled dough will be elastic, easy to roll.
3. Finely chop the peeled onion and transfer it to the minced meat. Add spices, chopped dill, add salt to your taste. Pour half a glass of cold boiled water and mix thoroughly. In this case, the minced meat should be slightly liquid. Water makes the meat filling more juicy and speeds up its preparation. Cover the bowl with minced meat, temporarily put it in the cold.
4. After about an hour and a half, remove the containers with the dough and minced meat from the refrigerator and mold the classic pasties, shaped like a crescent. Of the specified number of products comes out at least sixteen pieces.
5. Fry the blanks on both sides, lowering a large volume of hot vegetable oil, setting the fire a little less than average.
Crimean pasties stuffed with chicken, mushrooms and cheese - "Special"
Ingredients:
• any cheburek dough prepared according to the above recipes.
To the filling:
• a pound of chilled chicken;
• large onion;
• two large tomatoes;
• 120 ml of cold water;
• 200 gr. fresh champignons;
• one and a half tablespoons of vegetable oil;
• hard fusible cheese - 200 gr.
Cooking method:
1. Add minced chopped onion to the minced meat. Season to your taste with pepper, slightly add salt, pour in water and mix.
2. Cut the mushrooms washed with cold water into small slices. Put the mushrooms in a pan with warmed vegetable oil. The filling should be juicy, so do not fry the mushrooms very much. Warm them up a couple of minutes after evaporation of moisture over medium heat and remove from stove, cool.
3. Grind the cheese on a medium grater. Roll thin circles out of homemade pastry dough. First put the minced chicken on half of each, the fried mushrooms on it and sprinkle with chopped cheese on top.
4. Cover the filling with the opposite part of the dough, tightly fasten its edges. Forming pasties, lay the blanks on a table sprinkled with flour. When all the products are ready, alternately fry them in a pan, guided by the principle common to all recipes - a large amount of very hot oil.
Crimean pasties without meat with tomatoes and cheese
Ingredients:
• portion of homemade pastry for pasties
To the filling:
• 150 gr. hard cheese;
• three small tomatoes;
• dried ground basil, dried garlic and black pepper.
Cooking method:
1. Prepare the dough for pasties, using one of the above recipes.
2. Rinse the tomatoes, dry and cut into thin half rings. For pasties it is better to take meaty varieties of tomatoes.
3. Hard, low-melting cheese for filling, grate on a medium grater. Add dried garlic, ground basil. Season with a little ground pepper and mix.
4. On a dough rolled out in thin circles, put a couple of tomato slices, sprinkle them with chopped cheese and mold the workpieces, slightly bending them in the shape of a crescent. Close the free edges tightly, otherwise all juice will leak when frying.
5. Fry meatless pasties, as well as classic ones, dipping workpieces in hot oil. Note that less frying time is required. As soon as one side is taken with a delicate golden crust, turn the cheburek over and fry the lower side as well.
Crimean chebureks - cooking tricks and useful tips
• Can't roll the dough in an orderly circle? Roll it out with a large layer and cut circles of the desired diameter out of it, using plates or saucers as a stencil of various diameters.
• To prevent the seams from sticking out, walk along them with a fork, slightly pressing down with teeth. Do not press hard, otherwise cut through the edge of the product.
• To save oil, use deep pans of small diameter and fry products one at a time.
• Crimean chebureks with cheese filling, it is advisable to serve with heat and without waiting for the cheese to harden. Do not fry a lot of chebureks with cheese at once, freeze excess semi-finished products. Frozen semi-finished products before frying do not require complete defrosting, they will only need to be thawed slightly.
