Crimean chebureks recipe. Crimean chebureks
Gairat-aka, also a native Fergana, said:
- Stalik-aka, let me cook the pasties. I used to work with Crimean Tatars in a cheburek shop opposite the bazaar, and my chebureks are good.
- What? Did you work in that famous cheburek shop near the bazaar, which was kept first by that Crimean Tatar aunt, and then by her son, and which Kahramon Khoja bought from them? That cheburek shop, which now works properly and makes a profit, and, despite the fact that for fifteen years now there has not been a single Crimean Tatar left in it, continues to make exactly the same chebureks as fifty years ago?
Of course, prepare it, Gairat-aka! I remember those chebureks, I ate them once when I was five or seven years old, at a time when my still young parents took me to the market. I remember how, having completed all the shopping, we got hungry and my father stood in line at the window, from which pasties flew out at the speed of bullets from a machine gun...
- There, eight of us stood in one production line to make it happen quickly. And when necessary, they installed two, even three production lines. Everyone had their own task: one kneads the dough, the other rolls it, one chops the meat, the other cuts the onion... Previously, we were not allowed to put meat through a meat grinder - or with two knives or a hatchet.
- Okay, okay, Gairat-aka. Tell me what needs to be done?
- It’s okay, give me two kilograms of flour, salt, water, I’ll knead the dough.
Well, we met Gairat-aka, a cook from Fergana, a big, strong, kind and smiling man, who once in his youth, even before the army and immediately after the army, worked with the Crimean Tatars in a cheburechnaya opposite the Fergana bazaar and received strong and decent knowledge, so to speak, first hand. I must repeat once again that the chebureks in that cheburek shop were simply magnificent, they were simply incomparable to the squalor that is now served in the famous Moscow cheburek shop on Sukharevka, forgive me, Muscovites and guests of the capital. I know what I’m saying, because three years ago, succumbing to persuasion and remembering the Internet delights of former Internet friends, I made fun of myself in this establishment, but I don’t want to anymore. Moreover, I persuade and convince you: cook the pasties yourself and spare no time or effort for this.
And you will need strength, especially to knead the dough.
Look: two kilograms of flour. We’ll leave about three hundred grams for dusting to roll out, and sift the rest of the flour in a heap in the middle of the table.
Having made a depression at the top of the hill, put salt there and pour in most from 700 ml of prepared water.
We begin to knead the dough, gradually adding flour to the well.
We squeeze the scattered lumps into a single whole.
Sprinkle with some of the remaining water, leaving a little more in reserve.
And, applying maximum effort, knead, collecting the extremely tight dough into one lump.
Those lumps that did not want to unite into a common lump, sprinkle with the remaining water, and knead the dough until it looks like a single whole.
Fold the dough into an envelope, wrap it in cling film and leave it for about an hour to rest.
In the meantime, let's start with the minced meat. It will work out well if you take equal parts of young beef or veal and lamb (1 kg 200 grams in total), and add fat tail fat (400 grams) to the minced meat.
You know how to chop minced meat, everything here is familiar to you. Only, if you wish, add water to the minced meat while chopping. You understand, yes, why they did this in public catering? Do you really understand that it is better to add good broth to the minced meat when kneading? Well, there will still be broth, just wait. But you shouldn’t blame this added water so much, especially since with this action the end result is undoubtedly very good.
See next: finely chop the onion with a sharp knife.
Salt the onion with coarse salt and press the juice out of it with a heavy press or beat it flat with a hatchet. Set aside both meat and onions until combined.
Cut the dough into three equal pieces.
Pull out even, thick strands from each piece.
Tear fifty gram pieces of dough from the bundles. Look, just tear it off, not cut it. Holding the tourniquet with one hand exactly at the tear point, grab the end of the tourniquet with your finger and, pulling it about five centimeters, sharply move your hand to the side and tear off the lump.
Press the lump onto the table, forming it into a small flat cake.
Watch what Gairat-aka does with both hands at the same time, watch how he kneads flat cakes and shapes them into pieces.
Look carefully, watch your hands.
That's it! - thumb in the middle.
Here are two! - edges to the center.
Here are three! - crushed.
Here are four! – repeated the same thing, turning the workpiece 90 degrees. And then press down with your palm and put the finished pieces into a bag, sprinkle them with flour so that they do not stick together. Otherwise, despite the fact that the dough was kneaded extremely steeply, its stickiness and viscousness increases over time!
Again, minced meat, onions, chopped herbs - dill and parsley - black pepper and spices as desired, but do not overdo it, and half a liter of good broth.
Listen, why are you surprised at the requirement to add broth to the minced meat? Did you butcher the meat before mincing? Did you still have bones, films, veins? So make broth from this, you will always need it! And don’t even think about, when buying meat at the market, asking the butchers to separate the flesh from the bones and, like a lord, leaving the bones and trimmings on their counter. Firstly, you are leaving a very important and tasty part, and secondly, you look very stupid, excuse me for telling the truth.
That's it, the minced meat is ready, take a rolling pin and start rolling. Evenly, thinly, slowly - everything will work out for you.
Place one and a half to two tablespoons of minced meat on one half of the juice, level it, fold it in half and...
...No, not with your fingers! With a rolling pin! Using a rolling pin, roll the edges of the pasty so that it does not tear, burst at the seam, or release its contents into the oil! After all, the oil will have to be changed after that.
Well, cut it with a curly wheel along the seam.
And fold the pasties, but not for long. They don’t need to lie for a long time, no matter how elastic and tight your dough is.
Deep fry. Don't skimp on the oil. Do not regret when choosing oil, do not take the cheapest one, take a decent one that does not have a pronounced odor of its own, with a smoke point of at least 240 degrees. This is important because the chebureks must be fried in very hot deep fat. We heated it to 220 degrees and maintained it at this temperature - fortunately, an induction cooker under a wok allows such control via a sensor above the radiating element and directly under the wok. At this temperature, the chebureki are fried for no longer than three minutes and are completely cooked. Of course, before frying, they should be shaken off of excess flour so as not to spoil the taste of the oil by burning. There will be no need to place the chebureki on napkins so that excess oil can drain off them - there will simply be no excess oil, I assure you. At the same time, we poured one and a half liters of oil into the wok so that the pasties would not touch the bottom while frying, but would constantly float. Take this into account when choosing dishes for frying pasties, okay?
By the way, a wok or a wide but not deep cauldron is the most convenient utensil for frying pasties. Don’t listen to those talking about “savage culture”; they themselves are not very far from the half-breed savages, because they are ready to bow on the knees and kiss the feet of the “whites” and treat everything “Asian” with contempt, not realizing that those same “whites” “, being smart and practical people, with great interest and benefit for themselves, they borrowed from Asia what their cooking is now famous for.
Okay, let's not talk about the bad, let's not talk about bad people, let's rather talk about the good ones.
You won’t believe this: when our Crimean chebureks were already being prepared, my close friend called me from the airport and said that he had arrived.
- Come to me immediately! – I shouted. - Try the chebureks! I swear you won't regret it!
Enver is a Fergana citizen, a Crimean Tatar, a virtuoso guitarist, glorifying both Fergana and the Crimean Tatar people, a person big soul and wonderful qualities, arrived just in time when the first plate of chebureks was ready.
Do you know how they turned out?
Bubbly, light, airy. Thin, crispy golden crust that doesn’t get soggy over time. The thinnest dough under the crust. Juicy, fragrant minced meat - try to eat it again, so as not to stain yourself! Everything in moderation, everything is as tasty as it is in folk cuisine, when masters and not talkers get down to business.
And guess what? If you think that chebureks only come with the “fifty-third” portveshok and the fruit-bearing “chashma,” then you are mistaken. Pour your grand cru and reserves into decanters, pour wine into good thin glasses - this will be a worthy accompaniment to our pasties! This will be the accompaniment of a long summer evening near Moscow - after all, three men of different nationalities, born and raised in the same city, will always find something to talk about.
Sift the flour into a large bowl. Add salt, stir. Also add vegetable oil.
Using your hand, rub the drops of butter well into the flour, kneading the pieces with the butter. Gradually pour in water at room temperature (different flours - pour in as much as the dough takes), also kneading the dough by hand. The dough will be lumpy and tough. No need to knead.
Gather the dough into a ball and wrap it in cling film. Leave at room temperature for 1 hour. After this time, the dough will become completely different - tender, soft, elastic and not at all sticky to your hands or to the surface.
While the dough is resting, prepare the filling. Place minced meat (any kind at your discretion) in a deep bowl. Add onions twisted in a meat grinder.
Divide the “rested” dough into 2 parts. Roll each into a “sausage”.
Cut into pieces (about 40 grams). Roll each piece into a long rope (about 25 cm).
Next, roll each flagellum into a “snail” shape (this method of proofing the dough gives a stunning result when frying - the pasties will turn out to be very layered). Cover the dough pieces with cling film and leave for 30 minutes at room temperature.
Now, roll out each “snail” thinly (in principle, you don’t need flour for rolling, but if the dough sticks to the surface a little, dust it with flour, but just a little). Place 1-2 tablespoons of minced meat closer to one edge of the flatbread.
Heat the oil in a frying pan (preferably in a deep fryer, as there should be enough oil, pasties are fried in large quantities). If you don’t have a deep fryer, fry the Crimean chebureks in a frying pan for 2-3 minutes on each side, until golden brown, over medium heat.
Place the finished pasties on paper towels to remove excess fat. A cavity forms in the middle of the cheburek and when you bite into the cheburek, there is a lot of meat juice inside. The dough itself is crispy, bubbly and very flaky.
Serve Crimean chebureks immediately, hot! Unrealistically delicious! I strongly advise you to try it!
Enjoy your meal!
The recipe is incredibly simple and brilliantly delicious.
The dough turns out tender and at the same time crispy, you might think that Crimean chebureks are made from puff pastry, but this is not so. The dough is actually the most common one: flour, vegetable oil, water, salt. IN original recipe I use lamb, but I use minced pork and beef.
Ingredients
yield - 14 chebureks
pasty dough:
3 tbsp. flour
1 tbsp. water
0.5 tsp salt
3-4 tbsp. vegetable oil
1 tbsp. spoon of vodka
1 teaspoon sugar
filling for chebureks:
500 g minced meat
2 large onions
salt and black pepper to taste
50 ml water
fresh cilantro, parsley and dill (optional)
Cooking method
First, prepare the pasty dough, sift the flour and add water, salt, vodka, sugar and vegetable oil. Knead the dough until smooth, it should be quite stiff. Let the dough rest for 20-30 minutes.
This time we will make the filling for the chebureks. Finely chop or grind the onion, add to the minced meat, add salt and pepper, and add finely chopped herbs. If the filling turns out very dry, be sure to add water.
Divide the dough into equal pieces. Roll out the dough very thinly into circles with a diameter of 15 cm. Place a tablespoon of filling on one half of the rolled dough. We wet one half of the flatbread with water, where the minced meat is. The water will help mold the cake tightly in half. Cover the filling with the other half of the rolled out dough and use a special wheel to create a jagged edge.
Fry the Crimean chebureks in a large amount of hot oil for 2 minutes on each side. The most important thing is that the cheburek should not come into contact with the bottom of the vessel in which it is cooked.
Place the pasties on a paper towel to remove excess fat. Cover the pasties with a bowl for 1 minute and serve. 
The chebureks puff up during frying and seem huge, but they are very thin and you can’t get enough of them alone. I want more, and more, and more.
Tip: fry the chebureki one at a time in a small but deep saucepan, as the oil splashes. It will be much cleaner in the kitchen :-) 
Source with my additions.
Crispy, rosy, juicy chebureks with minced meat, vegetables, cheese and another exclusive filling from Karim, the cook of the Crimean cheburek
Ingredients:
Dough
Wheat flour - 500 g
Chicken egg - 1 pc.
Salt - 1/2 tsp.
Sugar - 1 tsp.
Water (boiling water) - 300 ml
Vegetable oil - 2 tbsp. l.
Vodka - 1 tbsp. l.
Meat filling
Minced meat - 500 g
Onion - 1 piece
Greens - 1 bunch.
Water - 150 ml
Soy sauce - 2 tbsp. l.
Spices (salt, pepper) - to taste
Quail egg (2 pieces per 1 cheburek)
Vegetable filling
Cherry tomatoes - 6 pcs
Bell pepper - 1 piece
Greens - 1 bunch.
Onion - 1 piece
Soy sauce - 2 tsp.
Spices (temperature pepper, salt) - to taste
Cheese filling
Hard cheese (easy melting - suluguni, mozzarella, parmesan, cheddar...) - 100 g
Preparation:
After this summer vacation, it seemed to me that I had eaten chebureks for the rest of my life)) Well, how could it be otherwise if, by the will of fate, my friends and I rented a house in Foros next to the cheburek shop. Of course, we cooked, but sometimes we wanted to relax... it was still a vacation))) And then chebureks from Karim came to our aid... fortunately, the cheburek one was literally behind the gate) Probably, during these 2 weeks we were there the most often clients, and our men became friends with the smiling, friendly Tatar and learned the dough recipe from him. So, a month after the vacation, my husband began to hint that it would be nice to try Karim’s chebureks. And today I gave up) Keep the recipe.
Boil 300 ml of water, divide it into 2 parts - 200 ml and 100 ml. Sift 100 grams of flour into a bowl, pour in 200 ml of boiling water and mix with a spoon. 
You will get choux pastry with this consistency. 
Sift 300 grams of flour into another bowl, add egg, salt, sugar, vodka, vegetable oil and remaining hot water. Mix. 
Combine both types of dough and mix. 
And add the remaining 100 grams of flour. Knead the dough. 
It turns out to be very elastic and obedient, does not stick to your hands or the table. I kneaded the dough on the table without dusting it with flour. Cover the bowl with cling film and let the dough rest while you prepare the filling.
Attention! Depending on the quality of flour, you may need a little more! 
Let's prepare the fillings. My husband prefers it with meat, my daughter prefers it with cheese, and I like it with vegetables, so I will prepare 3 fillings at once.
Finely chop the onion and herbs. I have dill, parsley, cilantro, green onions. Stir. 2/3 of the mixture will go into the minced meat, and 1/3 into the vegetable filling. 
The minced meat for pasties is made slightly runny so that it is juicy after frying. To do this, add ice water to the minced meat. I decided not to salt the minced meat, but to add soy sauce.
So, pour soy sauce into ice water, add greens and onions to the minced meat. 
Pour in cold water with sauce in minced meat*, stir. The minced meat should be juicy and liquid should accumulate at the bottom of the bowl. If you initially have thin minced meat, then you may need less water; if it is very dense and dry, then more. Since I have ground beef without fat, it absorbed all the water and sauce and I probably could have added more, but I didn’t.
*The minced meat should ideally be lamb, beef or beef+lamb, but I have seen chebureks with chicken, pork, and combinations of the above options. Just keep in mind that less water will go into minced chicken, and more into beef mince. 
For vegetable filling We prepare a regular salad from finely chopped tomatoes (I used cherry tomatoes) and bell peppers, add the remaining onions and herbs, some pepper and soy sauce. I always add soy sauce instead of salt to vegetable salads; I really like this combination. If your tomatoes are very juicy, remove the pulp, otherwise there will be a lot of moisture. 
I bought the cheese ready-made, grated, and didn’t even bother pouring it out of the bag. 
Divide the dough into 20 equal parts. My weight for each ball is 50 grams. Be sure to cover the dough balls with film, they dry quickly. 
Dust the table with flour and roll it out very lightly. The dough is very elastic, easily rolls out to the thickness of a paper sheet and does not tear. 
Place a thin layer of minced meat* on half the circle, leaving enough space at the edge to firmly seal the edges.
*Each time you add meat filling, mix the minced meat with the liquid at the bottom of the bowl. 
Cover with the other half, gently press with your palm, squeezing out the air, firmly press the edge of the semicircle and trim off the excess using a plate or a pizza cutter. 
Chebureks with vegetables are made in the same way. 
And cheese. 
And now the promised filling from Karim. He prepared stuffing for our men with minced meat, nuts and eggs. Use a spoon to make two indentations in the layer of minced meat. 
And drove two in there quail eggs. He also sprinkled a handful of pine nuts on top, but looking at their price in the store, I decided that this time we’ll do without them)) 
We sculpt in the same way. 
Pour 200-250 ml of vegetable oil into a frying pan with thick walls, heat it and fry the pasties over medium heat on one side 
And on the other. 
Place the pasties on a paper napkin to absorb excess fat. 
Be sure to try the first cheburek with salt and pepper. If anything, it’s not too late to salt the minced meat. 
From this amount of dough I got 21 chebureks (another one of the dough scraps), I cooked 11 with minced meat and froze, and we ate 10 with minced meat and eggs, cheese and vegetables right away. Although no, there were 4 pieces left, I heated them in the microwave and served them with salad for dinner. 
