Crimean Tatar pasties. Crimean pasties - delicious crispy, our real ones! Chebureks fried without oil – Yantyk

Crispy, ruddy, juicy chebureks with minced meat, vegetables, cheese and another exclusive filling from Karim, the chef 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 pc.
Greens - 1 bunch.
Water - 150 ml
Soy sauce - 2 tbsp. l.
Spices (salt, black pepper) - to taste
Quail egg (2 pcs. per 1 cheburek)

vegetable filling
Cherry tomatoes - 6 pcs
Bulgarian pepper - 1 pc.
Greens - 1 bunch.
Onion - 1 pc.
Soy sauce - 2 tsp
Spices (ch.m.pepper, salt) - to taste

Cheese filling
Hard cheese (fusible - suluguni, mozzarella, parmesan, cheddar ...) - 100 g

Cooking:

After this summer vacation, it seemed to me that I ate 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 a cheburechnaya. Of course, we cooked, but sometimes we also wanted to relax ... a vacation, after all))) And then Karim's chebureks came to our aid ... fortunately, the cheburek literally behind the gate) Probably, during these 2 weeks we were the most frequent there customers, and our men became friends with a smiling, benevolent Tatar and learned from him the recipe for dough. So, a month after the vacation, the husband began to hint that it would be nice to try pasties from Karim. 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 g of flour into a bowl, pour in 200 ml of boiling water and mix with a spoon.

You will get a custard dough like this consistency.

Sift 300 g of flour into another bowl, add the egg, salt, sugar, vodka, vegetable oil and the remaining hot water. Mix.

Combine both types of dough, mix.

And add the remaining 100 grams of flour. Knead the dough.

It turns out very elastic and obedient, does not stick to the hands and 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 the flour, you may need a little more!

Ready for fillings. My husband prefers with meat, my daughter prefers with cheese, and I like it with vegetables, so I will cook 3 toppings 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.

Minced meat for chebureks is made slightly watery so that it is juicy after frying. To do this, ice water is added 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 with onions to minced meat.

Pour cold water with sauce into minced meat *, mix. Minced meat should turn out juicy, 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 with the sauce and, probably, I could have added more, but I didn’t.
* Minced meat should ideally be lamb, beef or beef + lamb, but I have seen pasties with chicken and pork, and combinations of the above options. Just keep in mind that less water will go into ground chicken, and more into ground beef.

For the vegetable filling, we prepare a regular salad of finely chopped tomatoes (I have cherry tomatoes) and bell peppers, add the remaining onion with herbs, black 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, grated and did not even pour it out of the bag.

Divide the dough into 20 equal pieces. I have a weight of each ball - 50 gr. Be sure to cover the dough balls with a film, they dry quickly.

Dust the table with flour and roll out lightly. The dough is very elastic, easily rolled out to the thickness of a paper sheet and does not tear.

Place a thin layer of minced meat* on half of the circle, leaving enough space at the edge to firmly dazzle the edges.
*Each time you put the meat filling, mix the minced meat with the liquid at the bottom of the bowl.

Cover with the second half, gently press with the palm of your hand, squeezing out the air, firmly press the edge of the semicircle and cut off the excess with a plate or a curly pizza cutter.

Chebureks with vegetables are molded in the same way.

And cheese.

And now the promised stuffing from Karim. He prepared stuffing for our men with minced meat, nuts and eggs. I made two indentations in a layer of minced meat with a spoon

And he drove two quail eggs into it. He also sprinkled a handful of pine nuts on top, but after looking at their price in the store, I decided that this time we will do without them))

Let's do the same.

Pour 200-250 ml of vegetable oil into a pan with thick walls, heat it up and fry the pasties over medium heat on one side

And on the other.

Lay the fritters on a paper towel to absorb excess oil.

Be sure to try the first cheburek for 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, 4 things remained, I warmed them up in the microwave and served them with a salad for dinner.

In general, in the classical sense, the meat should be lamb, but in our country it is practically inaccessible, and not everyone eats it because of the specific smell, so I use pork, which is completely contrary to the laws of Muslims, but I'm forgiven.

You should start cooking with the dough so that it can rest and infuse while we work on the filling.
Pour salt into the flour, pour vegetable oil no more than 1 tablespoon, otherwise the dough will turn out crumbly.

Adding water, knead the plastic dough. We set aside the finished dough, you can also put it in the refrigerator, and let it stand for at least 30 minutes.

During this time, the gluten will swell and it will become elastic, which will allow it to be rolled out very thinly.
For the filling of meat and onions, we make minced meat using a meat grinder:

To drive out all the meat from the meat grinder, I also scrolled a small potato (this is what creates yellow blotches in the minced meat).
Salt and pepper to taste:

Mix well:

Despite the fact that the pork itself is quite fatty, for greater juiciness, add water to the minced meat or you can use meat broth:

With water, the main thing is not to overdo it so that the minced meat does not float in it. It took me 0.5 cups for this amount.
After preparing the filling, put a frying pan on the fire and pour vegetable oil into it, approximately to a height of 1-1.5 cm. The oil should be well heated before frying.

Again, mix everything and take on the cutting of the dough. We divide it into several small parts:

I got 20 pieces.
Now, most importantly, roll each of the pieces as thin as possible, up to the point that the board is visible through the dough. It is very plastic and without much difficulty and without holes it will reach the desired thickness.

At the same time, sprinkle it with flour in the very minimum amount so that the outside of the future cheburek is not sprinkled with it.
Now we mentally divide the circle into two halves and in the middle of one of them we spread the minced meat in a semicircle in a not too thick layer so that it has time to fry:

Now cover the minced meat with the second half of the dough, and cut off the edge.

During this time, the oil in the pan has warmed up to the desired temperature and you can send pasties into it.

You should pay attention to the fact that the fire should not be too strong - so that the dough does not burn, but also not very slow in order to maintain the desired temperature of the oil.
Immediately before your eyes, the dough begins to bubble. You should not fry several chebureks in one pan, preferably one at a time, so as not to lower the degree of oil. Then the dough will turn ruddy and will exfoliate.
After 1 minute, turn the cheburek to the other side, and during this time we can roll out the next one.

Ready-made chebureks I put in a plate or in a saucepan, like a designer.

That's all! Easily and simply, we have delicious pasties, a hearty dinner and a happy family!
You can serve chebureks with vinegar (but this is not for everyone) or dip them in katyk (as my husband and his family liked to do). I prefer to just drink pasties with tea.

Cooking time: PT00H45M 45 min.

Chir chir - Crimean chebureks. This recipe was shared with me by a familiar Crimean Tatar woman. Now I cook chebureks only according to this recipe.

The dough turns out tender and at the same time crispy, you might think that the Crimean chebureks are made from puff pastry, but this is not so. The dough is actually the most common, flour, vegetable oil, water, salt. The original recipe uses lamb, but I have. My family love it, they are hearty and can be cooked in fasting.

Ingredients

exit - 14 chebureks

pastry dough:

• 2.5 st. flour
• 1 st. water
• 0.5 tsp salt
• 3 tbsp vegetable oil.

stuffing for chebureks:

• 500 gr mince
• 2 large onions
• 2 cloves of garlic
• salt and black pepper to taste
• 50 ml stock or water

Cooking method

First, we prepare the dough for pasties, sift the flour and add water, salt and vegetable oil to it. Knead the dough until smooth, it should turn out pretty steep. Let the dough rest for 20-30 minutes.

This time we will deal with the filling for chebureks. Finely chop the onion, add to the minced meat, salt and pepper. If the filling turned out to be very dry, be sure to add broth or water.

Divide the dough into equal pieces. We roll out the dough very thinly into circles with a diameter of 15 cm. Place a tablespoon of the filling on one half of the rolled out dough. We cover it with the second half and use a special wheel to make a jagged edge.

We fry the Crimean pasties in a large amount of hot oil for 2 minutes on each side. Most importantly, the cheburek should not come into contact with the bottom of the vessel in which it is cooked.

Lay the pasties on a paper towel to remove excess fat. Cover the pasties with a bowl for 1 minute and serve. Now you can be sure that you have learned how to cook Crimean chebureks - chir-chir! It's really not difficult, and the taste is just amazing.

Chebureks fried without oil – Yantyk

Yantik is very tasty, without greasy splashes of sunflower oil, dirty stove and smell in the kitchen. Finally, I have a recipe for chebureks, which are fried in a dry frying pan without oil.

Ingredients

• Wheat flour 2-2.5 cups
• Water (boiling water) 120 ml
• Sunflower oil 1 tbsp. l .
• Salt 0.5 tsp
• Chicken egg 1 pc.
• Vodka 1 tbsp. l .

Cooking method

Sift 1/2 cup flour into a deep bowl. Pour in the oil and salt. Pour boiling water over the flour and quickly knead the custard dough with a fork. Before choux pastry, pour in 1 tbsp. vodka and mix. Vodka can be replaced with 1 tsp. baking powder, but add it to most flour.

Add an egg (optional) and flour to the choux pastry. Knead the dough . Egg + flour + choux pastry. Knead the dough . The dough for yantyk should be soft.

Wrap the pastry in cling film and place in the refrigerator for 30 minutes. For the filling, chop 150 g of onion and a bunch of parsley.

Prepare 350 g minced meat. Add greens with onions to minced meat. Salt, pepper, mix well. Add 100 g of kefir and mix everything. Divide the dough into 8 pieces.
Roll out thinly and spread the meat filling in a thin layer on half of the dough. The edges of the dough can be greased with yolk or egg.

It is good to blind the edges of the dough, you can with a fork. Roll out all pieces of dough and form.
Put the yantyk on a dry hot frying pan and fry over low heat on both sides.

Ready yantiki need to be hot greased with butter and stacked on top of each other
Wrap hot yantyki in foil and leave for 15 minutes. Delicious without oil - yantyk with a creamy taste and juicy meat filling.

In the Crimea, I like not only chebureks, but also tasty whites prepared according to this recipe http://www.koptim-sami.ru/belyachi.php. It turns out very tasty, try to cook - you will like it.

Gairat-aka, also a native of Fergana, said:
- Stalik-aka, let me cook pasties. I used to work with Crimean Tatars in a cheburek shop opposite the bazaar, my chebureks are good.
- What? Did you work in that famous cheburechnaya near the bazaar, which was first kept by that aunt - a Crimean Tatar, and then by her son, and which Kakhramon-Khodzhi bought from them? That pastry shop, which still 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 pasties as fifty years ago?
Of course, cook, Gairat-aka! I remember those chebureks, I ate them once when I was five or seven years old, at the time when my still young parents took me to the market with them. I remember how, having completed all the purchases, 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 ...
- We got eight people there in one production line, so that it worked out quickly. And when it was necessary, they set up two, even three production lines. Each had his own task: one kneads the dough, the other rolls, one chop the meat, the other cuts the onion ... Previously, we were not allowed to meat through a meat grinder - or with two knives or an axe.
- All right, all right, Gairat-aka. Tell me what to do?
- Nothing, give me two kilograms of flour, salt, water, I will knead the dough.

Well, we met Gairat-aka, a cook from Fergana, a big, strong, kind and smiling man, once in his youth, even before the army and immediately after the army, he worked with the Crimean Tatars in a cheburechnaya opposite the Ferghana bazaar and received strong and worthy 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 with 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 talking about, because three years ago, succumbing to persuasion and remembering the Internet delights of former Internet friends, I became dishonest in this establishment, but I don’t want to anymore. Moreover, I persuade and convince you: cook the chebureks yourself and spare no time or effort for this.
And strength will be needed, especially in order to knead the dough.

Look: two kilograms of flour. Let's leave three hundred grams for dusting to roll out, and sift the rest of the flour in a slide in the middle of the table.
Having made a depression at the top of the hill, put salt there and pour in most of the 700 ml of prepared water.

We begin to knead the dough, gradually adding flour to the recess.

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 an extremely tight dough into one lump.

Those lumps that did not want to combine into a common lump, sprinkle with the remaining water, and knead the dough until it looks like a single whole.
Put a layer of dough in an envelope, wrap it in cling film and leave it for about an hour - to rest.

In the meantime, let's get to the stuffing. It will turn out well if you take equally 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, at your request, add water to the minced meat during chopping. Do you understand, yes, why did they do this in public catering? Do you understand, really, that it is better to add a good broth to minced meat when kneading? Well, there will still be broth, wait. But this added water should not be so strongly condemned, 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 squeeze the juice out of it with a heavy press or beat it flat with an ax. Set aside both meat and onion until blended.

Cut the dough into three equal pieces.
Pull out even, thick bundles from each piece.

Tear off pieces of dough fifty grams from the bundles. Look, it is to tear off, not to cut. Holding the tourniquet with one hand exactly at the place of separation, grab the end of the tourniquet with your fingers and, pulling five centimeters, sharply take your hand to the side and tear off the lump.
Press the lump to the table, forming a small cake out of it.

See what Gairat-aka does with both hands at the same time, see how he crushes the cakes and forms blanks out of them.
Look closely, watch your hands.

Here - time! - 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 blanks into a bag, sprinkling them with flour so that they do not stick together. And then after all, despite the fact that the dough was extremely steep, its stickiness and ductility increase over time!

Again minced meat, onions, chopped greens - 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 minced meat? Did you cut the meat before chopping the minced meat? Did you still have bones, films, veins? So cook the broth from this, it will always come in handy! And don’t even think about, when buying meat at the market, demand from the butchers that they separate the flesh from the bones for you and, like a lord, leave the bones and trimmings on their counter. Firstly, you leave out a very important and tasty part, and secondly, you look very stupid at the same time, excuse me for telling the truth.

That's it, the stuffing is ready, take a rolling pin and start rolling. Smoothly, thinly, slowly - everything will work out for you.

Put one and a half to two tablespoons of minced meat on one half of the juice, level it, fold the juice in half and ...
…No, not with your fingers! Rolling pin! Roll the edges of the cheburek with a rolling pin so that it does not tear in any way, does not burst along the seam, does not release its contents into the oil! After all, the oil will have to be changed after that.

Well, cut with a curly wheel along the seam.

And fold pasties, but not for long. They don’t need to lie for a long time, no matter how elastic and tight your dough is.

Fry in a deep fryer. Don't be sorry for the oil. Do not regret when choosing an oil, do not take the cheapest one, take a decent one that does not have a pronounced smell of its own, with a smoke point of at least 240 degrees. This is important, because you need to fry pasties in a very hot deep fat. We heated it up to 220 degrees and maintained it at this temperature - fortunately, the induction hob under the wok allows such control by means of a sensor over the radiating element and directly under the wok. At this temperature, chebureks are fried for no longer than three minutes and are completely ready at the same time. Of course, before frying, they should be shaken off excess flour so as not to spoil the taste of the butter with burnt. There will be no need to put pasties on napkins so that excess oil can be drained from 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 did not touch the bottom during frying, but would constantly be afloat. Consider this when choosing dishes for frying pasties, agreed?
By the way, nevertheless, it is a wok or a wide, but not deep cauldron that is the most convenient dish for frying pasties. Do not listen to those who talk about "savage culture", they themselves have not gone very far from half-breed savages, because they are ready to bow on their 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 in Asia what their cuisine is now famous for.
Okay, let's not talk about bad things, let's not talk about bad people, let's talk about good people.
You won’t believe it: when our Crimean chebureks were already preparing, my close friend called me from the airport, said that he had arrived.
- Immediately to me! I shouted. - Try pasties! I swear you won't regret it!
Enver, a Crimean Tatar from Fergana, a virtuoso guitarist who glorifies both Ferghana and the Crimean Tatar people, a man of great soul and remarkable qualities, arrived just at the time when the first plate of chebureks was ready.

Do you know what they turned out to be?
Bubbly, light, airy. Thin crispy and not soaking golden crust over time. The thinnest dough under the crust. Juicy, fragrant minced meat - try to eat it so as not to get dirty! Everything in moderation, everything is as tasty as it happens in folk cuisine, when masters, and not talkers, get down to business.

And you know what? If you think that chebureks are only "fifty-third" bag and fruit-beneficial "chashma", then you are mistaken. Pour your grand cru and reserves into decanters, pour wine into good glasses of thin glass - this will be a worthy accompaniment to our pasties! This will be an accompaniment to 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.

What food can be equally tasty at any time of the year - both in winter and in summer. Breakfast on a hot day or dinner on a cold winter evening - this amazing dish will always be to your taste. This cheburek is a uniquely appetizing pie, tasty and fragrant, crispy and juicy with a wonderful filling, which is often considered a dish of Asian cuisine.

However, few people know that the real ones - the right pasties - can cook only in their historical homeland, the Tatars were the first who invented this dish, made it and helped to spread throughout the countries and then to the regions. Surprisingly, this is a wonderful juicy delicacy still adequately represents the Crimean culinary traditions among the many dishes of international culinary science.

But it only seems at first glance that everyone knows how to make pasties correctly. Many novice cooks believe that there can be no difficulties in the simple process of preparing unleavened dough or meat filling, from which a fried pie will later turn out. Recipes for such dishes have been tested for centuries and many generations of chefs - but this absolutely does not mean that we have studied all the intricacies of creating pasties in full. No, this delicacy has many secrets that allow us to consider it a real miracle, testing the skill level of the culinary specialist, his patience and diligence.

Naturally, there is more than one recipe for chebureks in the world - and the difference in their preparation lies in some special secrets that make this dish unique, unlike anything else. The preparation of the filling and products for it, the ingredients for the dough and the methods of kneading it, as well as the various forms of the cheburek preparation and the methods of frying it, may be different. However, some points remain unchanged - the need to use a large amount of vegetable oil for frying, the use of an electric fryer as a dish for cooking, which will allow you to cook chebureks at the optimal temperature, frying them evenly and for a short time.

If you want to please your family or friends with this extraordinary dish, remember: you must follow the recipe exactly. For example, a recipe for pasties from choux pastry suggests taking: minced meat - best prepared, thoroughly mixed with finely chopped onions, salt and spices (500 gr.), Flour (800 gr.), Salt (15 gr.). First you need to prepare the dough - stir in hot water (350 ml.) A little less than half a serving of flour, sprinkle with salt and wait until the water starts to cool. After that, you can add the remaining flour to the mixture and knead the dough thoroughly. Next, you should divide the mass into several pieces and thoroughly roll it out until you get thin wide cakes. After that, the recipe for chebureks involves preparing the filling, for which pour water (100 ml) into the minced meat, well salted, mixed with onions and spices, and mix thoroughly.

The next stage of preparation is the final assembly of the product. On one part of a thin cake, you can put a little stuffing (30-40 grams each) and gently level it, then fold a piece of dough in half, press the edges, after lubricating them with cold water or egg white, and cut off the excess dough with a special knife. If you use this one, remember that the base for them is very thin, so they do not take too long to cook. Such a dish should be dipped in well-heated vegetable oil for a few minutes - just long enough for the cheburek to be reddened on both sides and covered with a delicate golden crust, crispy and appetizing. Next, fragrant pies can be put on a paper napkin to rid them of excess oil, and served still hot.