Even those who have never tasted this meat pie have heard of chebureks. The fame of this Tatar pastry is so great that it goes far beyond the borders of the country.
Our people first learned about chebureks in the late Middle Ages, that is, during the events of the capture of Kazan. After Ivan the Terrible got this city, his boyars and voivodes became interested in local pastries. It turned out that the Tatars bake incredibly tasty chebureks and belyashi.
Of course, the recipes for these pies changed over time. But the concept of thin crispy dough with meat has remained.
Let’s make juicy and flavorful chebureks according to the baker’s recommendations.
Ingredients for chebureks:
- flour – 500 g;
- salt – 1.5 tsp;
- sugar – tsp;
- tomato – 100 g;
- vegetable oil – 30 ml;
- onion – 170 g;
- carbonated water – 230 ml;
- fat minced meat – 250 g.
Cooking cheburek:
Sift flour into a bowl, pour to it granulated sugar and a teaspoon of salt. Pour vegetable oil over the entire surface of the flour, rub it with the loose product.
Gradually pour warm carbonated water into the flour, knead a firm but elastic dough. Leave the dough for 10 minutes in a warm place under a film or under a container. Knead
the dough again, leave it in cellophane for 40 minutes. Then divide the dough into equal pieces, form the pieces into 12 lumps, cover with a bag and leave to rise for half an hour.
10 minutes before the dough is ready, cut the onion into small pieces, salt it and squeeze the juice out of it with a rolling pin. Remove the tomato from the inside with the seeds, cut the outer part into small cubes.
Add the onion with juice and tomato to the mince, mix well. Add water to the mince if the stuffing is too thick.
Roll out the rolls into thin round cakes
.
The layers should not show through. Put an even layer of stuffing on a part of the flatbread, cover with the second part of the dough. Seal the edges by rolling a rolling pin over the cheburek and trimming off the excess dough at the edge.
Heat vegetable oil in a frying pan and dip the chebureks in the fat
.
Sprinkle the surface of the chebureks with hot oil, fry on both sides until golden and puffed.
These guidelines will help you achieve ruddy chebureks with a juicy filling.
Thanks to the proper preparation of the dough, your baked goods will not leak air and tear during frying.
