An important part of making tasty and juicy chebureks is kneading the dough. It is the density of this component of the Crimean Tatar pie that determines how the filling will be fried inside. The
right dough for chebureks absorbs only the amount of oil necessary for juiciness. It also does not inflate too much, does not give excess bubbles. The
popularity of chebureks appeared in our country quite a long time ago. In the Soviet Union, this pie became so in demand that it was prepared everywhere. You could meet cafes with chebureks in parks, at markets and train stations.
However, it is better to make chebureks at home than to buy them in cafes. Therefore, we decided to tell you one of the recipes for juicy chebureks.
Ingredients for chebureks:
- salt – 2 tsp;
- black pepper – ⅓ tsp;
- sugar – tbsp;
- minced meat – 500 g;
- water – 300 ml;
- onion – pcs;
- flour – 450 g;
- butter – 40 g.
Preparation of chebureks:
Dissolve a spoonful of salt and granulated sugar in 250 ml of boiling water. Sift flour into the liquid, pour the melted butter and knead the dough with a spatula.
Cover the
dough
with cellophane and leave it warm for 20 minutes. In the meantime, chop
the onion
in a blender until the
onion porridge
is mushy
. Pour the rest of the water to the onion porridge, add the minced meat, salt and ground black pepper, mix the ingredients. Divide the dough into 10 equal
rolls, roll each roll into a round thin cake. Put the meat stuffing on the half-circle, cover the stuffing with the other half of the dough. Seal the edges of the cheburek, remove the excess edge with a knife.
Heat 100 ml of vegetable oil in a frying pan and carefully place the chebureks
.
Fry the patties to an even golden color on both sides.
Before sealing the chebureks, let all the air out of the cavity.
This way your pastries will be more flavorful and juicy after cooking.
