Chebureks since ancient times share a place with belyashami for the most popular and favorite meat patties on the territory of our country.
In fact, it is difficult to say what is the phenomenon of these flour products. It would seem that in our cuisine there is a simple and useful analog. However, cheburechens are still a very large competitor for shawarma, pizzerias and kebab shops. For
a long time it was believed that chebureks were invented by Uzbeks
.
But if you conduct a detailed historical and gastronomic investigation, it becomes clear that Uzbekistan is far from the discoverer of chebureks. The
first chebureks were prepared from vegetables, without resorting to meat products. This is absolutely not in the spirit of nomadic Central Asian peoples.
Let’s not argue about who was the first to cook chebureks. Better, let’s make this tasty pie by ourselves.
Ingredients for chebureks:
- water – 300 ml;
- vegetable oil – 50 ml;
- salt – tsp;
- minced meat – 400 g;
- flour – 550 g;
- onion – 3 pcs.
Preparation of chebureks:
Dissolve salt and vegetable oil in 200 ml of boiling water, sift flour into the hot liquid. Knead the dough first with a spatula and then by hand to form an elastic and not sticky
dough
.
Let the dough proof for 20 minutes under cellophane in a warm place. Then divide the dough into 8 equal balls, which we roll out into thin round cakes.
Cut the onions into half-rings, combine with minced meat and water. Spread the stuffing on a half-circle of each flatbread. Cover the stuffing with the second semicircle of dough, seal the edges.
Heat sunflower fat in a frying pan, place the billets of chebureks on the surface. Fry the patties on medium heat until golden on both sides.
Chebureks are a type of pastry that should be eaten without any sauce.
The dish is so complete that it does not require any additional ingredients.
