The perfect dough for chebureks for every taste: 3 ideas

Chebureks are a dish that has many fans. The dough plays an important role in the preparation of chebureks: it can be thick, with bubbles, or crispy, without kneading. Today, FoodOboz editorial team shares recipes for delicious chebureks made from three different types of dough.

Chebureks made from choux pastry

Ingredients:

For the dough:

• Flour - 250 g
• Water (boiling water) - 120 g
• Refined vegetable oil - 2 tbsp
• Salt - 0.5 tsp

For the filling:

• Pork - 150 g
• Beef - 150 g
• Onion -1 pc (80 g)
• Cold water - 50-60 ml
• Salt - to taste
• Ground black pepper - to taste

Method of preparation:

1. Add salt and vegetable oil to boiling water.
2. Pour into the flour and knead the dough with a spoon.
3. When it has cooled slightly, knead it with your hands for 5-6 minutes. Put the dough in cling film or a bag and leave it for 30 minutes at room temperature.
4. Grind the meat in a meat grinder. The onion can also be minced or chopped very finely with a knife. Season the minced meat with salt to taste and add ground black pepper.
5. Add water to the minced meat, depending on the fat content and juiciness of the minced meat.
6. Divide the choux pastry dough into 8 parts. Form into pieces and cover with cling film.
7. Roll out a thin cake 24 cm in diameter from each piece.
8. Put a tablespoon of minced meat on one half. Spread, leaving the edges empty.
9. Cover with the other half, and release the air. Tightly connect the edges. Use a pizza knife or a plate to cut evenly.
10. Fry the pasties in a large amount of oil over moderate heat until golden brown on each side.
11. Put the finished pasties on paper towels.

Serve hot.

Chebureks made of pita bread

Ingredients:

Thin pita bread - 5 sheets

Minced meat - 300 g

Small onions - 3 pcs.

Greens - 1 bunch

Hard cheese (optional) - to taste

Ground black pepper - to taste

Salt - to taste

Ground black pepper - to taste

Oil - for frying

Method of preparation:

1. Grind the meat in a meat grinder.
2. Finely chop the onion and herbs. Mix with the minced meat. Add salt and pepper.
3. Fold the pita bread in half and cut into squares to form regular triangles.
4. Put a thin layer of filling on half of the square so that the meat is evenly fried. Add the cheese.
5. Cover the filling with the free edge of the pita bread to form a triangle.
6. Pour vegetable oil into a frying pan, heat, and fry the chebureks on each side until golden brown.
7. The specified amount of ingredients makes 10 pasties.

Chebureks with mineral water

Ingredients:

• Mineral water - 305 g
• Flour - 3.5 cups
• Salt, sugar - a pinch
• Oil - 1 tbsp
• Beef - 305 g
• Onion - 1 pc.
• Salt/pepper - a pinch (for the filling)
• Water - 1 tbsp (for minced meat)
• Oil for frying

Method of preparation:

1. Cool the mineral water in the freezer.
2. Combine salt, sifted flour (one and a half cups), and sugar in a bowl. Stir in the dry ingredients. Pour in the ice water.
3. Knead the flour and water mixture (without lumps). Only after you have a homogeneous viscous mixture, pour in a spoonful of oil.
4. Stir in the oil and add the flour. Make elastic cold dough. Leave it for half an hour.
5. Grind beef and onions in a meat grinder.
6. Season the minced meat with pepper and salt. Pour in a spoonful of water. Knead the juicy, slightly liquid filling with a spatula.
7. Put the dough on a table and divide it into equal pieces (50 g each) with a knife.
8. Roll out circles up to 20 cm in diameter.
9. Put the minced meat on one part of the circle. Level the surface of the meat. Cover with the free part.
10. Fix the edges tightly with your fingers. Put it on a table sprinkled with flour.
11. Pour 2-3 tablespoons of oil into a frying pan with a thick bottom. Put the pasties inside one by one. Fry for two minutes on each side.