Surely there are not many people in the world who do not like pasties. You will learn whose national dish these juicy fried pies are and how to cook them, from today's article.
A bit of history
Tasty, delicious pasties appeared so long ago that it is now very difficult to figure out their origin. Despite the fact that the name of this dish itself has Crimean Tatar roots, similar goodies are found in almost all Caucasian and Asian cuisines.
Culinary experts still have heated debates over which people have a national dish of chebureks. According to one of the most plausible versions, these fragrant products were invented by the Turks and Mongols. Later, the recipe was borrowed and improved by representatives of neighboring nationalities.
General principles
In fact, chebureks are ordinary pies with meat and onions. But unlike Russian counterparts, they are not baked in the oven, but rather fried in large quantities of boiling vegetable oil. Thanks to this unusual method of preparation, a thin golden crust forms on the surface of the product. It turns out quite elastic, but at the same time crispy. This explains the popularity enjoyed by hot, flowing pastry chebureks.
You already understood whose national dish, so now you need to understand the main nuances of its preparation. Despite the fact that the dough contains such simple products as vegetable oil, salt, flour and water, the technology itself has several important features. So that the pasties are not brittle, they do not add eggs. To obtain a gentle and elastic dough, it is kneaded in very hot water.
As for the filling, it can be prepared from any kind of meat. Most often it is made from lamb or beef. But if you wish, you can stuff the products with pork. In addition, a lot of onions, salt, parsley and various spices are added to it. Sometimes sour cream or sour milk is put in the filling.
Classic pasties
The national dish of the Mongolian and Turkic peoples is prepared from simple products. And many of them are almost always in every kitchen. So that you don’t have to interrupt the process and spend time searching for the missing components, check in advance whether you have at hand:
- 600 grams of ground beef.
- One large onion.
- 600 grams of flour.
- A teaspoon of salt.
- 400 milliliters of water.
- Three tablespoons of sugar.
In addition, you will need ground black pepper and vegetable oil. The latter will be used not only for frying, but also in the process of preparing the dough.
Technology Description
Water is poured into a bowl, preheated to room temperature. Sugar, salt and five tablespoons of vegetable oil are sent there. After complete dissolution of the small grains, the sifted flour is gradually added to the container. All knead well. First, this is done with a spatula, and after adding all the flour - with your hands. The finished dough is placed in a clean dish, covered with a towel and sent for proofing.
After half an hour, it is laid out on a work surface, sprinkled with flour, and thinly rolled out with a rolling pin. Circles with a diameter of about ten centimeters are cut from the resulting dough layer. In the center of each of them lay a filling consisting of minced meat, chopped onion, salt and pepper, gently spread it with a teaspoon over the entire surface, fold the dough in half and pinch the edges of the resulting semicircle. After that, future pasties (whose national dish, you already know) are laid out one at a time in a hot pan filled with vegetable oil. Fry them on both sides until a golden crust appears. Finished products are transferred to a beautiful plate. They are especially tasty when hot. Therefore, they are served immediately after removal from the pan.
Greek National Cuisine: Chebureks
It should be noted that the cooking process of this dish is quite laborious. In addition, if you do not have a powerful hood, then there is always a risk of bloating the entire apartment. Before you start the test, be sure to check if your pantry has all the necessary products. This time you will need:
- A tablespoon of vegetable oil.
- A kilo of wheat flour.
- A teaspoon of sugar.
- One chicken egg.
- Half a liter of water.
- A pair of teaspoons of salt.
To start the pasties (which national cuisine, you can see a little higher), you should go to the store in advance and buy all the required components. Your list should include:
- A pound of ground beef.
- A pair of medium onions.
- A tablespoon of sour cream.
- Salt and pepper.
The number of the latter depends on the personal preferences of the cook and his family members. In addition to the above products, in your kitchen should be vegetable oil, which will be fried pasties (whose national dish, we examined in the first part of today's publication).
Sequencing
First of all, you should do the preparation of the filling. Chopped onions, sour cream, salt and pepper are sent to a bowl with ground beef and pork. All mix well and set aside.
An egg and vegetable oil are sent to a container filled with salted and sweetened water. All is thoroughly mixed and gradually poured into flour. The technology for making dough is similar to the one used to make dumplings or dumplings. Only it should not be too tight, otherwise the pasties will taste like rubber.
Small pieces are nibbled off the resulting dough, rolled into thin layers, stuffed with minced meat, closed and held along the edges of the saucer. Future pasties are fried in a large amount of heated vegetable oil and served.
Kefir dough
This recipe is slightly different from previous options. Despite the non-standard set of products, you can easily cook juicy and tasty pasties (the national dish of which country, you already know). For the test you will need:
- A pair of glasses of kefir.
- Egg.
- Three glasses of wheat flour.
- Incomplete teaspoon of salt.
In addition, you will need products for the preparation of the filling. Therefore, check in advance if your kitchen has a pound of minced meat, onions, parsley, black pepper and salt.
In one bowl combine kefir, egg and salt. Whisk thoroughly with a whisk and gradually introduce pre-sifted flour. The resulting dough is transferred to the work surface and knead well with your hands, not forgetting to make sure that it is not too steep. Then small pieces are nibbled off of it, rolled into thin circles, and the edges are filled and sealed. It is better to fry pasties in a deep fryer. But in case of its absence, this can be done in a pan.