According to one of the legends that have been accompanying chebureks from the very moment of creation, the first recipe for this dish was invented by nomads from the army of the great Genghis Khan, who, during long transitions, needed food that was sufficiently satisfying and hot, cooked quickly and without any problems. Chebureks recipe, invented by them, allowed to cook in a matter of minutes - it was enough to pour oil on the shield (of course, the question of where it was taken from the fighting nomads in sufficient size was not yet fully understood), heat over the fire and lower the improvised pieces of dough , with the stuffing wrapped in them. Whether this legend is telling the truth is unknown, but there is no doubt that the juicy, ruddy and fragrant patties with lamb have changed enough today, especially in terms of filling, but have remained incredibly tasty.
The recipe suggests modern pasties to be filled with fillings of lamb and beef, veal and pork, chicken meat, as well as potatoes, mushrooms and cheese. To prepare any of the options for these foods, you do not need complex devices, a lot of time or special knowledge - just take a good recipe.
For example, you can create chebureks called classic. For them, you need to take ready-made dough and minced meat for filling - meat (700 gr.), Onions (350 gr.), Some water and a variety of spices. It is best, of course, to cook this dish with lamb, but the use of any other kind of meat is also acceptable. This recipe of delicious pasties is carried out as follows: first of all, the dough is prepared - you need to boil the water, add oil and salt, at the same time add half a glass of flour to it, stirring the lumps so that the dough in the end result becomes soft and plastic. Next, add the chicken egg, then knead the dough, gradually adding the remaining flour. While the mass will be infused (at least 1 hour), the time comes to do the filling - meat and onions need to be passed through a meat grinder, mixed with spices, diluted with water so that the meat is moderately liquid. The recipe suggests these classic pasties to be fried quickly enough - on medium-high heat in a large amount of oil, until both sides are covered with a delicious crispy crust. They should be laid out in hot oil, having previously folded a carefully rolled and stuffed flat cake in half, as well as squeezing out a little air from the resulting workpiece.
Another recipe is more original, although it may not have the right to wear the proud title of cheburek. This dish is prepared in Caspian style with fish, and for it you should take ready-made dough (1 kg.), Fish fillet (500 gr.), Onions (3 goals.), Some fish stock and spices. Knead the dough thoroughly, cut into small pieces, roll them into flat cakes, put minced meat on one half of each. This is a mixture of fish and onions passed through a meat grinder with spices slightly diluted with water. Then the cake can be folded in half, pinched over the entire surface and, giving them the shape of a crescent moon, fry in large quantities of oil on both sides. Such a Caspian cheburek recipe recommends preparing it before acquiring an attractive crust of soft golden color.
In our country, the food stuffed with cheese is gaining more and more popularity. A similar dish is created from ready-made dough (900 kg.), Cheese (300 gr.), Sugar (5 gr.), Vegetable oil for frying and salt. This delicious recipe for chebureks with cheese resembles all the previous ones, only one of the half-rolled thin cakes should be spread not with minced meat, but with a grated cheese mass with spices and a small amount of water. Then the cakes are pinched at the junction of the two edges and fried in oil until they acquire a golden crust on both of their “sides”.