A dish called "cheburek" came to us from the rich cuisine of the Mongolian people and has long managed to fall in love with our compatriots. At present, chebureks can be seen on sale at every step: on the street, in restaurants, in cafes. Previously, special cafes for the preparation of pasties, the so-called pasties, were very popular. However, chebureks cooked at home, of course, are much healthier, tastier and safer.
At the moment, there are a huge number of ways to prepare this delicious and mouth-watering dish. There are various options for making dough, it can be, for example, lean or classic unleavened, puff or yeast. There are also a lot of minced meat options. It can be meat, that is, from beef, pork, chicken or, according to the traditional recipe, from lamb, in addition, it is possible to use any vegetables, for example, cabbage, onions, zucchini, zucchini, as well as mushrooms, especially white mushrooms or champignons, an egg with green onions and even a variety of varieties of cheese: salty and sweet. It is enough to add or replace any ingredient, and the dish will get a completely different, special and unique taste. But for all of these options, the basis is the classic recipe for pasties with meat, which I bring to your attention. Of course, you can use any other recipe, but this is the simplest and most common.
The classic recipe for pasties with meat
Already looking forward to the taste of future pasties? Then proceed to cooking. This recipe for pasties with meat is not at all complicated, cooking takes relatively little time, and most importantly, the result is a very tasty and mouth-watering dish.
To knead the dough for pasties, you need three quarters of a glass of water, two eggs, four or five glasses of sifted wheat flour.
For minced meat, you need to take forty grams of lamb, one hundred grams of lamb, fifty grams of rice, one large onion, three tablespoons of water, as well as pepper and salt to taste.
In addition, for frying, you need to cook two hundred grams of melted lamb fat or sunflower oil, or combination fat.
Minced meat for pasties is prepared as follows: lamb pulp, lard and onion must be chopped into small pieces or rolled through a meat grinder. Then salt and pepper are added to this mixture to taste and finely chopped parsley, then three tablespoons of water are poured. Rice is boiled, cooled and added to minced meat.
The dough is prepared as follows: flour, water, salt and egg are thoroughly mixed and then a steep fresh dough is kneaded (as for making dumplings). After which it is left for a while to be swept under a linen napkin and after that it is crushed again.
You can also prepare lean dough for pasties without eggs. For this, the same ingredients are taken, but only the egg is not added.
After cooking the minced meat and dough, you can proceed to the main process of creating pasties. To do this, roll out the dough in a thin layer and cut circles in it the size of a small saucer.
Cooked minced meat is laid out on half of the prepared mug, then one half is covered with the other, and the edges are pressed together and pinched. After the cheburek is molded, it can be greased with a beaten egg in advance. In order for the pasties to turn out tastier and look rosy and mouth-watering, they need to be fried in a large amount of oil in a deep frying pan or pan.
Chebureks are a very high-calorie and hearty dish that can be served both independently and in addition to the main dishes of the menu, for example, borsch or pickle. This dish can be served with various sauces or just sour cream, as well as adjika and tkemali.
As you can see, this recipe for pasties with meat is not very complicated. Enjoy your meal!