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Dishes of the peoples of the Caucasus have taken a special place in our diet. Delicious and healthy food has never been divided by borders, politics and other phenomena of reality. We have always been happy to cook Georgian khinkali, Azerbaijani shah-pilaf or Armenian samsa. And today we will delight our family with delicious pasties with a thin crispy crust, a delicate and juicy filling, a unique aroma inherent in all Caucasian dishes.
Secrets of making chebureks

Secrets of making chebureks

Ingredients


  • meat (beef, lamb or pork) - 500 g;
  • large onion;
  • sifted flour - up to 700 g;
  • oil (olive or vegetable) - up to 400 g;
  • salt - a dessert spoon;
  • we select the amount of herbs and spices to taste.

Cooking Chebureks


1. There are two ways to get the filling for chebureks. The meat washed, freed from the films and tendons, we get in the form of a chopped product (finely chopped with a sharp knife) or chopped in a home processor. The first method is the classic, typical for Caucasian cuisine, the second way we facilitate our work.
Secrets of making chebureks

2. So, chop the onion into thin strips, put it in the minced meat, add salt, chopped herbs, pepper and other favorite spices, a quarter cup of bottled water or the finished broth. Mix the composition thoroughly, cover with a plate.
Secrets of making chebureks

Secrets of making chebureks

Secrets of making chebureks

Secrets of making chebureks

Secrets of making chebureks

3. Next, proceed to the test. Chebureks do not need any culinary tricks. Everything is very simple and affordable! In a large tea mug, we dilute 80 g of fresh vegetable oil.
4. Sift into a basin up to 500 g of flour, stir it with the right amount of salt, add the aqueous composition, connect all the components with a spoon. While we are doing this, the products have become less hot, so we continue to knead the dough on the table. We work with our hands, gradually pour the necessary amount of flour, after about ten minutes we get a very tight, but elastic ball. Lightly grease it with oil, cover with a clean cloth or film, leave for an hour for a little "rest".
Secrets of making chebureks

Secrets of making chebureks

Secrets of making chebureks

Secrets of making chebureks

Secrets of making chebureks

Secrets of making chebureks

5. We proceed to the formation of our wonderful chebureks. I offer a choice of two ways to get the so-called shell for the filling. In the first case, we roll out a very thin layer, with the help of a flat plate we cut out circles. The second method: make a long “sausage”, separate small pieces from it, then repeat the previous steps.
Secrets of making chebureks

Secrets of making chebureks

Secrets of making chebureks

Secrets of making chebureks

6. So, put some minced meat on the cake, spread it with a thin layer, cover it with the free part of the round layer, press the ends of the formed product tightly. For beauty, as well as for the purpose of better connection of the dough, we gently press the edges of the semicircle with the fork teeth. In this way we use all the components of pasties.
7. Pour oil into the pan so that our products practically float in it. Heat the fat to a hot state. When we observe the appearance of a small haze, we lay out two products. Immediately pour the upper part of pasties with hot composition, fry until a light brown crust forms, we expect the same effect on the other side of the product. After each new serving, be sure to add a little oil.
Secrets of making chebureks

Secrets of making chebureks

Secrets of making chebureks

8. We do not need excess fat, so we put the finished food on paper napkins, after a few seconds we place the products on a beautiful plate.
Secrets of making chebureks

Secrets of making chebureks

The aroma of luxurious pasties with a thin crispy crust and incredibly juicy meat filling filled the entire room. We serve delicious dishes with hot drinks, broth, ayran, spicy lactic acid sauce. A complete set of the most delicious and healthy food!
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Comments (5)
  1. OlgaZakhar
    #1 OlgaZakhar Guests August 6, 2017 09:33
    1
    Thank you for the clear and understandable recipe with such mmmmmm delicious mmmy photos! I take myself and my sister!
  2. Irinaalexa
    #2 Irinaalexa Guests August 7, 2017 10:50
    0
    I never made pasties at home. It turns out everything is so simple, and most importantly unusually tasty. This was my first experience, and it was a success !!! My family is thrilled! Thank you so much for such a detailed description and a very delicious recipe !!!
  3. Angelinka
    #3 Angelinka Guests August 7, 2017 12:21
    0
    She cooked pasties according to different recipes, the dough always turned out to be heavy, maybe it was cool, or maybe the flour was unsuccessful. I’m reading for the first time that I can cook stuffing from minced meat, I’ll definitely try it.
  4. vavilonovich
    #4 vavilonovich Guests August 9, 2017 10:56 p.m.
    0
    I like to cook, but I tried chebureks for the first time. Thanks to your recipe, it turned out very tasty. Thank you for the article.
  5. Sektor
    #5 Sektor Guests January 28, 2019 4:56 p.m.
    0
    Since when, eastern dishes CHEBUREKI became Caucasian cuisine? There are very few good dishes in the Caucasus, even those that are corrupted by their cilantro.

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