Composition / ingredients
Step-by-step cooking
Step 1:
How to make Crimean chebureks, such as they sell in Crimea? Prepare the ingredients. Minced meat is suitable from absolutely any meat, such pasties are prepared even with vegetables and cheese. It can be either purchased or made independently at home.
Step 2:
First prepare the dough for the pasties. How to make dough? Sift the flour into a deep bowl.
Step 3:
Take a simple glass and break an egg into it.
Step 4:
Fill a glass of cold water to the brim, add salt. Gently, so as not to spill the liquid, shake the contents with a fork until smooth.
Step 5:
Pour the resulting mixture into a bowl with flour.
Step 6:
Mix flour and water well with a fork to form flakes, as in the photo.
Step 7:
Now pour in one third of a glass of vegetable oil, mix.
Step 8:
Knead the dough with your hands so that all the flakes come together. The dough should not be smooth, so you do not need to knead it for a long time. As soon as the flakes stop falling off the dough, stop kneading. This is what will make the dough puff after frying.
Step 9:
Put the dough in cellophane or plastic wrap and put it in the refrigerator for 30 minutes.
Step 10:
Do the stuffing. How to make the filling? Peel and chop the onion in any convenient way — cut with a knife, grate or punch in a blender. Onion for minced meat is taken at the rate of 1:1. A large amount of it will make the minced meat juicier and tastier. Add chopped onion to the minced meat. Beat an egg into it, season with salt and pepper and mix well. Pour cold water into the minced meat, knead it until smooth. The filling is ready.
Step 11:
Remove the dough from the refrigerator. Make chebureks in a way that is convenient for you. You can divide the dough into pieces and roll each into a circle. Or you can, as I did, roll out all the dough into a large layer and cut circles out of it with a saucer. Roll out the dough thinly, adding flour so that the dough does not stick to the rolling pin and the work surface.
Step 12:
Put a tablespoon of filling on the half of each mug and cover it with the other half.
Step 13:
Roll the edges of the chebureks with a saucer so that they are well molded. Additionally, press them with a fork.
Step 14:
Heat the vegetable oil in a frying pan or cauldron with high sides over medium heat. Put the pasties in the oil so that they do not interfere with each other, two or three pieces, depending on the size of your dishes. Fry on both sides until golden brown, under a closed lid, so that the oil does not spray. During the frying process, you can turn the chebureks several times, for uniform roasting. It is convenient to do this with two forks.
Step 15:
Put the finished pasties on a paper towel or napkin to remove excess oil.
Step 16:
The dough turns out flaky and crispy.
Step 17:
The pasties are ready. I got 20 medium-sized chebureks, about 10 cm. If you sculpt larger chebureks, you will get fewer of them. Bon appetit!
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
