Meat pasties are a very tasty treat. But incorrectly prepared filling can ruin the whole impression. To get juicy minced meat for chebureks, you need to properly prepare the products.

The secret of perfect chebureks lies in the filling for chebureks, which must be juicy. It is very important to prepare it correctly so that the juice does not leak out of the dough during frying. The original, traditional recipe involves the use of lamb meat.

Ingredients:

• pepper;
• lamb meat – 750 g
• water – 300 ml;
• salt;
• fat tail fat – finely chopped 3 tbsp. spoons;
• onions - 3 turnips.

Preparation:

1. Remove the skins from the onion and cut into quarters.
2. Rinse the meat, remove veins and films. Slice.
3. Place fat, meat and onions into a meat grinder.
4. Sprinkle with pepper. Add some salt. Mix.
5. In order for the minced meat to be evenly distributed over the cheburek and not clump into one dense lump, you need to add water. Pour in the liquid gradually, you should get a porridge-like mass.

Cooking chicken stuffing - step-by-step recipe

Chicken meat makes a tender, melt-in-your-mouth filling for pasties.

Ingredients:

• chicken fillet – 600 g;
• khmeli-suneli;
• water – 100 ml;
• onion – 2 pcs.;
• dried dill;
• salt;
• butter – 100 g;
• pepper.

Preparation:

1. Rinse the chicken and remove the film. Slice.
2. Cut the peeled onion into quarters.
3. Place the onion and sirloin in the meat grinder container.
4. Pour bulk ingredients into the crushed products. Stir.
5. To make the cooked product juicy, add water little by little.

To make the filling juicy and delight you with a wonderful taste, water is always added to the prepared minced meat. The ideal option is when you get a porridge-like thick mixture similar to high-fat sour cream.

Georgian cooking recipe

This recipe differs from the classic preparation in that the minced meat is prepared using rice.

Ingredients:

• hops-suneli – 1 teaspoon;
• pepper;
• pork meat (neck part is best) – 750 g;
• boiled rice – 120 g;
• water – 250 ml;
• onions – 4 large turnips;
• salt.

Preparation:

1. Rinse the meat, cut off veins and films, and dry with a paper towel. Cut into pieces.
2. Turn on the meat grinder. Pass the semi-finished meat product twice, this will make the minced meat more tender.
3. Chop the onion.
4. Mix the ingredients.
5. To fill with water. Stir.
6. Add spices and salt.
7. Let it brew for an hour in the cold.

Juicy minced pork

The taste of chebureks largely depends on properly prepared minced meat. The final perception of the dish is influenced by the juiciness and aroma of the filling. In this recipe, for juiciness, the usual water is replaced with kefir.

Ingredients:

• pork – 600 g;
• fat kefir – 140 ml;
• black pepper;
• dried greens;
• onion – 8 heads.

Preparation:

1. Remove the husks from the onions and chop.
2. Wash the pulp, remove films and tendons. Cut across the grain.
3. Place the prepared products into the meat grinder.
4. Spice up. Add some salt. Sprinkle with herbs.
5. Pour in kefir. Stir.

Beef filling

This cooking option contains a little surprise. Here, ordinary water in the minced meat is replaced with milk or broth. It turns out very tasty.

Ingredients:

• beef tenderloin – 550 g;
• rich meat broth (you can use milk) – 250 ml;
• dill – 50 g;
• large onion;
• pepper;
• salt.

Preparation:

1. Rinse the tenderloin and cut into pieces.
2. Prepare the onion head.
3. Turn on the meat grinder. Skip the onions, then the tenderloin.
4. Wash the dill and chop it. Mix with minced meat.
5. Add salt. Sprinkle with pepper.
6. Pour in milk or the stated amount of broth. Mix.

Test options

The filling, of course, affects the taste of the chebureks, but do not forget about the properly prepared dough, which is bound to highlight the amazing taste of the dish. Whatever recipe you choose, the mass must be rolled out very thinly so that during cooking the dough turns out crispy on the outside and at the same time tender and soaked in meat juice on the inside.

Classic recipe

Ingredients:

• water – 250 ml;
• sunflower oil – 4 tbsp. spoons;
• salt – 0.5 teaspoon;
• flour – 450 g.

Preparation:

1. You need a deep bowl to pour the flour into.
2. Make a well in the center and pour in water.
3. Add salt, pour oil.
4. Stir. If the mass turns out cool and curls into a ball without any problems, place it in a bag and put it in the cold for half an hour. If the dough is runny, add more flour.

Chir-chir dough

This is a choux pastry that is easy to work with. It is soft in consistency, does not need constant addition of flour, and is not as torn as the classic recipe.

Ingredients:

• flour – 375 g;
• salt – 0.5 teaspoon;
• boiling water – 250 ml;
• vegetable oil – 2 teaspoons.

Preparation:

1. Pour salt into boiling water and stir until the crystals dissolve.
2. Sift flour into a bowl. Pour in boiling water. The flour will instantly form a lump.
3. Add oil. Knead.
4. There is no need to add more flour during the kneading process. The dough will come out elastic and will not stick to your hands. Leave to rest for half an hour.

On kefir

It is believed that prepared dough with kefir helps the finished chebureks remain soft even after they have cooled.

Ingredients:

• kefir – 250 ml;
• egg – 1 pc.;
• salt – 0.5 teaspoon;
• flour – 450-600 g.

Preparation:

1. Pour kefir into the container.
2. Beat in the egg. Add salt. Stir.
3. Add flour. Knead. Give it half an hour to rest.

Yeast dough

Ingredients:

• salt – 0.5 teaspoon;
• flour – 450 g;
• warm water – 250 ml;
• sugar – 1 teaspoon;
• dry yeast – 0.5 teaspoon;
• Sunflower oil – 2 teaspoons.

Preparation:

1. Mix all products. Important! The ideal temperature for yeast development is 25-30 degrees, so you should adhere to these conditions when diluting the component in liquid.
2. Leave for an hour, tightly covered with a towel, in a warm place. There is no need to keep the dough for a long time, its quality deteriorates, and the products may acquire a sourish tint.
3. Knead. Knead for five minutes until the mixture becomes smooth.

The filling for chebureks can be prepared traditionally from meat or decorated with some deviation from the classical technology with the addition of mushrooms, cheese, potatoes, other vegetables or herbs. Each of the variations will find its loyal fans and may become a priority recipe on the family menu.

How to make filling for chebureks?

Having prepared pasties with different fillings and evaluating all the best aspects of each recipe, you can choose the most acceptable option for yourself and understand all the intricacies of the technology, adapting it to your taste preferences.

1. The correct filling for meat chebureks should be juicy, which is achieved by the correct proportion of onions and the addition of a liquid component: water or broth.
2. When preparing the mushroom filling, you need to properly prepare them by frying them with onions in butter in a frying pan. Forest mushrooms are pre-boiled.
3. The filling for cheese chebureks can include a mix of several varieties, grated and supplemented with herbs and flavorings.
4. Vegetables to be used as a filling must be ready to eat: boiled or sautéed in oil in a frying pan until tender.

Filling for minced pasties - recipe

The classic tasty filling for minced pasties includes three main components: lamb pulp, fat tail fat and onions. It is preferable to chop each of the components very finely with a sharp knife, and knead the onion mass with salt with your hands before adding it to the meat. But if you don’t have time for cutting, you can also use minced meat. Add salt, pepper, cumin and other spices to taste.

Ingredients:

• lamb – 0.5 kg;
• tail fat – 150 g;
• onion – 250 g;
• water – 2/3 cup;

Preparation

1. The lamb is cleared of films, minced in a meat grinder or using a food processor.
2. Prepare the onion by peeling the heads, cutting finely, mashing with salt with your hands and leaving for 10 minutes to separate the juice.
3. Combine all ingredients in a bowl, add ice water.
4. At the end, the correct filling for the chebureks is added with salt, pepper and, if desired, spices.

Filling for chebureks from minced beef

If you don’t like the taste of lamb or it simply wasn’t available at the right time, chebureki filled with beef will be quite worthy of taste. The meat must be supplemented with a portion of fat, minced in any way: pork or fat tail. Mandatory ingredients are also onions and cold water. Meat can be frozen according to classical technology and cut with a knife, or you can simplify your task and use a meat grinder (combine).

Ingredients:

• beef – 0.5 kg;
• fat – 150 g;
• onion – 250 g;
• water – 2/3 cup;
• salt, pepper, herbs, seasonings - to taste.

Preparation

1. Grind meat, fat and onions in a convenient and affordable way.
2. Season the ingredients to taste with salt and pepper, add spices to the mixture if desired, and add water.
3. After thorough mixing, the juicy filling for pasties will be ready.

Filling for chebureks from minced pork

A worthy option for decorating your favorite delicacy would be the filling for pork chebureks. It is necessary to supplement the meat with a slice of lard or lamb fat, add a substantial portion of onion, which is preferably cut with a knife, even if the meat is twisted in a meat grinder. Water or broth, which is well cooled and then mixed into the base, will add juiciness to the products.

Ingredients:

• pork – 0.5 kg;
• lard or fat tail – 150 g;
• onion – 250 g;
• salt, pepper, cumin - to taste.

Preparation

1. Grind meat and fat.
2. Chop the peeled onions into small cubes, add some salt to the slices, knead them a little with your hands and leave for a while to separate the juice.
3. Combine the prepared ingredients, season, add water or broth.
4. At the end, the pork filling for the pasties is mixed and placed in the refrigerator for 30 minutes.

Filling for chebureks from minced chicken

For chebureks it can be made from minced chicken. In this case, more than ever, it is necessary to take care of the juiciness of the filling and giving it some piquancy in view of the fact that chicken, as a rule, is dry and neutral in taste. It would be especially appropriate to add a little finely chopped or pressed garlic and a couple of pinches of aromatic herbs to the mass.

Ingredients:

• chicken – 0.5 kg;
• lard – 150 g;
• onion – 250 g;
• water or broth - 2/3 cup;
• garlic – 3 cloves;
• aromatic dry or fresh herbs, chili pepper - to taste;
• salt, ground black pepper - to taste.

Preparation

1. Grind the chicken and lard, add chopped and mashed onion and garlic with salt.
2. Season the mixture with thyme, salt and pepper, add water and stir.

Fillings for chebureks with mushrooms

The filling for chebureks, the recipe for which will be outlined next, is made from mushrooms and does not contain animal fats or meat. Only the plant composition of the filling allows it to be classified as lean. You can use both champignons available all year round and aromatic forest mushrooms: porcini, chanterelles, boletus and others.

Ingredients:

• mushrooms – 0.5 kg;
• onion – 400 g;
• dill – 1 bunch;
• oil – 40 ml;
• salt, pepper - to taste.

Preparation

1. Peel, chop the onions, place in oil heated in a frying pan and fry until transparent.
2. Add the prepared chopped mushrooms and fry the contents until almost all the moisture has evaporated.
3. Finally, for chebureks, season with pepper and chopped dill, add salt, and cool.

Filling for chebureks with cheese - recipe

The filling acquires a special taste when it is added in grated form to meat, mushrooms or vegetables. However, you can only use cheese to fill products by taking one or several types of product, chopping it with a grater and, if desired, adding herbs, garlic, and seasonings.

Ingredients:

• cheese – 400 g;
• greens and garlic - to taste;
• pepper - to taste.

Preparation

1. Making the cheese filling couldn't be easier. A slice of cheese is grated and used for its intended purpose.
2. If desired, cheese shavings can be supplemented with chopped herbs and chopped garlic.

Filling for chebureks with potatoes

Fillings for meatless chebureks, consisting of vegetables, are no less in demand and popular. And if you like pies with potatoes, then pasties with such filling will undoubtedly appeal to you. For the most part, boiled, mashed tubers are used, but if desired, the vegetable, chopped into small pieces, can be fried until tender in vegetable oil in a frying pan.

Ingredients:

• potatoes – 1 kg;
• onion – 200 g;
• dill and parsley – 1 bunch;
• oil – 20 ml;
• salt, pepper - to taste.

Preparation

1. Peel, cut, boil the potatoes, and mash them.
2. Add diced onions sautéed in oil and chopped dill.
3. The filling for potato chebureks is seasoned with salt, pepper, and mixed.

How to make filling for chebureks from greens?

Preparing the filling for pasties from greens takes a minimum of time. To decorate such a filling, as a rule, they use a composition of spinach, sorrel, wild garlic and green onions, adding basil, cilantro, parsley and dill. You just need to wash, dry, chop and simmer the ingredients in a hot, oiled frying pan. When using a mix of parsley, dill and cilantro, you can simply mash the chopped mass with salt with your hands without resorting to heat treatment.

Ingredients:

• any greens of your choice – 0.5 kg
• salt, pepper - to taste.

Preparation

1. Prepare the greens, sort them if necessary, rinse and dry.
2. Chop the green mass, simmer in a frying pan, season with salt and pepper, and stir.

Cottage cheese filling for chebureks

It’s even easier to prepare the filling for chebureks from cottage cheese. The soft, creamy product is seasoned with finely chopped herbs: dill, parsley, basil or cilantro, garlic, ground black pepper and chili are added if desired, and mixed. Grainy cottage cheese will require additional processing with a blender or grinding it through a fine metal sieve. It is often prepared with spinach, which is chopped and simmered a little until it settles in a frying pan or in a saucepan.

Chebureks are always delicious! You don’t have to risk your health and buy them from the stall around the corner. You can cook it at home just as well. Chebureks will turn out delicious, with crispy dough and amazingly juicy filling, if you do everything exactly according to the recipe.

Juicy pasties - general principles of preparation

The simplest dough recipe made from flour and water. But such products turn out rubbery and not very tasty. It is much more interesting to cook crispy, pimply, airy chebureks. To do this, butter, eggs, vodka, beer and other interesting ingredients are added to the dough. Recipes with brewing technology are especially successful. In any case, the prepared dough should be allowed to rest so that it becomes elastic and shrinks less when rolled out.

Classic filling:

If the meat is not fatty enough, add lard. For juiciness, add a little water or milk. The addition of garlic and herbs gives the chebureks a good taste. You can use any spices for minced meat, but oriental seasonings fit especially well into the filling.

Pasties are made in the form of semicircular pies. It is important not to apply a thick layer of filling so that the minced meat has time to cook along with the dough. Chebureks are always fried in oil. There is no need to spare fat, the pasties should float freely. If the products touch the bottom of the vessel, then scorch marks will form on them.

Juicy pasties made from simple unleavened dough

The simplest recipe for pasties. These are the products that can be bought in stalls on the market. The dough is ordinary water with vegetable oil, nothing complicated, but it turns out tasty and satisfying.

Ingredients

600 g flour;

300 ml water;

1 tsp. salts (without tubercle);

80 ml oil;

A pinch of sugar.

For filling:

350 g minced meat;

150 g onion;

30 g ice water or milk;

Herbs, spices.

Preparation

1. Dilute salt, butter and sugar in water. Add flour, knead the stiff dough. We transfer the lump into a bag and forget about it for thirty minutes.

2. Finely chop or twist the onion for minced meat, mix with chopped herbs, add water, spices, season the filling with herbs and stir thoroughly.

3. Take out the dough and divide it into 7-8 parts. But you can make the pasties smaller or larger. Roll out each piece into a thin, but not transparent, cake.

4. Spread a thin layer of filling on half. Cover with the free part and pinch the edges of the cheburek.

5. Fry in heated oil in a frying pan until golden brown. There is no need to turn the heat up too high so that the filling inside has time to cook.

Juicy pasties made from dough in hot water

A very interesting recipe for juicy pasties. The recipe is not custard, but hot water is used. The presence of two types of meat is mandatory.

Ingredients

250 g water;

700 g flour;

1 spoon of rast. and drain. oils;

For juicy minced meat:

1 onion;

250 g meat:

50 g drained butter;

4 sprigs of parsley;

4 sprigs of dill;

Preparation

1. You need to start cooking pasties with minced meat. We twist the meat with the onion. Add chopped greens to the mixture. Salt and pepper the filling, add cumin and, if desired, garlic. Cover and place in the refrigerator for an hour.

2. Pour hot water into a bowl, add butter and vegetable oil, stir and add salt. Leave for ten minutes.

3. Beat the egg with a fork, pour it into water with oil, and mix.

4. Add flour, make a stiff dough. Knead until elastic. Then we put it in a bag and leave it for half an hour.

5. Divide the dough into pieces, roll out thin flat cakes. The size of a saucer or regular flat plate.

6. Spread a layer of minced meat onto one half, leaving the edges intact.

7. Place a few small pieces of butter on top of the minced meat. We pinch the edges of the pasties. We pay special attention to this point; you need to make a strong seam, otherwise the juices of the meat will flow out from inside, the drops will “shoot”.

8. Fry the pasties in hot oil on both sides. Remove the juicy products to paper towels to absorb excess oil.

Juicy pasties made from choux pastry

A recipe for amazing, very tender dough for juicy pasties. Thanks to the brewing technology, the products are crispy, do not stretch, but are dense and retain the juiciness of the filling. You can use any minced meat, preferably fatty meat. Ideally this is lamb or a mixture of lamb and pork.

Ingredients

3 tbsp. l. oils;

3 tbsp. flour;

1.5 tbsp. boiling water;

1 tsp. Sahara;

For filling:

250 g minced meat;

250 g onions;

50 ml water;

Garlic, seasonings, herbs.

Preparation

1. Place the flour in a sieve and sift it onto the table. Make a hole in the pile, add salt and sugar, and add vegetable oil.

2. Measure out boiling water and pour it into the hole. We begin to stir in a circle with a spoon. As soon as it becomes difficult to do this and the mass has cooled down a little, knead the dough with your hands. Knead until the piece stops absorbing flour. Let's take a rest.

3. For a juicy filling, meat and onions should be taken in equal quantities. It's all twisted. Together with them, you can immediately chop the garlic. If the onion is not juicy enough, then pour a little ice water into the minced meat. Add spices, salt, stir. Greens can be added fresh or dry.

4. We take out the dough, which should have already rested. Divide into pieces, roll out, lay out the filling and make classic chebureks in the form of semicircular pies.

5. Fry the pasties in a frying pan in oil. Serve immediately while they are hot.

Juicy pasties made from dough with vodka

Another recipe for choux pastry, but with vodka. For these chebureks, the filling is made from beef with kefir. It turns out unusually juicy and tender. Instead of vodka, you can take moonshine or cognac; everything works great with them too.

Ingredients

4.5 cups flour;

1.5 tbsp. water;

2 spoons of vodka;

One egg;

2 tablespoons of oil;

Filling:

700 g beef;

160 ml kefir;

2 onions.

You can also use any spices, garlic, or fresh herbs for the filling.

Preparation

1. Pour water into a saucepan or directly into a mixing bowl if it is metal. Place on the stove, let it boil, add salt and add oil.

2. Add an incomplete glass of flour to boiling water, about ¾, and brew. Stir and remove from heat.

3. Cool the brewed mixture until warm, add the egg and vodka, add flour and knead thoroughly. Let the dough cool completely and rest for half an hour.

4. Chop the onion very finely and mix with the twisted beef. Dissolve salt and any seasonings in kefir and add to the meat. Stir the minced meat until it completely absorbs the fermented milk mixture.

5. Take out the rested dough and divide it into 8-10 parts.

6. Roll the pieces into flat cakes, lay out juicy minced beef, and make crescents.

7. Fry like ordinary pasties. Under the influence of hot oil from vodka, small pimples will appear, making the dough special.

Juicy pasties with fried onions

An amazing filling option for juicy chebureks. It is especially suitable if there is little meat or it is dry and not fatty enough. You can even use minced chicken for this filling. Prepare the dough according to any of the recipes given above. It is better to take butter.

Ingredients

300 g meat;

300 g onions;

80 g butter;

2 cloves of garlic;

Zira, salt, pepper;

A little parsley.

Preparation

1. Cut the onion into cubes, no need to chop.

2. Place butter in a frying pan and begin to melt.

3. Add onions and sauté. But we don't fry it. Simmer over medium heat until the vegetable becomes transparent and soaked in oil.

4. Remove the pan and cool the filling.

5. Add minced meat to the onion, season with spices and herbs. Stir.

6. Take out the dough, form the pasties in the usual way, fry until done.

Juicy pasties made with beer

Recipe for the perfect dough and pork filling for juicy and flavorful pasties. You can take any beer, but it should not be stale. The drink is used not only for the dough, but also for the filling, which makes the minced meat very aromatic and juicy.

Ingredients

250 g beer;

Salt (0.5 tsp);

400 g flour.

Filling:

350 g meat;

50 ml beer;

Onion head;

Preparation

1. Sift the flour into a bowl, add half a teaspoon of salt, stir.

2. Separately mix beer with egg, add to flour, knead into an ordinary stiff dough, pack in a bag, let sit for twenty minutes.

3. Twist the meat, add beer to it, stir until completely absorbed.

4. We also chop the onion, add it to the beer meat, add seasonings, season the filling with spices to your taste, but you don’t need to add much. The beer will give off its unusual aroma.

5. Now is the time to take out the beer dough and divide it into pieces. Dip in flour and roll out flatbreads. We lay out the minced meat and form pasties of the classic shape.

6. Fry the products with a juicy filling in oil until the dough is golden brown and the minced meat is ready.

Meat does not like prolonged contact with garlic. Therefore, if you plan to make pasties later, you need to squeeze the clove into the minced meat just before the process. You can also add greens at the very end so that they do not lose their aroma and taste during long-term storage.

Can't make pasties? You can use special molds. With them you can prepare neat, equal in size and beautiful crescents.

To prevent the edges of the pasties from coming apart, you can run them with the tines of a fork. In addition, this technique decorates the products and makes them more interesting to look at.

Who said that chebureks have to be large? Try making miniature dumplings. They are more convenient to eat, sculpt, fry and turn over, especially since they look very cute.

To prepare classic chebureks with minced pork we will need: minced pork, large onion, flour, boiling water, vegetable oil, salt and pepper. And also a good mood and a wide smile.

First we prepare the dough. To do this, pour 2 cups of flour into a bowl and mix with salt.

Pour a glass of boiling water into a separate bowl. Add a tablespoon of vegetable oil to it. Mix.

At this stage, you need to pour boiling water with butter into a bowl with flour and salt. You need to pour in gradually, with constant stirring. And then mix everything thoroughly with a spatula or whisk. Attention! The mixture is still hot, so don’t knead it with your hands yet.

Once the dough is warm, you can knead the dough with your hands into a ball. And wait for it to cool completely. In the meantime, you can prepare the filling.

To prepare the filling, first of all, finely chop the onion. There should be quite a lot of onions. This will add a delicious aroma and juiciness to the filling.

Combine minced meat with onions in a bowl. Salt and pepper to taste.

Now the important moment! A proper cheburek should produce delicious juice. To do this, pour water into the filling. We are not afraid that the minced meat will fall apart. It will absorb what is needed, and when frying it will release a fragrant broth. So, the filling is ready.

Let's return to the test. It has cooled down and now it needs to be brought to the required state. Pour a small amount of flour onto the table. Knead the stiff dough, adding flour. The dough should be smooth, elastic and should not stick to your hands. This is an important preparation step. If you knead the dough incorrectly, it will tear. Consequently, when frying, juice will leak into the hot oil. You thereby run the risk of getting burned by the spray. The taste of the cheburek will depend on how you knead the dough.

So, the preparation is complete. Let's start sculpting the first cheburek. Cut a small piece from the dough. Place it on a table sprinkled with flour. Roll it out. You need to roll it out thinly. If you kneaded the dough correctly, it will come out easily. And the dough will not tear when we make the cheburek. Cut out a circle. Here, proceed from the size of your frying pan. You can make large pasties. These will be slightly larger than the palm of your hand.

Place the minced meat on one half of the circle. Mash with a spoon. The main thing is to leave a place on the edge where the dough will stick together.

Cheburek recipe
Anyone who has vacationed in Crimea or the Caucasus has probably tried chebureks. A crispy brown crust covered with small fried bubbles, aromatic filling and a thick, fragrant broth dripping from a bitten pasty...
The most delicious and, perhaps, highest quality products will be those that are sculpted and fried in front of you. After all, having received a heated cheburek from the seller, you cannot be 100% sure of its freshness. Well, it goes without saying that the tastiest pasties will be those cooked at home. And your household will have an excellent reason to praise your culinary skills and remember the summer. But which recipe should you choose? After all, chebureks are prepared in different regions of the Crimea and the Caucasus, and each recipe is good in its own way. I bring to your attention one of the recipes for this dish. And even though we cannot accurately say that it belongs to a specific cuisine, we can vouch for the ease of production and good taste of the finished pasties.

We immediately hasten to warn you against eating chebureks at night. This dish is fatty and very high in calories, and dinner is better prepared from lighter ingredients. At night, the pancreas works more actively, producing insulin. This, in turn, stimulates the body to store fat. Therefore, it is better to serve chebureks for lunch, and for people suffering from stomach diseases, it is better to abstain from this dish altogether.

Chebureks - products
For minced meat we need the following ingredients:

300 grams of fatty pork;
300 grams of beef;
3 medium onions;
greenery;
water;
salt, spices to taste.

Ingredients for minced chebureks
The set of products for the test is also small:

600 grams of flour (about 4 cups);
300 grams of warm water (a little more than a glass);
a teaspoon of sugar;
a teaspoon of salt (without a slide);
4 tablespoons of vegetable oil or 80 grams of margarine, lard (any cooking fat).

Ingredients for cheburek dough
Preparing the dough

I want to warn you right away: wheat flour now comes in very different forms. And it’s not even about the additives, but about the varieties of wheat and the quality of grinding. Therefore, make sure that before you start cooking you have more flour than the amount stated in the recipe. You may need a little more or a little less flour to make the dough the required consistency, and you will definitely need flour to dust the table for rolling out future pasties.

To prepare the dough, dissolve salt and sugar in warm water. Be sure to add sugar; it will not make the dough sweet, but it will brown better. By the way, if you have mineral water, great, use it to prepare the dough, and it will be even more tender. Gradually, in portions, pour flour into the water with salt and sugar, kneading the dough so that there are no lumps. When the dough is like thick sour cream, when the spoon is not yet standing in it, but falls slowly, add vegetable oil. There is one little trick here: in order for those little bubbles to form on our pasties, you need to add very hot, almost boiling vegetable oil (or any other cooking fat melted to a boil).
In order for small bubbles to form on the pasties, you need to add very hot, almost boiling vegetable oil to the dough

Some people advise adding fat without boiling, but adding a teaspoon of vodka to the dough. It will give bubbles on the surface of the chebureks and a crispy crust.

After adding the butter, we continue to knead the dough, adding flour until it becomes elastic, tender, and sticks to your hands.
Dough for chebureks
Let's leave the dough under an inverted bowl to rest for a while, and in the meantime we'll make the minced meat.
Preparation of minced meat
Of course, initially the minced meat for chebureks was made not from pork and beef, but from lamb with beef (or without). But spices and finely chopped onions were always put in it.
So, we pass the meat through a meat grinder with a large mesh or take out the finished minced meat. Finely chop the onion or put it through a meat grinder (after all, there are many recipes and somewhere there probably is such an option). Finely chop the greens: dill, parsley, maybe cilantro if your family loves it. Add salt and spices to taste. Black pepper is a must, a little coriander, a little paprika, ginger and a clove of garlic if desired. But the main thing is the pepper. You need to add salt to taste, but very intensely, otherwise the filling in the dough will seem a little fresh.
Minced meat for chebureks
And now, having thoroughly mixed the minced meat, you need to dilute it so that it becomes semi-liquid in consistency. If you compare it again with sour cream, then imagine that sour cream should not be too fatty, at most 15%. We do this so that during frying the meat is cooked not only in its own juices, but also in the broth, then the cheburek will be juicier, and the meat will not “shrink” during cooking.

You can dilute the minced meat with anything: broth, water, kefir, milk. I like water best. I know housewives who do not dilute the minced meat too much, and then put a piece of butter in each cheburek. But for the first time, it’s better to try diluting it with water or kefir.

Cooking pasties
Now let's move on to making the chebureks themselves. As in the case of dumplings, dumplings and pies, you can roll out the cheburek blanks in different ways. You can tear off pieces of dough and roll them into a thin round cake, a little thinner than dumplings. You can roll out a large layer of dough and cut out pieces from it using a plate. With this option of rolling, the dough scraps absorb excess flour and become tougher, but the pasties turn out to be the same shape and size.

By the way, it is believed that the finished cheburek should be the size of the palm of the person preparing the dish.

So, roll out the dough into a circle. Now spread our filling in an even layer on one half of the circle.
Roll out the dough into a circle and spread the minced meat filling onto one half of the circle in an even layer.
Carefully bend the workpiece and cover the minced meat with the second half of the dough. Next we need to pinch the cheburek. But the chebureks that we ate on vacation had a jagged or corrugated rim! To get it, we need a special device, which consists of a wheel on a handle. We hold it by the handle and roll it with a wheel with jagged edges along the edge of the cheburek. The wheel compresses the edges of our workpiece and cuts the edge with teeth. Again, waste remains, and not everyone has the device. Therefore, we arm ourselves with a regular fork and carefully and tightly squeeze the edges of the cheburek around the perimeter with the back of the cloves.
Use the back of the tines of a fork to gently and tightly press the edges of the pasty around the perimeter
Now, having stuck on a sufficient number of pasties, i.e. three or four pieces, you can start frying. Place a frying pan on the fire and pour oil into it. To be honest, I never deep-fry pasties so that they are completely covered with boiling fat. I pour a lot of vegetable oil, but not half the frying pan, in a centimeter, or at most two-centimeter layer. When the oil is hot and white bubbles begin to rise from the bottom of the pan, add the pasties and fry them on both sides until golden brown over moderate heat.
When the oil is hot and white bubbles begin to rise from the bottom of the frying pan, lay out the pasties and fry them on both sides until golden brown over moderate heat.
Make sure your hands are completely dry when you go to turn the dish over: the slightest drop of moisture and the oil will “shoot” at you.
Place the finished pasties in a stack on a plate covered with a paper towel, which will absorb excess fat.
Place the finished pasties in a stack on a plate covered with a paper towel, which will absorb excess fat.
Well, when all the pasties are ready, then make yourself comfortable at the table, pour tomato juice into glasses or brew green tea and start having lunch.
Chebureks are ready
Enjoy your meal!