Real oriental chebureks

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Go to search results >>>

Ingredients for making real oriental chebureks

For the test:

1. Wheat flour 1 kilogram
2. Purified water 350 milliliters
3. Vodka 1 tablespoon
4. Chicken egg 1 piece
5. Vegetable oil 2 tablespoons
6. 0.5 teaspoon salt

For filling:

1. Ground beef 500 grams
2. Onions medium size 2 pieces
3. Purified water 100 milliliters
4. Salt to taste
5. Ground black pepper to taste
6. Parsley or cilantro fresh to taste
7. Vegetable oil for frying

• Main ingredients: Beef, Flour
• Serving 6 servings
• World CuisineAsian, Oriental

Inventory:

Sieve, Bowl, Plate, Saucepan, Kitchen stove, Wooden spoon, Tablespoon, Knife, Cutting board, Rolling pin, Fork, Cast iron cauldron, Kitchen tongs, Wide serving dish

Cooking real oriental pasties:

Step 1: prepare the flour.

Sift flour through a sieve into a free bowl to remove lumps from it. At the same time, our flour ingredient will be enriched with oxygen from the air, which will facilitate not only the kneading of the dough, but also improve its quality. To prepare the dough, we use wheat flour, premium and finely ground.

---

Step 2: prepare the dough.

In a pan filled with the required amount of water, add salt and pour vegetable oil. We place the container with ingredients on a big fire, and when the liquid boils, we make a medium fire. Now we need to make flour in this boiling water. For this, pour through a sieve into a container 100 grams of flour ingredient, at the same time, with the help of a wooden spoon, be sure to mix the boiling liquid very carefully so that flour lumps do not form. Then remove the container from the heat and set aside so that the resulting dough cools down. When the dough is warm (35 ° -37 ° C), add vodka and egg to it with a tablespoon. Mix all the ingredients with a wooden spoon and pour the remaining flour into this container. Then we shift the dough onto the table, sprinkled with flour, and knead it very well. The test ingredient should not stick to your hands. If this does happen, then add a little flour and knead it again. Then we transfer the test mass into a free bowl and insist for 1-1.5 hoursbut by no means less. In the process of insisting the test, you need to take it once with your hands. Due to the fact that there is egg white and yolk in the flour, the test ingredient is less soft and not so elastic, but at the same time its strength increases, and this is important for the formation of a thin test cake.

---

Step 3: prepare the minced meat.

We take the minced meat from the refrigerator and transfer it to a separate bowl. The meat ingredient should defrost itself to room temperature. In no case should mincemeat be heated in a microwave oven or put in a container with hot water.

---

Step 4: prepare the onion.

Peel the onion with a knife from the husk, rinse under running water and put it on a cutting board. Using the same sharp inventory, finely chop the vegetable ingredient into small cubes and transfer to a free plate.

---

Step 5: prepare the greens.

Greens has our goal in our dish: to saturate the pasties with a pleasant and unique smell, so do not forget to put this ingredient in the filling. To do this, first rinse the greens well under running water and, shifting it to a cutting board, chop the ingredient with a knife and then transfer it to a separate plate. Attention: parsley can be replaced with cilantro. This plant grows in the countries of the East and is often used in the culinary of these countries. But you need to remember that cilantro has a harsh and spicy aroma, so before you add this component to the dish, you must first taste it, you may not like the taste of cilantro. In any case, it can be replaced with parsley.

---

Step 5: prepare the filling.

When the meat is thawed to room temperature, we transfer the chopped onions, herbs, salt and pepper to taste to it in a container and mix it well with a tablespoon to a homogeneous mass. Then we add water to the filling and, using the same tableware, mix everything well again. Water must be added to the minced meat so that the liquid well permeates the meat filling of the cheburek from the inside, and the minced meat is juicy. After all, beef in itself is not very juicy meat, therefore, during its preparation, it produces little juice.

---

Step 6: forming the chebureks.

We shift the dough onto the table surface crushed by flour. Using a knife, we separate a small piece from the test mass and form a “sausage” from it. Cut it into small balls 20-30 grams each. Then roll the balls with a rolling pin into thin cakes thick 1 millimeter. The thinner the cakes, the tastier the chebureks. Using a tablespoon, spread the filling on one half of the tortilla and evenly distribute the ingredient on its surface. It is important that the filling does not extend beyond the edges of the dough. Then we connect the opposite ends of the cakes in the form of a month. We fasten the edges of the dough in such a way as not to touch the filling, and squeeze out air, since the cheburek can swell during the frying process. We try to press down the edges of the dough so that during cooking, it does not stick and the filling does not fall out. Then, using the back of the cloves of the fork, gently and firmly press the edges of the cheburek and make a border to give it a beautiful look.

---

Step 7: prepare real oriental chebureks.

We will fry pasties in a cast-iron cauldron. To do this, pour vegetable oil in its container and put on medium heat. When the oil warms up well and begins to bubble, we transfer the pasties to this container. It is necessary that the oil completely covers the pasties. In order for our dish to be equally well fried on all sides, it is necessary to periodically turn it from one side to the other using a slotted spoon. After the pasties are covered with a golden brown crust, we take them out with kitchen tongs from the cauldron and put them on a paper towel so that it absorbs excess fat from our baking. Attention: if you have large cauldrons, then you can fry several at once. Pasties are fried for 2-3 minutes on each side.

---

Step 8: serve real oriental chebureks.

We spread hot pastries in a wide dish and put on the table. It remains only to enjoy the delicious, fragrant and crispy real oriental pasties. Good appetite!

---

Recipe Tips:

- - The onion for the filling can also be chopped in a blender, but I advise you to chop it with a knife so that pieces of onion ingredient come across in the filling, it will be much tastier.

- - Instead of water, you can add a little kefir to the minced meat. This ingredient will bind raw minced meat well.

- - In order to make the pasties crispy, you need to add a little vodka to the dough.

- - Of course, for cooking pasties it is better to take ground beef or lamb, but you can also cook minced meat from pork. Or you can use cold cuts.

- - Chebureks can be cooked not only in a deep cast-iron cauldron, but also in a deep fryer. Therefore, if you have such an electrical appliance in the kitchen, then be sure to use it. Vegetable oil should be poured so that it completely covers the pasties. Fry the dish also in portions.

- - You can add other spices to the filling to your taste.

---