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Pasties. Cheer-Cheer
And survived "SECRETS Krymchak KITCHEN". Krimchaks Simferopol compiled these recipes and published in book form. But, unfortunately, the circulation of the book "Secrets Krymchak kitchen" so small that it is impossible to get it today. Today we reveal the secret of making chebureks (Cheer-Cheer).
Knead the dough, knead well, hide towel, give to stand. Prepare the filling. Onions and greens better finely chop, mince meat. Dough: 5/4 cup flour 2-3 tbsp. tablespoons vegetable oil, 1 teaspoon salt, water as needed. Filling: Minced meat: lamb or beef (previously used only lamb) - 0, 5-0, 6 kg, 1-2 onions, parsley, salt and pepper to taste, water to make minced meat juiciness.
Cooking. The dough is cut into pieces, as for pies. Roll each piece into a thin rod and spinning at both ends in a spiral toward the middle, fold the dough. All blanks in a bowl and on the board to hide towel. 8-10 pieces with a rolling pin to roll out in two stages: first in circles with a diameter of 8-9 cm, then each to a minimum thickness of 15-16 cm in diameter.
On one half put prepared minced (teaspoonful) to close the second half, the circle in half and bend the finger pressure along the rim to seal the edges well.
Trim cheburek circumferentially tyrholom (cutter) or edge blyudtsa.Podgotovlennye pasties expanded on a towel or on a floured board.
Not to accumulate a lot of blanks before roasting to the dough soaked by stuffing.
Fried pasties over medium heat in a deep dish - the cauldron. In large kettle pour sunflower oil so that the pasties floated on poverhnosti.Maslo warm up until a light haze, then gently immerse pasties (2-8, so that they fit freely on the surface of the oil).
Fry, turning, until browned. Rotate and remove with a slotted spoon pasties better to oil flowed. Ready pasties out onto a plate. Serve hot.
Knead the dough, knead well, hide towel, give to stand. Prepare the filling. Onions and greens better finely chop, mince meat. Dough: 5/4 cup flour 2-3 tbsp. tablespoons vegetable oil, 1 teaspoon salt, water as needed. Filling: Minced meat: lamb or beef (previously used only lamb) - 0, 5-0, 6 kg, 1-2 onions, parsley, salt and pepper to taste, water to make minced meat juiciness.
Cooking. The dough is cut into pieces, as for pies. Roll each piece into a thin rod and spinning at both ends in a spiral toward the middle, fold the dough. All blanks in a bowl and on the board to hide towel. 8-10 pieces with a rolling pin to roll out in two stages: first in circles with a diameter of 8-9 cm, then each to a minimum thickness of 15-16 cm in diameter.
On one half put prepared minced (teaspoonful) to close the second half, the circle in half and bend the finger pressure along the rim to seal the edges well.
Trim cheburek circumferentially tyrholom (cutter) or edge blyudtsa.Podgotovlennye pasties expanded on a towel or on a floured board.
Not to accumulate a lot of blanks before roasting to the dough soaked by stuffing.
Fried pasties over medium heat in a deep dish - the cauldron. In large kettle pour sunflower oil so that the pasties floated on poverhnosti.Maslo warm up until a light haze, then gently immerse pasties (2-8, so that they fit freely on the surface of the oil).
Fry, turning, until browned. Rotate and remove with a slotted spoon pasties better to oil flowed. Ready pasties out onto a plate. Serve hot.
