Which housewives do not get juicy Cheburecs

"The juiciest cheburekThe ones I’ve tried, I’ve always bought from the same shop. This place stuck in my memory. It was located along the track, and there was almost always a queue. Truckers and taxi drivers, tourists and ordinary passers-by rushed to make an order, eagerly waiting for the Cheburek to be ready.

Then you gently take this ruddy flat cake, which burns your fingers even through a paper napkin, bite and feel that everything is perfect in it. With a crispy (outside) and thin (inside) dough, with a juicy filling that melts in the mouth, Ruslana recalls.

The woman still got a recipe for her favorite chebureks, and then decided to show the way to make these wonderful juicy cakes to everyone. And we're editorial. "Site" We are eager to share this Crimean Tatar recipe with our readers.



The most juicy Chebureki is considered a traditional dish of the Crimean Tatars. It is in this kitchen that thin fresh cakes with minced meat took root best. It is not surprising that either beef or lamb (which is explained by local traditions) is taken to prepare the original chebureks. Although in other regions and countries, chebureki is often cooked with minced pork.

But the dough in all cases is prepared the simplest: flour, salt, hot water and vegetable oil. This dough turns out to be elastic and pliable, easily rolls and does not stick to the hands. Usually the dough is rolled several times. And they do this to form air pockets, which when frying Chebureks turn into those very usual bubbles.



The ingredients

• 300g boneless meat (lamb or beef)
• 80g curly fat
• 300g onions
• 50 ml of meat broth (or cold water)
• 500g flour
• 250 ml of hot water (70 °C)
• vegetable-oil
• pinch
• 1.5 tsp salt

Preparation

1. First of all, clean the onions of husks and cut them into large pieces. Remove the meat from the film and scroll it with onions and lard through the meat grinder.
   
   
   
   
2. In the resulting mince, add meat broth or a simple pour of cold water (this will make chebureki juicy). Then pour a teaspoon of salt and pepper. Stir thoroughly to a homogeneous mass, cover with food film and send to the refrigerator.
3. Now start the cheburek test. First of all, sift the flour, then add 0.5 teaspoon of salt here and stir. Now in the center make a recess, into which pour 2 tablespoons of oil and the volume of hot water indicated in the ingredients. Mix the dough, wrap it in food film and let it lie down for about an hour.
   
   
   
   
4. Then you can divide the dough into 12 parts. And send 11 parts under food film, and one part roll into a flatbread, after sprinkling the surface with flour. Collect the edges to the middle and roll again. Repeat the procedure so that the dough becomes layered and bubbles form when frying. As a result, the rolled thin circle should be 25 cm in diameter.
5. Now place a tablespoon of filling on one of the halves of the resulting circle. Distribute the filling in a semicircle in a thin layer, leaving a centimeter from the edge. Now cover the "empty" half of the dough filling and slightly press your palm to get rid of air. Seal the edges and remove the extra dough with a knife. You can pin the edges with a fork. In the same way, form other chebureks.
   
   
   
   
6. For frying chebureks suitable kazan or deep pan. The oil should be heated to 210 degrees, and it should be a lot so that the Chebureks simply swim in the oil. The temperature of the oil can be checked by sending a piece of dough there. At the right temperature, it should turn brown in exactly a minute.
7. So, send the cheburek to the butter, fry for half a minute and turn over to the other side. After half a minute, turn over again, hold another 30 seconds in the oil and get the finished Cheburek on the plate. Of course, pre-cover it with paper napkins so that they absorb the excess oil. Bon appetit!
   
   
   
   

Such juicy cheburek is better to eat even hot, because then the pleasure of the meal will be maximum. But even in cold form, these chebureks are quite tasty. So don't eat it all at once, save a few grand for later.