Chebureks: whose national dish, what kind of people? The best recipes

For sure in the world there are not so many people who do not like chebureks. Whose national dish is these juicy fried patties and how to cook them, you will learn from today's article.

A bit of history

Delicious appetizing chebureks appeared so long ago that it is now very difficult to understand their origin. Despite the fact that the very name of this dish has Crimean-Tatar roots, similar delicacies are found in almost all Caucasian and Asian cuisines.

Culinary experts still have heated controversy as to which people have a national cheburek dish. According to one of the most believable versions, these fragrant products were invented by the Turks and Mongols. Later the recipe was borrowed and improved by representatives of neighboring nationalities.

General principles

In fact, chebureks are ordinary pies with meat and onions. But unlike Russian analogues, they do not bake in the oven, but are roasted in a lot of boiling vegetable oil. Thanks to this unusual method of preparation, a thin ruddy crust is formed on the surface of the product. It is quite elastic, but crisp at the same time. This is precisely what explains the popularity enjoyed by hot, juicy chebureks.

Whose national dish, you already understood, so now you need to understand the basic nuances of its preparation. Despite the fact that such simple products as vegetable oil, salt, flour and water are present in the test, the technology itself has several important features. To make the chebureks not brittle, they do not add eggs. To get a gentle and elastic dough, it is kneaded on very hot water.

As for the filling, it can be made from any kind of meat. Most often it is made from lamb or beef. But if you want you can stuff the products and pork. In addition, many onions, salt, parsley and various spices are added to it. Sometimes in the filling put sour cream or sour milk.

Classic Chebureks

The national dish of the Mongolian and Turkic peoples is prepared from simple products. And many of them almost always exist in every kitchen. In order not to have to interrupt the process and spend time searching for missing components, check in advance whether you have at hand:

• 600 grams of ground beef.
• One large onion bulb.
• 600 grams of flour.
• A teaspoon of salt.
• 400 milliliters of water.
• Three tablespoons of sugar.

In addition, you need ground black pepper and vegetable oil. The latter will be used not only for frying, but also during the preparation of the dough.

Description of the technology

Water is poured into the bowl, preheated to room temperature. There, sugar, salt and five tablespoons of vegetable oil are sent. After completely dissolving the small grains, a sifted flour is gradually poured into the container. All are well mixed. First it is done with the help of a scapula, and after adding all the flour - hands. The finished dough is placed in a clean dish, covered with a towel and sent to a proofing.

After half an hour, they spread it on a working surface, sprinkled with flour, and thinly rolled out with a rolling pin. From the obtained layer of dough cut out circles of about ten centimeters in diameter. In the center of each of them lay a stuffing consisting of minced meat, chopped onion, salt and pepper, spoon the teaspoon neatly over the entire surface, fold the dough in half and tear the edges of the resulting semicircle. After that, the future chebureks (whose national dish, you already know) one by one put on a hot pan filled with vegetable oil. Fry them on both sides until a golden crust appears. Finished products are transferred to a beautiful plate. They are especially tasty when hot. Therefore, they are served immediately after removal from the frying pan.

Greek national cuisine: chebureks

It should be noted that the process of preparing this dish is rather laborious. In addition, if you do not have a powerful hood, then there is always the risk to smoke the entire apartment. Before you start to study, make sure that you have all the necessary products in your pantry. This time you will need:

• A tablespoon of vegetable oil.
• A kilo of wheat flour.
• A teaspoon of sugar.
• One chicken egg.
• Half a liter of water.
• A couple of teaspoons of salt.

To stuff the chebureks (what kind of national cuisine, you can see a little higher), you should go to the store in advance and buy all the required components. The list you compiled should include:

• Half a kilo of pork-ground beef.
• A pair of medium bulbs.
• A tablespoon of sour cream.
• Salt and pepper.

The number of the latter depends on the personal preferences of the cook and his family members. In addition to the above products, in your kitchen should be found vegetable oil, which will be roasted chebureks (whose national dish, we considered in the first part of today's publication).

Sequencing

First of all, you should do the preparation of the filling. The bowl with pork-beef mince is sent chopped onion, sour cream, salt and pepper. Everything is mixed well and set aside.

The egg and vegetable oil are sent to a container filled with salted and sweetened water. Everything is mixed well and gradually poured into flour. The technology of dough preparation is similar to that of dumplings or vareniki. Only it should not be too tight, otherwise the chebureks will taste like rubber.

From the test obtained, pluck small pieces, roll them into thin strata, stuff it with minced meat, close and conduct on the edges saucer. The future chebureks are fried in a large quantity of preheated vegetable oil and served to the table.

Dough on yogurt

This recipe is slightly different from previous versions. Despite the non-standard set of products, you can easily prepare juicy and tasty chebureks (a national dish of which country, you already know). For the test, you will need:

• A couple of glasses of kefir.
• Egg.
• Three glasses of wheat flour.
• Incomplete teaspoon of salt.

In addition, you will need food for the preparation of the filling. Therefore, in advance, check if there is in your kitchen a pound of minced meat, a bulb, parsley, black pepper and salt.

In one bowl, combine kefir, egg and salt. All the beans are beaten well and gradually pre-sifted flour is introduced. The resulting dough is transferred to the work surface and kneaded with good hands, not forgetting to watch that it was not too steep. Then small pieces are pinched off from him, they are rolled into thin circles, they fill and cover the edges. Roast the chebureks better in the deep fryer. But in case of her absence, it can be done in a pan.