Pasties - familiar to many a delicacy, prepared very simply. Juicy filling of minced meat and vesicular dough - what could be more appetizing and satisfying? It is strange that cheburek not invented immediately after the discovery of fire. But in general, the dish is quite old and has its roots far into Central Asia.
Uzbeks are considered the inventors of dishes, but when they came up with a dish originally not with meat and with vegetables. And as part of his dough contained only flour, salt and water, which makes it not crispy, and "rubber". Now the dough to make pasties and sour cream, and milk, and margarine. By the way, the Tatars challenged the primacy of Uzbeks in chebureks invention. They explain it by stuffing it with meat. However, the popularity of a particular pasties in the kitchen of Tatarstan not received, there is more in favor belyashi.
The word "cheburek" is translated as "fresh dough". But this means that the dish is not baked and fried, not that batter it should really be moist. Cheburek really resembles its size cake - big, juicy and round. He was a regular guest on the holiday table. Modern cheburek significantly decreased in size, and is more suited for a snack on the go.
Not only the appearance but also chebureks recipes constantly changing, adding to all new components. Perhaps each family, who loves to indulge his household this dish has its own special recipe as filling and dough.
Here's a recipe chebureks, which became for me a real favorite! This yummy I had never tried. He regaled one relative, and I could not find out the recipe. Now happy to indulge your family!
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Cooking succulent pasties
products:
For the dough:
- flour - 3 cups (250 ml);
- cool water - 1 cup;
- margarine - 125 g;
- salt.
For filling:
- beef - 450 grams;
- salt pepper;
- onion - 1-2 head;
- seasonings - a couple of pinches;
- Dried dill - 1/2 teaspoon;
- cold water - 150 ml;
- sunflower oil for frying.
How to cook:
The capacitance Sift flour vsypte salt, water and pour immediately stir weight fork, not time to form lumps. Boil margarine, hot pour it directly into the dough and mix again with a fork.
Dough, create a large bowl, cover and remove the bag in the refrigerator for a couple of hours.
Remove the dough, roughly divide it into 16 equal parts, twisting of these balls.
Now we need to do stuffing, just add the chopped onions (better scroll in a meat grinder), dill, spices, pepper and salt - to taste everything. Mix the minced and pour ice water, stir again, and can proceed to the manufacture chebureks.
Sprinkle the table with flour, roll out one ball of dough is quite thin, somewhere in the 3 mm, put on a layer 1 tbsp minced. Wrap the dough in half, carefully fasten the edge of his fork, so as not to sap flowed. So you need to dazzle all pasties.
Pour into a deep bowl the oil, heat, shake off cheburek from flour, dip it in oil, and fry for about 3 minutes over medium heat on both sides.
Ready pasties can be directly out onto a plate, or on a pre-swipe to the glass a little oil.
Try pasties out very appetizing, tasty, tender and juicy! Simply Yum!
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Original article posted here: https://kabluk.me/poleznoe/samyj-luchshij-recept-prigotovleniya-cheburekov-skoree-zapisyvajte.html
