And my cheburek has arrived. The price is ridiculous 12 UAH. The diameter of 17 cm does not fit under the dough sheeter Titania, I will roll it with a rolling pin. I fry those pasties once a year, I will tolerate)))
Well, the recipe from the turnover of the bummy.
By popular demand, I'm rewriting the recipe.
CHEBUREK CLASSICDough:
4 tbsp. flour (glass 250 ml)
1.3 tbsp. water (approx. 320 ml)
1 egg
2 tbsp. l. rast. oils (or any oil, fat)
0.5 tsp salt
1. Boil water with salt and oil.
2. Immediately brew 0.5 tbsp. flour, stirring lumps, cool.
3. Add egg, stir. Gradually adding the rest of the flour, knead the dough. It should not stick to your hands, if it sticks, add flour. Let it brew for at least 1 hour (at least 10). In the process of standing, knead once.
Minced meat:
700 g of meat (lamb, any meat or mixture can be, pork or lamb fat at least 1/3).
350 g onions
0.5 tbsp. water
salt, pepper, spices to taste
1. Pass the meat through a meat grinder. Who does not want to mess around, then with onions, add salt, spices and go to step 3.
2. Finely chop the onion, mash (beat off with a crush) with salt, pepper and spices. Add to minced meat.
3. Add 0.5-1 tbsp. water or 1 tbsp. kefir, which, in addition to flavoring colors, has a wonderful sv-vom to bind raw minced meat (minced meat does not spread) and give liquid to the finished product. Mix everything well.
We fry pasties!
Cutting the dough into balls the size of a table tennis ball, roll out into a flat cake, thick. 1 mm. Put the dough on a cheburek maker. Smooth the minced meat (a little more than the dough) over one half of the cake, cover with the other half and press down on the edges, squeezing out the air (otherwise the pasties will swell greatly). Cut off the protruding edges of the dough with a knife. Pour 2-3 cm into a saucepan. oil, and, after waiting until the oil is well heated, fry on both sides over medium heat, uncovered, until golden brown. You can also simply fry in a pan with less oil. After frying, the cheburek will be the size of a medium palm.
