Greek chebureks (chir-chir)

[For the test]

Greek chebureks (chir-chir)

Category: Confectionery

Kitchen: greek

Ingredients
For the test:
milk	0,5 l
egg yolks	3
premium wheat flour	3.5-4 tbsp.
cognac	3 tbsp. l.
For minced meat:
Meat (beef, lamb)	1 kg
bulb onions	2-3 onions
fermented baked milk or yogurt	1 glass
salt and black pepper	optional

Cooking method

• Prepare the dough.
• In a deep bowl, combine milk, yolks, brandy and flour until a soft dough is obtained. Let sit for 15 minutes, and then cut into pieces for pasties.
• Roll each piece into a flagellum, wrap it around your finger, remove and let it lie, covered with a bowl. Then roll out the pieces on a flat board and put 10-15 pieces on top of each other.
• Prepare minced meat: rinse the meat, peel off films and tendons and pass through a meat grinder with a small grid. Add peeled and finely chopped onion, salt, black pepper, fermented baked milk and mix thoroughly by hand. You should get a juicy mass.
• Put a small amount of minced meat on the dough cake and glue the dough with a saucer. Make sure there are no holes in it. Fry pasties in a large amount of heated vegetable oil until tender.
• Serve with fermented baked milk.
• The dough can be made in HP on dumplings mode. Fermented baked milk can be replaced with yogurt or kefir. Instead of brandy, you can add vodka.

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I love pasties very much, I will definitely try this recipe, and what does it mean to glue the dough with a saucer? I always sculpt with my hands. Teach how it is - with a saucer.

I love pasties very much, I will definitely try this recipe, and what does it mean to glue the dough with a saucer? I always sculpt with my hands. Teach how it is - with a saucer.

This is when fold the dough circle with filling in half, walk along the edge with the edge of the saucer - it sticks together quite tightly, but then I also fix it with my hands.

Roll each piece into a flagellum, wrap it around your finger, remove and let it lie, covered with a bowl. Then roll out the pieces on a flat board and put 10-15 pieces on top of each other.

Can you give this moment in more detail?

Can you give this moment in more detail?

Aha, and, preferably, in pictures, like a master class. And then I also did not understand the principle of chebureks wrapped around fingers

Aha, and, preferably, in pictures, like a master class. And then I also did not understand the principle of chebureks wrapped around fingers

I just recently was in a cheburek house, which is kept by the Greeks, in the Donetsk region. I wanted to ask them for political asylum - this is just incredible deliciousness that they get !!! She asked about the dough, of course - they laugh, they say, everything is quite simple, salt, flour, water, and that's it, no vodka-cognacs! Aha, that's how they told me everything ..
BUT - I've already heard about the flagella with the edge of my ear ...

And in Koktebel we ate simply breathtaking pasties. the dough is thin and as if it were flaky ... maybe due to the fact that it folds like a flagellum.

Aha, and, preferably, in pictures, like a master class. And then I also did not understand the principle of chebureks wrapped around fingers

I support about the pictures. and then my mosK boiled, but I still did not understand who how to twist and what to roll. and the recipe is very interesting, thanks!

Just about, and I seem to understand something ... well, a flagellum on the finger, it will turn out to be like a spring when removed, roll it out - it will turn out like a spiral, but why then put 10-15 pieces together ... then I fell into a stupor. So clarification is urgently needed.

[Andreevna]

And in Koktebel we ate simply breathtaking pasties. the dough is thin and as if it were flaky ... maybe due to the fact that it folds like a flagellum.

Yes Yes Yes! It is precisely due to the fact that first I roll the dough with such a snail (or spring), and then only this spring is rolled out and when baking, the dough has a lamination effect, that is, as if baking from puff pastry. This is not the first time I have come across this method of cutting dough.
Girls who are a little unclear, while the author of the topic has not come, you can have me some pictures here in this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6610.new#new look-there is a similar method of cutting. Only the snails (spirals) are larger.

Andreevna
And they are folded in a pile only for convenience. For example, I never roll all the cakes at once, but one by one. And it is convenient for someone to roll out 10-15 at once, as the author of the recipe says, put it in a pile, and then take the rolled cake from the pile and form chebureks.

[Anastasia]

Anastasia
But there was such a thought that for convenience, but I think why 10-15. Now everything is clear, thanks.

And they are folded in a pile only for convenience. For example, I never roll all the cakes at once, but one by one. And it is convenient for someone to roll out 10-15 at once, as the author of the recipe says, put it in a pile, and then take the rolled cake from the pile and form chebureks.

and I thought that the pile still needs to be rolled into a thin layer once. Well this is what, I think, the strength you need to have to roll such a pile. I'm a bastard, in short.

[Anastasia]

Anastasia,
Thanks for answering! Everything is exactly so - I will post the photo later.
When wrapped around a finger, it looks like a snail. I put these snails in a bowl, cover them so they don't get windy, then I roll them out and put them in a pile. But you don't have to bother with the stack - as you are used to.
What is the trick - the relish of pasties in the juice, which is formed during frying and does not flow out. When the dough is prepared in this way, with the help of snails, it becomes soft and firm at the same time, which prevents the juice from flowing out.
Caprice,
but there will be no kin ........

[Andreevna]

Andreevna
the author of the recipe is written, put it in a pile, and then take the rolled cake from the pile and form chebureks.

Oh-oh, I am not the author of this recipe, but a great lover of pasties! I have been making them, like peremyachi, for a very long time. I was very interested in the origin of this dish, and in Anapa I tried the Greek ones. I began to look for a recipe, and I dug it on the Internet, I tried it at home, I liked it very much, now I just do it!

So, finally, I can put a photo - well, actually, extreme - hold it with one hand, and take pictures with the other!

Hello! on the grounds that I am Greek, I can explain to you that the cheburek craftswomen did not laugh at you! the dough is really fresh (flour, water and salt). it's true! and recipes with milk, eggs, etc. only make the dough heavier! alcohol is put into the dough at the request of the workers !!! I personally do not put it! the secret of delicious pasties is that pasties are made by two people. one person makes pasties and the second stands on the stove and fries them !!!!! I agree with your minced meat, but again there are many options! the dough when rolling should be thin, but not to the extreme! The advantage of duet cooking is that one person will not have time to make many pasties - they will simply float and break apart when frying and shoot in boiling oil !!!! that's why people are on a conveyor belt!

Karelian pies like wickets or yazenets also "skim" very thinly and are stacked in a pile: this is how the blanks dry out less until they are filled with the filling

Live and learn!!! Thanks for the recipe! Very interesting!!!

[Cheburek (from the Crimean Cat. Çüberek, Tur. Çiğ börek;) is a Crimean Tatar national dish of seaside cuisine. It is a pie made of unleavened dough stuffed with minced meat with spicy seasonings, fried in oil.]

Hello! on the grounds that I am Greek, I can explain to you that the cheburek craftswomen did not laugh at you! the dough is really fresh (flour, water and salt). it's true! and recipes with milk, eggs, etc.e only make the dough heavier! alcohol is put into the dough at the request of the workers !!! I personally do not put it! the secret of delicious pasties is that pasties are made by two people. one person makes pasties and the second stands on the stove and fries them !!!!! I agree with your minced meat, but again there are many options! the dough when rolling should be thin, but not to the extreme! The advantage of duet cooking is that one person will not have time to make many pasties - they will simply float and break apart when frying and shoot in boiling oil !!!! that's why people are on a conveyor belt!

Cheburek (from the Crimean Cat. Çüberek, Tur. Çiğ börek;) is a Crimean Tatar national dish of seaside cuisine. It is a pie made of unleavened dough stuffed with minced meat with spicy seasonings, fried in oil.
That is, this dish is, in principle, not Greek. Any dough, if only not yeast, and the filling is also any, meat.
Greek - probably from the method of cutting the dough - with spirals.
I easily make them alone: ​​while the finished ones are fried, the next ones are rolled out and pinched.
Dough flour + fried water I do not like; pets don't like it either. Spoiled!