Article: Delicious Recipes from Delicious Food

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Chebureks

The word “pasties” alone causes an indescribable reaction in the body: hot, fragrant, very juicy and just deliciously delicious pasties ask in your mouth.

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COMPOSITION:

For test:

wheat flour – 4 glasses,

chicken egg – 1 piece,

vegetable oil – 1 tablespoon,

milk – 2 tablespoons,

salt

For the filling:

lamb fillet – 700 grams,

onions – 5 pieces,

ground pepper,

oil for deep fat.

PREPARATION:

Pour 300 grams of water into a saucepan and bring it to a boil. Then pour back the vegetable oil and put the salt. In the resulting mixture, pour 0.5 cups of flour and quick movements with constant stirring brew our dough.

Remove lumps – stirring them with a fork or a whisk. Remove from heat and let cool. Then pour warm milk into the pan and drive an egg. Mix well and gradually pour out the remaining flour. We knead soft dough that does not stick to hands. If there is little flour, we’ll get some more. Put the dough in a bowl, cover with a paper towel and leave to brew for 60 minutes. During this time, you need to knead the dough again.

While the dough fits, prepare the filling: skip the lamb fillet through a meat grinder. Onions cleaned, washed and finely chopped. In a mortar, rub the onion together with salt until a homogeneous slurry. Spread the onions to the rolled meat and mix well. Add to the mince warm water, about 100-150 grams, so that the pasties are juicy.

We begin to form chebureks: we cut a piece of text the size of a tennis ball (of course, a table tennis ball). Roll out the dough on the surface with powdered flour into a flat cake with a diameter of about 2 mm. On one half of the tortillas lay out 1 tablespoon of minced meat and gently level it in half of the tortillas. We cover with the second half and press down (we connect) the sides of the cake with each other. To do this, you can use a special machine or the edge of the saucer, and pressing the edge of the cake with the teeth of a fork is also quite popular. It is very important that there are no gaps and crevices when forming a cheburek.

We pour vegetable oil into a deep frying pan, the thickness of the oil is about 2-3 cm. We warm up the oil well and put 2 chebureks there, which need to be fried on each side until rosy color – the cooking time is about 2-3 minutes (on each side ).

We put ready-made chebureks on paper napkins to remove excess oil.

Served with sauce or mayonnaise.

Bon appetit!