The dough for chebureks on kefir is delicious, crispy

The dough for chebureks on kefir is delicious, crispy

Everyone's favorite chebureks are made from unleavened dough. You can simply prepare tasty, crispy dough for pasties with kefir at home, if you use the step-by-step recipe given in this article for us.

1. How to prepare dough for chebureks with kefir
2. Recipe video: tasty, crispy pasty dough with kefir
3. How to prepare dough for chebureks in water with vegetable oil
4. Video dough for chebureks in water with vegetable oil

If the dough is made in water, the pies turn out hard, like rubber. This is not the case with kefir. The chebureks turn out soft, even the next day they don’t get stale.

This dish came to us from the Tatar and Turkic peoples. Classic chebureks were prepared from unleavened dough with chopped meat and various seasonings, spicy and ground. Previously fried in lamb fat. Now this dish means the same pie with meat inside made from unleavened dough, but the meat is often twisted and cooked hot in vegetable oil. In our time, they have become very popular, just like Adjarian and Megrelian khachapuri, here and among almost all the peoples of the Caucasus.

How to prepare dough for chebureks with kefir

Quantity of goods for test:

Cuisine: Caucasian Type of dish: dessert Method of preparation: in a frying pan Servings: 26 1 hour 20 min

• 1 glass of kefir;
• 1 chicken egg;
• 400 grams of premium flour;
• 10 g salt;

• 500 grams of minced pork and beef;
• 300 grams of onions;
• 50-60 ml drinking water;
• salt and ground black pepper to taste;

The main condition for a good dough is that all ingredients for kneading should not be cool.

Add an egg to room temperature kefir and add salt. Stir the mixture well until the salt crystals are completely dissolved.

Add flour to the kefir mixture in small portions. Whisk the flour into the liquid so that there are no lumps, add the rest.

Knead the soft dough until all the flour is completely absorbed. This will take about 10 minutes. When all the flour crumbs stick together into a whole lump, put it in a plastic bag or bowl. Cover the bowl with a towel so that the dough does not dry out. Let it “rest” for 15 minutes.

While the gluten of the flour swells, prepare the minced meat. For chebureks, use mixed minced pork and beef in equal parts. To make the pies juicy, add a lot of onions to the minced meat, chopped through a meat grinder along with the meat or separately in a blender, and also add a little cool water. You can add salt and pepper to your taste. The minced meat is ready, you can start making pasties.

Knead the lump of dough slightly with your hands, and then roll it into a long “sausage”. Divide it into parts, roll each part into a ball. One ball is one pie. We press the ball with our hand, giving it the shape of a flat cake, then roll it out as thin as possible. Place a tablespoon of meat innards on one half of the flatbread, level it and cover with the other half.

To prevent the juice from leaking out of the pie during frying, you need to firmly seal the edges. Press down first with your fingers, then with a fork.

It is better to fry the chebureki in a large amount of vegetable oil or fat in a frying pan with high walls so that they float slightly.

Before serving, remove excess fat from the pies. To do this, they are laid out on paper napkins, then transferred to plates. You can serve the chebureks with chopped fresh herbs and tomatoes.

Home-cooked food is even tastier than food purchased from street eateries and is easy to prepare. Both children and adults adore this delicious pastry. And this attractive smell that comes from the places where they are prepared will not leave anyone indifferent. Bon appetit everyone!

Recipe video: tasty, crispy pasty dough with kefir

How to prepare dough for chebureks in water with vegetable oil

In this article we will look at recipes for delicious, crispy dough for pasties made in water with vegetable oil. After all, if you cook them according to the rules, then they turn out with a golden crust and an amazing smell. You just have to stock up on the appropriate components and follow my advice.

The dough for chebureks must be without yeast, otherwise you will get ordinary whites. The highlight of chebureks is in the narrow, unleavened shell. Such dough can be prepared for future use, stored in the freezer, or pasted on chebureks in reserve, and later frozen so that they can be fried at the right time.

The secret of the popularity of chebureks is not only in their golden appearance, but also in their juicy, fragrant meat interior. In order for it to be juicy, it is diluted with water or meat broth.

Quantity of goods for test:

• 1 kg of wheat flour;
• 0.5 tablespoon of salt;
• 1 tablespoon vegetable oil;
• 1 tablespoon vinegar;
• 500 ml of boiled cool water;

• 300 grams of onions;
• 600 grams of mixed minced meat;
• 50 ml water or broth;

Mix the sifted flour with water, salt, vegetable oil, and vinegar in a deep basin. Stir with a fork or spoon until the flour absorbs all the water.

Then we put the flour mixture on the table and start kneading it with our hands. Knead until all the pieces and crumbs of the mass stick together into a single lump. It should be smooth without wrinkles, uniform in structure.

After this, the lump should lie down slightly. During this period of time you can prepare the filling. From time to time the lump needs to be stirred slightly. This will make the dough more elastic.

Peel the onions, cut into slices, and grind with a blender or meat grinder. Place the purchased onion puree into the minced meat, add broth, salt, ground pepper (optional). Mix the whole mass well and let stand until the salt crystals dissolve.

Masters add onions to the minced pasties in a ratio of 1 to 1, because the aroma and juiciness of the finished products depends on the onion in almost everything.

We divide the whole mass into pieces, roll them into balls, then press the ball with our hands so that it takes the shape of a flat cake and roll it out with a rolling pin as thin as possible.

Place a spoonful of minced meat on one half of the flatbread, level it, and cover with the other half.

One fascinating trick is in proportions - the ratio of dough and minced meat for cheburek must be approximately similar, in other words, according to the “ball” of one and the other.

The edges of the pie need to be painstakingly molded. If there are holes left, the juice will leak into the oil during frying. The pie will not be juicy, and the oil will splatter and burn.

Fry the pies in a large amount of vegetable oil or fat, turning them over on both sides. It is worth mentioning separately about the temperature of the oil where the pasties are fried - very high or very low will spoil the quality of the finished product. In the first case, they will fry quickly, but the inside may not have time to cook, and the fat will begin to smoke and get a burnt taste.

The most intense color of fried pasties can be obtained by adding a pinch of sugar to the dough when making it - this way they will become even more golden. Place the finished pies on a wire rack or paper napkins to remove excess oil.

It will take you about a little more than an hour to prepare this dish, but in the end you will get very tasty and appetizing pies.

Video dough for chebureks in water with vegetable oil

Homemade pasties with kefir - 5 favorite recipes

Have a nice day, dear guests of our website! Now we will prepare homemade chebureks with kefir.

The dough for homemade chebureks can be prepared using various methods: with the addition of vodka, with mineral water, custard or with kefir. Likewise, the inside can be different: from meat, from potatoes, from cheese, etc.

All of these options are good in their own way. But, in my opinion, dough prepared with kefir is the most successful. Therefore, it is from this dough that we will now prepare homemade chebureks. In any recipe, only the inside will change, and the method of making the dough remains the same.

Chebureks on kefir with minced chicken

List of required ingredients:

• Minced chicken – 500 g;
• Onions – 2 pcs;
• Drink – 1 glass + 4 tbsp;
• Flour – 2.5-3 cups;
• Chicken egg – 1 piece;
• Salt and pepper - to taste;
• Vegetable oil - for frying.

How to cook chebureki on kefir with minced chicken:

1. In a bowl, combine the chicken egg, drink, flour and 0.5 tsp. salt.

2. Carefully knead the ingredients until smooth. It is better to add flour evenly so that the dough does not turn out tight. It must be soft and elastic. Wrap the dough in cling film and put it in the refrigerator for half an hour.

3. Place the minced meat in a deep bowl, add chopped onion, 4 tbsp. kefir, salt and pepper to taste. Mix everything well and put it in the refrigerator for 30 minutes.

4. Cut off 1/4 of the dough and thinly roll out the dough with a rolling pin. The thickness of the cake must be no more than 2 mm. Using a knife, cut out circles of suitable diameter.

5. Spread the filling in a thin layer. If desired, you can add a small piece of butter. But, this will slightly change the taste and such chebureks should only be eaten hot.

6. Cover the filling with the loose edge of the dough and combine well. Then press the edges well with a fork.

7. Heat the vegetable oil in a frying pan and lay out the pasties.

8. Fry on both sides until golden brown and place on a plate. Beforehand, place paper napkins on a plate; they will absorb excess fat.

Serve the hot pasties to the table and enjoy the taste. Bon appetit!

It is better to add flour evenly; you may need slightly less flour than indicated in the recipe. Also, the flour needs to be sifted through a sieve.

Chebureks on kefir with meat

List of required ingredients:

• Minced meat (pork, beef) – 500 g;
• Chicken eggs – 1 piece;
• Drink – 1 glass + 4 tbsp;
• Flour 2.5-3 tbsp;
• Onions – 3 pcs;
• Salt and pepper - to taste;
• Vegetable oil without aroma.

How to cook pasties on kefir with meat:

1. Beat a chicken egg in a bowl, pour in a glass of kefir and add 0.5 tsp. salt. Mix everything thoroughly and add flour evenly. It may require a little more or a little less than indicated in the recipe, it all depends on the manufacturer.

2. Mix all ingredients until smooth. The dough should be soft, elastic and not sticky to your hands. Place the finished dough in a bag or cover with a towel and leave to rest for half an hour.

3. While the dough is resting, prepare the filling. Place minced meat in a bowl, add chopped onions and 4 tbsp. kefir, salt and pepper to taste. Knead thoroughly until smooth.

4. Cut off 1/4 of the dough and roll it out thinly. The thickness of the layer should be about 2 mm; if you create it thicker, it won’t turn out very tasty.

5. Cut out circles of a suitable size on a flatbread of dough; you can use a round plate for this. The larger the diameter of the circle, the larger the pasties will be.

6. Place the filling on one other circle of dough and cover with the other half. Press the edges well with your fingers and then with a fork.

7. Pour vegetable oil into the frying pan and heat it well. Then, dip the pasties into the oil and fry on both sides until golden brown.

8. Cover the plate with a cardboard towel or napkins. Place the fried pasties on top and let the excess oil drain. After this, we serve it to the table. Bon appetit!

You can use any kind of minced meat for the inside, either mixed or from just one type of meat. The main thing to consider is that the onion should be approximately 1/3 of the size of the minced meat

Chebureks on kefir with potatoes

List of required ingredients:

• Drink – 1 glass;
• Chicken eggs – 1 piece;
• Flour – 2.5-3 cups;
• Salt – 0.5 tsp;
• Potatoes – 7-8 pcs;
• Butter – 30 g;
• Dill greens – 30 g;
• Salt - to taste;
• Vegetable oil without aroma.

How to cook chebureks on kefir with potatoes:

1. Peel the potatoes, cut into small pieces and boil until tender, do not forget to add salt. Then, drain the water and make puree. Add butter and finely chopped dill to the finished potatoes. Mix well and let cool to room temperature.

2. While the mashed potatoes are cooling, prepare the dough. In a deep bowl, combine the drink, egg and 0.5 tsp. salt. Mix everything well and begin adding flour evenly. Knead a soft, elastic dough that does not stick to your hands. Cover it with a towel or cling film and let it rest for about an hour.

3. Cut off 1/4 of the dough and roll it out thinly with a rolling pin to 2 mm. Then, using a plate or other suitable object, cut out round pieces of dough.

4. Place the filling (mashed potatoes) on one half of the circle and cover it with the other half. Press down the edges well with your fingers and then with a fork.

5. Place the frying pan with vegetable oil on the stove and heat it up perfectly. Then, put the pasties in oil and fry on both sides until golden brown.

6. Place a paper towel or napkins on a plate and place the fried pasties on top. After the excess oil has drained off, the pasties can be served. Bon appetit!

When making chebureks with potatoes, you can add mushrooms fried with onions, lard fried with onions, or simply fried onions to the puree.

Chebureks on kefir with cheese

List of required ingredients:

• Drink – 200 ml;
• Flour – 2.5-3 cups;
• Chicken eggs – 1 piece;
• Hard cheese – 180 gr;
• Salt – 0.5 tsp;
• Vegetable oil for frying.

How to cook chebureki on kefir with cheese:

1. Pour a drink at room temperature into a deep bowl. Add a chicken egg and 1/2 tsp. salt, mix well. Then, adding flour evenly, knead a soft, elastic dough. Wrap it in cling film and put it in the refrigerator for 30 minutes.

2. Cut off 1/3 of the dough and roll it out thinly. The thickness of the layer should be no more than 2-3 mm. Now, take a plate of suitable diameter and cut out circles for future pasties. If there is a special round shape, use it instead of a plate.

3. Place grated cheese on half of the dough circle and cover with the other half. Press down the edges of the dough with your hands and then with a fork.

4. Pour vegetable oil into the frying pan and heat it well. Place the finished pasties and fry until golden brown on both sides.

5. Cover the plate with a cardboard towel or napkins and place the fried pasties on top. After the excess oil has drained off, the pasties with cheese can be served! Bon appetit!

When making chebureks with cheese, you can replace ordinary cheese with Adyghe cheese and add chopped herbs

Chebureks on kefir with potatoes and cheese video recipe

Below we will present another method for making homemade chebureks using kefir with potato and cheese inside. Be sure to take a look, the dough recipe differs slightly from the above. Nevertheless, pasties prepared according to this recipe turn out no less tasty!

I hope you found a suitable recipe and prepared very tasty and fragrant pasties! Bon appetit!

Chebureks on kefir with meat - juicy, crispy and fragrant

Prepare delicious pasties with meat for your family and friends, the dough is kneaded with kefir, which is simple and easy. If there is an unfinished drink left in your refrigerator, then feel free to use it for any baking, including frying crispy pasties. The kefir dough comes out soft and flexible, no matter what kind of housewife can handle it.

For the inside, take pork pulp, onions and greens. We used parsley. The meat inside comes out juicy due to the onions and fragrant because greens are added.

Ingredients:

• Drink – 1 tbsp.
• Wheat flour - 3.5 tbsp.
• Salt – 0.5 tsp.
• Baking soda – 0.5 tsp.
• Chicken eggs – 1 pc.
• Pork (pulp) – 300 g.
• Onions – 80 g.
• Parsley – 5 g.
• Vegetable oil - for frying.
• Spices - to taste.

How to cook:

1. First knead the dough. To do this, pour the drink at room temperature into a deep bowl. Pour salt and soda in there, stir immediately so that the soda reacts with the fermented milk product. Bubbles will begin to appear in the kefir, which means you can continue working with the dough.

2. Beat the chicken egg into the dough and stir until smooth.

3. Add wheat flour and stir so that there are no lumps.

4. Knead a soft but at the same time elastic dough that does not stick to your hands. Leave the dough to rest under cling film or a towel for 10-15 minutes so that gluten forms in the flour - the dough for pasties will simply roll out.

5. Meanwhile, work on the inside. Cut the pork into large pieces, peel the onion and chop it too. Also, for the inside, wash the parsley.

6. Place meat, onion and parsley leaves in a blender bowl. Add salt and dark pepper to taste.

7. Mix all the ingredients until mince comes out. You can add a couple of tablespoons of cold water for juiciness.

The water will quickly be absorbed into the minced meat, and the inside will not flow.

8. Divide the dough into 5-6 balls, roll each part with a rolling pin to form a circle.

9. Place a couple of spoonfuls of the meat innards onto the dough.

10. Pinch the pasties, you can additionally press the edge with a fork - there will be a curly pattern.

11. Pour 50-70 g of oil into a frying pan, heat over medium heat and fry the pasties for 2-3 minutes on each side to form a golden brown crust.

Serve the finished pasties to the table piping hot, while they are hot and crispy.

Crispy pasties made from kefir dough

Ingredients

Flour – approximately 400 g

Interior:

Salt, dark pepper - to taste

Sunflower oil for frying – 70 ml

• 211 kcal
• 30 min.
• 30 min.
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

Thick dough mixed with kefir is suitable for dumplings when boiled, and for thin chebureks or larger pies when frying. Even without vodka or soda, the flour shell in a frying pan or in a deep fryer separates on the inside, bubbles on the outside and does not become hard after cooling. You just need to work hard when kneading, to achieve plasticity and softness of the dough.

If the crust of the chebureks needs to be left crispy, do not touch the finished and still hot products, do not stack them. Under the influence of steam (temperature), the dough softens. The best option is the freshest chebureks, removed from the heat a few minutes ago, with a juicy interior and the crunch of a golden brown cake.

The inside is meaty, with a huge amount of onions and an irresistible portion of water.

To bake crispy pasties from kefir dough at home, take the products from the list.

Whisk the egg with kefir and a pinch of salt until smooth.

Pour into flour and knead into a dense but soft dough. The flour goes away, as they say, as much as it takes.

Roll into a ball and leave under a napkin for 20 minutes alone.

For the inside, chop pork or other meat, onions, herbs, season with salt and pepper and add a couple of tablespoons of kefir, water or broth for juiciness. Divide the dough into pieces of equal weight/size.

Roll out very thin, transparent flat cakes, place the minced meat filling on the edge, and spread.

Cover the filling with the free side of the dough and roll it lightly.

Trim off excess dough to form a semicircle.

Fry the pasties in hot refined vegetable oil at moderate heat until golden brown on both sides. If necessary, transfer to a napkin and remove the fat. But it should be noted that ready-made hot cakes instantly and almost completely absorb all the oil.

Serve crispy chebureks made from kefir dough right away, piping hot.