Let's Learn How to Cook a Chebureki

Caucasian cuisine is wide and diverse, mainly due to its ability to choose ingredients for dishes. This kitchen is characterized by an abundance of various seasonings: herbs, fragrant herbs and spices.

Everyone knows how to cook chebureks in the Caucasus. Basically in high places where cooking in the kitchen is the prerogative of real men. For the filling (and generally in the Caucasian cuisine) use the meat of sheep, which are bred by huge herds in the wide territories of the country. In our country mutton to get for the average citizen is almost unreal. First, it is expensive, and secondly, the meat of lambs is rare, except under the order. By the way, in many restaurants and eateries you will be pleased to offer this nourishing and tasty dish. It is customary to serve accompanied by sauces (garlic, herbal or tomato) and good red wine.

So, how to cook chebureks.

First you need to knead the dough. The easiest and cheapest way is to take two eggs, a pinch of salt, a glass of two flour and a glass of boiled water.

On the work surface (a large cutting board or a clean kitchen table) you need to sift the flour with salt. Then add the beaten eggs. By the way, you can do without eggs, but for elasticity, then you should add a little olive or vegetable oil - just a couple of spoons. Hence, carefully add water after the eggs and bring the dough to a homogeneous consistency. Long vymeshivat not worth it. The dough in this case will turn out to be "rubber" and it will be difficult to roll it out - you will have to ask for help from the Strongmen.

To prepare homemade chebureks, a recipe, of course, must be observed, especially if you do this for the first time. When you have already acquired certain skills, you will do everything "by sight". So, for chebureks, of course, you need stuffing from minced meat. To cook it, you need to take from a pound of any minced meat (no matter whether it's pure pork or beef or mixed) and add to it a gram of two hundred sweets rolled in a meat grinder to make the chebureks more juicy and tender. We also top up with half a cup of water, mix it with finely chopped onions, put pepper and salt to taste. You can add a little cilantro, basil or tarragon. Flavored herbs will give a unique flavor and taste, will arouse appetite and hunger. But this is an amateur.

We take the prepared dough and roll it on a board or table. If it is not possible to cut the dough portion by piece, then thin layers can be rolled out, from which subsequently cut with a large mug of even circles, then all the chebureks will be the same and beautiful.

With a thin layer of minced meat, we spread the surface of the future cheburek, but only in the middle, otherwise the dough will not stick together and nothing will come out. Fold in half the dough with minced meat and zamanayem fingers of the edge. Done! And so with all available test-pieces.

Before cooking chebureks, warm up the oil, the layer of which should be approximately a finger thick, in a deep frying pan and begin to fry the chebureks on medium heat. As soon as the golden crust appeared, the product is turned over to the other side. Thin layers of dough and minced meat are fried fast, so it's worth keeping an eye on what's going on in the frying pan, otherwise the chebureks will simply turn into coals.

That's all! Now you know how to cook chebureks. Quickly and simply. Chebureks are a wonderful dish that is universal. If there is time, but for lack of money, such a dish will be ideal to feed not only the family, but also the guests. This dish will become indispensable, for example, on a picnic or on the road, it can be prepared for a festive table and as a daily family dinner. Simplicity and low cost make this wonderful dish very relevant these days. And therefore in every house you can hear the voice of the hostess: "Today we are preparing chebureks" and enthusiastic and joyful childish shouts in response.