Surely there are not so many people in the world who do not like chebureks. Whose national dish these juicy fried pies and how to cook them, you will learn from today's article.
A bit of history
Delicious mouthwatering pasties appeared solong ago that it is now very difficult to understand their origin. Despite the fact that the very name of this dish has Crimean Tatar roots, similar delicacies can be found in almost all Caucasian and Asian cuisines.
Cooks are still in heated debate overof what nation has a national dish of pasties. According to one of the most plausible versions, these fragrant items were invented by the Turks and Mongols. Later, the recipe was borrowed and improved by representatives of neighboring nations.
General principles
In fact, pasties are common meat and meat patties.onions. But unlike Russian counterparts, they are not baked in the oven, but fried in a large amount of boiling vegetable oil. Thanks to this unusual method of cooking on the surface of the product a thin ruddy crust is formed. It turns out quite elastic, but at the same time crispy. This is what explains the popularity enjoyed by hot, juicing pasties.
Whose national dish, you already understand, soNow you need to deal with the basic nuances of its preparation. Despite the fact that the dough contains such simple products as vegetable oil, salt, flour and water, the technology itself has several important features. To chebureks were not brittle, they do not add eggs. To obtain a soft and elastic dough, it is kneaded with very hot water.
As for the filling, it can bemade from any kind of meat. Most often, it is made from lamb or beef. But if you want you can fill the product and pork. In addition, a lot of onions, salt, parsley and various spices are added to it. Sometimes they put sour cream or sour milk in the filling.
Classic pasties
The national dish of the Mongolian and Turkic peoplesmade from simple products. And many of them are almost always in every kitchen. In order not to interrupt the process and spend time searching for missing components, check in advance if you have at hand:
- 600 grams of ground beef.
- One large onion bulb.
- 600 grams of flour.
- A teaspoon of salt.
- 400 milliliters of water.
- Three tablespoons of sugar.
Additionally, you will need ground black pepper and vegetable oil. The latter will be used not only for frying, but also in the process of making dough.
Description of the technology
Water is poured into the bowl, preheated.to room temperature. There also send sugar, salt and five tablespoons of vegetable oil. After complete dissolution of small grains, sifted flour is gradually added to the container. All thoroughly knead. First, this is done using a spatula, and after adding all the flour - by hand. The finished dough is placed in a clean dish, cover with a towel and sent for proofing.
After half an hour, it is laid out on the workingthe surface, sprinkled with flour, and thinly rolled out with a rolling pin. From the resulting layer of dough cut circles with a diameter of about ten centimeters. In the center of each of them spread the filling, consisting of ground beef, chopped onion, salt and pepper, gently spread it with a teaspoon over the entire surface, fold the dough in half and pinch the edges of the semicircle. After that, the future chebureks (whose national dish, as you already know) are spread one by one onto a hot skillet filled with vegetable oil. Fry them on both sides until golden brown. Finished products shift to a beautiful plate. They are especially tasty when hot. Therefore, they are served immediately after removing them from the pan.
Greek national cuisine: pasties
It should be noted that the cooking processThis dish is quite laborious. In addition, if you do not have a powerful hood, then there is always the risk to smoke the entire apartment. Before you start the dough, be sure to check if you have all the necessary products in your pantry. This time you will need:
- A tablespoon of vegetable oil.
- A kilo of wheat flour.
- A teaspoon of sugar.
- One chicken egg.
- Half a liter of water.
- A pair of teaspoons of salt.
To fill the pasties (which national cuisine, you can see a little higher), you should go to the store in advance and buy all the required components. In the list you compiled should be present:
- A pound of pork and ground beef.
- A pair of medium bulb bulbs.
- Tablespoon sour cream.
- Salt and pepper.
The number of the latter depends on personalculinary preferences and members of his family. In addition to the above products, in your kitchen there should be vegetable oil, which will cook pasties (whose national dish, we considered in the first part of today's publication).
Sequencing
The first thing to do is to prepare the filling. Shredded onion, sour cream, salt and pepper are sent to a bowl of minced pork and ground beef. All is well mixed and set aside.
In a container filled with salted and sweetenedwater, send the egg and vegetable oil. All is well mixed and gradually poured into flour. The technology of dough making is similar to the one used to make dumplings or dumplings. Only it should not be too tight, otherwise the pasties will taste like rubber.
From the resulting test otschipyvayut smallslices, roll them into thin layers, stuffed with minced meat, close and hold around the edges of the saucer. Future pasties are fried in a large amount of heated vegetable oil and served to the table.
Dough on yogurt
This recipe is slightly different from previous ones.options. Despite the non-standard set of products, you can easily cook juicy and tasty pasties (the national dish of which country, you already know). For the test you will need:
- A pair of glasses of kefir.
- Egg.
- Three glasses of wheat flour.
- Incomplete teaspoon salt.
In addition, you will need products for the preparation of the filling. Therefore, check in advance if there are half a kilo of ground meat, onion, parsley, black pepper and salt in your kitchen.
In one bowl combine kefir, egg and salt.All are well whipped with a whisk and gradually introduce pre-sifted flour. The resulting dough is transferred to the work surface and knead well with hands, not forgetting to make sure that it is not too steep. Then they pinch small pieces from it, roll them into thin circles, fill them and close the edges. Fry pasties better in the deep fryer. But in the case of its absence, this can be done in the pan.
