Hi hi everyone! How are things? I have a cheerful and a positive mood today! Today my whole family is here. And I made a big and delicious lunch. First, I made a pea soup. Then I made Manti (recipe here https://steemit.com/culturevulture/@anna-mi/culturevulture-manti-are-a-traditional-dish-of-central-asian-step-by-step-recipe). I have made cutlets , mashed potatoes. And a special meal, chebureks. A recipe for chebureks I'll share with you. Today I have a cooking day, ha ha!
Chebureks are fried pies with meat. They are made from fresh dough. Chebureks is a dish of Mongolian and Turkic peoples. But in Russia this dish has long been loved and actively prepared both at home and in the cafe.
Cheburek recipe is quite simple. But I never get real chebureks, as they cook in a cafe. Often I get too thick a layer of dough. Therefore, my chebureks are more like a regular pie with meat. But I hope that one day I will unravel the secret of this baking! In the meantime, I'm going to introduce you to a traditional recipe that my grandmother told me. She has pasties was always very thin and juicy, as it should. She must have kept something from me, hmm...
Ingredients
For the dough
200 ml of water
50 ml vegetable oil
1 tsp salt
0.5 tsp sugar
400-450 g flour
For the filling:
300 gr of minced meat
200 g onion
100-150 ml of water
Sol Pepper
Of all the ingredients I prepare a tight dough. Then I roll it into a thin layer. I cut out small circles from dough. In each circle I put a meat filling, I firmly paste edges of the dough. After that I fry the chebureki in vegetable oil. 4-5 minutes on each side. Chebureks are supposed to be crunchy on top and juicy and tender inside.
But I can't! Here's a question why? I do everything according to the recipe, but the dough goes thick, no matter how I tried to make it thinner. While cooking, my pasties inflate and increase. In the end they turn out crispy, but rather soft at the top. But despite this failure, they are still delicious. And my family eats them very quickly. Now, as I write this post from my pasties have left only memories! So, they are really tasty!)))
And here are my other treats today. Mantas. And cutlets.
And flavorful pea soup with smoked sausage.
Thanks for watching! Have a nice weekend and some delicious Lunches, friends.
That is some very tasty food! 😎
Thank you for taking part in this months #culturevulture challenge. Good Luck.
Thanks!
Oh wow! This is a beautiful post, amazing pictures, and that food looks mouthwatering. Spot on. Can’t wait to see more, followed for sure!
Hmm they look yummy
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Anna, you are prolific!
I never try it, but I will try it for you. Thank you
I feel wonderful
That looks like a WONDERFUL meal! Thank you for sharing these foods from your country! 😊
We have a bread in the southern US called a "biscuit."
Печенье (в США)-это хлеб с коричневой корочкой и мягким интерьером. Они сделаны с выпечки порошок или выпечки соды, а не дрожжей.
When I make biscuit dough, I roll it out flat, then fold it over, then roll it, then fold it again (do this several times). That will put air into the dough so it will be flakier when cooked. Maybe this will work for your cheburek dough, too?