Caucasian pies with meat - chebureks

Chebureks with stuffing from beef tenderloin and pork neck

For this recipe, fresh non-yeastdough. Fry the chebureks in large amounts of fat or oil. In the filling traditionally put fat mutton, but we advise you to try a mixed stuffing of pork neck and beef tenderloin.

Necessary ingredients:

• Wheat flour - 500-550 g


• egg chicken - 1 pc


• pork neck 400 g


• beef tenderloin - 300 g


• vegetable oil - 200 ml


• onion - 100 g


• broth beef - 150 ml


• vodka - 20 ml


• kefir - 150 ml


• onion green - 15 g


• cilantro - 10 g


• black pepper powder - 1/3 tsp


• salt - ¾ tsp.


• dill - 10 g

Cooking method

1. In a medium saucepan pour 300 ml of water and bring it to a boil. In the water we add salt and vegetable oil.


2. Then fall asleep 120 grams of flour and cook until smooth, stirring constantly the mass. Remove the pan from the fire and let it cool.


3. In the cooled flour mixture we add vodka and break the egg. We mix the mass again.


4. Gradually adding the remains of flour, knead a soft plastic dough, which should not stick to your hands. If this happens, it's worth adding a little more flour.


5. The prepared dough is covered with a lid orpolyethylene film and let stand for an hour. After half an hour, re-knead the dough. Prepared dough can be stored a day in the refrigerator, and before use, remove and allow to warm up
to room temperature.

6. Beef tenderloin and pork neck are cut, and the resulting pieces are passed through a meat grinder. Minced meat, covered with polyethylene or foil, beat off with a rolling pin or mallet for meat.


7. Grind the onion, mix it with salt and pepper. Add to the stuffing.


8. In the same minced meat, add crushed dill and coriander. After them in mince pour beef broth and yogurt.


9. Dough lay on the surface, sprinkled with flour. We divide it into small balls.


10. Each ball is rolled into a circle. Half of the circle is lubricated with water and spread the prepared minced meat on the greased part, distributing it with an indent from the edge of 1.5 cm.


11. Cheburek fold in half and press the edges. On the edge of a knife or fork, you can put a traditional pattern, although many do without it.


12. In a large frying pan heat the oil, fry in it the chebureks on both sides on medium heat for 2-3 minutes.


13. Delicious pastries are ready! Chebureks can be served on the table, and a recipe for juicy chebureks shares with friends.

Chebureks with potatoes and cheese

Despite the popularity of the classic recipe, in which meat is stuffed as fillings, you can treat yourself to home-made delicious chebureks with potatoes and cheese.

Necessary ingredients:

For the test

• flour - 800-900 g


• kefir - 300 g


• butter - 100 g


• sour cream - 2 tbsp. l.


• egg chicken - 2 pieces


• salt - 0.5 tsp.

For filling:

• potatoes - 1 kg


• Cheese hard - 150 g


• butter - 1 tsp.


• dill, salt and pepper - to taste

Cooking method

Purified potatoes are boiled, drained, dried. In the hot potatoes, knead it and cover it with grated cheese and finely chopped dill. Add butter, salt and pepper.

We mix the components of thick dough. We divide it into pieces of 45-50 grams, roll them out, put stuffing, tuck them in the shape of a boat, and fry them on a very hot sunflower oil on both sides, like ordinary chebureks.

Ready-made chebureks with potatoes and cheese are served to the table both hot and cold.