Pasties with meat and cheese in Greek - how to make pasties at home, step by step recipe photos

Historians cooking argue that all your favorite pasties - the invention of the Crimean Tatars. Their neighbors, the Crimean Greeks, quickly picked up the idea and have altered the recipe for themselves, according to the Christian tradition of Mediterranean cuisine. Today we prepare exactly as the Crimean Greek version of this dish. Put on the table a delicious and crunchy Greek pasties with meat and cheese you can ipolzuya my simple, step by step recipe decorated with photos.

How to cook pasties with meat and cheese in Greek

Differences start already with the test. Tatar pasties for his factory of flour, water and salt. Greeks enjoy traditional cuisine filo dough or a variant thereof.

To take the test: water at room temperature- 200 ml egg - 1 units, the salt - 0, 5 h l, a tablespoon of vegetable oil and vodka, 500 grams of flour.... We add a pinch of sugar to balance the taste and golden crispy.

How to make the dough into pasties

The dough can be kneaded his hands the traditional method: in the hill of flour to make a crater to pour and pour the rest of the products, and then knead until smooth. And you can delegate this chore or bread machine dough mixer. How to cook the dough for chebureks (by hand or in the bread machine), you decide. ????

The finished dough chebureks wrap in foil and leave for half an hour to develop the gluten.

The dough is resting, but we relax once. ???? We need to prepare the stuffing. The Greeks do not just pasties with meat, but also with other fillings, often - with cheese and herbs. Today we will also pasties and meat, and cheese.

How to make stuffing for meat chebureks

For the filling does not take mutton fat kurdjuchnogo as in embodiment Tatar and Coarsely minced pork and beef. Still need large onion, salt and pepper. Well, the main secret ingredient juicy and spicy stuffing Greek chebureks - a couple of tablespoons of fat sour cream.

Finely chop the onion.

Coarsely Mix meat, chopped onion, sour cream, salt, pepper and knead thoroughly. It remains to add fragrant spices.

Toppings for chebureks cheese

Take a soft cheese brine, such as cheese, suluguni or Adygei. Greens use parsley, onions, spinach, basil, cilantro, etc. If fresh herbs are not the season, take a bunch of green onions or garlic, as well as dried spices:.. Coriander, cumin, fenugreek, basil, nutmeg, thyme, dried sweet paprika, and so on. n.

Spices, crushed in a mortar or with a rolling pin on the board.

Cheese rub on a coarse grater or shred by hand.

In the minced meat put half a teaspoon of grated nutmeg and a little spicy mixture, pour the rest into the grated cheese.

The greens are sorted out, my, obsushivayut and finely chop. I as a green leek.

To a tough wild garlic is better to give the juice and flavor, it should potoloch in a mortar with a pinch of salt.

A little bit of greenery to put the minced meat, the rest - in the cheese.

If the cheese is turned dryish, it is possible and in the filling add a couple of tablespoons of fat sour cream. All mix well and proceed to the modeling chebureks.

How to sculpt pasties

The dough was divided by 16 parts and hide under a film or cloth. Now we will show secret technique by which the Greek pasties ever when frying do not burst, and do not lose their juice, despite the thinness of the test.

A piece of dough on the board (almost without signature) is rolled into a tight smooth ball.

Use your fingers to mash the ball into a pancake.

Pick up and folded the edges of the cake to the center of the thumb with the power vminaya dough from the edges to the middle.

We turn again to crumble cake.

Again, collect cakes edge to the center, forming a "cam". We perform this operation with each piece of three times, as a result of the dough, keeping the elasticity of particular density and layering. And, most importantly, after this treatment, the dough during frying hardly absorbed fat.

to remove the juicy blanks again for a film and move on to forming chebureks.

dough is rolled thin, almost transparent (2-3 mm). On one half of the cake spread the filling, crush and smooth it with a fork.

Cover the stuffing free end of the test, smooth at first hand, then gently rolled down a rolling pin - to smooth out the stuffing and to expel any air bubbles. And only after that stick together edges of the dough. For beauty you can walk along the edge of a gear cutter.

How to fry pasties

Before the hot cloth or brush to shake off any excess flour chebureks.

Fry Greek pasties made in a thick-walled high-iron skillet or cauldron in a large amount of vegetable oil. After a red-hot oil, slightly diminish the fire and start frying.

transparent thin patty and fry also roll out from scraps of dough, it turns out that something like a light and crunchy savory sticks.

Chebureki often served piping hot, but cold as they are incredibly tasty tea, juice, sour milk.

And if to accompany the rosy, fragrant, juicy crescents fresh herbs, fresh or canned vegetables, light dry wine, it is possible to please the guests and at the festive table. ????