Many of us love pasties, but not many of us allow ourselves this because of the use of deep fat. But yantyki, in fact, is a very dietary dish. Yantyki are dry pasties. That is, they are prepared exactly like ordinary pasties, except that they are fried in a completely dry frying pan.
About the origins of the recipe. There are many tales among the people that butter, sugar or even vodka should be added to the dough for chebureks. The Crimean Tatars laugh in response: Muslims generally do not drink vodka, so vodka in chebureks is an exclusively Russian interpretation. This recipe was shared with me by the owner of a Crimean Tatar restaurant, a woman of exceptional warmth and culinary skills, a Crimean Tatar, of course. It is for him that I cook yantyki at home. They turn out very tasty and light. I cook with only one change: I do not use lamb in the filling because of its high calorie content. I make it with chicken fillet, but, of course, with beef it will also be very tasty.
Recipe.
1. Chicken fillet and onion in a 1:1 ratio (observance of the proportion is a prerequisite for juicy minced meat!) Chop with a sharp knife on the board. It is advisable not to use a meat grinder, so the minced meat comes out juicier. And we grind it like this: first we cut the meat, then when it has already turned into minced meat, add half the onion to it and continue to grind the two ingredients together. Then the rest of the onion, herbs, salt, ground black pepper and a little water for juiciness are added to the minced meat. The stuffing should turn out not very dense, a little watery.
2. Knead the dough - flour, water and an incomplete teaspoon of salt. The proportions of flour and water are always the following: 2 parts flour, 1 part water. The dough should be tight, but elastic. Let it rest at room temperature for 15-20 minutes. Then he rolls the dough into a sausage, cut into several parts, and knead each ball for about a minute.
3. Roll out, sprinkling the table with flour. It is not necessary to roll out the dough too thinly, otherwise it may tear during frying and release the minced meat. But it shouldn't be thick either. Its ideal thickness is a few millimeters.
4. We put a full tablespoon of the filling, evenly distributing it over the dough. We pinch the edges with a special knife or fingers.
5. Yantyki are fried in a dry frying pan - 3-4 minutes on each side. After turning over, cover with a lid. Then they are laid out on a dish one by one, each yantyk is lubricated with butter in the original (but I most often do not lubricate). Served yantyki with
katyk (airan, kefir) and fresh vegetable salad.
Secret. Many southern Crimean Tatars add fresh mint to the filling. But this is for an amateur))
Enjoy your meal!
P.S. In the photo: my yantyks (small, modest) and the original.
Description
Tatar yantyk, in fact, is no different from the usual cheburek, except for the method of roasting. The fact is that, unlike cheburek, yantyk is not deep-fried, but in a dry frying pan, which makes it much more useful and even dietary in a sense.
Since yantyk is a traditional dish of Tatar cuisine, any Tatar woman cooks it at home (in fairness, it should be said that men also succeeded in this matter). Despite the dry method of roasting, the Tatar cheburek, with the right approach, turns out to be almost as juicy and tender as the traditional one.
Our step-by-step recipe with a photo will tell you in detail how to cook yantyk with meat correctly. We will take minced beef (although any one to your taste will do), and we will make the dough custard. Subsequently, you will probably cook pasties according to this recipe, because this way they turn out to be more useful than classic ones.
Let's get started!
Ingredients
-
(1.5-2 tbsp.) -
(70 ml) -
(1 PC.) -
(1 tsp) -
(1 tsp) -
(1/2 tsp in dough + to taste in minced meat) -
(200 g) -
(400-450 g) -
(taste)
Cooking steps
Preparing the ingredients for the dough. We want to say right away that the amount of flour (1.5-2 tablespoons) is given approximately, because you need to focus on the consistency.
In a saucepan, bring about 70 ml of water to a boil, add ½ tsp there. salt and 1 tsp. vegetable oil and mix well. In a bowl, sift 4 tbsp. l. flour and pour in the boiling mixture. At this point, the dough must be stirred very actively so that lumps do not form. As a result, we get a soft custard dough of medium density, which we set aside for a while to cool down.
While preparing the stuffing. We take 200 g of any (we have beef) minced meat and mix it with 400-450 g of grated onions (ideally, meat and onions should be chopped). Salt and pepper the mixture to taste. The filling for the yantyks is ready.
While we were fiddling with it, the custard dough had to cool. We take it and combine it with 1 chicken egg and 1 tsp. vodka (can be replaced with other strong alcohol). Vodka is necessary, because thanks to it, the dough will become less dense and will slightly exfoliate.
Pour the remaining flour in portions and knead the dough well until it stops sticking to your hands. As soon as the stickiness disappears, do not add flour anymore. We roll the resulting dough into a ball and send it to the refrigerator for an hour (this is a minimum).
Pieces of chilled, settled dough are rolled into thin (but not excessively!) Circles.
We spread the minced meat in the center of each, lubricating the edges of the circle with liquid from it.
We fold the yantyks in a crescent and carefully seal the edges so that when frying the broth from the inside does not break out, because in a dry frying pan it will instantly burn, which in itself is not good and will also create difficulties with further frying.
Put 2 yantyks sprinkled with flour on a hot dry frying pan and fry them on both sides until golden brown.
The signal for turning over to the other side will be the inflation of the yantyks from the steam formed inside them. Swollen - turn over to the other side.
We put the finished Tatar yantyks on a dish and serve to the table. Like ordinary chebureks, they need to be eaten hot.
Enjoy your meal!
We borrowed yantyk recipes from the Crimean Tatar cuisine. Incredibly tasty dough and minced meat products are prepared in the usual way, but fried in a dry frying pan without oil. It is this fact that makes them more attractive to eat, as it reduces the calorie content of food and completely negates the negative health effects associated with eating food fried in oil.
Yantik with meat - recipe
Ingredients:
- purified water - 365 ml;
- sifted flour - 520 g;
- minced meat - 520 g;
- bulb bulb - 120 g;
- rock salt, ground black pepper and for minced meat - to taste;
- fresh herbs - to taste.
Cooking
The dough recipe for yantyk couldn't be easier. It is enough to sift the flour, salt it with a pinch of salt and, adding purified water, knead. The texture of the finished lump should be completely homogeneous, plastic and not sticky. We leave the base of the products under a towel for proofing for forty minutes, and at this time we will deal with minced meat for the filling. Most often, fresh high-quality lamb is used for this, but you can also take beef, pork, as well as a mixture of several types of meat. The product is ground in a meat grinder and mixed with a peeled and finely diced onion. As spices, you can take classic black pepper (ideally freshly ground) or supplement it with a set of spices and aromatic herbs to your taste, as well as fresh herbs. Unforgettable minced meat also salt to taste and knead thoroughly.
After proofing, divide the dough into portions, roll each thinly, and distribute the minced meat filling in a small layer on one half of each. We cover the filling with the second edge of the rolled cake, seal the edges and put the blanks on a dry heated frying pan and fry over moderate heat until the dough is browned on both sides.
Cheburek(chuberek, chiberek, cheberek, chir-chir) is a pie made of thin puff pastry with various fillings, fried in boiling tail fat according to the rules, but now in vegetable oil, usually sunflower. Yantyk(yantykh) differs from cheburek only in that it is fried in a pan and turns out drier.
Cheburek has long been considered a common Soviet folk food of some "Asian" origin.
Meanwhile, cheberek (such a pronunciation is closest to the Crimean original) has nothing to do with Asia.
Cheburek(Crimean Tatar. çüberek, Turkish. çiğ börek) - a pie made of unleavened dough stuffed with minced meat with spicy spices, fried in oil. Sometimes cheese is used as a filling.
The spread of cheburek, for example, in Uzbekistan is associated only with the mass deportation of Crimean Tatars there. However, the enrichment of traditional Crimean cuisine with Uzbek dishes, more adapted to the fast food scheme (fast food) is a ubiquitous Crimean reality. So, in fact, tourists in Crimea are mainly waiting for Uzbek cuisine, and most of the chefs in summer cafes near the beaches specially come to Crimea from Uzbekistan for the season.
Nevertheless, just cheburek firmly holds the Crimean traditions in public catering. Neither Uzbek samsa nor Kazakh manti can beat this glorious crispy fiery product. But with his cooking much more trouble! Probably, the high authority of pasties is that they cook it in front of your eyes and serve it piping hot.
Recipe and photo of chebureks from Elena Chausova (Uzbekistan)
Knead the dough from flour, water, salt, divide it into 15 parts, roll them into balls. After 15-20 minutes, roll the balls into round cakes 2-3 mm thick, put minced meat on the cake, grease its edges with an egg and cover the filling with a cake so that you get a crescent-shaped pie, fasten the edges and cut them with a curly knife. Fry in boiling oil. For minced meat, take lamb, onion, pepper, herbs, salt and
pass through a meat grinder, add a little water. Dough - flour - 5 cups, water - 1.5 cups, salt. Minced meat - 850 g lamb, 200 g onion, herbs, salt, pepper, 0.5 cups of water
Surprisingly, in the Crimea there are no toponyms in honor of the cheburek! There is no Cheberek-kai rock, not even any separate Cheberek-Tash or at least a shallow Cheberek-koba.
But Yantyk was more fortunate and was immortalized:
- Yantyk beam, lower section of the Imaretskaya valley, in front of the confluence. toy in the Armutluk valley Turk. yantyk kind of pie; cf. yandyk thistle; cf. RPN yantuk is from the Crimean Toponymic Dictionary (authors Lezina and Superanskaya according to Belyansky's toponymic records).
- but from a recent book by T. Fadeeva, A. Shaposhnikov, A. Didulenko "Good old Koktebel",
"Business-Inform", Simferopol, 2004: Yantyk(Fastigium, Latus) - "slope, gentle slope, side" from ya:ntyk - "slope, side, side" - ESTYA 4:118-119. Balka and river. - Routes along the beam and the Yantykh pass with very spectacular photographs are presented on the Akinak website akinak.ucoz.ru/index/0-3.
Now yantyk recipe
Yantyk
Yantik is a large yeast dough pie stuffed with raw lamb.
Products for 10-12 pies: flour - 3 cups, eggs - 2 pcs. (one in the dough, the other for lubrication), milk or water - 1 cup, butter or margarine - 100 g, yeast - 25 g, sugar - 1 table, spoon, salt - 1/3 teaspoon.
Filling: lamb pulp - 500 g, onion - 1 head, salt, pepper, parsley - to taste
Prepare the dough according to the model of the unsweetened rich yeast unsweetened dough.
Rinse the meat, grind it together with onions in a meat grinder through a large mesh, salt, pepper, add 2-3 tablespoons, tablespoons of water, stir, use 1-1.3 tablespoons for each pie. mince spoons.
Cut the risen dough into 10-12 parts, roll out circles with a diameter of 10-12 cm, put the minced meat in the center, pinch the pies from the edges to the center, make cloves, leaving a 1.5-2 cm long hole on top. Lubricate the top of the pies with an egg, lay rarely on a baking sheet, greased with oil, put in a warm place to approach. Bake in the oven at 210-230°C.
Serve hot with a piece of fresh butter in the hole.
Etiquette of Crimean hospitality
If you are preparing yantyki or chebereks for your guests, do not under any circumstances ask them how many chebereks they are going to eat. You just need to bring hot chebereks as they are fried. In general, treats are usually served on the table until all the guests reach until the third burp.
It is indecent for guests to thank the hosts - in the sense that you can't say "enough, I'm already full". You can only say something like "how delicious, how wonderful" or ask questions about the recipe and cooking secrets.
But without everyone at the table hearing you burp loudly three times, it is considered extremely indecent to stop eating. This is a terrible insult to the owners.
A very characteristic passage from a special site dedicated to pasties tscheburek.narod.ru/:
- Ode to Cheburek
- It is no secret that the notorious North Americans, imbued with the idea of messianism, sincerely believe that it was they who brought all the values of civilization to this world without exception. Including in culinary arts. Including - the idea of the so-called "fast food", fast food ... However, this is far from the case! The fact is that in times immemorial (deja vu temperas amoralis), when not only the ancestors of the Americans, but even the ancestors of the inhabitants of Europe climbed tree-like ferns and did not even think about diets, gunpowder, calligraphy and pasties were already invented in Asia . Yes, yes, cheburek! It was he who solved the problems of the then food program and served as a starting point in the development of global gastronomy.
- Without exaggeration, we say that cheburek - it sounds proud! Alas, there are countless people who cling to our national heritage. Ridiculous and absurd are the attempts of some culinary extremists, with tenacity worthy of a better use, trying to prove the priority of their gastronomic delights with foam at the mouth. Absolutely unscientific and devoid of any historical authenticity seems to be the assertion of the dense Ukrainian nationalists who are arguing the origin of our cheburek - imagine! - to the dumplings! To the soulless, without any filling - dumplings !! There are pseudo-internationalists who cling to the glorious name of the cheburek, unsubstantiatedly elevating this toponym to “churek”, “Che Guevara” and even the Little Russian “buryak”! ..
As for dumplings, this is the subject of a separate investigation, where is its true homeland. For now, we will limit ourselves to the fact that in the traditional Crimean cuisine (at least among the Crimean Tatars) there is alyushka, and in the Uzbek cuisine there is soup with small uzmanta dumplings.
Since Poltava was founded by the grandsons of Emir Mamai - the princes Glinsky, then most likely the dumplings in Poltava are of Crimean origin.
The post contains 5 recipes of the Crimean classical cuisine, the author-singer is Elena Lagoda, she is a Crimean ethnographer.
1. Karaite pies - a favorite dish of all Crimeans and in general one of the culinary calling cards of the Crimea. True, they are also very popular in Lithuania, where a fairly large Karaite diaspora lives. In Lithuania they are calledkibinai (or kibins). The Karaite dough is crispy, and the filling is very juicy.
Ingredients
For test:
Flour - 650 g
Butter - 250 g
Water - 200 ml
Egg - 2 pcs. + 1 pc. for surface lubrication
Salt - 0.5 tsp
Sugar - 0.5 tbsp. l.
Vinegar 9% - 1 tbsp. l.
For filling:
Lamb or beef pulp - 600 g
Onion - 2 pcs.
Salt
Ground black pepper
Fat tail fat (if the meat is lean) - 100 g
Cooking method:
1. Sift the flour into a bowl. Finely chop the chilled butter or three on a coarse grater and combine with flour, add eggs, salt, sugar and water with vinegar and knead a homogeneous soft dough. You can do without vinegar, but with it the dough becomes more crispy, that is, the effect of puff pastry appears. Wrap it in cling film and put it in the fridge for an hour.
Step 1. Knead the dough and put it in the refrigerator for an hour
2 . Traditionally, mutton is used for Karaite pies. The Karaites did not eat pork. Therefore, if you do not like the flavor of lamb, you can replace it with beef. You can adjust the fat content of the meat according to your taste. If you are using lean meat, add some fat tail fat. This will give the filling the juiciness and flavor of lamb.
Finely chop or cut the meat (but do not use a meat grinder, otherwise there will be no juiciness), add chopped onion to it. Salt and pepper the filling, mix thoroughly.
Step 2. Cooking the filling for Karaite pies
3. From the dough we pinch off koloboks the size of a child's fist and roll out thin cakes. We put a tablespoon of the filling on one half and connect the edge. Then we wrap the edge with a pigtail, like a big dumpling. If you don’t know how to do this, go to Google with the request “pigtail on dumplings” or pies and view one of the proposed video options. Usually Google produces a large number of very intelligible short videos.
Step 3. We form pies
4. Sometimes, in some literary sources, I came across a recommendation to make “spouts” for Karaite pies - holes with a pinch for steam to escape. I DO NOT RECOMMEND doing this. Since in this case the juice flows out ugly and remains dripping on the pie, in addition, the filling remains dry, not juicy, and the pie itself does not swell without exposure to steam and remains flat.
5. Before baking, grease the pies with an egg and bake at 200 degrees for about half an hour. Serve hot!!! True, they are also very tasty when cold.
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2. Kashyk-ash - spoon soup
This ancient dish in the Crimea is found among several peoples. Among the Crimean Tatars, kashyk-ash or sometimes another spelling, kash-kash, is translated as spoon soup, among the Krymchaks - syuzme, among the Karaites - hamur-dolma (lit. stuffed dough), among the Azov Greeks who came out of the Crimea - khashikha. In fact, these are very small dumplings with meat filling. They are served with the broth in which they were cooked. As a rule, curdled milk or natural yogurt is added to kashyk-ash and sprinkled with plenty of herbs. The size of the dumplings spoke of the mastery of the hostess. There should be at least 6-7 in a spoon. I fit 8 and even had more space.
Ingredients
For test:
Water - 200 ml
Egg - 1 pc.
Salt - 1 tsp
Flour - at least 4 stacks, but possibly more (640 g)
Sunflower oil - 1-2 tbsp. l.
For filling:
Beef - 200 g
Lamb - 150 g
Onion - 1 pc.
Ground black pepper
Salt - 1 tsp
For serving:
Greens (onions, dill, parsley) - to taste
Yogurt or sour cream - to taste
Ground black pepper - to taste
Cooking method:
1. From flour, water, eggs and salt, knead a stiff dough. Cover it with a bowl, film or towel and leave for an hour.
Step 1. Knead the tough dough
2 . For minced meat, we pass the meat and onion through a meat grinder. Salt and pepper. The choice of meat was determined by religious views, since the Tatars and Krymchaks do not eat pork. The proportions of beef and lamb can be any.
Step 2. Cooking minced meat
3. Roll out a small piece of dough on a well-floured surface. The fact is that modeling small dumplings takes more time than ordinary dumplings, so the dough can dry out. If you have an assistant in modeling, then you can cut the dough into squares and quickly form dumplings. The dough needs to be rolled out quite thinly, but not too zealous - otherwise the dough soaked from the filling may break through. Squares should be no larger than 3 cm.
Step 3. We make small dumplings
If you are making dumplings without an assistant, then you need to roll out the dough in small portions, cut it into strips, and fold the strips one on top of the other. In this case, the dough should be very steep and dusted with flour so that the layers do not stick together. Strips folded together are easier to cut into equal squares. We stack the finished squares on top of each other - so the dough dries less - and form small dumplings the size of a finger knuckle. Some craftswomen sculpted dumplings the size of a fingernail.
4. We put the finished dumplings on a surface sprinkled with flour and let them dry a little, and then freeze or cook immediately.
Step 3. Put the finished dumplings on a floured surface.
5. We lower the dumplings into the boiled broth or water. Serve kash-kash immediately, without letting the dish cool down. Season with ground pepper and sprinkle generously with herbs. Optionally, you can fill with sour cream, curdled milk or natural yogurt.
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3. Chebureks
Chebureks are the most popular dish of Crimean cuisine; they are cooked in almost every home. Both my mother and grandmother often cooked pasties, at least once a month - that's for sure. This ancient dish is found among many Crimean peoples under different names. Chebureki is a Crimean Tatar name, while among Krymchaks and Karaites they are called chir-chir (consonant with sizzling oil when frying). Previously, they were prepared only from lamb and fried in lamb fat. Now they are boiled in hot sunflower oil, and in the menu of numerous Crimean pasties, cafes and restaurants, you can often find variations of cheese filling, tomato and even sweet pasties with cottage cheese. And all this is undoubtedly also very tasty.
The dough in chebureks is thin, very tender and slightly crunchy. Hot chebureks are always bubbly, pot-bellied, and when biting into the filling, delicious juice oozes - broth. It goes without saying that they should only be eaten hot, until the juice is absorbed into the dough.
Ingredients:
For test:
Flour - 3.5 stack. (560 g)
Water - 1 stack.
Salt - 1 tsp
For filling:
Onions - 1-2 pcs.
Salt
Greens
Black pepper
Water - about 0.5 stack.
For frying:
Refined sunflower oil - not less than 0.5 l
Cooking method:
1. From water, flour, salt and a small amount of vegetable oil, knead a rather steep dough. You need to knead it until it becomes smooth, elastic and glossy. Cover it with a bowl, film or towel and leave to rest for an hour.
2 . Add salt, a lot of herbs and ground black pepper to the minced meat. Finely chop the onion and, sprinkling a little salt, crush it with your hands so that it becomes softer and not too noticeable in the finished chebureks. Mix the onion with the filling, add water and stir. The consistency of minced meat should be a little liquid, but not too much - so that the filling does not spread, and not thick - so that it remains juicy in the finished cheburek.
3. We pinch off a ball of dough from the dough and roll out a thin circle with a diameter corresponding to your frying pan or cauldron, in which pasties will be fried. If the dough sticks to the board, lightly dust it with flour, but a little so that the excess flour does not burn in the oil. We spread a tablespoon of the filling on one half of the circle, cover with the second half and close the edge well. We cut the edge of the dough with a special knife for chebureks. Among the Crimean Tatars, it was called chegyr.
4 . Pour a lot of oil into a cauldron or deep frying pan so that the pasties float and do not touch the bottom. We heat it very well, so that when the cheburek is lowered, it boils. Fry pasties until golden brown. It is important that there are no holes in the dough and that the edge is well stuck together, otherwise, when frying, the juice will flow out and the oil will smoke heavily. Turn over and take out the pasties with a slotted spoon.
We serve chebureks right away! Immediately!!!
_______________________
Note(information from the commentator of the post Evgeny)
In the manufacture of chebureks and yantyks, before laying the minced meat, sprinkle the dough with plenty of flour, except for the edge. Lightly moisten the edges where they will be molded with water.
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4. Yantyki
In fact, yantyki are chebureks fried in a dry frying pan, without oil.. Freshly cooked, they are generously lubricated with butter and covered, from which they become soft and very tasty. The result is a completely different dish from chebureks. It's hard to say which one is tastier, you need to try both!
Ingredients:
For test:
Flour - 3.5 stack. (560 g)
Water - 1 stack.
Vegetable oil - 2 tbsp. l.
Salt - 1 tsp
For filling:
Minced lamb or beef - 200-300 g
Onions - 1-2 pcs.
Salt
Greens
Black pepper
Water - about 0.5 stack.
For lubrication:
Melted or softened butter - 100 g
Cooking method:
All stages of cooking before frying, that is, kneading the dough and preparing the filling are no different from pasties.
Then we take a frying pan, preferably with a thick bottom, preferably cast iron, heat it over medium heat and fry the yantyks without using oil, that is, in a completely dry frying pan. A couple of minutes on one side and the same on the other. If you are not sure that the dough is fried, you can turn the yantyk over again and let it bake for another minute.
Grease the hot yantyks with butter and cover with a lid or a plate so that they steam a little and soften. Serve hot, of course!
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5. Jewish stuffed fish (gefilte fish)
I learned about this dish from my grandmother, who for a long time lived in the same yard with a Jewish family. The peculiarity of this dish, traditional for the Crimean Jews, is that the whole fish is skinned with a “stocking”, stuffed and then boiled with beets, onions and carrots. Perhaps it is appropriate to mention that in the 20s of the twentieth century. a large number of Jews moved to the Crimea and they even wanted to make the peninsula a Jewish autonomy.
This is a very difficult dish, both in terms of cooking technology and its significance, which is simply huge for Jewish culture. You can translate from Yiddish gefilte fish not only as stuffed fish, but as a filled, rich fish. It is served on Passover and Rosh Hashanah, and it is also ideal for Shabbat because it is bone-free when cooked on Friday, which means it does not violate the Jewish prohibition of removing bones on the Sabbath.
Cold stuffed fish is a very tasty dish. It is served differently. Some are served with broth as a cold first course, and some make the broth harden and serve as aspic.
From my friend and colleague Evgeny Melnichenko, who simply prepares gefilte fish with jewelry, I found out the intricacies of cooking. By the way, Eugene is an amazing artist, a master of woodcarving, many of his products are dedicated to Jewish art.
Ingredients
For fish:
Pike or zander - 1.5 kg
Onion - 2-3 pcs.
Matzo - 100 g
Dill - 0.5 bunch.
Raw eggs - 2 pcs.
Boiled eggs, peeled whole (small) - 3 pcs.
Salt - to taste, but a little more than usual
Ground black pepper
For the broth:
Raw beets - 2 pcs.
Raw carrots - 2 pcs.
Onion - 1 pc.
Yellow and red onion peel
Bay leaf - 3-4 pcs.
Black peppercorns
Brown sugar - 0.5 tbsp. l.
Salt - to taste
Water
Cooking method:
1 . First, let's focus on the choice of fish. I consider pike perch to be the ideal fish for this dish, although pike or carp are considered traditional for stuffed fish in the world. Pelengas is also quite suitable.
We clean the fish from scales, take out the gills, cut off all the fins, except for the tail, remove the gill bone, but we try that the head remains attached to the body along the back. Then we pass under the skin with our fingers and separate it from the meat. In the place of the dorsal fin under the skin, we cut the bones with scissors, trying not to damage the skin. So we reach the tail, gradually turning the skin inside out. At the end, with scissors, we separate the ridge from the tail, again, trying not to damage the skin.
2. Before proceeding with the preparation of minced meat, we collect the cut off fins, ridge and scales (we throw away only the gills), pour a liter of water and cook a transparent broth over a very low heat, adding a little salt to it. We filter the broth.
3 . Cover the matzo with water and let it soften completely. In supermarkets, you can find many variations of matzo, from classic fresh to delicious salty with onions, poppy seeds and other fillings.
Finely chop the onion and sauté half in vegetable oil, and leave the other half raw.
The meat is separated from the bones and passed through a meat grinder along with matzah. In minced meat, add browned and raw onions, salt, pepper, chopped herbs, two raw eggs. We mix everything.
4. We fill the fish with minced meat, but not too tightly, but so that it takes on a natural shape. Sometimes boiled eggs are put in the middle of the fish so that the fish slices look spectacular in the cut. By the way, I noticed that with eggs inside, the fish retains a more rounded shape when cooked and does not become flat.
5 . At the bottom of the pan we put onion peel, peeled and sliced beets and carrots, a whole peeled onion, bay leaf, peppercorns.
6. Then we lay the fish belly down, back up and pour hot broth. It is not scary if the fish is completely uncovered. Salt the broth well and add a couple of teaspoons of brown sugar. If brown sugar is not available, you can replace it with burnt sugar: hold half a tablespoon of sugar over the fire until it caramelizes and turns light brown. Cook the fish with the lid closed for about two hours, removing the foam at the beginning. We wait for complete cooling and only then we take out the fish, trying so that the head does not come off.
We filter the broth, heat it up and introduce gelatin, according to the instructions. Put the fish on a dish, pour a small amount of jelly, let it harden well and decorate with lemon, beets, herbs.
Fill the stuffed fish with hot broth and cook for about 2 hours.
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Another recipe for chebureks from the book "Karaite cuisine":
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Our blog has already published posts with recipes from seasonal Crimean products and according to Crimean recipes.