How to cook chebureks in a dry frying pan. Yantyk: cooking recipes with tomatoes, cheese and classic with meat

We borrowed yantyk recipes from the Crimean Tatar cuisine. Incredibly delicious 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.

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))

Bon appetit!

P.S. In the photo: my yantyks (small, modest) and the original.

Cuisine, which is prepared from dough and minced meat. This is the same cheburek, only with its own characteristics. Below we will consider how to cook Tatar yantyk with meat, cheese and other fillings.

Description

Yantyk - Crimean cheburek, which is fried without vegetable oil only in a dry frying pan. The dough can be of two types - custard or unleavened. But you can cook any filling: meat, cheese, eggs with herbs, vegetables, etc. The dish turns out to be juicy, satisfying, tasty and dietary.

Ingredients

The recipe for Crimean yantyk is very easy. For cooking you will need products:

Drinking water - 100 ml (more may be needed, depending on the type of flour).

Flour - 600 g.

Minced meat - 600 g.

Large onion - 2 pcs.

Salt, ground black pepper and other spices - to taste.

Greens (parsley, cilantro) - 1 bunch each (the more the better).

Let's move on to cooking.

Yantyk: step by step recipe

1. The dough is easy to knead. First, flour is sifted into a separate container, then salted to taste and the required amount of water is poured to make an elastic dough that does not stick to hands. Wrap the dough in cling film and refrigerate for 30 minutes.

2. In the meantime, prepare the minced meat. Tatars use lamb, but if it is not available, then you can take it and it doesn’t fit, because you won’t get a juicy filling. You can take several varieties of meat, then the dish will be even tastier. So, grind lamb and onion in a meat grinder.

Add salt, ground black pepper and other spices that your household prefers, as well as pour more greens (it must first be finely chopped). Stir the minced meat thoroughly and add a little water to it for juiciness.

Put the stuffing in the middle. Then we cover the first cake, which is already stuffed, the second. We fasten the edges of the cakes. It is also possible to form semicircular yantyks.

4. We heat the pan without vegetable oil. Then we lay out our finished cheburek on it. The fire must be small so that the cakes do not burn. Fry on one side until golden brown, then turn the yantyk over and fry on the other side.

As you can see, the recipe for the Crimean yantyk is completely simple. Most importantly, do not forget that the dish should turn out juicy, not dry.

Crimean yantyk recipe with cheese

To prepare this dish you will need the following products:

Flour - 600 g.

Drinking water - 100 ml (possibly more).

Hard cheese - 300 g.

Greens - to taste.

Salt, ground black pepper, ginger, nutmeg - to taste.

Garlic - to taste.

The recipe for Crimean yantyk with cheese is almost the same as with meat. To begin with, we knead the dough from water, salt and flour, which usually turns out to be elastic. We put the dough in the refrigerator for 30 minutes, and in the meantime we are engaged in the filling.

Three cheese on a large grater.

Finely chop the greens, and crush the garlic with a garlic press. Now we mix cheese, herbs and garlic in one container. The filling is ready.

We take the dough out of the refrigerator, tear off a piece from it and roll out a thin cake, in which we spread the filling in the center. Top with a second thin cake and glue the edges. Fry the yantyk on both sides until golden brown in a dry frying pan.

Add cottage cheese

The ideal filling is obtained not only with cheese, but also with cottage cheese. To prepare a tender and juicy yantyk, take homemade cottage cheese, add sugar to taste and beat with a blender to get a cheese mass. Squeeze it well through cheesecloth or rub it through a sieve to remove excess liquid.

If you do not want sweet yantyk, then you can add garlic or just greens instead of sugar. Mix the filling thoroughly, and you can sculpt yantyk.

Yantyk with fish

This is a unique dish for seafood lovers. We suggest you prepare a filling of fish. Of course, a very tasty dish will turn out if you add red fish fillet. However, this recipe is not for everyone. Therefore, you can take the fillet of any other fish. The main thing is that there are no bones.

Grind the fish fillet through a meat grinder, and add onion and garlic to taste there. You can also put greens and any spices you want in minced meat. As you can see, the recipe for Crimean yantyk with fish is very easy and can be accessed by everyone.

Cooking features

The dough on ordinary drinking water is not as elastic as you want. If you add mineral (carbonated water) or 2 tbsp. l. vegetable oil, then the dough will turn out softer, beautiful and tender.

So that the yantyk does not fall apart during frying, it is necessary to glue the edges of the cakes well. To do this, grease the edges with an egg, and then fasten them.

Yantik can also be cooked in the oven. The recipe is the same, but pasties are laid out not in a pan, but on a baking sheet.

Look at the photo, which dish turned out in the end.

The ideal dough can also be kneaded with a bread machine.

Finally

In the article, we looked at how to cook yantyk at home. Now you know that you can put absolutely any filling, there would be products. Yantik is served with butter, ketchup, and adjika.

Cook with pleasure and delight your family with such a wonderful dish as the Crimean yantyk.

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, lay 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 raising 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.

To try all the national dishes of the peoples of the Crimea, perhaps life is not enough. Both experienced travelers and Crimeans, who seem to know everything about their native region, can always find something new and tasty for themselves. It is not for nothing that Crimea entered the rating of Russian regions, where the most delicious pies are baked and delicious sweets are prepared.

Information agency RIA Novosti Crimea has compiled a list of amenities that can be found in the resort towns and villages of Crimea.

Sarma (Dolma)

What the Karaites call sarma, and the Tatars - dolma reminds tourists of cabbage rolls in grape leaves. Tiny cabbage rolls are cooked with minced meat, most often lamb, and wrapped in young pickled grape leaves. You can try sarma in many cafes and restaurants of the peninsula, as it is very popular with locals. At the same time, oriental food is common in Azerbaijan, Armenia, Turkey and even among the Greeks.

Dish hamur-dolma is a very small thimble-sized dumplings served with broth. Some tourists call hamur-dolma "ears". There is a legend that when a girl from a Karaite family got married, she cooked very small hamur-dolma for the groom's family to show that she was a good housewife. The bride rolled out thin dough, and then cut out circles with a wedding ring so that the “dumplings” turned out to be very small. By the way, hamur-dolma differs from Russian dumplings not only in size, but also in the presence of a hole that is left during modeling so that the broth is more rich.

Tandoor samsa

A unique pie cooked in a tandoor oven is often called the Crimean "fast food" because of its wide distribution. Tourists traveling around the Crimea for the first time must have noticed unusual stoves on wheels with the inscription "samsa". Crimean Tatars learned how to cook pie in Uzbekistan and upon their return to the peninsula made this dish one of the most popular, so vacationers often consider samsa to be an exclusively Crimean Tatar dish.

The patty is made from a simple, unleavened dough, which is rolled into the shape of a pancake and ground beef with onions and spices is spread on it. Most often, samsa is wrapped in the shape of a petal, sometimes it has a triangular shape. Then the product is moistened with water and attached to the wall of the tandoor. The tandoor itself, which is a round brazier, was invented in China. It is also used in the Caucasus and India.

Ayaklak (kibins)

The small people of the peninsula - the Crimean Karaites - became famous throughout the country for their pastries. Crescent-shaped pies should be at least 10-11 cm. According to a survey conducted among Russians, kibins, also known as ayaklak, are the most common pie in Crimea and take third place in the ranking of the most delicious pastries in the country. Karaite pies are mainly made from puff pastry stuffed with beef or mutton meat, which is not ground into minced meat, but finely cut. Some cooks add mutton fat to the dough as well. In the middle of the pie, a through pinch is made.

Cheburek, Chir-Chir and Yantyk

Chebureks, like samsa, are sold in Crimea in expensive restaurants, and in almost every eatery. Almost all the peoples living on the peninsula claim that these fried pies are their national dish. Only if the Crimean Tatars call them chebureks, then the Greeks, Karaites and Krymchaks gave the product the name chir-chir.

“Chir-chir differs from cheburek primarily in its name, although each housewife prepares it in her own way. We have the word "cheburek" - almost abusive. The name "chir-chir" was given because during the frying of the pie in a large amount of oil, characteristic sizzling sounds are made., - Dmitry Gabay, a representative of the National Cultural Autonomy of the Karaites Kardashlar, told RIA Novosti Crimea.

In some establishments, the dough is prepared in a special way, mixing yeast and puff pastry. Many chefs add vegetables, cheese and other ingredients to pasties.

Yantyk differs from cheburek only in the way it is prepared: it is not fried in boiling oil, but in a dry frying pan. Ready-made yantyki are smeared with a small piece of butter. The product is loved by many vacationers, as it is less high-calorie and very appetizing.

You can try the Karaite version of the product in the ethno-cultural cafe "Karaman" or in the cheburek "Chir-chir" in Evpatoria, the Crimean Tatar yantyks are sold in almost every cheburech Republic.

Black Sea seafood

Rapana, mussels, oysters, shrimps - those seafood, for which it is worth going to the Crimea. In Crimea, oysters are grown both in the Black Sea and on Lake Donuzlav. Experts note that Crimean oysters have a unique piquant taste, since the salinity of the Black Sea is lower than in other regions where this mollusk is traditionally bred. In addition, sea shellfish protein is even easier to digest than egg protein. At the same time, lovers of unusual dishes should remember that 25% of the world's population is allergic to fresh sea protein. Therefore, some gourmets should choose baked oysters.

Fresh Black Sea mussels and rapana you can buy in the Crimean markets and in fish stores to cook it yourself or try the famous clam julienne in a cafe. Mussels are grown in Sevastopol, Laspi Bay, Feodosia and Kerch. They contain high-quality protein, calcium, phosphorus, iron, zinc and iodine. Rapana are inexpensive and tasty clams.

Few people know that rapans live in the most beautiful shells, which have been kept in almost every Russian family since Soviet times and which we put to our ears in childhood to hear the sound of the sea. Despite its external attractiveness, this mollusk is an insidious predator that eats mussels and oysters.

Those who are no longer surprised by simple seafood dishes can try the Crimean mussel pilaf. Pilaf with seafood is not at all like a traditional dish.

Crimean shkara from red mullet

The traditional fisherman's stew - shkara - is prepared in the Crimea both from the Black Sea horse mackerel and red mullet. This easy-to-prepare dish has a lot of varieties, but the main and invariable rule is the use of only freshly caught fish, onions and spices. Fragrant and spicy red mullet shell is cooked on Tarkhankut, which is located in the western part of the peninsula. Its preparation takes only 15 minutes. By the way, the red mullet has another, Turkish, name - the sultan. This fish is also deliciously cooked in Yalta, Balaklava, Feodosia. Most often it is fried with a small amount of spices or cooked on the grill.

Many have heard about the Crimean Tatar sweetness - baklava, which is sold at every step. However, many do not know that small sweets, which are served in Crimean-Totar establishments with tea or coffee instead of sugar, are called parvarda. Airy multi-colored caramel is made from a syrup made from sugar and water, a small amount of flour, a drop of vinegar or lemon juice. By the way, this sweet is very common in Uzbekistan.