Description
Antich is the Crimean chebureks are fried entirely without oil. From conventional pasties they differ only for a better view, and the stuffing is placed much more onion than pasties, and no water is added. My grandmother used to make two pasties and anyhow: holiday, according to the traditional recipe with lamb, and simpler, with chicken, explaining that the chicken is not greasy and always perfectly baked through. I always make pasties and antihi or Turkey or chicken - though it's not entirely traditional, but very gently. Since my recipe is not strictly traditional, I took the word ANTIH in quotation marks.
Ingredients
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Flour
2 cup
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Salt
0.3 tsp
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Butter
3 Tbsp
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Water
0.5 cup
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Chicken fillet
200 g
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Onion
200 g
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Dill
1 Tbsp
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Black pepper
Cooking
The idea to make this simple dough for anyhow I took on www/povarenok.EN/rec ipes/show/12567/ the scullion Tatianave. I made the dough in its proportions and it came out very good. So, take 1.5 cups of flour, 1/3 tsp salt, 1 tsp oil and stir up it in a heatproof bowl.
Add 1/2 Cup BOILING water and mix with a spoon so all the liquid is absorbed into flour. Careful the dough is hot!
When the dough is slightly cool, you can put it on a floured surface and knead by hand. Because the dough was intended for pasties (antich), I just unrolled it, folded three times, again unrolled, folded and so 3 times.
The finished dough, density, as the dumplings need to set aside to rest and cool down.
Now you can start stuffing. 200 g fillet of Turkey breast ( or chicken) chopped with a knife or scroll through a meat grinder. 200 g onions to RUB on a large grater, scalded with boiling water, went to the extra bitterness and a little dry.
The beef thoroughly and season with salt and pepper, add chopped dill and mix with onion.
Chilled divide the dough into 8 equal pieces. To take one of them and on a floured surface roll out into a thin circle, about 15cm in diameter. Half of this circle to spread evenly 1 tbsp of the filling and put a small piece of butter for juiciness
To lay down our muffin in half, pressing his palm to come out excess air, seal the edges and trim with a chisel as we make the pasties. So prepare all other preparations (total 8 pieces).
Antich cook in the pan without oil, but I use the IMMERSION BELL. Many of my friends have this appliance and I want to show that it has a wider application than ordinary pancakes and crepes. So, warm up our crepe maker and Teflon on its surface is spread in 2 of the workpiece.
Bake our antihi to a beautiful brownish color on both sides.
Antichi ready sprinkle with melted butter, and keep under cover for a short time so that the dough is soaked in oil and magcalas.
...
Reducing by half the amount of onions in the stuffing, you can make 8 delicious and crispy chebureks, if the workpiece fry on medium heat in a deep frying pan on a mixture of sunflower, olive and melted oils. And again a huge thank you to scullion Tatianave the idea of a simple and delicious dough!!!
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