Composition / ingredients
Step-by-step cooking
Step 1:
How to make lazy pita bread pasties? Prepare all the necessary ingredients. Take minced meat from any meat that you like best. I took pork and beef. To my taste, it makes the most "real" chebureks. Take a large onion or several small ones. Onion will give the filling juiciness.
Step 2:
Cut the pita bread into strips of about 15x45 cm. But be guided by the size of your pita bread. It was convenient for me to cut each one into 3 strips.
Step 3:
Pita bread dries quickly, so in order not to dry out and become brittle, wrap it with cling film or, like me, put it in a bag.
Step 4:
Do the stuffing. Transfer the minced meat to a deep bowl. Peel, rinse and finely chop the onion. Add it to the minced meat.
Step 5:
Add salt and pepper to taste and knead the filling thoroughly until smooth. If it is difficult to knead, add a little water and mix again.
Step 6:
Divide the minced meat into the number of strips that you got. Spread the filling on the corner so that you get an isosceles triangle.
Step 7:
Then wrap the cheburek with free pita bread several times, forming a triangular envelope. Wrap the remaining short edge of the pita bread inside so that all the edges are closed.
Step 8:
Make all the pasties this way. You can fry in the process or make all the pasties and then fry.
Step 9:
If you do everything at once, put it in a bag at once so that the pita bread does not dry out.
Step 10:
Preheat the frying pan, grease it with oil. If you have it with a non-stick coating, you can not lubricate it at all. Fry the pita bread pasties in a frying pan over medium heat for a few minutes on both sides until golden brown.
When chebureks are only from the frying pan, they are the most delicious - the pita bread is crispy, and the filling is juicy. When they lie down a little and cool down, the lavash becomes softer.
From the specified number of products, I got 9 chebureks. The exact amount will depend on how you cut the pita bread.
If you want to diversify the taste, add your favorite spices and herbs to the filling.
Pita bread according to this recipe is easy to make and fast. They can be cooked in advance and fried before serving. I make a lot of them at once and then freeze them. Then I take out the required amount and fry it. It is very convenient for a quick snack. Or when guests suddenly descended.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
How to choose the right pita bread? First of all, look at the date of manufacture on the package. Do not take expired pastries. Fresh pita bread should have a pleasant smell. Take a good look so that there are no stains and signs of mold on it.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
