Dough for chebureks on kefir

Pastries can be bought in any cafe and bistro, but the tastiest of all are those made at home. Cooking them is not at all difficult, the main thing is to knead the correct dough. We offer you a very successful version of the kefir test.

Thanks to the thin dough, pasties can be made large and very large, they have time to fry well in a small amount of time. And the dough for chebureks, mixed with kefir, remains soft for a long time and does not stale after cooling.

This is one of the simplest and most successful dough recipes for crispy pasties. If you have long wanted to try to cook this dish, then this is the time.

The good thing about kefir dough is that even after cooling it remains soft. This dough is ideal for filling meat, which is why it is so good to use it in making everyone's favorite homemade pasties.

Traditionally, unleavened dough is used for pasties, as it goes well with meat. However, the version of the kefir test turns out to be softer and more elastic, it is very easy to work with it.

Chebureks have long been a common dish on our tables. But few people know that the Mongol and Turkic peoples came up with the idea of ​​frying pies with a lot of meat. It is not known for certain what kind of dough was then kneaded, but we propose to make everyone an accessible version of the dough for pasties on kefir.

Among all kinds of homemade pastries, pasties stand out especially. They are loved for their crisp crust and large amount of filling. They can easily satisfy hunger and there are no special difficulties in preparing pasties.

Chebureki is a juicy meat filling in a thin crispy dough. It is impossible to resist such a snack. To make pasties at home, you will need this simple recipe for not kefir dough.