Cheese Şuberec ( çiberek )

(pt. versiunea in limba romana, vezi mai jos)

Chiburekki (Crimean Tatar: çiberek, Turkish: çiğ börek, Tajik: chiburekki, Azerbaijani: ət qutabı, also known as çır-çır) (sing.: cheburek) is a fried turnover with a filling of ground or minced meat and onions. It is similar to the peremech of the Volga Tatars, but made with a single round piece of dough folded over the filling in a half-moon shape. A national dish of the Crimean Tatars, it is also popular with the Crimean Tatar diasporas in Turkey, Romania(Şuberec), Russia, and Uzbekistan.
Chiburekki is a type of deep-fried dough cake made in Tajikistan. They may be deep-fried or baked and are usually stuffed with minced or chopped meat and onions. They are popular as snacks in Tajikistan.
Çiğ börek or Çibörek ("raw börek") is a half round shaped börek, filled with raw mincemeat and fried in olive oil, very popular in Turkey in places where a Tatar community exists, such as Eskişehir and Konya.
(from Wikipedia writings)

For the dough:
400 to 450 ml warm water
flour (as it contains, maybe some around 900-950 gr)
1-2 tsp salt 
1-2 tsp sugar 
Make a dough you'll let to rest for 30 min to 1 hour.Then, you can work with it.

For the filling(the original suberec recipe):
1 kg minced mutton or beef, if you prefer
3 to 4 chopped onions
salt
pepper
a handful of chopped mint
warm water to soak (a bit) the meat 
Mix all.

Oil for frying.

I just used for my Şuberec a salty sheep cheese instead of meat. I added chopped dill, finely chopped onions and yogurt (no water !) to the cheese filling. The rest of the process is the same. In the end, keep covered the fried pies.

The result was far away of my imaginations. A simple word to describe it, is more than enough... delicious.

*

Memories from blog: Parantha cu gust de ploaie

Şuberec cu brinza (çiberek )

Un deliciu al bucatariei tatarilor din Crimea, Şuberec este un excelent aperitiv. Si, nu numai. Similar Peremech-ului tatarilor de pe Volga, dar facut dintr-un singur strat de aluat, impaturat peste umplutura de carne de berbec.Un preparat culinar, ca un simbol national tataresc, este cunoscut si diasporelor din Turcia, Romania (Şuberec), Rusia si Uzbekistan.

Dar, ce zice GastroWiki ?
Delicioase, crocante si cu gust inimitabil.Pentru cei mai multi dintre noi, au gustul vacantelor la mare.

Aluatul

• 900-950 g faina
• 400-450 ml apa calduta
• 1-2 lingurite de sare
• 1-2 lingurite zahar

Umplutura(pentru suberecul original) :

• 1 kg carne de vita sau de oaie(berbec) tocata fin
• 3-4 cepe taiate fin
• piper dupa gust
• sare dupa gust
• apa calduta pt. inmuierea carnii( ca sa rezulte o compozitie mai molcuta)
• o mina buna de menta tocata
• (Se amesteca toate)

• ulei pentru prajit

-se amesteca faina cu: apa, sarea si zaharul si se framanta o coca elastica care se acopera si se lasa sa se odihneasca 30 min-1 ora.
-se amesteca carnea tocata cu piperul, sarea, ceapa si menta si se lasa putin pentru omogenizarea gusturilor
-se imparte aluatul in bucati egale, de marimea unui ou,care se pastreaza acoperite pe durata prepararii
-pe masa presarata cu faina se intind cu sucitorul foi rotunde, de 2-3 mm grosime si de marimea unei farfurii mijlocii
-pe jumatate din suprafata foii se intinde cate 1 lingura plina de umplutura
-se pliaza in doua
-se preseaza marginile cu o furculita
-se scutura surplusul de faina si se prajesc in ulei incins la foc potrivit pana se rumenesc frumos pe ambele parti

Se scurg pe servetele absorbante si se servesc calde, cu iaurt sau lapte batut. Sunt bune si reci, doar ca nu mai sunt la fel de crocante ca si cele abia preparate.

Enjoy !