Classic chebureki
Description
The pastry is simple and quick to prepare. For classic chebureki, beef mince is used—very juicy and aromatic. I suggest sticking to this tradition so you can fully enjoy the amazing taste of chebureki. My recipe: serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
First, prepare the meat filling. For this, pass the meat through a meat grinder (I recommend making the filling only by hand), then add the onion finely chopped in the same meat grinder or blender, season with salt and pepper. Mix the mixture thoroughly with your hands.
- 3
Step 3
Dissolve the egg and salt in warm water, stirring well until the egg is fully dissolved in the water.
- 4
Step 4
Add two and a half cups of flour there.
- 5
Step 5
Knead a fairly elastic dough that does not stick to your hands. Add flour if necessary.
- 6
Step 6
Divide the dough into 6 equal parts. Roll out each part into a thin sheet 2 mm thick. Mentally divide the rolled circle in half, and place the meat filling on one half, leaving 2 cm free from the edges.
- 7
Step 7
Cover the filling with the second half of the dough, pressing the edges with a fork.
- 8
Step 8
Fry the chebureki in heated sunflower oil for 2-3 minutes on each side.
- 9
Step 9
Classic chebureki are ready. Serve hot. Enjoy your meal!