Chebureki on beer
Description
In addition to meat filling, chebureki can be made with vegetables, cheese, herbs, mushrooms, or even sweet fillings. But the most traditional recipe is still the meat filling. The key is to make the right filling with the perfect ratio of onion and meat, and it's also common to add a small piece of butter, which results in juicy pastries. Chebureki are best served hot.
Instructions
- 1
Step 1
1. Crack the eggs into a bowl, add salt and the previously sifted flour, pour in the beer, and mix to form the batter. Let the batter rest at room temperature for 20 minutes.
- 2
Step 2
2. Peel the onion and garlic, grate on a grater, add to the minced meat and mix. Season with salt and pepper to taste.
- 3
Step 3
3. Divide the rested dough into small pieces, roll each piece thinly into a small circle, place a little filling on one side, and top with a piece of butter.
- 4
Step 4
4. Cover with the second half of the circle and seal the edges with a fork.
- 5
Step 5
5. Place the pan on the stove, add a little sunflower oil, and fry the chebureki on both sides on the hot surface until golden brown.
- 6
Step 6
6. Place the ready chebureki on a paper towel to remove excess fat, and serve hot.