Quick turnovers
Description
The recipe won't take much time. Before, in my mind, chebureki were something terribly complicated—something that had to happen in a cloud of flour, with hands dirty up to the elbows... But it turns out to be incredibly simple. You can even knead the dough with a fork and easily avoid having flour floating in the air. But you definitely can't do without chebureki—especially ones like these, made quickly. Serve them cooled down or slightly warm.
Instructions
- 1
Step 1
Sift flour into a bowl, add salt, and mix. Pour in water and quickly stir well with a fork until no lumps remain.
- 2
Step 2
Heat the margarine to boiling, then slowly pour it in a thin stream into the bowl with the dough, and mix well.
- 3
Step 3
Knead the dough well, shape it into a ball, and place it in a bag. Put the bag in the refrigerator for half an hour.
- 4
Step 4
Peel the onion and finely chop it.
- 5
Step 5
Wash the greens and finely chop.
- 6
Step 6
Mix the minced meat with chopped onion, add salt and pepper. Knead well. Add chopped herbs and a little water to the minced meat. Mix.
- 7
Step 7
After half an hour, just when the filling is ready, take out the dough, divide it into 16 parts, and shape them into 16 balls.
- 8
Step 8
Roll each ball into a thin flatbread, place a spoonful of filling in the center, and shape it into a cheburek.
- 9
Step 9
Pour vegetable oil generously into a frying pan. Heat until very hot. Fry the chebureki until golden brown.