Homemade chebureki
Description
Perfectly pairs with tea and coffee. This is an excellent recipe for making chebureki, as the dough turns out truly crispy and the filling incredibly juicy! You can use any ground meat; personally, I prefer beef. Be sure to mix it with broth—this makes the filling even more aromatic and tender. Don't forget to heat the sunflower oil in the pan thoroughly, as this determines how crispy the chebureki will be. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Pour a small amount of flour with cold water and stir lightly. Add salt and the remaining flour in small portions. Gradually, the dough will become thicker. Add all the flour and knead well until the dough becomes very firm. Shape it into a ball and let it rest.
- 2
Step 2
2. For the filling, take the minced meat, add salt and spices to taste. Add broth to make the meat mixture softer. Mix well.
- 3
Step 3
3. When the dough has rested, roll it into a long log and cut it into small, equal pieces. Roll each piece one by one into a very thin oval, place the filling on one half, fold it over, press the edges with a fork to seal, and trim off any excess.
- 4
Step 4
4. Heat sunflower oil well in a skillet and fry the chebureki until golden brown. Carefully flip them to avoid tearing the dough.
- 5
Step 5
5.