Karaim chebureki
Description
The pastry is prepared simply and quickly. Karaite chebureks turn out juicy inside with crispy dough on the outside. They are served only hot. This kind of pastry is especially delicious with sour cream, mayonnaise of any fat content, or garlic sauce, and pickles. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients listed.
- 2
Step 2
Rinse the beef in water, pat it dry with paper towels, and trim away all tendons and membranes from the meat. Cut it into small cubes. Peel the onion, rinse it in water, cut it into small cubes, and combine it with the meat. Add 2 pinches of salt and 1–2 pinches of ground black pepper. Mix thoroughly and leave for 20 minutes so that the meat absorbs the onion aroma.
- 3
Step 3
Pour wheat flour into a deep bowl, make a well in it, and add salt. Crack in the chicken egg and pour in the water. Add baking soda and knead the dough. You can use vodka instead of baking soda to “dry out” the dough.
- 4
Step 4
Cover the finished dough with cling film and leave it for 15 minutes to activate the gluten.
- 5
Step 5
Divide the dough into equal parts and roll them out into small round sheets. It is best to roll them out to the diameter of the pan in which you will fry them. Spread the filling in a thin layer over half of each piece of dough. Thin is key, otherwise it will not cook through.
- 6
Step 6
Moisten the edges of the sheet with water and seal them, removing air from the piece. Prick the edges of the pieces with a fork, giving them a decorative shape.
- 7
Step 7
Heat vegetable oil in a frying pan and place the prepared pieces in it. Fry for 2–3 minutes on each side over moderate heat. Over high heat, the chebureki will not cook through inside!
- 8
Step 8
Fry the remaining chebureki in the same way, serving them immediately while they’re still piping hot!