The best chebureki recipe
Description
The pastry is simple and quick to prepare. This is the easiest recipe for chebureki. The dough doesn't spread and keeps the filling juicy inside, while developing an appetizing color and a crispy crust on the outside. Anyone who tries making these chebureki once will undoubtedly make them again, as the dough comes together very quickly and is easy to work with. Treat yourself and your family to juicy, delicious chebureki. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Pass the meat and onion through a meat grinder. Add salt, pepper to taste to the minced meat, and mix well. Place the minced meat in the refrigerator while you prepare the dough.
- 2
Step 2
Sift the flour into a large container, add salt, and pour in the mineral water. Knead the dough thoroughly until it becomes soft and elastic.
- 3
Step 3
Divide the dough into two parts. Roll each part into a sausage shape. They should not be too thick. Cut the sausages into small pieces. With this amount of ingredients, I get 15 pieces.
- 4
Step 4
Roll each piece into a circle about 20 cm in diameter. Place the filling on one half, leaving the edge free.
- 5
Step 5
Fold the dough in half, press the edges with your fingers, then run a fork along the edges.
- 6
Step 6
Pour oil into a frying pan and wait until it heats up well. Fry the chebureki until golden brown on both sides.