Chebureki with greens
10 servings
60 minutes
Chebureki with greens is a fragrant and crispy treat from Georgian cuisine that combines the tenderness of dough with the rich flavor of meat filling. The origins of chebureki date back to ancient times and spread across many regions of the Caucasus and Central Asia, becoming a symbol of street food. In this version, the juiciness of the filling is complemented by fresh greens that add zest and freshness to every bite. The golden crust infused with the aromas of meat, onion, and spices makes this dish indispensable for festive tables and cozy family dinners. Chebureki are served hot, traditionally paired with sour milk, kefir or tomato juice. They are perfect for friendly gatherings while preserving the warmth of home and gastronomic traditions.
1
For the dough, mix milk, melted margarine, and salt. Then add sifted flour 'as much as it takes' until the dough starts to come off your hands.
- Milk: 250 ml
- Margarine: 30 g
- Salt: 0.5 teaspoon
- Wheat flour: 4.5 glasss
2
Let the dough rest for about 20 minutes (under a bowl). The dough should always be covered with either a cloth or under a bowl to prevent it from drying out.
3
Make balls the size of a large chicken egg and roll each one out thinly.
4
Filling: a mixture of pork and beef mince with added onion — 2 onions for 400 grams of mince. You can add herbs (parsley, cilantro) to taste. Naturally, salt and freshly ground black pepper. Dilute the mince with water to a paste-like consistency. This will make the cheburek juicy.
- Onion: 2 heads
- Mixed mince: 400 g
- Green: 1 bunch
- Salt: 0.5 teaspoon
5
Roll out two chebureks. Place the filling exactly in the middle, so that neither the filling nor water touches the edge of the dough, otherwise it won't seal. Shape the chebureks (we have a special roller at home for making a nice edge). You can cut with a saucer.
6
In a deep pan, heat a lot of refined vegetable oil (like for frying) and add two chebureks to the boiling oil. The cheburek fries quickly to avoid absorbing too much oil, so fry on medium-high heat. While these chebureks are cooking on one side, prepare the next two chebureks.
- Vegetable oil: 200 ml
7
Flip it immediately when the side acquires a beautiful golden color (do not damage the cheburek with a sharp tool, otherwise the juice will leak out).
8
Serve hot. Cold chebureks are not as tasty. Ideally with sour milk, kefir, or tomato juice.