Chebureki with meat and greens
4 servings
60 minutes
Chebureki with meat and greens is a symbol of Eastern cuisine, infused with the spirit of traditions and the warm aroma of fresh spices. This crispy, golden pastry filled with juicy minced meat generously seasoned with herbs and spices has a rich flavor that combines the tenderness of the dough and the richness of meat juice. The homeland of chebureki is considered to be Uzbek cuisine, but their variations are found throughout Central Asia and the Caucasus. The taste of cheburek is an ideal balance of spices: cumin, coriander, garlic, and greens add richness while frying in hot oil makes it airy and crispy. They are eaten hot, often accompanied by fragrant tea or as a street snack that provides warmth and satiety anywhere and anytime.
1
Sift 300 g of flour into a bowl, mix it with salt and sugar, make a well in the center, and pour in water. Knead the dough for about 5 minutes until it pulls away from your hands and the surface. Cover the dough with plastic wrap and let it rest for 30 minutes.
- Wheat flour: 350 g
- Salt: to taste
- Sugar: to taste
- Water: 100 ml
2
Prepare the minced meat — if necessary, chop the meat in a blender, add onion, garlic, and herbs. Grind the spices in a mortar and add to the minced meat. Salt the minced meat, add 50 ml of water and mix well; let it sit for about 15 minutes.
- Ground beef: 200 g
- Minced pork: 100 g
- Onion: 3 pieces
- Garlic: 1 clove
- Coriander leaves: to taste
- Young dill: to taste
- Parsley: to taste
- Salt: to taste
- Ground black pepper: to taste
- Ground cumin (zira): to taste
- Ground coriander: to taste
- Water: 100 ml
3
Roll the dough into a sausage, cut off a piece about 5 cm in diameter, roll it out thinly and evenly, and cut out a round shape (using a plate or saucer).
4
Spread the minced meat evenly on one half, leaving a 1 cm edge free, close the cheburek with the other half, remove the air inside and pinch the edge with a fork.
5
Fry the chebureks in hot oil over medium heat for 2 minutes on each side.
- Wheat flour: 350 g
6
Place the ready chebureks in a pot with a lid to make them soft (as everyone likes it, of course).