Chebureki with beef
8 servings
90 minutes
Chebureki with beef is one of the most beloved and recognizable dishes of Tatar cuisine. With a crispy golden crust and juicy filling of tender minced beef, flavored with herbs and spices, they have won the hearts of gourmets worldwide. The history of this dish traces back to ancient nomadic traditions when meat wrapped in dough was a convenient option for cooking in field conditions. Chebureki pair wonderfully with fermented milk drinks, fresh vegetables, and herbs. They are suitable for cozy family lunches as well as festive feasts. Each serving is a symphony of taste where the thin dough envelops the juicy and spicy filling, creating a harmony of crunch and softness. They are enjoyed hot, savoring the rich meaty flavor and the intense aromas of fresh herbs and spices.
1
Pour cold water into a large bowl, add oil, egg, and salt.
- Water: 250 ml
- Olive oil: 3 tablespoons
- Chicken egg: 1 piece
- Salt: to taste
2
Mix everything well.
3
Gradually add flour while constantly stirring. The result should be a smooth, not too stiff dough. Cover the dough and let it rest for 30 minutes.
- Wheat flour: 4 glasss
4
Meanwhile, finely chop the onion, greens, and garlic. Add to the minced meat, season with pepper and salt. Mix everything thoroughly.
- Onion: 2 heads
- Parsley: 1 bunch
- Garlic: 2 cloves
- Ground beef: 600 g
- Ground black pepper: to taste
- Salt: to taste
5
Roll the dough thinly on a floured surface. Place the filling on one half of the dough. Close it with the other half and pinch the edges.
- Wheat flour: 4 glasss
6
Fry the chebureks in vegetable oil in a hot pan until golden brown for 8 minutes on each side.
- Olive oil: 3 tablespoons
7
Place the ready chebureks on paper towels to drain excess fat.
