Chebureki with meat and onions
5 servings
60 minutes
Chebureki with meat and onions is a fragrant and crispy dish of Crimean cuisine that has won the hearts of gourmets across the former USSR. Its roots are believed to trace back to Tatar cuisine, where the combination of juicy minced meat and thin dough symbolizes simplicity and richness of flavor. Fried in hot oil, chebureki acquire a golden crust while remaining juicy inside due to the addition of ice water in the filling. They are served hot, with a crispy crust and a spicy aroma of spices, often accompanied by tomato sauce or fresh herbs. Chebureki are perfect for a cozy family dinner as well as for a lively feast, gathering around them lovers of hearty and delicious dishes.
1
Sift the required amount of flour into a deep bowl. Add 0.5 teaspoon of salt.
- Wheat flour: 3 glasss
- Salt: to taste
2
Pour in water and quickly mix everything with a fork until lumps of dough form.
- Water: 2 glasss
3
Melt the margarine and bring it to a boil. Pour it hot into the dough and quickly mix everything with a fork.
- Margarine: 125 g
4
Gather the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 1.5-2 hours.
5
Divide the dough into 16-18 pieces, rolling each into a ball (each ball is a future cheburek).
6
Add minced onion, salt and pepper to taste, spices, and dill to the meat mince.
- Onion: 1 piece
- Salt: to taste
- Spices: to taste
7
Mix well, add ice water (the amount depends on the meat used for the mince - it should end up being a bit liquid). Mix again.
- Water: 2 glasss
8
Sprinkle the working surface with a little flour. Roll each ball of dough thinly. Place 1 tablespoon of filling. Form the chebureks - wrap the rolled dough with the meat filling and press the edges with a fork.
- Wheat flour: 3 glasss
- Ground meat: 450 g
9
Pour enough vegetable oil into the pan. Place the prepared chebureks in the oil and fry on medium heat for 2-4 minutes on each side (frying time depends on your taste).
- Vegetable oil: to taste
