Chebureki with pork and beef
10 servings
60 minutes
Chebureki with pork and beef are crispy, juicy treats from Tatar cuisine that have become favorites in many regions over the years. These golden pastries with aromatic meat filling have a rich flavor where the tenderness of pork combines with the robust meat aroma of beef. The crispy crust of the dough fried in oil perfectly complements the juicy filling with hints of herbs and spices. Chebureki are traditionally served hot, making them ideal for cozy gatherings or quick snacks. Each bite carries the warmth of home cooking, the history of generations, and a unique Eastern character.
1
Sift the flour, add salt, cold boiled water, and an egg. Knead the dough like for dumplings. Cover with a towel and let it rest for 20 minutes.
- Wheat flour: 800 g
- Water: 250 ml
- Chicken egg: 1 piece
2
Pass the beef and pork through a meat grinder. Add salt, pepper, finely chopped onion, minced herbs, and a little water. Let it sit at room temperature.
- Beef: 250 g
- Pork: 250 g
- Onion: 2 heads
- Fresh herbs: 0.5 bunch
- Ground black pepper: to taste
- Water: 250 ml
3
Roll the dough thin and cut out circles with a diameter of approximately 15 cm.
4
Place the filling on one half of the circle, cover with the other half, and seal the edges by pressing with your fingers.
5
Fry the chebureks in a large amount of heated vegetable oil.
- Vegetable oil: 500 ml
