Homemade Chebureki with Greens
5 servings
90 minutes
Chebureki are crispy golden pastries with juicy meat filling that have their roots in Turkish cuisine. They became popular in many countries due to their rich flavor and appetizing aroma. In this homemade version, the addition of fresh herbs gives the filling even more freshness and spiciness. The crispy dough made with vodka makes it especially airy and bubbly, while the meat filling soaked in milk or broth becomes tender and juicy. Such chebureki are perfect for a cozy family lunch or festive table, and their aroma filled with hints of parsley and dill whets the appetite even before the first bite.
1
For the filling, pass the pork and beef through a meat grinder, add finely chopped onion and chopped greens to the minced meat, and mix well.
- Beef: 300 g
- Pork: 300 g
- Onion: 1 piece
- Parsley: 3 g
- Dill: 3 g
2
Salt and pepper the minced meat (pepper to taste) and dilute with meat broth or milk to achieve a semi-liquid consistency (I added milk to the mince, so it turned out light in color). Mix well. You can add parsley and dill to taste.
- Salt: pinch
- Fresh bell pepper: pinch
- Meat broth: 1 glass
- Milk: 1 glass
- Parsley: 3 g
- Dill: 3 g
3
For the test, dissolve sugar and salt in water. Sift flour into a mound on the table and make a well. Pour the water with salt and sugar into the well, add vegetable oil, vodka, and knead the dough.
- Water: 0.3 glass
- Salt: pinch
- Sugar: 1 teaspoon
- Wheat flour: 4 glasss
- Vegetable oil: 8 tablespoons
- Vodka: 1 teaspoon
4
Knead the dough a little, cover it with a napkin, and let it rest for 20 to 30 minutes. After a while, knead the dough again and let it rest for another 20 minutes. Thus, knead the dough 2 times.
5
Roll out the prepared dough to a thickness of 2 to 3 mm and cut out circles with a diameter of 15 cm using a saucer. Place a tablespoon of filling in the center of each circle, fold the edges together, and pinch well. Use a fork to create a border along the edge of the cheburek by pressing the fork against the dough.
6
Fry the chebureks in a deep fryer or in a pan with a large amount of vegetable oil, over medium heat, until golden brown on both sides.
- Vegetable oil: 8 tablespoons
