Chebureki
15 servings
30 minutes
The symbol of road romance is chebureki, and little can compare with the pleasure of a hot and juicy chebureki eaten in a roadside cafe. Chebureki are not only eaten quickly, but also quickly cooked - our recipe will help you understand how to do this . For the filling, you can take not only lamb mince, but also chicken, and also cheese, mashed potatoes or greens.
1
Prepare all the ingredients.
2
Sift the flour, add 1 teaspoon of salt, make a well in the center, pour in water and knead an elastic dough.
- Wheat flour: 600 g
- Salt: to taste
- Water: 300 ml
3
Wrap the dough in plastic and let it rest for 20–30 minutes.
4
Chop the onion into small cubes, sprinkle with a little salt, and mash it to release its juice.
- Onion: 2 heads
- Salt: to taste
5
Add minced meat to the onion, a little water, salt, and pepper. The minced meat should be somewhat liquid.
- Onion: 2 heads
- Ground lamb: 400 g
- Water: 300 ml
- Salt: to taste
- Ground black pepper: to taste
6
Divide the dough into equal parts, roll them into balls, and dust with flour.
- Wheat flour: 600 g
7
Roll one ball of dough into a thin pancake.
- Wheat flour: 600 g
8
Place 1 tablespoon of filling on half of the pancake, cover with the other half, and pinch the edges tightly to avoid leaving air inside. The edges of the dough can be trimmed with a decorative knife.
- Ground lamb: 400 g
- Wheat flour: 600 g
9
In a deep skillet, heat the oil and fry the chebureks on medium heat on both sides until golden brown.
- Vegetable oil: 700 ml
10
Serve the chebureks hot. Eat carefully to avoid spilling juice everywhere.
