Yantykh with minced turkey
12 servings
30 minutes
Yantykh is a Crimean cheburek, fried in a dry frying pan. Tender, juicy, aromatic. Try making it with minced turkey or chicken.
1
Prepare the dough: in a heatproof bowl, mix flour, salt, and oil. Then pour in 0.5 cup of boiling water and mix the dough well with a spoon. Be careful! The dough is hot.
- Wheat flour: 2 glasss
- Salt: to taste
- Butter: 4 tablespoons
- Boiling water: 0.5 glass
2
When the dough cools down, place it on a floured table and knead well with your hands. Roll out the resulting dough with a rolling pin, then fold it in thirds and roll it out again. Repeat this 3 times.
3
Prepare the filling: lightly fry the onion with the minced meat. Let it cool.
- Onion: 2 heads
- Turkey mince: 200 g
4
Cut the rolled dough into rectangles, place the filling on the edge and add 1 piece of butter on the filling. Close with the second half of the dough and pinch the edges well.
- Butter: 4 tablespoons
5
Fry the prepared chebureks in a dry pan until golden brown (it's better to use a non-stick pan).
6
At the end, brush with melted butter and keep covered for a while. Serve with vegetables and sauce.
- Butter: 4 tablespoons
