Chebureki with meat
10 servings
60 minutes
Meat chebureks are a crispy, juicy delicacy from Caucasian cuisine. Their history traces back to the peoples of Crimea and the Caucasus, where they became a symbol of street food. The golden crispy crust hides tender, juicy filling that harmoniously combines meat, onion, and spices. The secret to their special taste lies in the thin dough and proper frying. Chebureks are served hot and fresh, often accompanied by fragrant tea or fermented drinks. They are perfect for cozy home gatherings as well as lively street feasts. This dish is a true embodiment of simplicity and rich flavor that can transport you to the atmosphere of Caucasian hospitality.
1
Dissolve salt (0.5 teaspoons) in water (1 cup) and gradually add the liquid to the flour (which already has egg and oil), mixing.
- Salt: 1.5 teaspoon
- Water: 2 glasss
- Wheat flour: 4 glasss
- Chicken egg: 1 piece
- Vegetable oil: 2 tablespoons
2
Place the prepared dough under a bowl for 30-40 minutes.
3
Meanwhile, grind the meat and onion through a meat grinder and add salt (1 teaspoon), pepper (1 teaspoon), and water (1 cup).
- Meat: 800 g
- Onion: 400 g
- Salt: 1.5 teaspoon
- Ground black pepper: 1 teaspoon
- Water: 2 glasss
4
Take the dough and divide it into equal parts (about 10 pieces should be made).
5
Roll out the dough; place a heaping spoonful of filling on one half of the dough.
6
Seal and press the edges with a fork. Do not stack the prepared pies on top of each other - they will stick!
7
Take a deep pan or pot, heat 1 liter of vegetable oil, and immerse the chebureks. 1-2 chebureks depending on the capacity of the pan or pot.
- Vegetable oil: 2 tablespoons
8
Fry until a delicious brown crust forms, turning with tongs or two spoons (spatulas). It should take a total of 5 minutes. The chebureks are very juicy inside, so they need to be dipped and turned carefully. Juice can splash a lot.
9
Take out the chebureks and place them on baking paper to absorb excess fat.
