Chebureki with meat in crispy dough
6 servings
100 minutes
Meat-filled chebureks in crispy dough are a true gastronomic delight from Tatar cuisine. Their history traces back to nomadic traditions when shepherds cooked meat pies over an open fire. Today, they are known for their appetizing aroma, juicy meat filling, and incredibly crispy crust. Vodka in the dough makes it light and bubbly, while the combination of beef and lamb gives the filling a rich flavor. Chebureks are perfect for friendly gatherings, picnics, or just a cozy family lunch. They pair wonderfully with fermented milk drinks, fresh vegetables, and herbs, and their hot juice that bursts upon biting brings real pleasure.
1
Sift the flour into a large bowl.
- Wheat flour: 8 glasss
2
Dissolve salt and sugar in water.
- Water: 3 glasss
- Salt: 2 teaspoons
- Sugar: 2 teaspoons
3
Make a well in the flour, pour in the water solution, vodka, and vegetable oil.
- Water: 3 glasss
- Vodka: 1 tablespoon
4
Knead the dough thoroughly, wrap it in plastic wrap, and leave it at room temperature for about an hour.
5
While the dough rests, you can prepare the filling. Beef or lamb is perfect for the filling, or you can make a mix of these two types of meat.
6
Roll out the prepared dough to a thickness of no more than 3 mm. Use a saucer to cut out circles from the dough with a diameter of 15-20 centimeters.
7
Fold the dough in half and seal the edges tightly to prevent them from opening during frying and leaking the filling.
8
Shape the chebureks and fry them in a large amount of oil.
