Chebureki with turkey
8 servings
50 minutes
Turkey chebureks are a delicious and crispy dish from Tatar cuisine, combining tender turkey filling and golden dough. This recipe is based on traditional chebureks but features a lighter and more dietary filling. Turkey gives the filling a subtle, soft flavor, while frying in hot oil makes the dough airy and crispy. Chebureks are perfect as a hearty snack or a hot dish on the family table. They can be served with spicy sauce or sour cream and enjoyed as a standalone treat. The tasty combination of spices, garlic, and onion makes them incredibly aromatic. These chebureks are an excellent way to diversify the usual menu while preserving traditional motifs of national cuisine.
1
Prepare all necessary ingredients.
2
Cut the onion into four parts and the garlic clove in half.
- Onion: 1 piece
- Garlic: 1 clove
3
Transfer to the blender bowl.
4
To turn into a homogeneous mass.
5
Add onion and garlic, salt, and pepper to the minced meat.
- Turkey mince: 400 g
- Onion: 1 piece
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
6
Mix
7
For the test, send an egg and salt (1 teaspoon) to the bowl.
- Chicken egg: 1 piece
- Salt: to taste
8
Mix
9
Pour water.
- Water: 400 ml
10
Mix
11
Add the flour.
- Wheat flour: 550 g
12
Start kneading the dough with a spoon.
13
Pour in vegetable oil.
- Sunflower oil: 30 ml
14
Knead the dough by hand.
15
Take a small piece of dough.
16
Roll out to a thickness of 3–4 mm.
17
Cut out a circle.
18
Spread the filling on one half of the dough, leaving 2 cm from the edges.
- Turkey mince: 400 g
19
Fold in half and seal the edges by hand or with a special device for making chebureks. Do the same with the remaining dough and filling.
20
Fry the chebureks in hot oil for 3-4 minutes on each side.
- Deep-frying oil: 800 ml
21
Let the ready chebureks rest on a paper towel to drain excess oil.
