Chebureki with yeast dough
6 servings
20 minutes
Chebureki with yeast dough is an amazing combination of a crispy crust and tender filling that gives the dish a special charm. Although chebureki are mainly associated with Caucasian and Central Asian cuisine, the use of yeast dough hints at the influence of Greek culinary traditions, where dough is often prepared with sourdough for greater airiness. The filling of two types of meat—beef and pork—makes the taste rich and juicy, while added spices and herbs provide expressiveness. Fried to a golden crust, such chebureki are perfect for a hearty lunch or a cozy dinner. Their aroma awakens the appetite, and the crispy texture offers true gastronomic pleasure. Served hot, they are complemented by fresh vegetables or traditional sauces that emphasize their rich flavor.
1
Mix the minced meat. Add chopped onion, finely chopped cilantro, crushed garlic, salt, pepper, and sugar. Knead the mixture, gradually adding a glass of cold water until fully absorbed. Chill.
- Ground beef: 200 g
- Ground pork: 200 g
- Onion: 1 piece
- Cilantro: 1 bunch
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 1 teaspoon
2
Roll out thin flatbreads from the dough, place a little filling on each, and seal the edges.
- Yeast dough: 500 g
- Ground beef: 200 g
- Ground pork: 200 g
3
Fry on each side in a small amount of oil.
- Vegetable oil: to taste
