Second dishes

Chebureki-html

These bubbly blushes chebureks – crispy and soft at the same time! Dough for chebureks according to this recipe, it turns out to be extremely tasty and tender, and the filling is fragrant and juicy. Such chebureks are eaten very quickly!

Chebureks recipe

  • flour – 3 cups (250 ml).
  • cold water – 1 glass.
  • oil – 125 g.
  • minced meat – 450 g.
  • onion – 1-2 pieces.
  • salt, ground black pepper – to taste.
  • dried dill – 0,5 tsp.
  • oil – for frying;
  • ice water (for minced meat) – 100-150 ml.

Sift the required amount of flour into a deep bowl. Add 0,5 teaspoon of salt.

Pour water and quickly, using a fork, mix everything until dough lumps form.

Melt the butter and bring to a boil. Pour hot into the dough and also, with the help of a fork, quickly mix everything.

It will be a very soft, delicate dough. Roll the dough into a ball, wrap it in cling film and put it in the fridge for 1,5-2 hours.

Divide the dough into 16-18 pieces, roll each of them into a ball (each ball is a future cheburek).

Twist the meat into minced meat, twist the onion together with the meat, add salt and pepper, dill to taste. Mix well, add ice water (the amount depends on the meat from which the minced meat is prepared – it should be a little liquid as a result). Mix again.

Dust the work surface with a little flour. Roll out each dough ball thinly. Put 1 tablespoon of minced meat. Form chebureks – wrap the rolled out dough together with the meat filling, press the edges with a fork.

Pour a sufficient amount of oil into a high pan (chebureks should float in the oil). Put the prepared chebureks in the frying pan, fry on medium heat for 2-4 minutes on each side (the frying time depends on your taste).

Put ready chebureks on a plate. Serve hot.

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