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How to make Chebureki | Чебуреки с мясом, домашние чебуреки

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Sophia Jolie
by Published on April 3, 2019
How to make Chebureki at home, the best Chebureki recipe. A national dish of the Crimean Tatars and traditional for the Caucasian and Turkic peoples, it is also popular as snack and street food throughout Transcaucasia, Central Asia, Russia, Ukraine, as well as with the Crimean Tatar diasporas in Turkey and Romania. Never heard of chebureki? Well, if you haven't been to Eastern Europe, that's not surprising! Over there it's a massively popular street food, and it's not so different from a Mexican empanada .The Chebureki consist of a thin layer of dough and a ground meat filling, then deep-fried in a skillet of real butter. I call them a meat filled turnover as they are made the same, except the filling is meat. Cheburek is made from unleavened dough filled with ground meat, onions and spices, fried in oil. It is a common street food in Russia and other former ex-USSR countries. Chebureki can be a nice appetizer or main dish, they look awesome and taste great.
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To make these tasty chebureki we will need the following:
320 gr of flour OR 2 1⁄2 cups
125 ml of water OR 1⁄2 cup
4-8 tablespoons olive oil - you can use more if you want more elastic dough
1 teaspoon vodka (optional)
1⁄2 teaspoon sugar
250 gr ground beef
1⁄2 onion (medium, finely chopped)
6 tablespoons of milk
1 teaspoon parsley flakes - or finely chopped fresh parsley
vegetable oil (for deep frying)
To make these:
Step 1: In a large bowl, sift your flour. Add your sugar and salt, olive oil and vodka. Add water to the flour mixture - a small amount at a time, mixing it and kneading dough until it's even, soft and doesn't stick to your hands. Add a little more flour if the dough is sticky, or water if it's stiff. Place the dough aside and prepare the filling.
Step 2: In a separate bowl, mix together ground beef, finely chopped onion and parsley. Season the mixture with salt and pepper and stir in milk.
Step 3: On a lightly floured surface, roll the dough until it is about 1/10-1/8 inch (2.5-3mm) thick. Cut circles using a small tea plate or a cake cutter. Gather the rest of the dough into a ball and roll again. Repeat until you used all the dough.
Step 4: Place about 1.5 - 2 tablespoons of the filling on one side of the circle, leaving 1/2 inch (about 1cm) space at the edges.
Step 5: Fold the other half of the circle over and pinch the edges firmly together using your fingers.
Make sure there is no air inside chebureki and the edges are closed tightly.
Step 6: In a large pan, heat the oil for deep frying - it should cover about 1/2 of a cheburek, reduce heat to medium and place 3 or 4 chebureki into oil. Fry chebureki on both sides until nicely and evenly brown, about 5-8 minutes per each side.
Step 7: Drain on paper towels, let rest for a few minutes. Serve while still hot. Enjoy!!!
Translation for Russian speaking people: Русский перевод ниже.
Как приготовить чебуреки с мясом по-быстрому. Чебуреки любят многие… эта хрустящая золотистая корочка, сочная мясная начинка внутри, сногсшибательный аромат, так и манящий скушать это мясное удовольствие в тесте! Чебуреки получаются очень вкусными. Тесто мягкое и хрустящее, а начинка сочная. Чебуреки «изобрели» монгольские и тюркские народы. Традиционные чебуреки готовились из пресного теста с мелко рубленым мясом и приправами, в том числе острыми, и жарились в животном жире.
Чтобы сделать эти вкусные чебуреки нам понадобятся следующие:
320 гр муки
125 мл воды
4-8 столовые ложки оливкового масла - вы можете использовать больше, если вы хотите более эластичное тесто
1 чайная ложка водки (по желанию )
1/2 чайной ложки сахара
250 гр мясного фарша
1/2 лук (средний, мелко нарезанный)
6 столовых ложек молока
1 чайная ложка петрушки
растительное масло (для жарки )