Chebureks with meat
Tender, soft and slightly flaky dough with a flavorful and juicy filling. Chebureks can be served both as an unsweetened pastry and as a second course, supplemented with a green salad.
Compost:
batter:
- flour - 3-4 tbsp.
- salt - 1 tsp.
- water - 1 tbsp.
stuffing:
- minced meat (pork and beef) - 450g .
- onion - 2-3 pcs.
- salt, pepper - to taste
Cooking chebureks with meat:
Pass the meat and onion through a meat grinder, mince with salt and pepper.
Chebureks with meat.
To make the mince juicy add about 8-10 tbsp of water to it and mix well.
Knead the dough for the chebureks. To do this, sift 1 tbsp. flour into a bowl and pour 1 tbsp. boiling water with salt and mix well right away.
Mix well.
Once the mixture has cooled slightly, add another 2-3 tbsp. of flour (guided by consistency) and knead into a soft, elastic dough.
Divide the dough into small pieces, then roll each one into a thin flatbread with a diameter of 17-20 cm and a thickness of 3-4 mm. Spread 1.5 tbsp of mince on one half of each flatbread and flatten it.
Place the mince on one half of each flatbread.
Then fold the flatbread in half and using a special knife or a regular plate, staple the edges of the cheburek by running along the edge and trimming the excess dough.
Pour odorless vegetable oil into a deep skillet so that it covers the bottom of the skillet by 1 finger, heat the oil and fry the chebureks over medium heat on both sides until browned.
Enjoy!"
