Chebureks are golden, crispy, half-moon shaped fried pastries filled with seasoned ground meat. A popular street food across the Caucasus and Central Asia — crunchy on the outside, juicy on the inside.
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 cup warm water
- 1 egg
- 2 tbsp vegetable oil
- 1/2 tsp salt
For the filling:
- 400g ground beef (or lamb)
- 1 onion
- Salt, black pepper — to taste
- 1/2 cup water or broth
- Fresh dill or parsley — optional
- Oil for deep frying
Instructions
Make the dough. Combine flour and salt. Make a well, add the egg, oil, and warm water. Knead into a smooth, elastic dough. Cover and rest for 30 minutes.
Prepare the filling. Finely chop or grate the onion. Mix with the ground meat, salt, pepper, and chopped herbs. Add water or broth and mix well — the filling should be moist, almost runny.
Roll out the dough. Divide the dough into 8–10 equal balls. Roll each into a thin circle (about 2–3 mm thick) on a floured surface.
Fill and seal. Place 1–2 tablespoons of filling on one half of the circle, leaving a 1 cm edge. Fold the other half over and press firmly. Seal the edges by pressing with a fork or twisting by hand.
Fry until golden. Heat oil (about 2–3 cm deep) in a deep pan to 170°C (340°F). Fry each cheburek for 2–3 minutes per side until deep golden brown and bubbling.
Drain and serve. Place on paper towels to drain excess oil. Serve hot — be careful with the hot juice inside!
Chebureks are filled with hot juice! Let them cool for 1–2 minutes before eating to avoid burning yourself.
This recipe was generated by What2Eat — the app that decides what you’re going to eat today.