How to make Chebureki
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.
- 320 g flour
- 125 ml water
- 4-8 tbsp olive oil
- 1/2 tsp sugar
- 250 g ground beef
- 1/2 onion
- 6 tbsp milk
- 1 tsp parsley flakes
- vegetable oil
- 1 tsp vodka
- 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.
- In a separate bowl, mix together ground beef, finely chopped onion and parsley. Season the mixture with salt and pepper and stir in milk.
- 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.
- 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.
- 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.
- 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.
- Drain on paper towels, let rest for a few minutes. Serve while still hot. Enjoy!!!