This is the easiest recipe for Chebureki. I made this recipe with no eggs and no vodka for those who were requesting it often. How to make Chebureki at home, the best Chebureki recipe. A national dish of the Crimean Tatars and traditional for the Caucasian and Turkic people, 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 turnovers 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.
For the dough
500 gr of plain all-purpose flour
50 ml sunflower/vegetable oil
1 teaspoon salt
150 ml of hot water (+ more if needed, depends on the quality of your flour)
For the filling
500 gr minced lamb (can also use beef or pork)
1-2 medium onions
salt & pepper
cold water for meat (mince should be soft, but not liquid)
vegetable/ sunflower oil for frying
Step 1: In a large bowl, sift your flour and salt. Add oil and hot water. Start mixing the dough and kneading dough until it's even, soft and doesn't stick to your hands. In a stand mixer this process can take 5-10 min, by hand it can take up to 15 min. If you feel that the dough is too dry, you can always add more water, but always add a little bit at a time. Once done, place the dough aside in a plastic bag to rest and prepare the filling.
Step 2: In a food processor, add chopped onion, salt and pepper - per your taste, a tiny bit of cold water and blitz until smooth. You can also grate the onions to get the same effect.
Step 3 : In a large bowl, mix together ground lamb and finely chopped onion. Then add cold water a little bit a time, and keep mixing, you want to reach a really good consistency of meat - make sure its soft enough and keep adding water - as much as it soaks - but don’t over do it, you don’t want liquid ground meat.
Step 4: On a lightly floured surface, pinch the dough and roll out into a circle. Cut circles using a small tea plate or a cake cutter. I was using 16 cm/ 6 inch cake ring. 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 the fork. 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!!! They are so juicy and delicious!
500 гр муки,
чайн. ложка соли
50 мл растительное масло
150 мл кипятка или чуть больше,- зависит от муки. Тесто должно быть крутым.
500 гр фарш из баранины
1-2 средний лук
вода или бульон (сколько возьмет), фарш должен быть жидким, но не течь.
растительное масло для жарки.
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.