Beef and Pork Chebureki

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You need to pinch them very carefully so that moisture from the cheburek does not escape into the oil. The temperature of the oil needs to be adjusted. If it's too low, the chebureki won't puff up. If it's too high, they will burn and not cook through. You should use a pot with thick walls; ideally, use a deep fryer. The quality of the oil also affects the outcome; not every oil reaches the necessary temperature.

Ingredients

Salt - a pinch
Wheat Flour - 1 cup
Herbs - 3.5 oz
Pork Mince - 10.6 oz
Onion - 1.8 oz
Vegetable Oil - 1 qt
Water - 1⅒ cups
Vegetable Oil - ⅓ cup

Step by Step guide

Step 1

Warm 2/3 cup of water, 1/3 cup of vegetable oil, and a pinch of salt slightly, then add flour until the dough reaches the consistency of noodle or dumpling dough. Let the dough rest for 2 hours at room temperature.

Step 2

Knead the minced meat with herbs, spices, and onion. Add 0.5 cups of water and salt, and mix well. The filling should be somewhat liquid so that the chebureki have juice inside.

Step 3

Melt the oil. Divide the dough into small portions and roll them into balls. Roll out each ball to a thickness of 0.3–0.5 mm and use a plate to shape it into a circle. Then, place the filling on one half of the 'pancake' and pinch it to form a crescent. Slightly press the filling inside the cheburek, and after shaking off the flour, dip it into the oil. Constantly turn it for 3–5 minutes.