Chebureki with Greens
Baking and Desserts | Georgian cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
10
Description
These are the most delicious chebureki (recipe from our nanny, Sarah). Enjoy your chebureki appetite!!!
Ingredients
- Milk - 8 fl oz
- Margarine - 1.1 oz
- Salt - ½ teaspoon
- Wheat Flour - 4½ cups
- Onion - 2 heads
- Pork Mince - 14.1 oz
- Greens - 1 bunch
- Vegetable Oil - 7 fl oz
Step by Step guide
Step 1
For the dough, mix milk, melted margarine, and salt. Then gradually add sifted flour until the dough starts to come off your hands.
Step 2
Let the dough rest for about 20 minutes (under a bowl). Always keep the dough covered with either a cloth or under a bowl to prevent it from drying out.
Step 3
Make balls the size of a large chicken egg and roll each one out thinly.
Step 4
Filling: a mixture of pork and beef minced meat with added onion — don’t be stingy (for 400 grams of minced meat, use 2 onions). You can add greens (parsley, cilantro) to taste. And, of course, salt and freshly ground black pepper. Dilute the filling with water to a paste-like consistency. This will make the chebureki juicy.
Step 5
Roll out two chebureki at a time. Place the filling exactly in the middle, making sure that neither the filling nor the water touches the edge of the dough, otherwise, it won’t seal. Shape the chebureki (we have a special roller at home for forming a nice edge). You can also cut them with a plate.
Step 6
In a deep skillet, heat a good amount of refined vegetable oil (the oil should be plentiful, like for frying) and place two chebureki in the boiling oil. The chebureki fry quickly, so they don’t absorb too much oil; fry them over medium-high heat. While these chebureki are baking on one side, shape the next two chebureki.
Step 7
Flip them as soon as one side turns a nice golden color (do not pierce the chebureki with a sharp object, or the juices will leak out).
Step 8
Serve hot. Cold chebureki are not as tasty. Ideally, serve with sour milk, kefir, or tomato juice.
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