Classic Meat Chebureki
Baking and Desserts | Tatar cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
5
Description
Classic meat chebureki are delicious fried pastries filled with seasoned minced meat, traditionally enjoyed as a savory snack or appetizer. These golden, crispy treats are perfect for gatherings or as a delightful addition to any meal.
Ingredients
- Sugar - ½ spoons
- Vodka - 1 tablespoon
- Wheat Flour - 2½ glasses
- Ground meat - 12.3 oz
- Salt - 1 tablespoon
- Ground Black Pepper - 1 tablespoon
- Ground Cumin - 1 tablespoon
- Water - 1 fl oz
- Vegetable Oil - 7 fl oz
Step by Step guide
Step 1
Sift the flour into a bowl, sprinkle with salt and sugar, make a well in the center, pour in the vodka and water, and mix first with a fork. Then transfer the dough to the countertop and knead for about 5 minutes, adding more flour as needed until the dough becomes very elastic. Cover the dough with a bowl and let it rest for 5 minutes. Then roll it out into a sheet, not worrying too much about making it too thin. Next, fold it into an envelope shape to create several layers, form it into a ball, sprinkle with flour, wrap it in a bag, and place it in the refrigerator for 30–40 minutes.
Step 2
Add salt and spices to the minced meat, gradually incorporate water while mixing, until the meat is moist and juicy. Be careful not to add too much water. Then, place the prepared filling in the refrigerator for a few minutes.
Step 3
Take the dough out of the refrigerator, knead it again, and then divide it into pieces weighing 45 grams each.
Step 4
Heat oil in a deep pot or wok. Knead a piece of dough slightly, shape it into a ball, then flatten it with your palm. Roll it out into a thin circle, about the size of a small plate, and spread the filling on one half.
Step 5
Cover with the second half, press down with your palm to release the air, seal the edges, then cut with a pastry wheel; if you don't have one, you can press the edges with a fork. The finished cheburek should be no larger than the size of your palm.
Step 6
Lower the cheburek into the boiling oil (to check if the oil is heated properly, you can drop in a small piece of dough; if it starts frying evenly, the temperature is just right). The heat should be slightly below medium, otherwise, the cheburek will burn on the outside while remaining raw inside. Turn it carefully using two wide spatulas.
Step 7
Place the finished chebureks on a napkin standing upright, with the seams facing up.
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