For many years, nations have been arguing about who invented chebureks. The word came into our language from Crimean Tatar. However, this does not mean that the founders of chebureks were Tatars.
Probably, the first recipes for chebureks were written by Uzbeks. But, there are not enough facts for this information. It is only known that chebureks appeared by accident. This pie was prepared from a simple dough with the addition of meat. Any meat filling was used.
Now you can make chebureks without using dough at all.
Ingredients for meat chebureks:
- minced meat – 550 g;
- cheese – 80 g;
- mushrooms – 4 pcs;
- onions – pcs;
- breadcrumbs – 2 tbsp;
- salt – to taste;
- ground black pepper – to taste.
Preparation of meat chebureks:
Clean the mushrooms from dirt and cut into thin plates. In a frying pan, heat a tablespoon of vegetable oil, lay out the mushrooms. Fry the mushrooms on high heat until the moisture evaporates.
Chop the onion on small grating cutters, put together with breadcrumbs to the minced meat. It is recommended to take homemade chicken mince for this recipe.
Salt the mixture, sprinkle with ground black pepper and stir.
Form the minced meat into small balls – 5 pieces.
Grease the parchment with vegetable oil and place the minced meat ball on the surface. With your hands make a thin round flatbread from the ball, put a little fried mushroom plates on a part of it.
Grate cheese on a fine grater, sprinkle on the mushrooms. Parchment with the second part of the stuffing cover the stuffing. Similarly create meat chebureks from the remaining balls of minced meat.
Put the parchment with chebureks in a dry frying pan. Fry the chebureks for 5-6 minutes on medium heat under a lid, and then turn them over to the second side.
Also fry for 6 minutes under the lid.
Since the meat chebureks are cooked in oil-soaked parchment, they won’t stick. The parchment does not stick to the meat layer, which ultimately makes the dish not only tasty, but also beautiful to serve.
