Cheburek is a masterpiece of Crimean Tatar cuisine. The name stands for “pie with raw meat”, but there are no raw products in it. Cheburek differs from pirozhki by the fact that it is fried in oil, not baked in the oven.
In 1957 on Sukharevskaya Square in Moscow was opened cheburechnaya “Druzhba”. It became the starting point for the spread of cheburechens in Soviet times. Back then, no one thought about hot dogs and burgers, there was other fast food, affordable and tasty.
Restaurants were also opened in which chebureks were cooked by chefs from Tashkent
.
It was difficult to get into these establishments.
We also decided to cook chebureks, but to present such a recipe, which would not take much time and would perfectly convey the flavor. These are the simplest and quickest chebureks. A great option for dinner.
Ingredients:
- 350 gr of minced meat;
- 10 pita bread;
- 1 onion;
- 20 ml water;
- Herbs;
- 100-150 ml of vegetable oil;
- Salt
Preparation:
One onion finely chop and add to the minced meat. Chop herbs and combine with the rest of the ingredients. Salt and add 20 ml of water.
Use a spoon to mix the products together.
Break a chicken egg in a separate saucer and mix the egg white with the yolk with a fork.
Take a few round pita plates
.
Mentally divide in half and fill one of the parts with minced meat. Along the contour smear the pita with the egg mixture. Cover the stuffing with the empty part and glue the edges.
Do this with all the products. In total we get 20 chebureks.
Pour vegetable oil on a hot skillet and set medium heat. Send two chebureks to fry. Cook on both sides. Use a paper towel to get rid of excess fat.
Ready products can be sent to a plate and served to the table.
Such a dish you can safely please your loved ones. We wish you a pleasant appetite!
