One of the most common types of meat pies in our country is cheburek. If you ask foreigners what a cheburek is, hardly anyone will be able to answer. This type of pastry is a very localized phenomenon. Chebureks appeared in the Crimean Tatar cuisine, and soon managed to win the attention of residents of the whole country.
Now it is difficult to find train stations, where there would not be special cafes with chebureks. In the 1990s, this type of pastry was considered a national fast food.
However, instead of eating chebureks from the train station, we advise you to cook them yourself.
Ingredients for chebureks:
- boiling water – 250 ml;
- salt – tsp;
- vegetable oil – 3 tbsp;
- flour – 500 g;
- minced meat – 400 g;
- onion – 2 pcs;
- water – 50 ml.
Preparation of chebureks:
In a bowl with boiling water you need to dissolve salt, and then mix water with vegetable oil. Pour flour into the liquid, knead elastic and not sticky dough.
Leave the dough in cellophane for 10 minutes. At this time chop onions in a meat grinder, mix with minced meat and spices to taste. Pour water into the stuffing, stir.
Divide the lump of dough into two equal parts, and then divide each into 5 lumps. Roll out the rolls into large, thin rounds
, put the meat stuffing on half of each
roll
, cover the other half with mincemeat and seal with fingers soaked in water. It is desirable to cut the excess edges of the dough with a knife.
Heat vegetable oil in a frying pan and fry the chebureks on medium heat on both sides until golden.
The top of the chebureks can also be sprinkled with oil.
You get flavorful chebureks with a golden crispy crust and characteristic bubbles. You can use cilantro, paprika and ground black pepper as spices for the filling.
