What people invented chebureks? This issue still causes a lot of controversy, as many people prepare them. In general, the word cheburek is translated as “raw pie.” It was borrowed from the Crimean Tatar language.

Traditionally, they are made from unleavened dough with meat filling. But there are actually a lot of recipes, both for filling and filling. It can be meat (minced meat or minced meat), vegetable (potatoes or cabbage). You can list as many as you like. After all, how many professional chefs or ordinary housewives do we have in the kitchen who quite often fry them for their households. Everyone uses their own proven recipes.

But what should those who are not good at this do? How do you decide from such a large number? After all, delicious chebureks cannot be made on their own. You need to knead the flour mixture, make the filling, shape the product and only then send it to the frying pan.

But we will help you on how to do this. We have selected some great recipes for you. They produce a crispy and tasty crust, and the filling is juicy and not dry. We will also give you some tips on how to achieve the desired result.

How to make dough for chebureks so that it turns out with bubbles like in cheburek

The taste of chebureks largely depends on the dough. How good it is, the better the products will be. In this recipe we will use a minimal amount of ingredients.

Ingredients:

• Flour – 600 gr.;
• Water – 300 ml;
• Salt – 1 teaspoon + to taste in minced meat;
• Minced meat – 500 gr.;
• Onions – 2 pcs.;

Preparation:

1. Sift the flour into a deep cup. Many people neglect this process, but I believe that this is not necessary. It needs to be sifted more than once.

This is done to ensure that it is saturated with oxygen. Due to this it will be more sticky.

2. Dissolve 1 teaspoon of salt in water. Make a hole in the flour and gradually pour in the aqueous solution. Stir the dough. It should be elastic so that it rolls out well.

Since flour is always different, the volume of water is approximate. It is possible that this is not enough, then add another 50 ml, but no more!

3. Cover it with cling film to prevent it from drying out and let it rest a little.

4. Let's make minced meat. Since we have it ready, all we have to do is add spices and onions to it. I took a mixed one: pork and beef.

My bow is medium size. We clean it and cut it into small cubes. Transfer it to a separate cup. Salt and mash with your hands so that it releases juice.

5. Transfer the minced meat into the onion and stir. Add a little water (without it it will be dry). Salt and pepper to taste.

6. Cut the dough in half for convenience. For now we put some of it in a bag, and roll the other into a sausage and cut it into pieces about 4 centimeters wide. The size of the products will depend on this. If you want small ones, cut smaller ones.

7. Roll out each lump into a thin round pancake.

The thinner you roll, the more bubbles there will be on the pasties when baking.

8. Place a tablespoon of minced meat on one half and distribute it evenly. Cover it with the other half and slam it with your palms so that the air comes out. Glue the ends together by hand.

Excess edges can be cut off with a special tool, but not everyone has one. Therefore, you can use a knife or plate.

9. Place the frying pan on the fire and pour in vegetable oil. You need a lot of it, because the pasties must float in it.

10. When it has warmed up well, lay out our products. Fry on both sides until golden brown.

When you see that the cheburek is inflating strongly, carefully pierce it, but so that the liquid does not leak out. Otherwise you will have to change the oil. This way we'll let off some steam.

Use all the dough and mince this way.

Pasties with meat - a very tasty recipe at home

Many ate chebureks in some Uzbek cafe or in any other cafe. And you've probably wondered how they get such delicious food? I would like to repeat it at home, but I’m not sure how it will work. With us you can do everything!

Ingredients:

• Water – 250 ml;
• Flour – 5 glasses;
• Melted butter - 3 tablespoons;
• Salt – 0.5 teaspoon;
• Sugar – 0.5 teaspoon;
• Minced beef – 0.5 kg;
• Onions – 2 pcs.;
• Water – 125 ml;
• Vegetable oil.

Preparation:

1. Pour salt and sugar into warm water. We also pour butter into it. Mix everything well.

2. Sift the flour into a deep cup and pour the aqueous solution into it. Mix first with a spoon and then with your hands. You should get a tight and elastic dough. Cover it with a cup and leave for 20 minutes.

3. Add salt and pepper to the minced meat. You also need to remember about the onion. We clean it and grate it on a fine grater.

4. Add water and mix. The mass should turn out liquid. Then the pasties will be very juicy.

5. Take out the dough and start cutting it into pieces.

6. Set the frying pan to heat up along with the oil. During this time we will have time to make several pasties.

Don't make preparations in advance. Otherwise, the dough will become damp from the liquid minced meat and when you transfer them to the frying pan, they will simply spread out.

7. Roll out a large and thin pancake. Place the minced meat on one half of it and distribute it evenly. Cover with the other half and seal the ends.

8. Fry on both sides until cooked. It is better to keep the heat on medium so that the pasties have time to fry inside.

They are served hot.

Recipe for crispy pasty dough with meat

This recipe makes the products incredibly crispy. The dough flakes a little, and the minced meat is a pleasure! It is so juicy that you are afraid that you will spill all this deliciousness.

Ingredients:

• Flour – 3 cups;
• Water – 3/4 cup;
• Salt - to taste;
• Vegetable oil – 1/3 cup;
• Chicken egg – 1 pc.;
• Vodka – 1 tablespoon;
• Meat – 400 gr.;
• Onion – 1 pc.;
• Kefir – 100 ml;
• Ground black pepper - to taste;
• Vegetable oil - for frying.

Preparation:

1. Pour sifted flour and 1 teaspoon of salt into a deep bowl. We stir a little.

2. Mix water with vodka and gradually pour into a bowl with bulk products. When mixing, use a fork. With this addition of liquid, the dough turns out to be flakes. We send the yolk there and you can continue to mix with your hands.

Alcohol is added to make the dough loose. When fried, the crust will become crispier.

3. Now add vegetable oil. It will help us collect all the flakes into one homogeneous lump. We put the finished product in a bag and leave it alone for a while.

4. Let's prepare the minced meat. In our case it is lamb. We cut it into small pieces and pass it through a meat grinder.

5. Peel the onion and cut it into small cubes. Mix it with meat. Salt, pepper and add kefir little by little. Mix.

6. The dough has rested during this time. Let's remember it a little in our hands and use our hands to tear off small pieces from it for pasties. The size depends on your preference. I'll make small ones.

7. Roll out into a thin pancake. Place a plate on top to give it a circle shape and use a knife to cut off the excess in a circle.

8. Place a tablespoon of minced meat on one half of the pancake and distribute it evenly. Cover with the other half on top and press lightly with your palms to release the air. Glue along the edges with your fingers. To be more sure that they stuck together well, let’s go through them with a fork.

9. Fry on both sides until golden brown in a large amount of vegetable oil.

It turned out very tasty, and we will move on to the next recipe.

Recipe for chebureks in a frying pan

As a rule, pasties are baked in a frying pan in a large amount of oil. But many people use any other thick-bottomed containers. This is so that the products do not lie on the bottom, but float.

Ingredients:

• Flour – 3 cups;
• Water – 1 glass;
• Chicken egg – 1 pc.;
• Sunflower oil – 1.5 tablespoons;
• Pork – 200 gr.;
• Beef – 200 gr.;
• Onion – 1 pc.;
• Salt, pepper - to taste.

Preparation:

1. Bring the water to a boil, and at this time break the egg into the flour. Add salt (0.5 teaspoon), add oil and quickly mix everything.

2. When the water boils, add it to the mixture. We also stir quickly. During this time, the mass will cool down a little and you can continue with your hands. The finished dough should not stick to your hands. Wrap it in cling film and leave to rest.

3. Wash the meat and cut into pieces for the meat grinder. Twist it, salt and pepper to taste. Add water until the minced meat becomes liquid and mix.

4. Peel the onion and cut it into very small cubes. Add the meat mixture and mix again. If you feel that it is not liquid enough, add more water.

5. Cut a piece of dough and roll it into a large and thin layer. If you know what size you need, then make it right away. But I can’t do that, so I’ll use the plate again. I'll cut off the excess with a knife.

6. Place the minced meat on one half, not reaching the edges.

Don’t add a lot of it, as it won’t have time to fry and the dough will start to burn.

7. I use a fork to secure the ends and send them to fry in a frying pan heated with oil.

While this batch is roasting, I will continue to prepare the next one.

The most successful recipe with crispy dough

This recipe is also easy to knead the dough and bake the pasties. After all, in this matter, as in many others, you need desire and a good mood. And your loved ones will thank you.

Ingredients:

• Milk – 250 ml;
• Flour – 450 gr.;
• Sugar – 0.5 teaspoon;
• Chicken egg – 1 pc.;
• Vodka – 1 tablespoon;
• Meat – 300 gr.;
• Onion – 1 pc.;
• Pepper - to taste;
• Water – 150 ml;
• Vegetable oil.

Preparation:

1. Boil the milk and pour it into a deep bowl.

2. Pour salt and sugar into it, mix and quickly begin to sift the flour. Mix first with a spoon.

3. When the mass has cooled down a little, break the chicken eggs and pour in vodka. It will act as a leavening agent on the dough. We start kneading with our hands. it should be very tight. Cover with a towel and let rest.

4. Prepare the minced meat. Cut any meat you like best into pieces. Scroll through a meat grinder.

5. Peel the onion and cut into thin half rings. Mix with minced meat. Salt and pepper to taste. Add water and mix. It turned out to be liquid enough to make the pasties juicy.

6. Cut the dough into pieces and roll each into a large and thin pancake.

7. Place the meat filling on half, cover the other half and press the ends with a fork.

8. Fry in boiling vegetable oil on both sides until golden brown. Place the finished ones on paper towels to drain excess oil.

Pasties made from crispy dough with kefir

Kefir in dough always gives products a very delicate taste. But that doesn't mean they won't be crispy. There will be, and even very much so. Only more delicious.

Ingredients:

• Kefir – 1 glass;
• Flour – 4 cups;
• Chicken egg – 1 pc.;
• Salt – 1 teaspoon + in minced meat;
• Ground black pepper - to taste;
• Minced meat – 400 gr.;
• Onion – 1 pc.;
• Vegetable oil - for frying.

Preparation:

1. Break an egg into a bowl, pour in kefir and salt. Beat with a whisk or fork.

2. Sift the flour and add it into the mixture in parts. Perhaps this amount will be too much or not enough, since the flour is from different manufacturers, which means its behavior cannot be predicted.

The dough should be tight and at the same time elastic. Then the products will not burst when frying. Wrap it in cling film and set it aside.

3. This time I am using ready-made minced chicken. Salt and pepper, and also add a little kefir to it. I will not add liquid to it, since it is already quite liquid.

4. Grind the onion in a blender and add to the chicken. I stir.

5. I cut the dough into small pieces and roll them out. I put the chicken mixture on one half and cover the other half. I seal the ends and fry in boiling vegetable oil until golden brown.

Chebureks are best eaten hot, so try the results right away.

As you can see, there is nothing complicated about this. All recipes are quite simple and do not require much effort. If you have any questions, be sure to ask them in the comments, and I will be happy to answer them.

Bon appetit!

Celibacy lunch / Chebureks / Master class by chef Ilya Lazerson / Useful tips / oriental cuisine /
Juicy minced meat for pasties:

lamb ham 200 gr
ground black pepper
onion 1 large onion
cumin

The peculiarity (highlight) of cheburek is that there is juice in the cheburek. And, when you have bitten off the edge of the cheburek several times, having already reached the minced meat, you can literally drink the juice from the cheburek from time to time.

Cut thick films from the lamb meat, cut it into small pieces (3x4 cm).
Grind into minced meat with a blender (food processor).
Place the meat in a blender, salt it directly in the blender.
Add ground black pepper and add some water. The water will help chop the meat evenly.
Chop the meat.

You can add fat tail fat, chopped into small cubes, to the minced meat.

Add a LOT of onions to the minced meat: volume to minced meat 1:1.
Cut the onion into small cubes with a knife.
Then process the onion so that it gives the desired juice: pour salt into the onion and vigorously rub the onion with salt with your hands so that it releases additional juice, which will effectively marinate the lamb.
It is necessary to marinate the meat in onions for some time.

Mix the grated onion with the minced meat, add cumin if desired, rubbing it between your fingers. Mix.
Then add a LOT of water because this water will then turn into meat juice.
YOU SHOULD TURN OUT NOT MINT MEAT, BUT SOME LIQUID PORridge. THIS TECHNOLOGY MAKES CHEBUREK CHEBUREK.

And if the minced meat is dense, it will turn into a kind of rubber-like lump inside the cheburek. The cheburek will not have a uniform thickness - the meat will shrink into the center of the cheburek. And we will eat the dough for a long time, then we will get to the meat, and then we will eat the dough again.
Leave the minced meat to marinate while you knead the dough.

Before making pasties, the minced meat must be mixed again.

Place the minced meat on one half of the circle, level it with a fork, literally spreading it over the dough, leaving the edges free, because they will stick together.
Cover the minced meat with the other half of the dough, spread it, pressing the minced meat with your hand, release the air.
Pressing with your fingers, seal the edges.
To better seal the edges, secure this seam with a fork. This is a guarantee that the cheburek will not open.

See Chebureki for the full recipe. The right recipe from the chef / Ilya Lazerson / oriental cuisine https://www.youtube.com/watch?v=64oBWBk1jmo

Ilya Lazerson - in a culinary show on the Eda TV channel, in his unique manner, talks about the intricacies of the “bachelor kitchen”. Ilya Isaakovich Lazerson is one of the leading culinary experts in Russia, president of the Guild of Chefs of St. Petersburg, author of books and broadcasts on radio and TV, founder of his own culinary school.

There is absolutely nothing difficult about making delicious pasties at home; once you try homemade pasties with meat, you will hardly want to go back to store-bought ones. Unfortunately, many people are not “familiar” with them from the best side)), since the quality and taste of store-bought chebureks are quite questionable, to say the least….

If the chebureks are made at home from fresh, high-quality minced meat, which does not raise doubts about its good quality, which you prepared yourself, they will be so tasty that it is hardly possible to resist trying this crispy delicacy with a fragrant and juicy filling inside. You can prepare more pasties with meat at home and freeze them.

They can be stored in the freezer for several months, but when you want a crispy, delicious pasty, you take them out of the freezer and fry them without defrosting. Of course, freshly made and immediately fried tastes better than frozen ones, but the difference is not significant. So, how to cook chebureki recipe with photos step by step...

Ingredients

• premium wheat flour (1 kg) - for dough and dusting
• homemade minced pork and beef (0.5 kg)
• large onion (1 pc.)
• water in the dough (1.5-2 tbsp.)
• vegetable oil (2 tbsp) - for dough and about a glass for frying
• pepper, salt - to taste

* From this amount of products you will get 30 - 35 homemade chebureks

Pasties with meat recipe with photos step by step

Knead the dough

1. The dough at home is prepared differently, I have a very simple recipe, like dumplings, only without eggs and softer. If it’s more convenient for you, start kneading it in a deep bowl; I’m used to kneading it right on the table. Sift the flour, make a well in the mound of flour and pour in water, add butter and salt, about 1/2 tsp.

You can add a tablespoon of vodka to homemade dough, there is an opinion that this makes them crispier and does not go stale longer, I tried it, I didn’t notice any difference, so decide for yourself what suits you best, if you wish, experiment.

Knead the dough, when the dough stops spreading, knead with your hands until the dough stops sticking to your hands, dust it with flour, put it in a bag, let it sit for about an hour. When the dough has rested, put it on the table and knead until smooth, elastic, like making dumplings at home, only softer; the finished homemade dough can be put in the refrigerator, wrapped in a bag. How to make homemade delicious chebureki recipe with photos step by step.

Cooking minced meat

2. Grind the meat in a meat grinder, then the onion; there should be a lot of onion, then the pasties will be juicier and tasty. Put the onion in the minced meat, add salt and pepper, you can add herbs and seasonings that you like. For juiciness, pour water into the homemade minced meat, to start with half a glass, the minced meat should be like thin sour cream, add more water if necessary. Water can be replaced with kefir or broth.

Roll out the dough

3. Roll out the homemade dough, you can roll it into a sausage and cut off a piece the size of a small tangerine, roll out each one separately. I roll out a large thin 1-2 mm layer and cut out several circles at once, I have a lid from an old aluminum saucepan, suitable in diameter and with sharp edges, look, maybe you have something similar, if not, then put a saucer or a small plate on the dough and cut out a circle with a knife, this way you get smooth edges, this is convenient if you don’t have a special knife for cutting the dough at home.

Place a small amount of minced meat on each circle of homemade dough and distribute the minced meat evenly over half the circle. Before sculpting, you can lightly wet your fingers in water and coat the edges in a circle to make them stick better. Delicious homemade pasties recipe with step-by-step photos.

Let's make pasties

4. Fold the circle with homemade minced meat in half, iron it on top, leveling the minced meat and releasing air (so as not to burst when frying). We secure the edges with our fingers, thanks to the fact that the circles were cut out in the correct shape, the edges do not need to be processed, you can leave it as is. But it will still be more beautiful if you press it with a fork, and the seam will be more secure. We do this with all preparations; ready-made raw chebureks with meat can be immediately fried, or can be frozen.

Let's fry

5. Place a frying pan on high heat, pour in more vegetable oil, wait until the oil gets hot, reduce the heat to medium, add homemade pasties. Fry until a slightly brownish crust appears, carefully turn over so that they do not burst, otherwise all the broth will leak out and the oil will splatter heavily.

Dough in boiling water - recipe with photo

1. Add salt and sugar to hot water, break an egg.

2. Pour in vegetable oil.

3. Gradually add flour, constantly stirring the dough with your hand. It is not recommended to stir the pasty dough with a spoon.

4. Knead the stiff dough.

Pork filling for chebureks - recipe

5. Prepare the minced meat. Pass the meat and onion through a meat grinder, add salt, pepper, squeeze out 2 cloves of garlic. Add spices to taste.

How to make pasties

6. Divide the dough into 6 parts. Roll out one part in the shape of a circle, place about 2 tbsp on one half. spoons of minced meat, sprinkle with parsley. Cover with the other half of the dough and use a fork to seal the edges.

How to fry pasties

7. Heat vegetable oil in a large frying pan with a thick bottom, place the cheburek and fry on each side until golden brown.

8. Place the finished chebureks on a plate and quickly treat your family and friends. Chebureks will turn out crispy. If you want them to soften a little, place them hot in a large saucepan and cover with a lid for a few minutes.

Cheburek (from the Crimean Tatar çüberek, Turkish çiğ börek, Mongolian huushuur, Azerbaijani ət qutabı) is a traditional dish of many Turkic and Mongolian peoples. It is a pie made from unleavened dough filled with minced meat.

(according to the modern recipe) or finely chopped meat (according to the traditional recipe) with seasonings (sometimes spicy), fried in vegetable oil (according to the modern recipe) or animal (usually lamb) fat (according to the traditional recipe). Sometimes cheese, potatoes, mushrooms, cabbage, eggs with onions and rice are used as filling. This dish is also popular among the Caucasian peoples.

Chebureks are a favorite pie for many generations, and therefore, everyone should know how to properly knead the dough for a pie, make a tasty filling, and fry it beautifully. This is not necessary in principle, but is desirable. And if you are reading this article now, then this once again indicates that you are ready to cook pasties yourself at home and are looking for an interesting recipe.

For classic cybereks(this is the correct name for the Crimean Tatar dish) the dough should be SOFT and elastic, not hard. It consists of flour, water, salt and that’s it, without any eggs, butter, vodka and other perversions. Minced meat can be different, but the classic one is: meat + onion + salt, pepper + a little water.

Proper cheburek with meat

Required ingredients:
For the test:
- flour - 4 cups;
— egg – 1 pc.;
- water - 1.3 cups;
- a tablespoon of any oil;
- salt.
For filling :
— meat – 700 g;
— onion – 350g;
- water or broth - 0.5 cups;
- spices to taste;
- salt and pepper.

Cooking method:
Let's start preparing the dough for the chebureks. Pour water into a saucepan, salt it and add oil. Place it on the stove and immediately prepare 0.5 cups of flour next to you. When the contents of the saucepan begin to boil, pour in the flour in a stream, stirring constantly with a spoon. Stir until a homogeneous mass is formed and remove from the stove. Let it cool. Now beat in the egg and, constantly adding flour, knead the dough. The pastry dough should not stick to your hands. Leave the dough aside for 1 hour, stir it once during this time.

During this time, we begin preparing the filling. Let's take the meat. Any meat can be used, and it is even better if it is of two varieties, for example, beef and pork or lamb and beef. Cut it into pieces and grind it in a meat grinder. Add a glass of broth, water or kefir to the minced meat. Let the minced meat sit with the broth for 5-10 minutes until the meat has absorbed all the liquid. Peel the onion, finely chop it, add it to the minced meat along with spices, salt and pepper.

We form a roller from the dough and cut it into pucks. Roll out the dough into a flat cake of the size you need. The thickness of the dough should not be more than 1 cm. Place the minced meat on one half of the flatbread, carefully level it and wrap it with the other side of the flatbread. Press down the edges and pinch tightly.

Pour oil into a saucepan and let it heat up well. Now lay out the cheburek and start frying it over medium heat. First on one side, then flip it over and fry on the other side.

Chebureks with meat

Chebureks, where the dough will be prepared with vodka

Required ingredients:
For the test:
- flour - 650 g;
— vodka – 30 ml;
— egg – 1 pc.;
– water – 350 ml;
- salt, vegetable oil - 30 ml.
For filling:
— lamb – 600 g;
– onion – 250g;
- dill;
- salt and pepper;
- water

Cooking method:
First you need to pour water into the pan, add salt and add vegetable oil. Place on the stove and bring to a boil. Preparing the choux pastry. Prepare a glass of flour by sifting it first. As soon as the water begins to boil, slowly add the flour, while constantly stirring with a spoon. Stir vigorously so that no lumps form. Once you have a smooth mixture, remove from heat and set aside to allow the dough to cool. Now add the rest of the flour and beat in one egg. Start kneading the dough, while constantly adding vodka. According to the rules, until you run out of vodka, the dough should become tight and completely kneaded. Cover the dough with cling film and let it rest for 1 hour. The ideal option is to leave it overnight in a cool place.

Roll the finished dough into a roller and cut it into pucks. Roll each puck into a flat cake.

Let's prepare the minced meat. Peel the onion and cut it into small cubes. Add salt and pepper, spices to taste. Mix the minced meat. Add a little water or broth and mix again.

On each flatbread, place minced meat on one edge, smooth it out and cover with the other half of the dough. Pinch the edges securely.

Pour oil into a frying pan and begin to fry your favorite pasties until golden brown.

Chebureks with meat (beef)

Required ingredients:
- flour - 550g;
— egg – 1 pc.;
- onions - -100 g;
— beef tenderloin – 300g;
- a glass of broth;
— pork neck – 400g;
— vodka – 20 ml;
- pepper, salt, green onions, dill, cilantro;
- kefir - 150 ml.

Cooking method:
Pour 300 ml into the pan. water, oil and add salt. Place on the stove and bring to a boil. Measure out 100-120 g of flour and pour into the pan in a stream. With constant and intense stirring, bring the dough to a homogeneous consistency. Let it cool a little and add the egg and vodka. While stirring, constantly add flour. We knead the dough so that it turns out plastic, but does not stick to our hands. If the specified amount of flour is not enough, you can add more. Cover the dough with cling film and set it aside for 30 minutes. Knead it with your hands, cover the dough again, and leave it for another 30 minutes. By the way, this dough can be prepared in advance - it can easily be stored in the refrigerator for a day. Just don't work with cold dough! Let it sit at room temperature for a while.

We take pork neck and beef tenderloin and put everything through a meat grinder. Peel the onion and chop it into small cubes. Add salt and pepper to it and cover with foil. Now we take a rolling pin in our hands and beat it a little.

Chop the greens and add everything to the minced meat. Mix the kefir with the broth and pour it into the bowl with the minced meat. Let it sit for a while and stir.

Place the dough on a floured work surface and roll it into a roller. Let's cut them into discs and roll them out into flat cakes for our future chebureks. Visually divide the tortillas into 2 parts and place the minced meat on one of them. Spread evenly with a spoon, avoiding the edges. Cover the minced meat with the other half of the dough and carefully secure the edges.

Pour sunflower oil into a frying pan, let it boil, and lay out the pasties to fry until golden brown - about 2-3 minutes on each side. Every time you place a cheburek in oil, do not forget to shake the flour out of it!

Pasties with meat (beef + pork)

The Crimean Tatars prepare chebureks according to this recipe, and they know a lot about this matter. I doubt only one thing, that the Tatars add pork to the minced meat... I proceed from the fact that the Tatars are Muslims, and Muslims do not eat pork. So for juiciness, water or tomato juice and more onion are added to the minced meat, it also gives juiciness.

Required ingredients:
- flour - 4 cups;
- water - 1.5 cups;
- salt - 0.5 tsp.
For minced meat:
- beef + lean pork - 600 g;
- onions - 2 pcs.;
- water or broth - 300 ml;
- ground black pepper;
- salt - 2 tsp.

Cooking method:
First, let's prepare the dough. Sift the flour through a thick sieve, add salt to it and pour 1.5 cups of water. Gently knead the dough, roll it into a ball, and let it rest while we prepare the minced meat. Attention! Do not add oil to the dough, because dough with oil usually cracks during frying!

Grind the meat in a meat grinder. Chop the onion and add it to the meat. Now add 2 tsp. salt and ground pepper. Stir and add 300 ml. Mix well. Don’t worry, the minced meat for these chebureks should be a little runny.

Pinch off pieces the size of a tennis ball from the dough and roll it out into a sheet. Fill one tortilla with minced meat. Place the minced meat on one part of the layer and cover it with the other part. Carefully pinch the edges of the cheburek and immediately place it in the frying pan. You need to fill the minced meat one cheburek at a time and fry it immediately so that the dough from the filling does not have time to get soggy. When you have fried all the pasties, place them beautifully on a plate, prepare aromatic tea and invite your loved ones for tea. Ruddy, juicy and aromatic cheburek is a pleasant addition to tea. I wish you all good health and culinary achievements!

-To make your chebureks beautiful and rosy, you can use a deep fryer for frying. In a large amount of butter, the crust of delicious chebureks turns out uniformly golden, crispy and appetizing.