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Chebureks Recipe

Photo of the finished dish: Chebureks Recipe

Recipe Recommendations "Chebureks Recipe"

Cheburek is a Crimean Tatar national dish in the shape of a crescent filled with minced meat (pork or lamb), fried in vegetable oil.
The main thing is to first cook the dough and let it stand for at least 1 hour (you can cook the dough in advance and keep it in the refrigerator for at least a whole night or day).

How to cook the most delicious and successful homemade pasties

Step 1

Boil water with oil

Boil water with oil and salt, add 1/2 cup of flour and brew quickly stirring to break the lumps.

Step 2

knead the dough

Allow the dough to cool, then beat the egg and add vodka, which will give the dough a characteristic bubbling and elasticity.
By mixing the flour, knead the dough so that it does not stick to your hands and leave alone.

Step 3

Let's start cooking meat fillings. In the original, you need to chop finely and finely chop the onion and beat it with a nibble or beat with a rolling pin to soften it and make it give away juice.
But you can just pass the onion through a meat grinder along with the meat, then salt, pepper and add kefir or water.
Stir the minced meat thoroughly and proceed to frying the pasties.

Step 4

to stuff

Roll the dough into a tourniquet and cut into small pieces, each of which is rolled into a thin cake.
Stuff the minced meat a little thicker than the dough on one half of the tortilla.

Step 5

Cover with the other half.

Cover with the other half.

Step 6

fasten edges

Using a special machine or ordinary fork, fasten the edges. You can also roll up the edge of the saucer.

Step 7

Or a fork.

Or a fork.
In this case, you need to make sure that there are no gaps, otherwise all the liquid will leak out and the cheburek will not turn out juicy.

Step 8

Fry pasties on both sides

Pour vegetable oil into a deep frying pan or wok and heat it until hot.
Fry pasties on both sides without a lid until golden brown.

Step 9

Eat hot cheburek

Catch with a slotted spoon and put on a paper towel so that excess oil comes off.
Cheburek should definitely be eaten hot.

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