Homemade chebureki are known for their thin, crispy shell and juicy filling, making them a favorite snack or meal for many. This recipe walks you through the steps to create these delightful turnovers, including a traditional meat filling and an alternative cheese and vegetable version for variety.
Ingredients for the Dough:
- 4 cups of flour (1 cup = 250 ml)
- 1.3 cups of water (320 ml)
- 2 tablespoons of vodka (the secret to the dough’s bubbly texture)
- 1 egg
- 2 tablespoons of vegetable oil
- 0.5 teaspoon of salt
Ingredients for the Meat Filling:
- 700 g mixed ground meat
- 350 g onions, finely chopped
- 1/3 cup of kefir
- Salt and pepper to taste
- Fresh herbs and garlic, if desired
Alternative Filling:
- Grated cheese
- Fresh herbs (parsley and dill)
- A thin slice of tomato for each cheburek
Instructions:
- Prepare the Dough: Boil water with salt and oil. Immediately scald half a cup of flour in it, stirring vigorously to avoid lumps. Let the mixture cool down. Then, add the egg and vodka, mixing well. Gradually incorporate the remaining flour and knead into a smooth dough. Let it rest for 1 hour.
- Roll and Fill: Divide the dough into small balls, about the size of a table tennis ball. Roll each ball into a 1mm thick round. Spread a thin layer of the meat mixture on one half of the round, leaving space around the edges. For the alternative filling, place grated cheese, herbs, and a slice of tomato on one half instead.
- Form the Chebureki: Fold the dough over the filling to create a half-moon shape. Press and seal the edges firmly to prevent leaking during frying.
- Fry: Heat a generous amount of oil in a deep pan or skillet. Fry the chebureki on both sides until golden brown and crispy.
Enjoy your homemade chebureki with a side of sour cream or your favorite sauce. Whether you stick to the traditional meat filling or experiment with the cheese and tomato option, these chebureki are sure to be a hit. Bon appétit!
