Ingredients
- 2 1⁄2 cups flour
- 1 ⁄2 cup water
- 4 tablespoons olive oil
- 1 teaspoon vodka (optional)
- 1 ⁄2 teaspoon sugar (white)
- 1 ⁄2 pound ground beef
- 1 ⁄2 onion (medium, finely chopped)
- 6 tablespoons milk
- 1 teaspoon parsley flakes (or finely chopped fresh parsley)
- vegetable oil (for deep frying)
- salt and pepper (to taste)
Details
Servings 7
Adapted from 12tomatoes.com
Preparation
Step 1
1. In a large bowl, sift together sugar, salt (about 1/3 teaspoon) and flour. Add olive oil and vodka. Add water to the flour mixture (a small amount at a time) mixing it and kneading dough until it's even, soft and doesn't stick to your hands. Add a little more flour if the dough is sticky, or water if it's stiff. Place the dough aside and prepare the filling.
2. In a separate bowl, mix together ground beef, finely chopped onion and parsley. Season the mixture with salt and pepper and stir in milk.
4. Place about 2 tablespoons of the filling on one side of the circle, leaving 1/2 inch space at the edges.
6. Make sure there is no air inside chebureki and the edges are closed tightly.
7. In a large skillet, heat the oil for deep frying (it should cover about 1/2 of a cheburek), reduce heat to medium and place 3 or 4 chebureki into oil (depending on the size of your skillet). Fry chebureki on both sides until nicely and evenly brown (about 5 minutes per each side).
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