Chebureki

Chebureki are made from unleavened dough. They're filled with spices, onions and ground meat, and fried in oil. Pop one as a snack or make a plate as an appetizer to share with family and friends.
Photo by LINDA R.
Adapted from 12tomatoes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

7

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

7

servings

Adapted from 12tomatoes.com

Ingredients

  • 2

    1⁄2 cups flour

  • 1

    ⁄2 cup water

  • 4

    tablespoons olive oil

  • 1

    teaspoon vodka, optional

  • 1

    ⁄2 teaspoon white sugar

  • 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

Directions

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. In a separate bowl, mix together ground beef, finely chopped onion and parsley. Season the mixture with salt and pepper and stir in milk. Place about 2 tablespoons of the filling on one side of the circle, leaving 1/2 inch space at the edges. Make sure there is no air inside chebureki and the edges are closed tightly. 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). Makes 7 servings.

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