Crimean Chebureks

Step 1

First, sift the wheat flour into a large bowl and mix it with a pinch of table salt. Then add about six drops of vegetable oil to the dry ingredients. Rub the flour and oil together well with your hands, using your fingers to knead out any lumps of oil that form.

Step 2

Pour water into the bowl with the flour mixture in small portions. There should be enough water to make the dough into a tight ball, but it should be lumpy and rather tough.

Step 3

Wrap the dough ball in cling film and leave it for forty to sixty minutes at room temperature. During this period of time, the dough will have time to dry, it will become elastic and will be easy to roll out.

Step 4

Next, prepare the meat filling for Crimean chebureks. Put in a clean bowl minced meat, peel onions and chop them with a blender (you can run the onion through a meat grinder, grate it finely or chop it well). Then add the onion puree to the stuffing, if desired, you can put a bunch of fresh, finely chopped herbs in the stuffing. Salt the meat and slightly pepper it.

Step 5

Mix the stuffing well and baste it, throwing it in a bowl, then the stuffing will become homogeneous and more tender. Add a little water or broth to the meat and mix it, the consistency of the stuffing should be similar to thick sour cream.

Step 6

Cover the bowl with the stuffing with food film and hide it in a cool place for about thirty minutes. Remove the finished dough from the cling film. Shake it out a little, and then roll it into a bundle, which should be cut into equal pieces (the weight of each piece should be approximately sixty grams).

Step 7

Roll each piece of dough into a ball. Then roll the balls into thin tortillas (if necessary, lightly dust the dough with wheat flour while rolling). Place about two tablespoons of meat filling on one side of the flatbread, leaving at least two centimeters from the edge of the plate.

Step 8

Cover the meat filling with the free half of the plate, combining the edges of the cheburek, while trying to completely remove air from it, then during frying the dish will not swell, and as a result burst. The edges of the dough can be rolled a little with a rolling pin, then they will better connect, and no juice will flow out of the cheburek. Press the edges of the cheburek lightly with a fork.

Step 9

Brush off the excess flour with a brush, otherwise it will burn in the hot oil.

Step 10

Pour vegetable fat into a skillet and heat it well. It is desirable to fry chebureks in a large amount of oil, preferably for this purpose to use a fryer, so that the cheburek floats in the fat. Then the treat will turn out lighter and more airy.

Step 11

Carefully place the chebureks in the boiling fat and fry them on one side until browned. After that, carefully, trying not to make splashes, turn the chebureks over and fry them until cooked on the other side.

Step 12

After that the Crimean chebureks are ready. Place them first on paper napkins to let the excess oil drip off, and then put them on a plate to serve. This dish should be served immediately after cooking. Enjoy!

When working with the dough, it is recommended to cover it with cling film or a damp kitchen towel, so that the dough does not get weathered. The prepared chebureks should not lie down for long, otherwise the dough will simply soggy and soften from the meat juice from the filling.