Crimean Chebureki
by Editorial Staff
Perhaps, the most delicious chebureki are made in the Crimea…
Cook: 1 hr 30 mins
Servings: 8
Ingredients
Dough:
- Wheat flour – 5 cups
- Eggs (if desired) – 1 pc.
- Water – 1-1.5 cups
- Salt – 1 teaspoon.
Filling:
- Lamb – 850 g
- Onions – 2 pcs.
- Water – 0.5 cups
- Salt – 1 teaspoon.
- Pepper – 0.5 teaspoon.
- Vegetable oil (or fat) – 70 ml
How to cook Crimean chebureki:
Directions
- Prepare minced meat. Clean the flesh of lamb off membranes and tendons, trim away excess fat. Rinse the meat thoroughly under the cold running water and cut it into 50-60 g pieces.
- Cut the onions into four pieces.
- Put the prepared meat along with the onions twice through a meat grinder.
- Pour some water into the minced meat, add salt and pepper, and mix everything well. The minced meat is done.
- Sift the wheat flour.
- Pour the water into an enamel bowl and beat the egg. Mix everything and then dissolve the salt.
- Add the sifted flour.
- Knead the homogeneous and stiff dough.
- Divide it into equal pieces and roll them into balls. Cover them with a bowl or damp towel and leave them at room temperature for 15-20 minutes.
- Roll the balls into rounds of 2-3 mm thick.
- Place the prepared filling on half of the round and grease the edges with the egg.
- Cover the filling with the other half to make a crescent and stick the edges together.
- Heat vegetable oil (or fat) well in a deep frying pan and fry the chebureki on both sides. First, brown them on one side over medium heat (for 2-3 minutes).
- Then flip them over and brown on the other side (for 2-3 minutes).
Serve the Crimean chebureks hot, with sour cream or ryazhenka.
Enjoy your meal!
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