A juicy and aromatic cheburek can satisfy your hunger and give you real pleasure from eating it.
However, it happens that the dough of homemade chebureki is dry, or there is something wrong with the filling.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker revealed the recipe for the ideal cheburek.
You will need:
- flour 500 g;
- water 200 ml;
- vegetable oil 2 tbsp;
- salt 1 tsp;
- vodka 1 tbsp;
- minced meat (pork and beef) 400 g;
- onions 2 pcs;
- water (broth) 50 ml;
- salt and pepper to taste.
How to cook
1. Dissolve salt in warm water and add flour, knead the dough and pour in vegetable oil and vodka.
2. Knead a homogeneous dough and leave it under cling film for half an hour.
3. Mix the pork and beef mince in a 1:1 ratio. Then add finely chopped onion at a rate of one medium onion per 300 grams of meat.
4. Add broth to the prepared mince, which makes the filling more juicy and tender. Don't forget about spices and salt.
5. Roll out the dough to a thickness of no more than 2 mm, form the chebureki, fill and fry in a deep frying pan in a large amount of odorless vegetable oil for 2-3 minutes on each side.
The oil temperature should not be more than 180 degrees, otherwise the dough will burn and the cheburek will remain raw inside. Enjoy your meal!
Author: Igor Zur
Expert: Julia Arkhipova