How to cook chebureki with meat quickly. Well, firstly, you need an assistant, and secondly, you must be in a good mood. We tried the first chebureks within 30 minutes, but everything took a total of just over an hour.
I have a universal recipe that is great for making pasties, dumplings, etc.
To prepare the dough for this recipe we will need:
- 2 cups boiled water at room temperature, 400 grams
- 500-600 grams of flour
- 1.5 teaspoons salt
- 1.5 tablespoons vegetable oil
This amount of food is approximately per kilogram, maybe a little less, of minced meat.
Pour water into a deep bowl for kneading dough. Pour flour on top, add salt and vegetable oil.
Mix everything thoroughly until smooth. If the dough is very sticky, you can add flour.
Sprinkle the table with flour and place the dough from the cup directly on the flour. Knead the dough until it becomes elastic, adding flour as needed.
The finished dough can be placed in a plastic bag and placed in the refrigerator for a short time while we prepare the minced meat for the pasties.
Minced meat for chebureks
With minced meat everything is very simple. We take pre-prepared minced meat from a mixture of beef and pork. Can be bought in the store.
- 1 kilogram of minced meat
- 3-4 onions
- salt, ground black pepper to taste
If the minced meat was stored in the freezer, you need to defrost it first. Place the minced meat in a deep bowl.
Peel the onion and chop finely. Especially lazy people, like me, can grind it in a blender or pass it through a meat grinder. Add onion to meat.
Add salt and ground black pepper. You can also add finely chopped fresh herbs, but this is not for everyone. Mix the minced meat thoroughly until you get a homogeneous mass.
We take the dough out of the refrigerator and start making pasties.
Recipe for making chebureks with meat
Cut a small piece of dough and roll it into a sausage with your palms.
Cut this sausage into small pieces. The size of the pieces is not very important. It just depends on what kind of chebureks you get, big or small. We make small pasties, so our pieces are the size of half a chicken egg.
Take a piece of dough and roll it into a ball with your hands. Then the ball must be thoroughly flattened, as in the photo above, and dipped in flour on both sides.
Then we take a rolling pin and roll it out into a thin pancake, about 2 millimeters thick.
Place the pancake dough on the table. Spoon the minced meat onto one of the dough halves.
Cover the minced meat with the other half of the dough to form an envelope.
Seal the edges of the dough with your fingers. We do this carefully so that the cheburek does not open when we fry it.
To be safe (and for beauty), you can go around the edges of the cheburek with a fork. Then the juice from the chebureks will definitely not leak out.
Pour more vegetable oil into the frying pan. Fry the pasties on both sides until golden brown. This is approximately 5-7 minutes on each side, depending on the temperature.
Be careful, the flour on the pasties may burn and then they will not look very beautiful, but this does not affect the taste.
Place the finished pasties on a large dish. Be on the lookout! Chebureks tend to instantly disappear from a dish if left unattended :).
After all the chebureks are ready, we set aside a modest portion for ourselves.
You don’t need to invite the rest, they are all already here and everyone’s plates are full, and some even have empty ones.
Pour some tea, take out the sour cream and enjoy life!
