Chebureki Crispy Snack (Print Version)
# Ingredients:
→ Dough
01 -
½ cup water
02 -
2 cups plain flour
03 -
2 tbsp vegetable oil
04 -
1 tsp salt
→ Filling
05 -
½ cup fresh dill, roughly chopped
06 -
4 tsp garlic powder
07 -
1 tsp ground cumin
08 -
300 g fatty ground beef
09 -
½ tsp white pepper
10 -
300 g brown onion, finely diced
11 -
1 tsp quality sea salt
12 -
½ tsp black pepper
→ For frying
13 -
Oil for frying
# Instructions:
01 -
Stir together 1 tablespoon of oil, flour, salt, and water in a big bowl until combined into a ball. Sprinkle flour on your counter and knead the dough until smooth—this should take a few minutes. Cover it and let it sit for around an hour.
02 -
Cook onions in 1 tablespoon of oil, letting them soften and turn see-through. Cool them off a bit, then mix them with beef, sea salt, white pepper, black pepper, garlic powder, dill, and cumin in a bowl until everything’s well blended.
03 -
Cut the dough into 4 even portions and roll them into balls (~76-78g each). Flatten each one out into a circle that’s about 15-16 cm wide.
04 -
Spread some of the meat mix onto one side of each dough circle, but keep a small edge uncovered (about 15mm). Fold the other side over the filling to make a half-moon. To seal, press the edges together and pinch with a fork if you want. Use a little water on the edges if they’re not sticking.
05 -
Heat oil in a skillet to about 1 cm deep. Drop a tiny dough piece in to test the heat. Cook one cheburek at a time, letting one side brown for a few minutes. Then flip to cook the other side for 1-2 minutes. Adjust the heat so the oil doesn’t burn.
06 -
Once fried, place the finished pastries on a rack lined with paper towels to soak up extra oil. They’re best served warm with sour cream and dill.
# Notes:
01 -
Hot oil ensures they won’t absorb too much grease.
02 -
After resting, the dough should feel soft, smooth, and stretchy.