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Chebureki with Three Kinds of Meat

Homemade chebureki are never short on filling! This recipe uses the perfect dough — I've tried plenty of others, but this one always works. It's genuinely stretchy while you knead it and comes out soft-yet-crisp once fried. These melt-in-your-mouth chebureki, with tender meat and juices that run from the first bite, are a great alternative to hand pies and cutlets for any meat lover! On top of that, this filling is something new — a blend of three of the most tender meats: veal, pork, and turkey.

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Chebureks of three types of meat
Chebureks of three types of meat Chebureks of three types of meat Chebureks of three types of meat Chebureks of three types of meat Chebureks of three types of meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 7 g
Fats 44 % 20 g
Carbohydrates 40 % 18 g
281 kcal
GI: 6 / 0 / 94

Cooking method

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Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Broth - 15  kcal/100g

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