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Crispy chebureks with meat

Crispy Meat Chebureki

A simple recipe for juicy, meaty chebureki that everyone loves! My husband is a huge cheburek fan. I won't let him buy them from random takeout spots — safety first — so I make them myself at home. Here's the recipe I use.

Valeria

Recipe author

Composition / ingredients

Servings:

Flour

400

Vegetable oil

Water

120

Minced meat

600

Vegetable oil

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 12 g

Fats 42 % 24 g

Carbohydrates 37 % 21 g

340 kcal

GI: 0 / 0 / 100

Cooking method

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Start with the dough. Pour clean water into the sifted flour, add a small pinch of table salt, then the vegetable oil. Knead all of it into a firm, smooth, uniform dough, cover it with a clean kitchen towel, and let it rest for about 30–40 minutes. Now make the filling: season the ground meat to taste with salt, ground black pepper, finely chopped herbs, and green onion. Roll the dough out into a thin sheet and cut out circles of whatever diameter you like. Spoon the filling onto one half of each circle, fold the other half over, and pinch the edges tightly shut. Fry the chebureki in plenty of oil until golden. Our homemade chebureki are ready!