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Chebureks on kefir

Chebureki with Kefir Dough

A crisp, golden crust with a juicy meat filling inside! Who could resist? We've all walked past a stand selling chebureki and been stopped in our tracks by that irresistible, savory smell. My first thought is always: "I have to make these!" Because only when you make chebureki at home can you be sure of the quality and safety of the ground meat—and be certain there's actually meat in the filling, and as much of it as you like, with no skimping. So let's make chebureki together. We'll use a kefir dough, which comes together quickly. Off to the kitchen—time to make delicious, fragrant chebureki with kefir dough!

Vera

Recipe author

Composition / ingredients

Servings:

Kefir

250

Egg

Flour (+ extra flour for rolling out the dough)

500

Salt

0.5

Ground meat (any kind of meat)

300

Onion

Water

Salt

Ground black pepper (you can use other spices; I added 1 tsp of curry powder)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 48 % 27 g

Carbohydrates 39 % 22 g

359 kcal

GI: 9 / 0 / 91

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Make the dough. Pour the kefir into a bowl, add the egg, and beat with a whisk or fork.
Step 3:

Add the salt, then gradually work in the flour and knead a dough that turns out elastic and just slightly tacky to the touch.
Step 4:

Cover the dough with plastic wrap or a towel and let it rest for 20 minutes.
Step 5:

Meanwhile, make the filling. Peel a large onion and finely chop it. As a rule of thumb, use 1 part onion to 2 parts ground meat—though if you love onion, go with a 1:1 ratio.
Step 6:

Mix the ground meat, onion, salt, ground black pepper, and spices together well.
Step 7:

Add water or broth to keep the chebureki juicy. Mix again thoroughly so the salt and spices are evenly distributed through the filling.
Step 8:

To make rolling easier, divide the dough into several pieces. Dust the counter with flour and roll out each piece as thin as you can—but not so thin that it tears under the weight of the filling. Using a saucer of a suitable size, cut out rounds of dough.
Step 9:

Spread the filling over one half of each round.
Step 10:

Fold the other half of the dough over the filling, pressing lightly to push out any trapped air. Run the edge of the saucer around the rim of each cheburek to seal it well. Then press along the edges with the tines of a fork—this seals them even better and gives a nice decorative finish.
Step 11:

Heat the vegetable oil in a skillet. Fry the chebureki over medium heat on both sides until they turn a beautiful golden brown.
Step 12:

Transfer the finished chebureki to a towel or paper napkin to blot off the excess oil. Then stack them in a bowl, one on top of another, and cover with a towel or lid so the steam softens the dough.
Step 13:

Call everyone to the table! Enjoy!