Crimean Chebureki (Flaky Fried Meat Pies)

Cooking method

1. Step 1:

   

   How do you make Crimean chebureki, the kind sold in Crimea? Gather your ingredients. Any ground meat works, and you can even make these with vegetables and cheese. Use store-bought or grind it yourself at home.

2. Step 2:

   

   First, make the dough. Sift the flour into a deep bowl.

3. Step 3:

   

   Take a regular drinking glass and crack an egg into it.

4. Step 4:

   

   Fill the glass to the brim with cold water and add the salt. Gently, so you don't spill it, beat the contents with a fork until blended.

5. Step 5:

   

   Pour the mixture into the bowl of flour.

6. Step 6:

   

   Mix the flour and water well with a fork until it forms flakes, as in the photo.

7. Step 7:

   

   Now pour in one-third cup of vegetable oil and mix.

8. Step 8:

   

   Knead the dough by hand just enough to bring all the flakes together. The dough should NOT be smooth, so don't knead it long. As soon as the flakes stop breaking off, stop kneading — that's exactly what makes the dough flaky after frying.

9. Step 9:

   

   Wrap the dough in plastic wrap and refrigerate for 30 minutes.

10. Step 10:

    

    Make the filling. Peel and chop the onion however is easiest — with a knife, a grater, or a blender. Use a 1:1 ratio of onion to meat; a generous amount makes the filling juicier and tastier. Add the chopped onion to the ground meat. Crack in the egg, season with salt and pepper, and mix well. Pour in the cold water and knead until smooth. The filling is ready.

11. Step 11:

    

    Take the dough out of the fridge. Shape the chebureki however you like — divide the dough into pieces and roll each into a round, or, as I did, roll all the dough into one big sheet and cut out circles with a saucer. Roll the dough thin, dusting with flour so it doesn't stick to the rolling pin or the work surface.

12. Step 12:

    

    Spoon a tablespoon of filling onto one half of each round and fold the other half over it.

13. Step 13:

    

    Press the edges with the rim of the saucer to seal them well, then crimp them with a fork for good measure.

14. Step 14:

    

    Heat vegetable oil in a deep skillet or a high-sided pan over medium heat. Add the chebureki so they aren't crowded — two or three at a time, depending on your pan. Fry on both sides until golden, covered so the oil doesn't splatter. You can flip them a few times during frying for even browning; two forks make this easy.

15. Step 15:

    

    Set the finished chebureki on paper towels to blot off the excess oil.

16. Step 16:

    

    The dough comes out flaky and crisp.

17. Step 17:

    

    The chebureki are ready. I got 20 medium-sized ones, about 4 inches (10 cm) across. If you make them bigger, you'll get fewer. Enjoy!