Chebureki – The Perfect Recipe Without Hassle

In a large mixing bowl, combine flour and salt.

Pour in the vegetable oil and mix it in with your hands until the mixture is crumbly.

Gradually add the boiling water while stirring with a spoon. Once it’s cool enough to handle, knead the dough on a clean surface for about 5-7 minutes until it becomes smooth and elastic.

Cover the dough with a damp cloth and let it rest for about 30 minutes.

Prepare the Filling:

In a bowl, combine the ground beef (or your chosen meat) with the finely chopped onion.

Season with salt and black pepper to taste, then add the cold water and mix everything thoroughly. This will keep the filling juicy and flavorful.

Shape the Chebureki:

Once the dough has rested, divide it into 6-8 equal portions.

Roll each portion into a ball and then roll it out into a thin circle (about 5-6 inches in diameter) on a floured surface.

Place a generous spoonful of the meat filling in the center of each dough circle.

Fold and Seal:

Carefully fold the dough over the filling to form a half-moon shape, making sure the edges are well sealed. Press the edges firmly with your fingers or use a fork to crimp the edges tightly.

Fry the Chebureki:

Heat vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should be hot enough for frying but not smoking.

Fry the chebureki, a few at a time, for about 3-4 minutes on each side until golden brown and crispy.

Remove from the oil and drain on paper towels.

Serve:

Serve the chebureki hot with a side of sour cream or fresh herbs for dipping. They are perfect as a snack or part of a larger meal!

Serving and Storage Tips: