Chebureki is a traditional dish of the Crimean Tatar cuisine.
It is believed that its roots go back to the Mongol-Tatar nomadic tribes. That is why chebureki are eaten wherever nomads set foot in the ancient times. Even in the highlands of Tibet you can taste a similar dish! But the name itself is purely Crimean Tatar and means "meat pie". In Ukraine, chebureki are also common among the Greeks of Mariupol, but under a different name - "chir-chir".
Ingredients
Ingredients
- flour — 4 cups (about 1300 grams);
- water — 320 milliliters;
- vodka — 1 tablespoon;
- 1 egg;
- sunflower oil — 2 tablespoons;
- salt — ½ teaspoon.
For minced meat you will need:
- minced meat — 700 grams;
- onion — 350 grams;
- water — 125 milliliters;
- salt, pepper, spices — to taste.
How to cook
The cooking process
- To begin, prepare the custard. To do this, pour water into a saucepan, add salt and sunflower oil. Bring the liquid to a boil.
- Pour half a cup of flour into boiling water and quickly knead the dough so that it is lump-free. Remove from the pan and cool to room temperature.
- Add egg and vodka to the dough, mix thoroughly. Why do we add alcohol? Thanks to vodka, the dough will be especially crispy.
- Knead the rest of the flour into the dough until it stops sticking to your hands.
- Let the dough stand for 1 hour. During this time, change it 1-2 times.
- To prepare the minced meat, grind the meat and onions. The classic recipe uses lamb, but you can choose the meat to taste. The best option is a mixture of pork, beef and turkey. Add cold water, salt, pepper and spices to the stuffing.
- Form chebureki in the shape of a crescent. Fry them in plenty of well-heated oil.
- Traditionally, chebureki are eaten with kefir or other fermented milk drink.
