Crispy Chebureki with Bubbles

Crispy Chebureki with Bubbles

40 min
Medium
1 serv.
306 g / 1 serv.

Rating

Average rating:—

Description

Classic chebureki with juicy beef filling and crispy bubbly dough.

  1. Sift flour into a bowl, add 1/3 tsp salt and 1 tbsp sunflower oil.
  2. Pour in 60 ml of hot water and knead a stiff, elastic dough. Cover with plastic wrap and let rest for 20 minutes.
  3. Pass the beef and onion through a meat grinder.
  4. Add 20 ml of cold water, remaining salt and pepper to the minced meat. Mix thoroughly.
  5. Divide the dough into 3 equal parts and roll each into a thin circle.
  6. Place the filling on half of each circle, leaving 1 cm from the edge.
  7. Cover with the other half of the dough, carefully seal the edges and trim excess with a pastry wheel or saucer.
  8. Heat the remaining sunflower oil in a frying pan (about 1 cm layer) to 180°C.
  9. Deep-fry the chebureki for 2-3 minutes on each side until golden and bubbly.
  10. Place on a paper towel to drain excess fat. Serve hot.
551
180 kcal / 100 g
kcal
29.8 g
9.7 g / 100 g
Protein
66.7 g
21.8 g / 100 g
Carbohydrates
18.6 g
6.1 g / 100 g
Fats