Crispy Chebureki with Bubbles
Vitamin B12
cobalt (Co)
Vitamin E
selenium (Se)
phosphorus (P)
manganese (Mn)
Description
Classic chebureki with juicy beef filling and crispy bubbly dough.
- Sift flour into a bowl, add 1/3 tsp salt and 1 tbsp sunflower oil.
- Pour in 45 ml of hot water and knead a stiff, elastic dough. Cover with plastic wrap and let rest for 20 minutes.
- Pass the beef and onion through a meat grinder.
- Add 14 ml of cold water, remaining salt and pepper to the minced meat. Mix thoroughly.
- Divide the dough into 3 equal parts and roll each into a thin circle.
- Place the filling on half of each circle, leaving 1 cm from the edge.
- Cover with the other half of the dough, carefully seal the edges and trim excess with a pastry wheel or saucer.
- Heat the remaining sunflower oil in a frying pan (about 1 cm layer) to 180°C.
- Deep-fry the chebureki for 2-3 minutes on each side until golden and bubbly.
- Place on a paper towel to drain excess fat. Serve hot.
543
180 kcal / 100 g
kcal
29.3 g
9.7 g / 100 g
Protein
63.2 g
20.9 g / 100 g
Carbohydrates
19.5 g
6.4 g / 100 g
Fats
6.8 g
2.3 g / 100 g
Ash
3.5 g
1.2 g / 100 g
Fiber
59.7%
Water
2.7 g
0.9 g / 100 g
Sugars
56.5 g
18.7 g / 100 g
Starch
0.09 g
0.03 g / 100 g
Omega-3
9.56 g
3.16 g / 100 g
Omega-6
3.0 g
1.0 g / 100 g
SFA
