Chebureki Popular Crimean Snack (Print Version)
# Ingredients:
→ Dough
01 -
2 cups plain flour
02 -
1 tsp salt
03 -
½ cup water
04 -
2 tbsp vegetable oil
→ Filling
05 -
300 g brown onion, finely diced
06 -
300 g fatty ground beef
07 -
1 tsp quality sea salt
08 -
½ tsp black pepper
09 -
½ tsp white pepper
10 -
1 tsp ground cumin
11 -
4 tsp garlic powder
12 -
½ cup fresh dill, roughly chopped
→ For frying
13 -
Oil for frying
# Instructions:
01 -
In a large mixing bowl, combine the flour, salt, water, and 1 tbsp vegetable oil until a ball of dough forms. Sprinkle the kitchen bench with flour and knead for a few minutes until smooth. Cover and let rest for 1 hour.
02 -
Fry the diced onion in 1 tbsp vegetable oil until soft and translucent. Cool the onions, then combine with ground beef, salt, black pepper, white pepper, cumin, garlic powder, and dill in a mixing bowl until evenly mixed.
03 -
Divide the dough into 4 equal pieces, shaping each into a ball (~76-78g). Roll out each ball into a thin circle (~15-16 cm in diameter).
04 -
Spread beef mixture on one half of each dough circle, leaving a 15mm border around the edge. Fold the other half over, forming a half-moon shape. Press the edges to seal, optionally adding a small amount of water for sealing if necessary. Use a fork to crimp the edges.
05 -
In a frying pan, heat vegetable oil to a depth of 1 cm. Test oil temperature with a small piece of dough. Fry one cheburek at a time, cooking one side until golden (a few minutes), then flip to fry the other side for 1-2 minutes. Adjust heat as needed to prevent smoking.
06 -
After frying, place chebureki on a rack lined with absorbent paper to remove excess oil. Serve hot with fresh dill and sour cream on the side.
# Notes:
01 -
Ensure the oil is hot enough before frying to avoid greasiness.
02 -
The dough should be smooth, soft, and stretchy after resting.