Chebureki

Are you a CHEBUREKI lover???

Here is the amazing Chebureki recipe that you have to do it!!!!

Ingredients for the dough:

• 4 cups all-purpose flour

• 1 cup water

• 2 tablespoons vegetable oil

• 1 teaspoon salt

• 1 teaspoon sugar

Ingredients for filling:

• 1 pound ground beef or lamb

• 1 large onion, finely chopped

• 1/4 cup water

• Salt and pepper to taste

• Optional: fresh herbs (parsley or cilantro), finely chopped

For Frying

• Vegetable oil (for deep frying)

Instructions

Making the Dough

1. Combine Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar.

2. Add Wet Ingredients: Make a well in the center of the flour mixture and add the water and vegetable oil.

3. Knead the Dough: Mix the ingredients together until a dough forms. Transfer the dough to a floured surface and knead until smooth and elastic, about 5-7 minutes.

4. Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for about 30 minutes.

Making the Filling

1. Prepare the Filling: In a mixing bowl, combine the ground meat, finely chopped onion, and water. Mix until well combined. Season with salt and pepper to taste. Add optional herbs if desired.

Assembling the Cheburek

1. Divide the Dough: After resting, divide the dough into 10-12 equal pieces. Roll each piece into a ball.

2. Roll Out the Dough: On a floured surface, roll each ball into a thin circle, about 8 inches in diameter.

3. Add Filling: Place a few tablespoons of the meat filling on one half of each dough circle, leaving a 1/2-inch border around the edge.

4. Seal the Edges: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly and seal by crimping with a fork or pinching with your fingers.

Frying the Cheburek

1. Heat the Oil: In a deep skillet or pot, heat enough vegetable oil to cover the chebureks. The oil should be around 350°F (175°C).

2. Fry the Cheburek: Carefully add the chebureks to the hot oil, a few at a time. Fry until golden brown and crispy, about 3-4 minutes per side.

3. Drain Excess Oil: Remove the chebureks with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

Serving

• Serve hot, traditionally with a side of sour cream or a squeeze of lemon juice.

Enjoy your homemade chebureks!