Home Cheburek Recipe

Knead a fairly dense dough with the addition of water, flour, salt and a little vegetable oil. Knead until it becomes elastic and homogeneous. Cover with a napkin or currant cellophane and go to rest.

Add salt and a lot of black pepper to the minced beef. Chop the onion very finely, sprinkle with a little salt, crush it by hand to release the juice, and add it to the minced meat like this — this is the secret of the finished cheburek soup. Mix the onion and minced meat and add water and mix well again. The consistency of the minced meat should not be thin, but not too dense — so that the contents do not flow out of the dough and at the same time the finished cheburek remains juicy.

Roll the dough into a pan and roll it out into a thin circle according to the diameter of the pan or pot in which it will be fried. It is important that the dough is very thin — so that it looks a little like a table, but does not crumble. Place it on half of the dough and spread a tablespoon of the contents well, cover the other half and tie the edges well. Cut off the remaining dough with a knife.

Pour a lot of oil into a deep frying pan — so that the chebureks float in it and heat well. It's important that the oil is very hot when frying. Dip the cheburek in oil and fry it on both sides until golden brown. When the cheburek is fried, it will age and be covered with nice bubbles. Remove with foam and serve deliciously.