Preparing and Frying Chebureki, Meat Filled and Deep-Fried Dough. Kiev Street Food, Ukraine

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought saves time.

Prepare the dough by mixing flour, water, and salt until smooth; let it rest for 30 minutes.

Finely chop onion and garlic; sauté in a pan with vegetable oil until translucent.

Add ground beef, parsley, cumin, paprika, and bay leaf to the pan; cook until beef is browned, about 5-7 minutes.

Remove from heat and let the filling cool slightly.

Divide the rested dough into small balls; roll each into a thin circle.

Place a spoonful of the beef filling on one half of each dough circle.

Fold the dough over the filling to create a half-moon shape; press the edges to seal.

Heat vegetable oil in a deep skillet over medium heat until shimmering.

Fry each chebureki until golden brown, about 3-4 minutes per side.

Drain on paper towels before serving.

Cooking Techniques

Spice Level:

Allergens