Chebureki Recipe | How to Make Beef Chebureki

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.

Sift flour into a large bowl. In a separate medium bowl mix salt, hot water, vodka and oil. Add the liquids to the flour and start mixing until dough forms, if too sticky add more flour, if too dry add more water. Turn the dough onto a clean working surface and knead until smooth dough forms. Place in a bowl, cover and let rest for 30 minutes.

Meanwhile, make the filling: finely chop the onion and parsley. Place the meat in a large bowl, add chopped onion and parsley, add salt, black pepper and water. Mix until combined and set aside.

Divide the dough into 12 equal parts. Shape each portion into a ball. While working with one ball, cover the rest with a towel. Roll each ball into a thin circle, place about 2-3 tablespoons of the meat mixture over one half of the dough and spread evenly. Fold the empty part of the dough over the meat mixture. Using a fork, seal the dough.

Heat vegetable oil in a large wide pan. When the oil is hot, fry the cheburki until golden brown, about 2-3 minutes on each side. Transfer to a paper towel to drain. Serve warm!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens