Chebureki Crispy Snack (Print Version)
# Ingredients:
→ Dough
01 -
1 tsp salt
02 -
2 cups plain flour
03 -
2 tbsp vegetable oil
04 -
½ cup water
→ Filling
05 -
300 g fatty ground beef
06 -
½ cup fresh dill, roughly chopped
07 -
300 g brown onion, finely diced
08 -
1 tsp ground cumin
09 -
½ tsp white pepper
10 -
½ tsp black pepper
11 -
4 tsp garlic powder
12 -
1 tsp quality sea salt
→ For frying
13 -
Oil for frying
# Instructions:
01 -
Toss the flour, salt, water, and 1 tbsp oil into a large bowl and stir until it clumps into dough. Dust your countertop with flour and knead the dough until soft and smooth for a couple of minutes. Cover it up and leave it for an hour to rest.
02 -
Start by cooking the diced onion in 1 tbsp of oil until it's soft and see-through. Let them cool, and blend them into the ground beef with all the spices and dill. Mix until everything’s well blended.
03 -
Slice the dough into 4 even parts. Roll each piece into a ball weighing about 76-78g. Spread out each ball into a thin round sheet measuring 15-16 cm across.
04 -
Spoon beef filling over one half of each dough circle, making sure to leave a small 15mm space along the edges. Fold the dough over to form a semi-circle. Seal the edges tightly, and if needed, dab a little water to help stick them together. You can pinch the edges with a fork to make them extra secure.
05 -
Pour about 1 cm of oil into your frying pan and let it heat up. Test readiness by dropping a tiny piece of dough in. Fry one pastry at a time, laying it flat in the hot oil. Cook one side until golden brown, then turn over and fry the other side for 1-2 minutes. Adjust the heat if the oil starts smoking.
06 -
After frying, place chebureki on a drying rack with paper towels underneath to soak up any leftover oil. They’re best eaten hot, alongside sour cream and fresh dill.
# Notes:
01 -
Make sure the oil is hot enough; otherwise, the pastries can get soggy.
02 -
Once rested, the dough should be smooth, soft, and elastic.