Ingredients

For the Dough:

• Flour: 250 g
• Boiling water: 120 ml
• Refined vegetable oil: 2 tablespoons
• Salt: 0.5 teaspoon

For the Filling:

• Pork: 150 g, minced
• Beef: 150 g, minced
• Onion: 1 small, finely chopped or minced (80 g)
• Water: 50-60 ml (adjust based on the fat content and juiciness of the minced meat)
• Salt: To taste
• Black pepper: To taste

For Frying:

• Vegetable oil: Enough for deep frying

Instructions (Step-by-Step)

Step 1: Prepare the Dough

1. Mix the dough ingredients: In a bowl, add 250 g of flour and make a well in the center. In a separate container, mix 120 ml of boiling water with 0.5 teaspoon of salt and 2 tablespoons of vegetable oil. Pour the hot water mixture into the flour gradually, stirring continuously with a spoon to combine.
2. Knead the dough: Once the mixture has cooled slightly, knead the dough by hand on a floured surface. Knead for about 5-6 minutes until the dough becomes smooth and elastic. It should be soft but not sticky.
3. Let the dough rest: Wrap the dough in plastic wrap or place it in a sealed bag and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later.

Step 2: Prepare the Filling

1. Mix the meats: In a bowl, combine 150 g of minced pork and 150 g of minced beef. Mixing the two types of meat adds depth of flavor and juiciness to the filling.
2. Add the onion: Either finely chop or mince the onion (80 g) and add it to the meat mixture. The onion enhances the flavor and helps keep the filling moist.
3. Add seasonings and water: Season the meat mixture with salt and black pepper to taste. Gradually add 50-60 ml of water to the mixture, stirring until well combined. The water helps to keep the filling juicy during frying.
4. Mix thoroughly: Stir the mixture until all ingredients are evenly combined. Set the filling aside while you roll out the dough.

Step 3: Assemble the Chebureki

1. Divide the dough: After the dough has rested, divide it into 8 equal parts. Roll each piece into a ball.
2. Roll out the dough: On a lightly floured surface, roll out each ball of dough into a thin, round flatbread, about 24 cm in diameter. The dough should be as thin as possible without tearing, as this will ensure a crispy, flaky crust.
3. Add the filling: Place about 1 tablespoon of the meat filling on one half of the rolled-out dough, leaving a 1.5 cm border around the edges. Spread the filling evenly, but avoid overstuffing.
4. Seal the chebureki: Fold the dough over the filling to form a semi-circle, pressing out any air bubbles as you go. Pinch the edges tightly together to seal. You can use a pizza cutter or a plate to trim the edges evenly for a clean, professional look.

Step 4: Fry the Chebureki

1. Heat the oil: In a large frying pan, heat enough vegetable oil to cover the chebureki halfway when frying (about 2-3 cm deep). Heat the oil over medium heat until it reaches 180°C (350°F). You can test the oil by dropping a small piece of dough into it—if it sizzles immediately, the oil is ready.
2. Fry the chebureki: Carefully place the prepared chebureki into the hot oil, frying them in batches. Fry each cheburek for about 2-3 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy pastries.
3. Drain the excess oil: Once the chebureki are golden and crispy on both sides, remove them from the oil using a slotted spoon. Place them on a plate lined with paper towels to drain excess oil.

Step 5: Serve

1. Serve hot: Chebureki are best served hot, straight out of the fryer. You can serve them on their own or with a side of sour cream, yogurt, or a tangy dipping sauce.
2. Enjoy!: The combination of the crispy exterior and juicy, flavorful meat filling makes for a perfect snack or meal. Enjoy these delicious pastries with friends or family for a satisfying treat.

Cooking Tips

• Achieving a crispy dough: The key to a crispy cheburek lies in rolling the dough as thin as possible. Be careful not to overfill them, as too much filling can cause the dough to tear or become soggy during frying.
• Seasoning: Don’t forget to season the filling generously. The flavor of the meat mixture is what makes chebureki so irresistible. Adjust the salt and pepper based on your taste.
• Preventing oil splatters: Ensure the edges of the chebureki are tightly sealed to prevent the filling from leaking out during frying. If the filling escapes, it can cause the oil to splatter.
• Batch frying: Fry the chebureki in batches to avoid overcrowding the pan. Overcrowding lowers the oil temperature, which can result in soggy and greasy chebureki. Maintain a steady heat for crispy, golden results.

Storage

• Refrigeration: Store leftover chebureki in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 180°C (350°F) for 10 minutes, or until heated through and crispy again.
• Freezing: You can freeze uncooked chebureki for later use. After assembling the chebureki, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To cook, fry them directly from frozen, adding an extra minute or two to the frying time.

Nutritional Facts (Per Serving, Based on 8 Chebureki)

• Calories: 350 kcal
• Protein: 12 g
• Carbohydrates: 24 g
• Fat: 22 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 400 mg

Frequently Asked Questions

1. Can I use other types of meat for the filling?
   • Yes, you can substitute the pork and beef with lamb, chicken, or turkey. Each type of meat will bring its own unique flavor to the chebureki.
2. Can I bake the chebureki instead of frying them?
   • While frying is traditional and gives chebureki their signature crispy texture, you can bake them as a healthier alternative. Preheat the oven to 200°C (400°F) and bake the chebureki for 20-25 minutes, flipping them halfway through until they are golden and crispy.
3. What can I serve with chebureki?
   • Chebureki pair well with a variety of sides, such as fresh salads, pickled vegetables, or yogurt-based dips like tzatziki or sour cream.
4. How can I make the dough even crispier?
   • For extra crispiness, you can add a tablespoon of vodka to the dough mixture. The alcohol evaporates during frying, leaving behind a flakier, crispier texture.
5. Is it possible to make the dough ahead of time?
   • Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Be sure to wrap it tightly in plastic wrap to prevent it from drying out.

Conclusion

Chebureki are a delightful fusion of crispy dough and savory meat filling, offering a satisfying bite that is both hearty and flavorful. With a crunchy, golden crust and juicy filling, these fried meat pies are perfect for a snack or meal. This recipe is easy to follow, making it ideal for those looking to try their hand at creating this beloved dish. Whether you serve them as a family treat or enjoy them with friends, chebureki are sure to become a favorite!