Chebureki
Crispy deep-fried turnovers filled with juicy spiced ground meat, beloved across the Crimean Tatar and post-Soviet world.
Contains common allergens
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Instructions
- 1
In a large bowl, combine the flour, warm water, vodka, and 1 tsp salt, then knead for 8 to 10 minutes until you have a smooth, elastic dough; cover and rest at room temperature for 30 minutes so the gluten relaxes.
- 2
Meanwhile, mix the ground beef with the finely grated onion, 1/4 cup cold water, 1 tsp salt, and 1/2 tsp black pepper until the filling is loose and very moist, which keeps the cooked meat juicy.
- 3
Divide the rested dough into 8 pieces and roll each into a thin 8-inch circle, then spread a thin layer of filling over one half, leaving a 1/2-inch border.
- 4
Fold the dough over the filling into a half-moon, press out any air, and seal the edge firmly with a fork to prevent leaks during frying.
- 5
Heat the vegetable oil to 350 F in a deep skillet, then fry each chebureki for about 2 to 3 minutes per side until deeply golden and blistered, draining on paper towels before serving hot.
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