Simple and Classic Chebureki with a Meat Filling
- Stand mixer
- food processor
- rolling pin
- 2 cups flour
- 5-6 drops oil
- 250-270 ml water
- 1 pinch salt
- 300 g ground beef, 10 oz
- 1 medium onion, put through a food processor
- ½ cup cilantro, chopped
- 4-6 Tbsp water
- salt, to taste
- black pepper, to taste
- oil, for frying
- Put flour into a bowl and mix well with a pinch of salt. Add 5-6 drops of oil.
- With a dough attachment in the mixer, mix the oil in with the flour so there will be no clumps.
- Little by little add water until you can take the dough and put it in a good ball shape.
- Wrap the dough with plastic wrap and let stand at room temperature for 40-60 minutes. (The purpose for this is so the dough comes together and would be easy to work with.)
Meanwhile, make the filling:
- Mince the onion through a food processor or a grinder.
- In a bowl, mix beef, onion, salt, pepper, chopped cilantro, and 5 Tablespoons of water. Combine everything together well.
- After the dough has been standing long enough, cut it into 12-14 same-size pieces.
- With a rolling pin, roll out each piece into a thin circle (add flour when rolling if dough is sticking to the surface.)
- On one side of the rolled out dough put 1-2 tablespoons of beef mix 2cm away from the edge.
- Take dough from the other side and fold it, closing like a pocket shape. Using a fork, close the edges all around.
- Make a few pokes lightly with a fork inside of the chebureki so the air will come out when frying.
- In a frying pan, heat a little bit of oil, about a tablespoon (you don’t want the chebureki to be greasy). Start putting by two to fry, they will fry quickly since they are thin. Flip over to the other side as soon as they brown up.
- Once both sides are browned, the meat filling should be cooked through. Remove from the skillet, and transfer to a large plate lined with paper towels. The paper towels soak up the excess oils.
- Once cooled, they can be enjoyed! Store in a airtight glass container for up to a week.