ReceptnaptárChebureki (crisp fried meat turnovers)
Chebureki are Crimean Tatar-origin, crisp thin-dough turnovers filled with meat, and very popular among the street foods of the USSR and Russia. The dough blisters and the meat stays juicy inside. They are served hot with lemon.
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Method
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- Knead the flour, water, vodka, salt and oil into a firm dough and rest for 30 minutes.
- Knead the meat with the onion, water, dill, salt and pepper.
- Divide the dough into 8 and roll into thin 20 cm circles.
- Spread filling on one half of each circle, fold the other half over and seal the edge with a fork.
- Heat the oil to 170 °C and fry the chebureki for 3-4 minutes per side until blistered and golden.
- Drain on paper towels and serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The vodka or vinegar gives a blistered, crisp dough.
- Roll the dough very thin.
- Thin the filling with a little water for juiciness.
Frequently asked questions
What are they served with?
Lemon, onion salad or sauce.
Can they be baked?
Yes, but they will not be as crisp and blistered.
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