Crimean Tatar chebureks: a recipe with different fillings

CHEBUREK Crimean Tatar cuisine

Usually lamb is used, but you can also use cheese and, of course, any other fillings. Once upon a time, a long time ago, I ate my most delicious cheburek – which was with meat, tomatoes, and cheese at once and in the Crimea!

INGREDIENTS.

Dough:

-500g of flour + for dusting

-260g of water (boiling water)

-25g of vodka

-15g of vegetable oil

-salt

Stuffing:

-400g minced meat (beef or lamb)

-1 large tomato (180-200g)

-2 onions (200g)

-120g of cheese

-salt, pepper

Refined odorless oil for frying about 1 liter (but do not throw it away - cool and strain)

COOKING.

Make the dough:

• take flour, add salt, oil, and vodka, and pour boiling water over it
• Mix it with a wooden spatula and then with your hands. leave it to cool under the film.
• The dough should be pleasantly elastic, but not too tight and not too soft.

Stuffing:

I love it with tomatoes and cheese. So I took the meat, twisted it in a meat grinder, grated onions, and a whole tomato. I added grated cheese, like mozzarella or gouda, salt, and black pepper. The minced meat turned out to be very juicy (you can do everything in a blender, but the tomato is better on a grater)

Form the pasties:

• On a well-floured table, roll out a piece of dough thinly, adding flour, and cut out a circle with a lid.
• put a good spoonful of minced meat, sealing the edges, and securing them with a fork. (Sometimes you can inflate the cheburek a little so that it is even more inflated when cooking)
• I heat the oil on a fairly high heat, check how the piece of dough is fried
• I put 1 piece in the oil and fry it for about a minute on one side and the other.

The cheburek is ready when it starts to "puff up" – this is a sign that the filling has boiled inside, then it should be quickly and carefully removed on a paper napkin or on a wire rack to drain the excess oil

It is better to eat it folded in half, so that an "envelope" is formed and the juice does not leak out.