Homemade chebureks » Culinary recipes with photos. home cuisine

Ingredients:
Wheat flour 500 g
Chicken egg 1 pcs.
Salt 1 tsp.
Pork neck 300 g
Beef shoulder 300 g
Onion (100g) 2 pc.
Beef broth 50 ml
Ground black pepper 1 tsp.
Frying oil 800 ml.

Method of cooking:
Mix the egg with 300 ml of water, add salt and sifted flour. Knead the elastic dough.

Wrap the dough in cling film and let it rest for at least half an hour in a cool place.

For minced meat, cut the meat into cubes, removing excess fat and veins.

With the help of a blender or a meat grinder, grind the meat to the state of minced meat.

Also grind the onion to a mushy state and mix with the minced meat.

Knead the minced meat well, add a little broth, freshly ground pepper, and salt.

Divide the rested dough into equal balls weighing 30-40 grams. One by one, roll the balls into thin cakes no more than 1-2 mm thick, put a tablespoon of minced meat on half of the cake, flattening it slightly and cover with the second half of the cake. Be sure to fasten the edge well so that the juice does not get into the oil during frying. To do this, you can slightly wet the places of gluing with water and do not use too much flour when rolling out. Cut the excess dough around the edges with a round knife with a wavy blade.

Heat the oil for frying in a deep frying pan and drop the chebureks into it.

Cook over medium heat for 1-2 minutes on each side. Chebureks should become golden brown. Be careful not to overcook them.

Put the finished chebureks on a clean cotton towel to absorb excess fat and serve immediately.
Bon appetit!