Crimean Tatar chebureks are known for their tenderness, crispy dough, and juicy filling that melts in your mouth.
Restaurateur and winner of the 5th season of the culinary show "Master Chef," Yevhen Klopotenko, shared a unique recipe on his YouTube channel.
To make the dough for the chebureks, you will need 600 g of flour, 250 ml of warm water, one teaspoon of salt, one teaspoon of sugar, one teaspoon of vinegar, and one tablespoon of oil. For the filling, you will need 800 grams of ground beef, one large onion, two cloves of garlic, one tablespoon of cumin, 200 ml of cold water, salt, and pepper to taste.
Let's start with preparing the dough. Sift 600 g of flour into a deep bowl and add one teaspoon each of salt, sugar, and vinegar. Then pour in 250 ml of warm water (not hot!) and one tablespoon of oil. Knead an elastic dough that does not stick to your hands. If necessary, add a little more water or flour to achieve the perfect consistency. After that, wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes to rest and become soft.
While the dough is resting, prepare the filling. Finely chop one onion and add it to the ground beef. Then, pass two cloves of garlic through a garlic press or grate them and add to the meat. Season with salt and pepper to taste, add one tablespoon of cumin, and mix thoroughly. Gradually add cold water to make the filling juicier and prevent it from being dry. This gives the chebureks their unmatched juiciness.
Now that the dough and filling are ready, divide the dough into 8-12 balls. Roll each ball into a thin round sheet. On one half of each sheet, place enough filling and cover with the other half of the dough. Press the edges together to seal the cheburek, and for extra security, pierce the edges with a fork. This not only helps keep the filling inside but also gives the chebureks an aesthetic appearance.
Heat a frying pan with plenty of oil until it's well heated before adding the chebureks. Fry the chebureks on both sides until golden brown. This takes just a few minutes on each side. After frying, place the chebureks on a napkin to absorb any excess grease.