Chebureks at home

Name: Chebureks at home
Total time: 1 h 15 min
Yield: 14
Ingredients: 1 kg Wheat flour; 3 Eggs; 2 cup Water; 1 teaspoon Vodka; to taste Salt; 500 g Beef; 2 Onion; 4 Tomatoes; to taste Salt; to taste Ground black pepper

Just like your beloved grandmother! Insanely delicious, simple and fast!

82

10363

Lauren Cole

Author of the recipe

Calories

350Kcal

Protein

19gram

Fat

4gram

Carbs

51gram

*Nutritional value of 1 serving

Ingredients

Servings: 14

1kg

3

2cup

1teaspoon

to taste

500g

2

4

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 15 mins

STEP 1
STEP 2
STEP 3

Comments on the recipe

Luda

02.12.2023

4.7

Chebureks are a dish of oriental cuisine, and it is usually prepared from young lamb with fat tail fat. In order to prepare juicy pasties at home, it is still worth using fatty pork, and it is better to use the neck, where the meat is more tender. And add finely chopped dill and parsley to the minced meat. Roll out the dough very thin, almost 1 mm thick.

asija20

02.12.2023

4.7

My husband just loves pasties. I’ve never heard of putting a tomato in the minced meat and rolling the dough into a snail shape. I will definitely use your recipe and make pasties.

JANORA

02.12.2023

4.7

Interesting test layout. In our house they are made differently. I’ll have to try making it according to your recipe! Also, in one family I treated myself to pasties with a sauce made from butter and some seasonings. I forgot to find out then. This is my first time meeting your sauce. I'll try to make it for our evenings over chebureks. Thank you!

♚Larisynshik

02.12.2023

4.8

Once I watched some program, and they said that they don’t write about this anywhere and not a single recipe says about tomatoes, but Central Asian water is never poured into minced meat, but a very ripe large tomato is added.

ninaola

02.12.2023

4.5

Sometimes I don’t add water to the minced meat at all. The minced meat flows and it is impossible to wrap it in dough.

Admin Larisa

02.12.2023

4.8

My husband adds matsoni to the minced meat (this is Georgian “kefir”, only thick). He doesn't like water because it's too liquid. He says that the minced meat spreads like that. And with matsoni it comes together perfectly “in a bunch”, but at the same time, in the finished form, the chebureks turn out amazingly juicy.

♚Larisynshik

02.12.2023

4.8

It depends on the stuffing. If it’s very fatty, then you don’t need it. It will be juicy anyway. And a lot depends on the onion too.