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Classic chebureks with beef
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Introduction
Classic chebureki with beef are a dish that combines simplicity of preparation with unrivalled taste. A golden crispy crust with a juicy meat filling flavoured with spices and onions creates a real gastronomic delight. They taste great for lunch or as a hearty snack at any time of the day.
The first bite of a cheburek is always a small celebration: the crispy sound of the dough, the aroma of steam escaping, and the delicate taste of juicy meat. Such moments give a feeling of home warmth and satisfaction.
All you need is a little patience, fresh meat, and the desire to create something truly delicious. Classic chebureks are simplicity, proven over the years.
Variations
In addition to beef, you can use lamb or chicken, or mix several types of meat for a richer flavour. Add greens, feta cheese or hard cheese to the minced meat for a new interpretation of the classic recipe.
Secrets of tenderness and taste
To make the filling juicy, add a few tablespoons of cold water or broth to the minced meat. It is also important to chop the onion finely — this will make the texture more tender and balance the taste of the beef.
Tips on ingredients
Use high-quality flour — this will ensure the right texture of the dough. For a crispy crust, add a spoonful of vodka or vinegar to the dough: the alcohol will evaporate during frying, leaving the dough light and crispy.
Small culinary nuances
After kneading, the dough should ‘rest’ for at least 20-30 minutes — this will relax the gluten and make it easier to roll out. Don't forget to pinch the edges well so that the meat juices don't leak out during frying.
Ingredients for the recipe
Ingredients
Khutorok Premium Wheat Flour 1kg
500 g
Bon Boisson Non-Carbonated Mineral Water 5l
250 ml
Pripravka Himalayan Pink Salt 200g
1 tsp
Shchedryi Dar Refined Sunflower Oil 3l
50 ml (for dough) + for frying
Cutlet Minced Beef
500 g
Onion
1 pcs
Pripravka ground black pepper 20g
½ tsp
Vitana Beef Broth 1.1kg
3–4 tbsp
Preparation steps
01
Prepare the dough — Mix the flour and salt in a bowl, add water and oil. Knead into an elastic dough, cover with a towel and leave for 30 minutes. ⏱ Guideline: soft, non-sticky dough.
02
Filling — Add finely chopped or grated onion, salt, pepper and a few tablespoons of cold water or broth to the minced beef. Mix well. ⏱ 10 minutes. Guideline: the minced meat should become soft and juicy.
03
Shaping — Divide the dough into balls and roll each one into a thin circle. Place the mince on one half, cover with the other half and pinch the edges tightly. ⏱ 20 min. Guideline: thin dough without tears.
04
Frying — Heat a generous amount of oil over medium heat. Fry the chebureks for 2–3 minutes on each side until golden brown. ⏱ 15 min. Guideline: evenly browned.
05
Tip⏱ Serve the chebureks hot, with sour cream, tomato sauce or a glass of cold ayran — and enjoy the homely atmosphere, full of aroma and warmth.
Where to order ingredients
Select the required ingredients in one of the stores
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