Street Chebureks are the same taste that you can’t confuse with anything else. Their crunch is heard in a few meters, and the juicy filling is saturated with the aroma of spices. Many are trying to cook this dish at home, but it is not always possible to achieve the perfect texture. Fortunately, on the open spaces of the network there is already a recipe from experienced cooks.
Ingredients
For the test:
- 500 g of wheat flour
- 200 ml of soda water
- 1 tbsp. l. vodka (or vinegar 9% – 1 tsp)
- 1 tsp. salt
- 2 tbsp. l. vegetable oil
For the filling:
- 300 g of minced meat (beef + pork 1: 1 or lamb)
- 1 large onion
- 3-4 tbsp. l. ice water or broth
- 1 tsp. salt
- Half of h. l. black pepper
- Half of h. l. Zira (optional)
- 1 tsp. sugar (for caramelization)
For frying:
300-400 ml of vegetable oil (preferably refined)
A step -by -step recipe
1. Sift flour in a bowl, add salt, vodka and vegetable oil. Gradually pour soda water, quickly mixing with a fork. Knead the dough with your hands until smooth, cover with a film and leave to rest for 30-40 minutes.
2. Finely chop the onion or pass through the meat grinder with minced meat. Add salt, pepper, zira, sugar and ice soda water. Then knead the mixture well to stickiness.
3. Divide the dough into 8-10 balls. Roll each in a thin circle (2-3 mm). Put the filling for one half (1.5-2 tbsp. L.). Cover with the second half, tightly press and pinch the edges (you can walk with a fork for reliability).
4. In a deep pan or cauldron, heat the oil (at a temperature of 170-180 ° C). To lower the Cheburex one at a time and fry every 2-3 minutes on each side. Do not forget to put them on paper towels to remove excess fat.
Serve such chebureks hot – with garlic sauce or just like that. Bon appetit!
Earlier it was reported which soup every time causes delight and surprise of the home.
