Felt like taking a little culinary adventure. These bad boys are native the Crimean region and most ex-Soviet states. When I was little, we would get these from street vendors in Russia. Simple dough and meat filling, very similar to Empanadas.
- 3.5 cups flour
- 1 cup water
- 0.25 cups milk
- 1 egg
- 2 tb. spns. olive oil
Bring water+milk+oil to a boil
Add 0.5 cups of flour and dissolve in the liquid mixture
Slowly add the remainder of the flour and egg
Knead the dough until it no longer sticks to your fingers. Add more flour and it keeps sticking.
Put in the fridge and let it sit there for an hour. Knead one more time half way through.
Filling – adjust ingredients to taste, this is really loose
- 1.5 cups ground beef (orignal made with ground lamb and cilantro alone)
- 1.5 cups ground pork
- 0.5 cups chopped cilantro
- 0.5 cups chopped white onion
- 0.5 cups chopped white mushrooms
- 1 cup water
- A few minced garlic cloves
- Salt, pepper, spices, hot sauce to taste
Fry up the onions and mushroom in butter until nice and golden brown
Combine all the remainder of the ingredients in dish, making sure it is evenly mixed.
Roll out the dough on a floured surface to thin large circles, about the diameter of a plate.
Place about 2 table spoons of the filling on one half of the dough, leaving a little room between the meat and the edge.
Fold the other half over the filling, making sure not to damage the dough. Pinch the edges together, and using a fork press down all along the edge of the cheburek
Fry or deep-fry the pocket in vegetable oil, flipping as necessary, until golden brown. If you’re having trouble with not cooking the meat through, place the finished Chebureki in a pot and bake in the oven on 250-300 F for about 20 minutes or until fully cooked through (this really shouldn’t be necessary).