Meat Chebureki

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Onion, big

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Black pepper, freshly ground
  • 4 tsp Salt

• Oils & Vinegars

  • 1 cup Deep-frying oil

• Liquids

  • 2 1/8 cup Water

Found on gastrosenses.com

Description

Ingredients

• Dough Ingredients:
• 3 cups all-purpose flour
• 1 tsp salt
• 1 cup + 2 tbsp cold water
• Filling Ingredients:
• 1 lb ground beef (or lamb)
• 1 big onion, pureed
• 1 tbsp salt
• 1 tsp freshly ground black pepper
• 1 cup of cold water
• 1 cup deep frying oil

Directions

• To make the dough, mix water with the salt and gradually add all the flour, mixing thoroughly between each addition. Don’t add all the flour at once it will be really difficult to kneed and produce soft and elastic dough. Kneed the dough adding all the flour and if it’s getting tough to kneed add a tablespoon or two of water. Place the dough on a slightly dusted plate and cover. Leave to rest at room temperature for at least for 1 hour.
• Meanwhile, prepare the filling by combining ground beef with onion, salt, pepper and water. Mix well, cover and refrigerate for 30-45 minutes.
• Once the dough has rested, create the log out of the dough and cut it in 14 equal parts. Press each piece with your hand to form little pancakes and slightly dust them with flour on both sides. Set aside.
• Roll each pancake on your working surface into really thin round sheets, they should be almost see through thin.
• Place 1 tablespoon of the filling on ½ side of the sheet, leaving about 1″ border at the edges to seal.
• Brush slightly all the way around the edges of your rolled dough with cold water.
• Fold the meat chebureki in half, making sure to release all the air from the inside and sealing them by running the pizza cutter and trimming the edges. Then press the edges with your fingers or a fork to makes sure everything is sealed properly.
• Heat the oil over the medium high heat in your frying pan. I find wok works best for deep frying chebureki.
• Deep fry each cheburek for 3-4 minutes on each side and transfer cooked meat chebureki onto paper towels to soak up excess oil.
• Serve warm. Be careful not to burn yourself when biting into these, as there is very juicy and hot filling inside. Enjoy!