Homemade Chebureki with Greens
Snacks • Turkish
Description
Joining the edges, gently press down on the cheburek with your palm to release excess air. The edges can be moistened with water for better sealing. You can pour vegetable oil to a depth of 2 to 3 cm from the bottom of the pan. Enjoy your meal!!!
Ingredients
- Wheat Flour 4 cups
- Salt a pinch
- Vegetable Oil 8 tablespoons
- Sugar 1 teaspoon
- Water ¼ cup
- Vodka 1 teaspoon
- Beef 10 oz
- Pork Blood 10 oz
- Milk 1 cup
- Onion 1 piece
- Parsley 0 oz
- Dill 0 oz
- White Pepper (whole) a pinch
- Chicken Broth 1 cup
Step-by-Step Guide
Step 1
For the filling, pass the pork and beef through a meat grinder, add a finely chopped onion, chopped greens, and mix well.
Step 2
Season the filling with salt and pepper (to taste) and dilute with meat broth or milk to achieve a semi-liquid consistency (I added milk to the filling, which is why it turned out light in color). Mix well. You can add parsley and dill to taste.
Step 3
For the dough, dissolve the sugar and salt in water. Sift the flour into a mound on the table and make a well in the center. Pour the salted water and sugar into the well, add vegetable oil, vodka, and knead the dough.
Step 4
Knead the dough a bit, cover with a napkin, and let it rest for 20 to 30 minutes. After some time, knead the dough again and let it rest for another 20 minutes. This way, knead the dough twice.
Step 5
Roll out the finished dough into a layer 2 to 3 mm thick and cut out circles with a diameter of 15 cm using a saucer. Place a tablespoon of filling in the center of each circle, join the edges, and pinch well. Use a fork to create a border along the edge of the cheburek by pressing the fork into the dough.
Step 6
Fry the chebureki in a deep fryer or in a large amount of vegetable oil in a pan over medium heat on both sides until golden brown.
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