A classic recipe for chebureks with meat.

A dish called "cheburek" came to us from the rich kitchen of the Mongolian people and has long been in love with our compatriots. Currently chebureks can be seen on sale at every step: on the street, in restaurants, in a cafe. Previously, there were very popular special cafes for cooking chebureks, so-called chebureks. However, chebureks cooked at home, of course, are much more useful, tasty and safer.

At the moment there are a huge number of ways to prepare this delicious and mouth-watering dish. There are various options for preparing the dough, it can be, for example, lean or classic fresh, puffed or yeast. Minced meat options also exist a huge amount. It can be meat, that is, beef, pork, chicken or, according to a traditional recipe, lamb, in addition, it is possible to use as a filling any vegetables, such as cabbage, onions, zucchini, zucchini, and mushrooms, especially white Or mushrooms, eggs with green onions and even a variety of cheese: salty and sweet. It is enough to add or replace any ingredient, and the dish will get a completely different, special and unique taste. But for all these options the basis is a classic recipe for chebureks with meat, which I offer to your attention. Of course, you can use any other recipe, but this is the simplest and most common.

A classic recipe for chebureks with meat

Already looking forward to the taste of future chebureks? Then let's start cooking. This recipe for chebureks with meat is not at all complicated, cooking takes relatively little time, and most importantly, the result is a very tasty and mouth-watering dish.

To knead the dough for chebureks, you will need three-quarters of a glass of water, two eggs, four or five glasses of sifted wheat flour.

For minced meat, you need to take forty grams of lamb, a hundred grams of mutton fat, fifty grams of rice, one large onion, three tablespoons of water, as well as pepper and salt to taste.

In addition, for cooking it is necessary to cook two hundred grams of melted lamb fat or sunflower oil, or combined fat.

Forcemeat for chebureks is prepared as follows: the pulp of mutton, lard and onions must be chopped into small pieces or scrolled through a meat grinder. Then add salt and pepper to taste and finely chopped parsley into this mixture, then three tablespoons of water are poured in. Boiled rice, cooled and added to minced meat.

The dough is prepared in the following way: flour, water, salt and egg are thoroughly mixed and then a steep dough is mixed (as for dumplings). After that, it is left for some time to be shaken under a linen napkin and after that it is again kneaded.

You can also prepare a lean dough for chebureks without eggs. For this, the same ingredients are taken, but only the egg is not added.

After making minced meat and dough, you can start the basic process of making chebureks. To do this, roll out the dough with a thin layer and cut out the circles in it with the size of a small saucer.

Half cooked mug is laid out cooked minced meat, then one half is covered by another, and the edges are pressed against each other and are protected. After the cheburek is stitched, it can be lubricated with a pre-whipped egg. In order to make the chebureks tastier and look ruddy and mouth-watering, fry them in large amounts of oil in a deep frying pan or pan.

Chebureks are a very high-calorie and hearty dish, which can be served either independently or in addition to the main menu dishes, for example, a borsch or a pickle. To this dish you can serve various sauces or simply sour cream, as well as adjika and tkemali.

As you can see, this recipe for chebureks with meat is not very complicated. Bon Appetit!