Gaby
A cheburek (pronounced çiberek) is a deep-fried pastry made from unleavened dough, filled with minced meat or cheese and seasoned with spices. Serve it hot right after cooking and eat it without utensils.
Ingredients for the dough: 4 cups of sifted wheat flour; 300 g of filtered water; 8 tablespoons of vegetable oil; 1 teaspoon of vodka; 1 teaspoon of sugar; a pinch of salt.
Ingredients for the filling: 300 g of beef; 300 g of pork; 170 g of meat broth; 1 onion; herbs, salt, and spices to taste.
Making the Dough
Add salt and sugar to the water and stir until dissolved.
Form a mound with the flour and create a well in the center. Pour the water, oil, and vodka into the well. Knead the dough and let it rest for 15 minutes.
Knead the dough thoroughly again and let it rest for another 15 minutes. Repeat this process several times.
Roll the prepared dough into a thin sheet (2–3 mm) and cut out circles with a diameter of 13 cm using a suitable saucer.
Preparing the Filling
The classic recipe typically uses lamb, but you can also make the filling with chicken or turkey. In this recipe, for added juiciness, use equal parts beef and pork.
Pass the meat and onion through a meat grinder twice. Pour in the meat broth (this is the second secret to a juicy filling) and add finely chopped herbs and spices.
Place the filling on one side of each dough circle and seal the edges by pressing them with a fork to create a wavy pattern. This shapes them into crescents.
Fry the chebureks in a well-heated skillet, placing two at a time. Cook until golden brown, about 3–5 minutes on each side.
Tip
Test the oil by dropping in a piece of bread: if the oil bubbles around it, add the chebureks to the pan. Cook them over medium heat in a generous amount of oil to achieve a crispy, puffy texture. If you prefer less oil, bake the chebureks in the oven so they resemble baked pastries. Hold a cheburek vertically and start eating from the top; otherwise the grease inside may spill out and make your hands and clothes messy.
