Traditional Crimean Tatar chebureki. Today's recipe.

First, heat the water to 38-40 degrees Celsius; it should not be hot. Dissolve salt in 250 ml of water and add vegetable oil, mixing well. In a separate bowl, prepare the sifted flour and create a well in the center. Pour all the water into the flour at once and combine the ingredients: start by gently mixing with a fork, then knead by hand. Once the dough becomes elastic and uniform, wrap it in plastic wrap and let it rest in the oven for 30 minutes.

https://zaxid.net/traditsiyni_krimskotatarski_chebureki_retsept_dnya_n16025752025-01-27 10:35:16

Chebureki, or simply "meat pies" translated from Crimean Tatar, is a dish with a unique character. Preparing the dough for chebureki is remarkably simple, as it does not contain yeast and therefore does not require rising. However, making them truly authentic—with thin, crispy dough and rich, juicy filling—is an art form, writes “Myastoria”.

Ingredients:

flour – 600 g;
water – 300 ml;
sunflower oil – 1 tbsp;
salt – a pinch;
minced meat (lamb, beef, or pork) – 400 g;
onion – 2 pcs;
cold water – 5 tbsp;
salt and pepper – to taste.

Preparation method:

First, heat the water to 38-40 degrees; it should not be hot. Dissolve salt in 250 ml of water and add vegetable oil, then mix. In a separate container, prepare the sifted flour and make a well in it. Pour all the water into the flour and combine the ingredients: first slowly mixing with a fork, and then kneading with your hands. When the dough becomes elastic and homogeneous, wrap it in plastic wrap and let it rest for 30 minutes in the oven.

For the filling, take minced meat (preferably from fattier parts). Opt for minced meat that has not been previously frozen to ensure the dish remains juicy. Peel the onion, chop it finely, and add it to the minced meat. Then season with a minimal amount of spices and pour in 5 tablespoons of water. Mix thoroughly.

Remove the dough from the container, knead it again by hand, and shape it into a long "sausage." Cut it into equal pieces, rolling each one out thinly.

On half of each circle, place about 1 tbsp of filling (the amount will depend on the size of the cheburek) and spread it thinly, leaving a few centimeters from the edge. Cover the filling with the other half of the dough, and press the edges with a fork.

In a deep frying pan, add plenty of vegetable oil and heat it well. Place a few chebureki in the hot oil and cook for about 2 minutes on each side. The oil should completely cover the chebureki while cooking. Serve the chebureki immediately while they are still hot.