A signature of Crimean Tatar cuisine in Turkey, cheburek is made by filling thin unleavened dough with ground beef, folding it into a half-moon, and deep-frying it. Sealing the thin dough without tearing it takes care.
Knead the flour, warm water, and salt into a firm dough. Cover and let it rest for 15 minutes.
Mix the ground beef, grated onion, and black pepper to make the filling.
Roll the dough into thin sheets, place some filling on one half, and press the edges closed to form a half-moon. Fry in hot sunflower oil for 8 minutes, until golden brown on all sides.
Do not add the cheburek to the oil before checking that it is hot enough; cold oil will soak into the dough. Allergen: wheat (gluten).
Tarifte kızartma süresi 8 dakika yazıyor, benim yağım daha az sıcaktı için 11 dakikada altın rengini aldı, içi yine de güzel piştiğini gördüm. Hamuru 15 dakika yerine 20 dakika dinlendirince açmak daha kolay oldu.
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