A signature dish of Crimean Tatar cuisine in Turkey, chebureki are made by filling thinly rolled unleavened dough with a minced meat mixture, sealing it into a half-moon shape and deep-frying until crisp. Sealing the thin dough without tearing it is the recipe's most demanding step.
Knead the flour, lukewarm water and salt into a firm dough, then wrap and rest for 15 minutes.
Mix the minced beef, grated onion and black pepper together to make the filling.
Roll the dough into thin rounds, spoon filling onto one half and press the edges to seal into a half-moon. Deep-fry in hot sunflower oil for 8 minutes until golden on both sides.
Don't drop the chebureki in before checking the oil temperature — cold oil makes the dough greasy. Allergens: contains wheat (gluten).
Using lamb mince instead of beef gives a fattier, more aromatic filling.
Admin DadaGastro · verified in test kitchenTarifte 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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