Chebureki (Meat Hand Pies) + Video
Chebureki are fried pockets of dough that have been filled with beef or lamb filling and spices. Here’s my take on the Crimean street food!
Servings: 16
Ingredients
Dough
- 4 cups all purpose flour
- 1 1/2 cups hot water
- 3 tbsp vegetable oil
- 1 tbsp vodka or white vinegar, optional
- 1 tsp kosher salt
Filling
- 1 1/2 lbs ground beef (or ground lamb)
- 1 large yellow onion peeled, quartered
- 2 cloves garlic
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/8 tsp cayenne powder (optional)
- 1/3 cup parsley
- 1/2 cup water (ice cold)
Frying
Instructions
- Sift flour into bowl of a stand mixer. To a separate mixing bowl, add and use a whisk to combine salt, hot water, oil, and optional vodka or vinegar. Add the liquids to the flour and using dough hook, mix on medium-low speed until dough forms. If too sticky, add a little more flour, or if too dry, add a little more water. Knead until a soft, smooth dough forms (not sticky). Cover bowl with kitchen towel and rest dough for 30 minutes.
- Place raw beef or lamb in a large mixing bowl. To bowl of food processor, add onion, garlic, salt, pepper, paprika, cayenne, parsley and water. Mix to form a puree, then transfer puree to bowl of raw meat. Mix well to combine. Set aside.
- Divide dough into 12 equal parts. Cup one piece of dough between your hands. Move your top hand in a circular motion to shape each portion into a ball. While working with one ball, cover the remaining dough with a kitchen towel.
- Working with one ball of dough at a time, use rolling pin to roll dough out into a thin 8-inch circle.
- Place 3 tablespoons meat mixture over one half of circle and spread evenly, almost to edges. Fold the other half of dough circle over the meat mixture, then use your fingers to press the edges together. Use tines of a fork to crimp edges of dough. Remove any ragged edges with pastry cutter or knife.
- Add 1/2-inch of vegetable oil to a 12-inch or larger skillet or cast iron pan and preheat to a temperature of 375°F. When the oil is hot, fry the chebureki in batches (avoid crowding the pan) until golden brown, about 2-3 minutes on each side. Transfer to a paper towel to drain. Serve immediately warm.
Video
Nutrition
Calories: 321kcal | Carbohydrates: 31g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 726mg | Potassium: 224mg | Fiber: 2g | Sugar: 3g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 3mg