How to cook chebureks at home: a simple recipe

Chef and MasterChef judge Volodymyr Yaroslavskyi shared how to make chebureks at home. He posted a detailed recipe on his Instagram page and also gave some professional advice.

"It's been a long time since I've eaten such food. Yes, maybe it's not as healthy as I would like, but it's soooo delicious," Yaroslavskyi wrote.

The chef makes the filling from a mix of minced meat, cheese and tomato. Yaroslavskyi advises to use minced meat that is not very fatty or not to add cheese to it (to watch the video, scroll to the end).

For the dough:

• flour - 300 g + for dusting
• hot water - 200 ml
• salt - a pinch

For the filling:

• minced meat - 250 g
• tomato - 1 pc
• large onion - 1 pc
• hard cheese - 150 g
• water - 25 ml
• salt and pepper - to taste

You will also need odorless vegetable oil for frying. You will need a lot of it, about 500 ml.

The first stage. Prepare the dough

Mix 275 grams of flour with a pinch of salt and add hot water (70 degrees). Stir with a wooden spoon. Leave to cool slightly. While the dough is still warm, knead it well, adding a little flour. The dough should be elastic, but not too tight. Leave the finished dough at room temperature for 20-30 minutes.

The second stage. Prepare the minced meat

Peel the onion and grate it on a fine grater together with the tomato and cheese. Add salt, pepper, and 25 ml of water and mix well. If desired, add finely chopped herbs.

The third stage. Frying

Roll out the dough thinly on a floured table. Cut out an even circle using a plate or lid. Put a tablespoon of minced meat in one half, and cover with the other half, leaving space around the edge. Fix the edges with a fork.

Bring a large amount of oil to a boil. Carefully lower one cheburek at a time and fry until a beautiful golden color on both sides. Put the finished pasties on paper napkins to remove excess oil.

An important point

Cheburek is considered ready when it starts to puff up. This means that the filling has boiled inside the dough, so the cheburek should be taken out quickly.

Volodymyr Yaroslavskyi advises eating cheburek by folding it in half: this way you get an envelope from which the juice will not leak.