Real lamb chebureks: recipe for Crimean Tatar cuisine

Chebureki is a traditional main dish of Crimean Tatar cuisine. It is believed that its origin dates back to the times of Mongol-Tatar nomadic tribes. That is why this dish can be tasted everywhere where nomads have visited at least once.

The most popular filling for chebureks is mutton, because it is with it that the dish turns out just perfect. Food blogger Volodymyr Yaroslavskyi told Instagram how to make such chebureks.

Ingredients for the dough

• Flour - 500 gr
• Boiling water - 260 ml
• Vodka - 25 ml
• Vegetable oil - 15 ml
• Salt

Ingredients for stuffing

• Mutton stuffing - 400 gr
• Large tomato - 1 pc
• Onion - 2 pcs
• Cheese - 120 g
• Salt
• Pepper

How to prepare the dough

1. To the flour add salt, vegetable oil and vodka. Pour in steep boiling water.

2. Stir with a wooden spatula, then with your hands. Wrap in cling film and leave to cool.

3. The dough should be nicely elastic, but not very tight and not very soft.

How to prepare the filling

1. Grate onion and cheese and add to minced meat.

2. Shred the tomato with a grater or meat grinder. You can use ready-made puree.

3. Add salt and pepper to taste and mix well.

How to form chebureks

1. On a table, roll out a piece of dough well, thinly, adding flour and cut out a circle.

2. Add a tablespoon of minced meat, connect the edges of the dough and additionally fix them with a fork.

3. Heat a lot of oil in a frying pan. Lay out the cheburek and fry for about 1 minute on each side.

4. Cheburek is considered ready when it starts to puff up. This is a sign that the filling inside has boiled and is ready for consumption.