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How not to spoil chebureks – making crispy dough and juicy filling
Crispy and juicy chebureks
Chebureks are one of the most popular meat dishes. There are very few people who don't like chebureks because they are extremely tasty. Sometimes it is not possible to make really good chebureks: they are not crispy, with dry filling, and pale in color.
Today, the FoodOboz editorial team shares a selection of tips that will help you make really tasty, juicy, and crispy chebureks.
The main rules of crispy and juicy chebureks:
- Chill the dough beforehand.
- Roll out as thinly as possible.
Preparing dough for pasties
- Add plenty of onion and water to the minced meat.
- Use plenty of oil for frying.
Preparing minced meat and frying
Ingredients for the dough:
Flour - 1 kg
Hot water - 500 ml
Salt - 1 tsp
Oil - 50 ml
Method of preparation.
Knead the dough. It should not stick to your hands. Put it in a bag and refrigerate for 2-3 hours, or for better effect, overnight.
The filling
- Add a lot of onion, salt, and spices to the minced meat to taste. Add 30-50 ml of water, based on the amount of minced meat. Choose the minced meat to taste.
Roll out thin dough and form chebureks. Fry in plenty of oil to make the chebureks crispy.