Ingredients
The following ingredients have 4 Servings
- 300 grams Flour (All Purpose is fine)
- 250 grams Pork (minced. Can use beef or lamb to be more traditional.)
- 120 ml Water
- 100 ml Milk (2% is fine)
- 60 ml Olive Oil (or any good oil you prefer (walnut oil works really well too))
- 1 Yellow Onion (finely chopped)
- 1 tbsp Parsley (fresh chopped, or dry)
- 1 tsp Sugar
- 1 tsp Black Pepper (freshly cracked)
- 1 tsp Salt (or to taste)
- 1 tsp Paprika (optional)
- Vegetable Oil (for shallow frying. You'll need enough to cover the bottom of your pan about a centimeter)
Instruction
- In a bowl sift together the flour, sugar, and salt. Slowly trickle in the water while agitating the dough with your fingers. Add the olive oil and knead the dough a bit more violently. Set aside.
- In another bowl add the meat, onion, parsley, salt, pepper, and milk. If you are using paprika (recommended) add that as well. It's not super traditional but I think it adds to the meal.
- Take the dough and divide it in fourths. Roll out the dough until you have a sheet large enough to cut out about a foot (30cm) diameter circle. You can flip a large plate and trace with a knife.
- Take a couple tablespoons of the filling and spread it around one side of the dough sheet. Fold over the other side and seal shut. You can use a tool, or just the tines of a fork.
- In a pan add the vegetable oil and turn the heat on medium. If it is too hot you will burn the outside before the inside is fully cooked. Place a wooden spoon into the oil, if you see tiny bubbles you are good, if the bubbles are large it is too hot and you should lower the heat.
- Carefully drop in the chebureki and fry about 3-4 minutes a side, or until golden. It will turn golden brown as it rests. Remove and place on a paper towel lined plate or rack.
- Enjoy!
