They won't burst or dry out: the secret to making perfect chebureks
You'll want to cook these chebureki at least once a week.
If you know a few subtleties, this popular dish will turn out truly ideal.
During the frying process, the chebureki will not burst, and the finished dish will not disappoint with dryness.
To prepare the dough, use classic ingredients: water, salt, flour.
The trick is that the liquid should be hot, ideally boiling. The water is poured from the kettle into the bowl with flour gradually.
Another trick will add juiciness to the dish. In order for the chebureki to reach the desired state, the mince should be slightly liquid.
To do this, the meat component is supplemented with chopped onion and a little water is added.
Some cooking enthusiasts suggest adding vodka to the dough. However, experienced cooks emphasized that this does not make much sense.
Fry these chebureki for 2 minutes on each side. Serve the dish with adjika, sour cream, herbs or salad.
