Crispy crust on the outside and juicy mince inside: the secret to perfect chebureki is just one ingredient
Experienced cooks know one trick, thanks to which their chebureki never turn out stale and overdried.
They always put perfect chebureki on the table, with a crispy crust on the outside and tender and juicy minced meat inside.
The essence of their trick is simple - you need to add only one additional ingredient to the mince. This component improves the final result many times over.
Some cooks have a problem when preparing chebureki. During frying, all the juice ends up in the pan. As a result, the chebureki turn out dry, and sometimes even stale, as if a week had passed since they were cooked.
Some housewives solve the problem with the help of broth. This gives a certain result, but the mince and dough may become too liquid.
Another option is butter. A small piece of this product added to the minced meat for cheburek will melt and soak the meat, seasoned cooks advise.
