It is difficult to name how many variations of making chebureks exist, but one recipe remains in the hearts of many.
There is an opinion that the USSR did not have its own fast food, like, for example, in the USA. However, the older generation remembers very well that there were many opportunities to grab a bite "on the run".
Soviet cheburechnye were wildly popular. These establishments became famous for their signature recipe.
The dish has become so deeply ingrained in many people’s hearts that they now recall with nostalgia the taste of “chebureki, like in the USSR.”
The secret of the legendary "bubbly" chebureki lies in the dough preparation technology. Soviet cooks did not deviate from the GOST, so the dish was always top-notch.
Ingredients
For the test:
- flour – 450 g;
- milk – 175 ml;
- salt – 5 g;
- vegetable oil.
For the filling:
- lamb – 360 g;
- onions – 75 g;
- water – 75 ml;
- salt, pepper.
Preparation
1. Cooking begins with kneading the dough. Combine flour, milk, and salt. The dough needs to be kneaded well and then left for at least 30 minutes. The preparation needs to "rest" a little.
2. While the dough is resting, prepare the filling. Put the meat and onion through a meat grinder, and then season the mince with spices.
Instead of black pepper, you can also use other additives. For example, dried basil or a ready-made mixture of khmeli-suneli.
3. Divide the dough into 60 g circles. Roll them out and then put 50 g of minced meat inside. All that remains is to form the chebureki and fry them in a preheated frying pan.
