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.
