The filling for chebureki can be different, but only one of the many options is worthy of the title of classic.
And now we are talking about chicken or minced meat.
To make the minced meat juicy, and the chebureki themselves, accordingly, tasty, it is worth adding a lot of onion and a little broth to it.
At the same time, knowledgeable cooks say that onions should not be minced, but rather chopped with a knife.
But all the tricks don't end there. Before combining the minced meat with the onion, it wouldn't hurt to marinate the latter.
For 2 onions (200 g), which is enough for half a kilogram of minced meat, you will need 2 tablespoons of lemon juice, 1 teaspoon of salt, the same amount of dried garlic and half a teaspoon of black pepper.
Mash the onion vigorously with a spoon and leave for 15-20 minutes.
This time will be enough for the vegetable to lose its inherent bitter taste and for the onion to acquire a pleasant sourness.
