Georgia · Flour and Confectionery Products
Chebureki with Meat (Georgian Style)
Large half-moon deep-fried pastries with an incredibly juicy spiced meat filling.
Ingredients
- wheat flour500 g
- egg1
- salt1 tsp
- warm water200 ml
- vegetable oil50 ml
- minced meat500 g
- onions2
- meat broth100 ml
- salt and black pepper
- fresh herbs
- vegetable oil for frying
Method
- 1Mix flour and salt in a large bowl. Make a well in the center and add warm water, vegetable oil, and egg. Knead into a soft, elastic dough that does not stick to hands. Cover with film and rest 30 minutes.
- 2Finely chop or grate the onion. Mix minced meat with onion, broth (or water), salt, pepper, and fresh herbs. Knead the filling until juicy and uniform.
- 3Divide the dough into 8–10 balls and the filling into the same number of equal portions — the whole batch of filling goes in, so each cheburek gets a generous share. Roll each ball into a thin circle about 20 cm in diameter. Spread one portion of filling in a thin, even layer over one half, leaving a border.
- 4Fold the dough over to cover the filling, forming a half-moon. Before sealing, press gently from the center outwards with your palm to push out any air. Crimp the edges firmly with a fork.
- 5Heat vegetable oil in a deep pan to 160–170 °C — it should reach at least the middle of each cheburek. Fry in batches, 2–3 minutes per side, until golden-brown and blistered.
- 6Transfer to paper towels to drain. Serve immediately while hot and crispy.