Traditional Crimean Tatar Food Chebureks With Minced Meat Served On

Traditional Crimean Tatar Food Chebureks With Minced Meat Mix the minced meat, chopped onions (if using), 30 g of cold water (2 tbsps), and your preferred spices in a bowl. season with salt and pepper to taste. 8. once the dough has sat for enough time. Mix with minced meat, water, salt and black pepper. divide the dough into six pieces. roll each piece into a circle slightly smaller than your frying pan, using a plate to trim the edges for a perfectly circular shape (mine’s 21½ cm 8½ in diameter). place a thin layer of filling on one half, leaving a 1 cm ½ in edge.

Crimean Tatar Food Chebureks With Minced Meat Served With Transfer the finished hand pies to a baking sheet lined with paper towels to remove excess oil. serve immediately or warm pastries in a 200°f (93.3°c) oven. if baking freshly made pies: preheat oven to 400°f (204°c). space the hand pies apart on a wax paper or parchment lined baking sheet. brush egg wash on each pie. Add 1 2 inch of vegetable oil to a 12 inch or larger skillet or cast iron pan and preheat to a temperature of 375°f. when the oil is hot, fry the chebureki in batches (avoid crowding the pan) until golden brown, about 2 3 minutes on each side. transfer to a paper towel to drain. serve immediately warm. Press and seal the edges and use a fork to create a pattern around the edges. heat ½" of oil in a frying pan until hot. fry 2 chebureki at a time for 3 4 minutes, turning over each side when golden brown. remove to a paper towel lined plate to absorb excess oil. serve immediately. Rinse the meat thoroughly under the cold running water and cut it into 50 60 g pieces. cut the onions into four pieces. put the prepared meat along with the onions twice through a meat grinder. pour some water into the minced meat, add salt and pepper, and mix everything well. the minced meat is done. sift the wheat flour.

Crimean Tatar Food Chebureks With Minced Meat Served With Press and seal the edges and use a fork to create a pattern around the edges. heat ½" of oil in a frying pan until hot. fry 2 chebureki at a time for 3 4 minutes, turning over each side when golden brown. remove to a paper towel lined plate to absorb excess oil. serve immediately. Rinse the meat thoroughly under the cold running water and cut it into 50 60 g pieces. cut the onions into four pieces. put the prepared meat along with the onions twice through a meat grinder. pour some water into the minced meat, add salt and pepper, and mix everything well. the minced meat is done. sift the wheat flour. Make the filling: in a large bowl, mix the ground meat, salt, pepper, egg, and chopped onion until well combined combined. assemble the chebureki: place a few tablespoons of filling on one side of the raw flour tortillas. next, fold the tortillas over and use a fork to pinch the sides together. Carefully fold the empty half circle over the minced meat to form a half moon shape, but before pressing the edges to seal, use a ruler to check the size: they should be around 15 16cm (6") long and around 8 10cm (4")wide. press the edges down with your fingers until completely sealed.