Chebureki: Perfect Meat Pasties

Chebureki: Perfect Meat Pasties

Chebureki or meat pasties do not leave indifferent anyone. They are good in any weather and especially in cold days. The main ingredient you need to make chebureki is lamb, and the fatter it is the better.

Chebureki: Perfect Meat Pasties

This is it, from both sides.

Chebureki: Perfect Meat Pasties

Chebureki: Perfect Meat Pasties

The meat is defrosted and matured for three days. It smells so good! Now we separate the meat from the bones and cut it into chunks.

Chebureki: Perfect Meat Pasties

The meat is to be grinded (pay attention to the two-bladed knife).

Chebureki: Perfect Meat Pasties

The knife does its work well!

Chebureki: Perfect Meat Pasties

We do the same with onions.

Chebureki: Perfect Meat Pasties

Such knife can save a lot of money and replace you cool modern food processors.

Chebureki: Perfect Meat Pasties

We add salt and pepper. But chebureki need some water to be added as well. But we better add some ice!

Chebureki: Perfect Meat Pasties

Then we should mix it all and put aside.

Chebureki: Perfect Meat Pasties

Dough is rather simple. We need water, flour, salt. Flour is to be sifted first.

Chebureki: Perfect Meat Pasties

Then we knead the dough with hands.

Chebureki: Perfect Meat Pasties

And we make such a ball.

Chebureki: Perfect Meat Pasties

We cover it and leave it to stay for an hour.

Chebureki: Perfect Meat Pasties

It’s time to cook, ladies and gentlemen! We should put the pan with oil on the fire.

Chebureki: Perfect Meat Pasties

The dough is separated, stretched and cut into circles which are to be flattened.

Chebureki: Perfect Meat Pasties

We roll out the dough into a big circle.

Chebureki: Perfect Meat Pasties

Our mince is quite elastic – we spread it on the dough from one side.

Chebureki: Perfect Meat Pasties

And we cover it with another side to make a half moon shape.

Chebureki: Perfect Meat Pasties

Then we cut the edges with a plate or something. The edges shouldn’t open while being fried.

Chebureki: Perfect Meat Pasties

Chebureki should float in the oil.

Chebureki: Perfect Meat Pasties

They should become ruddy from both sides. Do not delay and eat them immediately! They always should be served at once.

Chebureki: Perfect Meat Pasties

Now the cold day is not so cold!

11 thoughts on “Chebureki: Perfect Meat Pasties”

  1. Oh! In Spain we have one similar food. Here it’s called “empanadillas”. But, usually, the stuff is tuna and tomatoe.

  2. Every nation has a recipe for stuffing ground meat in a pastry-pocket. In this case the Ceburek comes from Azerbajdshan I think, since this is a turkish word.

  3. Hot pocket? Bullshit! “Empanaditas” is a liar!All you lie or not the truth!This is a delicious Brazilian delicacy! that’s right! It is an invention of the rich Brazilian cuisine! There is over 100 years old and is originally made with beef filling, chicken and cheese! In large Brazilian cities like Rio de Janeiro and Sao Paulo have thousands of specialized stores that sell them as quick meal!Register my protest!

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