Chebureks on kefir

Crispy, ruddy crust and juicy meat filling inside! Who can resist?! Surely, passing by the outlets where chebureks are sold, everyone was immediately tempted by their alluring, appetizing smell. Personally, the thought immediately comes to me: "We need to cook!". Because, only by cooking chebureks at home, you can accurately talk about the safety and quality of minced meat. And you can also be sure that there is meat in the filling! And there are as many fillings as your heart desires, without extra savings. Therefore, let's cook chebureks together, and we will make the dough on kefir, besides, it won't take much time to cook the dough. Go ahead! To the kitchen! Make delicious, fragrant chebureks on kefir!

Faith faith

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Kefir

250

Eggs

Flour (+ you will need flour to roll out the dough)

500

Salt

0.5

For filling:

Minced meat (any meat)

300

Onion

Water

Salt

Ground black pepper (you can use other spices, I added 1 teaspoon of curry)

to taste

For frying:

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 48 % 27 g

Carbohydrates 39 % 22 g

359 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 1 h

Step 1:
Ingredients.
Step 2:
Prepare the dough. Pour kefir into a cup, add egg, beat with a whisk or fork.
Step 3:
Then add salt and gradually add flour, knead the dough, which should turn out elastic and slightly stick to your hands.
Step 4:
Cover the dough with cellophane or a towel and leave the dough for 20 minutes.
Step 5:
In the meantime, let's do the stuffing. A large onion is peeled from the husk and finely chopped. For minced meat, you need to take the amount of onions from the calculation: 1 part of onion for 2 parts of minced meat. Although, who likes, puts onions in minced meat more at the rate of 1:1.
Step 6:
Mix the minced meat, onion, salt, ground black pepper, spices well.
Step 7:
Add water or broth for juiciness of future chebureks. Also mix well so that the salt and spices in the filling are evenly distributed.
Step 8:
For the convenience of rolling out, we divide the dough into several parts. We dust the table with flour and roll out each part as thinly as possible, but not too much so that the dough does not break under the weight of the filling. Using a saucer of a suitable size, we cut out circles of dough.
Step 9:
We distribute the filling to half of the circle.
Step 10:
Cover with the second half of the dough, lightly pressing on the filling so that excess air comes out. We roll the edge of the saucer along the edges of the chebureks so that they are well molded. Then we walk along the edges of the blanks with the end of the fork, also so that the edges are better molded and for decoration.
Step 11:
Heat vegetable oil in a frying pan. And fry the chebureks on medium heat on both sides until an appetizing brown crust.
Step 12:
We spread the finished pasties on a towel or paper napkin to remove excess oil. Then we put the finished pasties in a cup on top of each other and cover with a towel or lid so that the dough becomes softer under the steam coming from them.
Step 13:
Call everyone to the table! Bon appetit to all!