The dish that surprised me with its simplicity and taste was chebureki. Cheburek is a large, flat one dumpling made of unleavened doughwhich is filled with meat stuffing. Instead of traditional cooking, the dish is fried in well-heated, deep fat. Thanks to this, the whole thing is crispy and the dough acquires its characteristic golden color they are called “golden dumplings”.
Originally Chebureks come from the kitchen Mongol-Tatar people from the Crimean Peninsula. Therefore, they are not part of traditional Georgian cuisine. Despite this, they constitute very popular and a snack eagerly eaten in Georgia. Dumplings appeared there as a result of the culinary influence of other nations. They have successfully established themselves in Georgia and now by many are associated with this country.
Ever since I tried this large dumpling in a Georgian restaurant, I knew I would make it at home again. Chebureks this recipe comes out delicious. There is dough after frying golden, crispy. Its flavor complements it aromatic and juicy meat stuffing. They are so amazing that I want them all the time.
Ingredients:
- 500 g of flour
- 250 ml of hot water
- 4 tablespoons of oil
- 1 onion
- 2 cloves of garlic
- 200 g of minced pork
- 200 g of minced beef
- sun
- pepper
- oil for frying.
First, prepare the dough. Place in a bowl flour, add half a teaspoon of salt, 4 tablespoons of oil and hot water. Start combining the ingredients using a spoon. When the dough cools down slightly so that it does not burn, start kneading it with your hands. Well done the dough should be smooth and elastic. Wrap them in cling film and set aside for 10 minutes.
Combine the two types of meat in a separate bowl. Add to them diced onion, pressed garlic, saltpepper. Mix everything together and form the resulting stuffing into balls of equal size.
Roll out the dough on the pastry board and cut it into round shapes using a larger glass. W Place a ball of stuffing in the center of the dough. Stick each piece together to form a dumpling shape.
Heat a large portion of oil for frying in a deep pot. Once the fat is warm, put the dumplings on it so that they do not stick together. Fry them on both sides until golden brown. Remove the fried chebureki with a slotted spoon and place on a paper towelwhich will drain excess fat.
Ready, golden Chebureks serve warm or cold. They go perfectly with the addition of mustard or garlic sauce.
Source: guster.pl, Terazgotuje.pl
