Ingredients
- 2 1/2 cups flour
- 1/2 cup water
- 4 tablespoons olive oil
- 1 teaspoon vodka (optional)
- 1/2 pound ground beef
- 1/2 teaspoon sugar (white)
- 1/2 onion (medium, finely chopped)
- 6 tablespoons milk
- 1 teaspoon parsley flakes (or finely chopped fresh parsley)
- vegetable oil (for deep frying)
- salt (to taste)
- pepper (to taste)
Instructions
2. In a separate bowl, mix together ground beef, finely chopped onion and parsley. Season the mixture with salt and pepper and stir in milk.
3. On a lightly floured surface, roll the dough until it is about 1/10-1/8 inch (2.5-3mm) thick. Cut circles using a small tea plate. Gather the rest of the dough into a ball and roll again. Repeat until you used all the dough.
4. Place about 2 tablespoons of the filling on one side of the circle, leaving 1/2 inch (about 1cm) space at the edges.
5. Fold the other half of the circle over and pinch the edges firmly together using your fingers.
6. Make sure there is no air inside chebureki and the edges are closed tightly.
7. In a large skillet, heat the oil for deep frying (it should cover about 1/2 of a cheburek), reduce heat to medium and place 3 or 4 chebureki into oil (depending on the size of your skillet). Fry chebureki on both sides until nicely and evenly brown (about 5 minutes per each side).
8. Drain on paper towels, let rest for a few minutes. Serve while still hot.