Recipe for chebureks from the chef of the “Yuzhanin” restaurant, Mahmudjon Shukhratov
A crispy cheburek with a juicy beef filling, aromatic herbs and spices — a classic that always works. The chef of the «Yuzhanin» restaurant, Mahmudjon Shukhratov, shares the secrets of preparation.
Ingredients
Flour 70 g
Egg 20 g
Water 15 ml
Vegetable oil3 g
Salt 2 g
Minced meat (beef, garlic, onion, cilantro, spices, chili, salt, pepper, tarragon)90 g
Matsoni 50 g
Sumac 1 g
Рецепт
- Mix the egg, water, salt and vegetable oil. Add flour and knead into a dense, elastic dough. Knead for 5–7 minutes until smooth.
- Cover the dough and let it rest for 20–30 minutes at room temperature.
- Divide the dough into 2 equal parts, about 55 g each. Roll each piece into a thin circle with a diameter of 18–20 cm.
- Place the minced meat on one half, distributing it evenly and leaving the edges free.
- Cover with the other half of the dough and pinch the edges carefully, releasing any excess air.
- Heat the oil (for deep‑frying or in a deep frying pan) to about 170–180 °C.
- Fry the chebureks for 2–3 minutes on each side until they have a golden, crispy crust. Place them on paper towels to remove excess oil.
- Arrange the chebureks on a plate and sprinkle with sumac. Serve hot with matsoni in a separate sauceboat.