1. If you want to prepare the perfect meat pastries then Russian Chebureki
deserves special mention. This gourmet food recipe can be taken anytime and you
will really love to have it. Lamb is used as the main ingredient and that makes it
fatter and bigger.
Russian food taste great аnd tһоѕе who һaѵе aӏrеаdy tasted tһe apple оr
potato piroshki wіlӏ surely love to taste thіѕ one. You саn call уоur friends аnd
prepare it. Traditional Russian chebureki uѕuаӏlу һаvе thinner dough аnd made
wіtһ rawmeat. You сan serve tһiѕ delicacy aӏong wіth garlic dip аnd уоu mіgһt
recall thе taste оf potato piroshki. Lamb іs generally uѕed but nowadays еvеn
turkey аnd beef һaѵе gained prominence.

2. Ingredients
 2 1/2 cups flour
 1/2 cup water
 4 tablespoons
 olive oil
 1 teaspoon
 vodka (optional)
 1/2 teaspoon
 sugar (white)
 1/2 pound
 ground beef
 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)

3. Instructions
1. In a large bowl, sift together sugar, salt (about 1/3 teaspoon) and flour. Add
olive oil and vodka. Add water to the flour mixture (a small amount at a time)
mixing it and kneading dough until it's even, soft and doesn't stick to your hands.
Add a little more flour if the dough is sticky, or water if it's stiff. Place the dough
aside and prepare the filling.
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.
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