Chebureki

Ingredients

Dough

• 250 g flour (2 cups all-purpose)
• 130 ml water
• 1 tbsp vegetable oil
• ½ tsp salt

Meat filling

• 200 g meat
• 180 g onion
• ½ tbsp parsley
• ½ tbsp dill
• ½ tsp cumin
• 1 tsp salt, or to taste

Gelatinized broth

• ½ cup chicken broth
• 1 packet unflavored gelatin (optional)

Method

1. Mix the dough ingredients and knead until smooth. Cover and rest for 1 hour.
2. For the broth: dissolve the gelatin in the warm chicken broth and chill until set. Mixed into the filling, it melts as the chebureki fry and keeps everything juicy.
3. Mix the meat, onion, herbs, cumin, salt, and the set broth.
4. Divide the dough into 6 portions and roll each into a thin disc. A pasta roller can help.
5. Spread filling over half of each disc, fold over, and seal the edges well.
6. Fry at 380–400 °F until golden on both sides.