Cheburek

The cooking process

1. To begin, prepare the custard. To do this, pour water into a saucepan, add salt and sunflower oil. Bring the liquid to a boil.
2. Pour half a cup of flour into boiling water and quickly knead the dough so that it is lump-free. Remove from the pan and cool to room temperature.
3. Add egg and vodka to the dough, mix thoroughly. Why do we add alcohol? Thanks to vodka, the dough will be especially crispy.
4. Knead the rest of the flour into the dough until it stops sticking to your hands.
5. Let the dough stand for 1 hour. During this time, change it 1-2 times.
6. To prepare the minced meat, grind the meat and onions. The classic recipe uses lamb, but you can choose the meat to taste. The best option is a mixture of pork, beef and turkey. Add cold water, salt, pepper and spices to the stuffing.
7. Form chebureki in the shape of a crescent. Fry them in plenty of well-heated oil.
8. Traditionally, chebureki are eaten with kefir or other fermented milk drink.