Chebureks with meat

Hot, aromatic pasties with meat. Their smell just blows your head. Relatives will have to literally beat them on the hands, and drive them away from the stove, so as not to interfere with getting another pair of hot pasties.

Cooking time 1 hour 15 minutes


Lamb for minced meat 300 g

Minced meat onion 2 pcs

Milk 3.2% fat. 3 tbsp. l.

Sweet ground paprika for minced meat 1/2 tsp

Zira for minced meat 1/2 tsp

Minced meat salt to taste

Flour for dough 400 g

Dough water 200 ml

Vodka for dough 3 tbsp. l.

Eggs for dough 1 pc

Dough salt

Vegetable oil for frying


Cut the meat into cubes, peel the onion.

Pass the meat and onions through a meat grinder. Add finely chopped dill, salt, cumin and paprika to the minced meat.

Mix well and pour in milk. Let stand for 10 minutes and stir the minced meat.

For the dough, sift the flour into a bowl and add salt.

Add egg, water and vodka.

Knead hard dough and wrap in a bag. Refrigerate for 30 minutes.

Roll the dough into a sausage, cut into pieces and roll out into thin cakes, sprinkle with flour.

Place the minced meat on half of each flatbread and wrap in the other half. Pinch the edge.

Fry in vegetable oil on both sides until golden brown.

Cool slightly and put on a dish with herbs.

Serve crispy delicious pasties.

Bon appetit!