Chebureki are half moon-shaped dough filled with meat and fried in oil. They originated from Crimea and are a popular meal of Tatar and Caucasian cuisine.
500 gram all purpose flour
½ teaspoon oil
½ teaspoon salt
~200 ml water
300 gram of minced meat
2 onions, finely chopped
1 clove of garlic, minced
Salt, pepper to taste
Oil for frying
In large mixing bowl mix flour, salt; add oil. Now little by little add water to make soft dough. Turn the dough out on to a floured surface and knead it until smooth and elastic. Wrap in plastic wrap and chill for 30 minutes.
For the filling, mix all ingredients until well combined.
Transfer dough to the floured surface; cut the dough into 10-12 equal pieces. Roll out each piece into thin circle. Then on the one side of rolled out circle put 1 tablespoons of filling, retreating from the edge of the circle about 1 cm. Fold the other half of the circle over the filling to enclose it, forming a half-moon. Seal the edges well with the tines of a fork.
Heat up oil in a large frying pan; fry the chebureki until golden brown, turning once. Serve immediately.