Chebureki

Directions

1. Sift the flour and place it in a bowl. Gradually add water, stirring with a spatula. Add sugar, salt, vodka, egg, and knead into an elastic dough.
2. Leave the dough as a ball in a covered bowl to rest while preparing the filling.
For the Filling:
1. Saute the onions and garlic in a pan. Let it cool and add it to the raw minced meat.
2. Add dill, parsley, olive oil, salt, and pepper. Mix the raw minced meat well with the other ingredients and leave it in the fridge for a short time to homogenize.
Assembly:
1. Roll out the dough on a floured surface.
2. Make it long and narrow, then cut it into equal small pieces and knead them into small balls.
3. Open each ball into a disc about 8-10 cm in diameter. Make sure the dough is thin.
4. Put a tablespoon of the meat mixture inside and seal the edges either by pressing with a fork or by closing it well with your fingers.
5. Repeat the process until the dough is finished with the filling. Make sure they finish together.
6. Place the pies on a tray and sprinkle a little flour on top to prevent them from sticking to each other.
7. In a pan with well-heated oil (not hot!), fry the pies for 2 minutes on one side and 2 minutes on the other continuously, until they take on color.
8. Fry them by turning them until they take on color, giving the necessary time for the minced meat to cook. If the oil is too hot, the dough will burn, and the meat will remain raw. The oil should be moderate to strong.
9. The pies are ready when the dough has bubbles on top.
10. Place them on absorbent paper to remove excess oil.
11. Serve them warm, but they are equally delicious cold!
Enjoy your meal!