Chebureki with beef

Mix flour, salt, sugar, vinegar, oil and warm water in a bowl. Knead a homogeneous dough.

Wrap it in plastic wrap and put it in the refrigerator for 30 minutes.

Divide the dough into 8-12 balls, depending on the size of the balls you want. We flatten the balls with our hands, and then roll each of them with a rolling pin into a thin circle.

Put the filling on one half of the circle of dough.

Wet the edges of the dough with water to seal them well.

Cover the filling with the other half and tightly press the edges. Cut the excess dough with a knife to give the chebureks a nice shape.

Seal the edges of the chebureks again with a fork. Make sure that they are tightly closed and that the juice from the filling does not leak out during frying.

In a well-heated pan with a lot of oil, fry the chebureks on both sides until golden brown.

Fry them in batches so that they do not touch each other too much. Place the finished chebureks on paper towels to absorb excess oil.

Enjoy homemade chebureks with homemade adjika or yogurt-based sauces with herbs or garlic.