Ingredients
Servings: - 2 +
450 gr Flour wheat
230 gr Water
1 Yolk egg
250 gr Minced pork and beef
150 gr Tomato
60 gr Onion
0.5 tsp. Seasoning for meat
30 gr Oil sunflower For frying separately
0.5 tsp. Sugar
0.5 tsp. Salt
Pepper black ground Add to taste
Description
Today we will prepare chebureks with meat and tomatoes; together with a juicy vegetable, the dish will become even tastier. Thin, tender dough with bubbles and juicy filling are the secret of perfect chebureks. When hot, this snack simply melts in your mouth. Knead the dough in regular cold water, no need to boil anything. It rolls out thinly and does not tear; all the juices of the filling remain inside. And when fried, small crispy bubbles form on the outside. For the filling, take any minced meat and ripe tomatoes. If desired, add any spices and seasonings to the minced meat. You can find many recipes for chebureks with meat and tomatoes, but there are few proven ones. Our recipe will be included in your culinary treasury!
Step by step recipe 
Pour salt (about 0.5 tsp), sugar, and beat in the egg yolk into a glass of cold water. No egg white is needed in the recipe.
Stir all the ingredients in a glass until the grains of sugar and salt are completely dissolved.
You need to sift the wheat flour into a deep bowl, then add sunflower oil there and mix.
Next, pour in the egg mixture with water and begin kneading the dough.
Form the dough into a ball, cover it with cling film and leave to rest for 20 minutes, this will make the dough softer and more elastic.
While the dough is resting, prepare the filling. Add onion to the minced pork and beef; you can mince it or grate it. Add any seasoning for meat, salt and ground pepper to your taste.
Pour in a couple of tablespoons of water for juiciness, mix the minced meat thoroughly.
Divide the dough into 6-7 approximately equal parts, roll each with a rolling pin into a thin round cake.
Place about 1 tablespoon of meat filling on one half of the dough and add tomato slices on top. Tomatoes will make the filling tastier and juicier.
Fold the free edge of the dough over the filling and pinch all edges. You can additionally go around the edge with a fork.
Heat a large amount of oil in a frying pan, place the chebureks and fry them on both sides for 1-1.5 minutes until a crispy golden crust appears. Fry all the ingredients in the same way.
Serve hot and tasty chebureks with meat and tomatoes immediately. The dough turns out flaky, crispy and thin, and the filling is aromatic and juicy.
Enjoy your meal!
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