Buryat chebureki Khushuur
Origin of the recipe
Buryat khushuurs are a cross between fried meat pies made from unleavened dough and chebureki. They are usually somewhat smaller than chebureki, not as flat, and are often pinched into a braid. There's also a difference in the filling: since the predominantly Buddhist population of Buryatia doesn't mind pork, it's added to lamb or beef for added juiciness and filling.
What do you need for cooking?
Ingredients
Dough
-
Flour
-
Water
-
Egg
-
Salt
Filling
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Onions
-
Meat
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Garlic
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Parsley
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Black pepper
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Spices
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Vegetable oil
Kitchen utensils
- Knife
- Board
- Bowl
- rolling pin
- Deep frying pan
- Meat grinder
Step-by-step recipe
Step 1:
Break eggs into a bowl, mix with flour and salt, add water and knead the dough.
Step 2:
Pass the meat through a meat grinder or chop it in a food processor.
Step 3:
Finely chop the onion and garlic, add to the minced meat, add salt, pepper, other spices to taste and knead the mixture as for cutlets.
Step 4:
Divide the dough into pieces and roll into circles.
Step 5:
Place a portion of the filling on half of the mug, fold the cheburek in half, and seal it into a braid. Repeat with all the ingredients.
Step 6:
Pour vegetable oil into a deep frying pan, heat it and fry the khushuurs on both sides until golden brown.
Cooking tips
Grind the parsley together with the meat in a blender.
If you don't have time to seal the pies into a braid, seal the edges by pressing with a fork.
It is better to place the finished khuurshuurs on paper towels to remove excess fat.
