Chebureki are classic hot food snack, popular across Russia and the former Soviet Union countries. Crispy outside, juicy inside and so easy to make.

To prepare the dough:
Mix water and salt together in a bowl until dissolved. Place the flour and oil into salty water, mix together to make a dough ball. Sprinkle more flour on a working surface, continue to knead the dough, adding more flour if necessary until the dough is smooth, elastic and non-tacky. Flip the bowl over the dough and allow to rest for about an hour.

To prepare the meat filling:
Combine all the ingredients until evenly mixed.

Pinch small pieces of dough, slightly smaller than a tennis ball, and roll out thinly. The dough circle should be about 7" to 8" wide. Make sure it's not wider than your frying pan!

Place a heaping tablespoon of meat over half of the dough, spreading evenly. Leave a 1/2" clean border around the meat. Fold the dough over the meat, forming a half moon, and press the edges to seal the cheburek. Use a fork to press a pattern around the cheburek.

Heat about 1/2" oil into a frying pan until hot. Fry the chebureki in a hot oil for 3-4 min, carefully turning over each side. If oil isn't hot enough, it will absorb into the cheburek and will taste oily.

Serve immediately.

TIPS:
Chebureki also taste great with ground lamb.