Juicy Chebureki (Kazakh/Mongolian Meat Pies)

1. 1 Chebureki doughpack 500 g ≈ $3.00 85 g
2. 2 Ground beefpack 500 g ≈ $7.63 75 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Sunflower oil 10 ml
5. 5 Salt 1 g
6. 6 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely dice or grate the onion³, then mix with the ground² beef, salt, and black pepper.

2. Add 35–45 ml of cold water to the filling and knead until it’s juicy but slightly loose.

3. Divide the dough into 2 equal parts and roll each into a thin circle.

4. Place the filling on half the circle, leaving a 1.5 cm border, then cover with the other half.

5. Pinch the edges tightly and score with a fork to prevent filling from leaking.

6. Heat oil in a skillet and fry the chebureki¹ for 3–4 minutes per side until golden brown.

7. Drain on paper towels for 1 minute, then serve hot.