Chebureki Dough

• To make the dough, combine flour, salt, water, and oil in a large bowl and mix until a dough ball forms. Sprinkle some flour on a working surface and knead the dough, adding more flour if needed, until it becomes smooth, elastic, and not sticky. Place it back into the bowl, cover with plastic and let it rest for an hour.

Meat Filling

• In a bowl, combine ground beef, onion, salt, pepper, water, and parsley. Use your hands to mix the ingredients until they are well combined.

Chebureki

• Take small pieces of dough, slightly smaller than a tennis ball, and roll them out thinly. Alternatively, roll the dough into a log and cut it into pieces. Roll each piece into a thin circle, approximately 6-8 inches in diameter.
• Place a heaping tablespoon of meat on one half of the dough, spreading it out evenly, and leaving a ½ inch clean border around the meat. Fold the other half of the dough over the meat, forming a half-moon shape. Press the edges firmly to seal the Chebureki, and use a fork to create a pattern around the edges.

Frying Chebureki

• Heat about ½ inch of oil in a frying pan. Once it is hot, add two Chebureki. Fry for 3-4 minutes, carefully flipping them over once they are golden brown on one side. If the oil isn't hot enough, the Chebureki will absorb too much oil and taste oily. Once cooked, remove the Chebureki and place them on a paper towel-lined plate to soak up any excess oil. Serve immediately.