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Lavash Chebureki with Minced Meat in a Skillet
If you suddenly crave chebureki, but don't have the time or desire to mess with dough, then lavash chebureki with minced meat in a skillet is the perfect option. The chebureki turn out very tasty, juicy, and crispy. These chebureki differ from the usual ones in that the dough becomes crispier, so I think that fans of crunching might even prefer this option more than the classic one. I highly recommend buying a lot of lavash right away because the chebureki disappear from the skillet in an instant! You can also bake the lavash yourself. Here’s a recipe on how to make thin lavash at home.
Caloric content: 278 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- minced meat - 250 g;
- onion - ½ piece;
- lavash - 3 sheets;
- salt - 1 pinch;
- spices - to taste;
- water - 2 tbsp;
- vegetable oil - 100 ml.
Preparation
- Prepare all the necessary ingredients. You can use store-bought minced meat or make it yourself. You can use beef, pork-beef, or even chicken minced meat, it all depends on your taste preferences.
- Finely chop a small onion, you can also pass it through a meat grinder or grate it.
- Add the onion to the minced meat, add salt, pepper, and spices to taste. Mix well.
- Cut the lavash into squares of about 15x15 cm. Then fold the squares diagonally and trim the excess parts to form a semicircle.
- Unfold the lavash and place a small amount of minced meat on one half in a thin layer, leaving about 1-1.5 cm from the edge.
- Brush the edges of the lavash with water and seal it.
- Heat the vegetable oil well in a skillet, place the chebureki and fry over medium heat until golden brown. The minced meat cooks quickly inside, so it will take only a few minutes to prepare the chebureki.
- Lavash chebureki with minced meat in a skillet are ready. They turned out very juicy inside and crispy outside. Enjoy your meal!
