Crimean Tatar chiberek pies with cuttlefish ink: a unique recipe

INGREDIENTS (12-14 pieces):

Dough:

300 g of flour

15 g of oil

16 g of cuttlefish ink

200 g of water (boiling water)

salt

Stuffing:

400 g of minced beef

1 tomato

2 red onions

100 g of cheese

30 g of water

salt and pepper

refined odorless vegetable oil - about 500 g

PREPARATION:

Make the dough:

Mix flour, salt, oil and cuttlefish ink and pour boiling water over.

Mix with a wooden spoon and leave to cool.

Knead while still quite warm. Add a little flour if necessary - the dough should be elastic and soft, not sticky. Wrap in plastic film to rest.

And now the stuffing.

Mix meat, grated onion, choped tomato and cheese, and salt and black pepper. You can also add greens!

Form the pies:

Roll out a piece of dough thinly on the table, dusting it with flour, into a round shape

Put a spoonful of minced meat on top, pinch the edges, releasing excess air, and secure with a fork.

Heat the oil over high heat.

Fry on both sides for about 1 minute.

The pie is ready when it starts to "puff up" - this is a sign that the filling has boiled inside. Then it should be quickly and carefully removed and placed on a paper napkin.

It is better to eat it folded in half so that the juice does not leak out.

Instead of ink, you can add a teaspoon of apple cider vinegar.