Traditional beef and onion Chebureki

While some of us have promised ourselves to eat healthier, whatever that means, and cut out carbs or fats and whatnot. My only promise to myself is to make good food with good ingredients. Sometimes it may be fried, but after all the New Years’ champagne, that may be in order. These traditional beef and onion Chebureki are usually sold by street vendors or in small shops in this part of Europe. They are still enjoyed here because of the strong post-Soviet vibe in the culture here in Latvia. It has left its traces in fashion, design, culture, and food. While they could be called deep-fried dumplings, just like Empanadas, it is hard to call something that’s the size of your head, a dumpling.

To get that bubbly crispy crust, it is not unusual to add vodka to the mix. So did I. It is a simple dough made with hot water, salt, flour, egg, and vodka. The egg is added once the dough has come to room temperature. That is also when you add the vodka. You could also make these with just water and flour dough. If you would search for traditional recipes, you would get thousands of variations and each grandmother would tell you a different story. Each street vendor something else and anyone who has had one of these at the bus station would swear that it is made with a cat or pigeon meat. Don’t ask me where this urban legend has come from.

The filling is pretty straightforward. You either use ground beef or lamb and chopped onions with a heavy dose of black pepper. That is it. The whole adventure is in the crispy dough. You could eat them with some sour cream and dill. And a side of vodka. Maybe some pickles to bite on after a shot of vodka. But that is one tradition that makes me shiver. I simply can’t have vodka with pickles.

I think that these days with all the celebrating and not working are perfect for a longer cooking project. Eat some fried goodness and then go for a long and snowy walk.