25 minTraditional Ciborek
An indispensable breakfast and tea-time treat with juicy minced meat filling and crispy dough.
- Prep
- 30 min
- Cook
- 20 min
- Time
- 50 min
- Servings
- 4
- Calories
- 380
- Level
- Moderate
- Heat
- Mild
- Region
- tatar
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 4 cups flour
- 1 cup lukewarm water
- 1 teaspoon vinegar
- 1 teaspoon salt
- 300 grams ground meat
- 1 large onion (grated and strained)
- Half tea glass water (to thin the filling)
- Salt and black pepper
- Vegetable oil for frying
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead flour, water, vinegar, and salt in a bowl to form a firm dough, and rest for 15 minutes.
- 2
In another bowl, mix ground meat, grated onion, salt, pepper, and water to make a juicy filling.
- 3
Divide the rested dough into walnut-sized pieces and roll them out thinly.
- 4
Spread a thin layer of the meat filling on one half of the rolled dough.
- 5
Fold the other half over the filling and seal the edges, cutting them into half-moon shapes.
- 6
Fry in hot oil until golden brown on both sides and serve hot.
Note. Adding vinegar to the dough prevents it from absorbing too much oil and keeps it crispy.
Questions
Why put vinegar in ciborek dough?
Vinegar prevents the dough from absorbing oil during frying and makes it crispier.
Why should the meat filling be juicy?
The signature taste of original ciborek comes from the meat broth and steam trapped inside.
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