Dissolve salt and sugar in water. Sift flour into a deep bowl, make a deepening and pour water, vodka and vegetable oil there.
Knead the dough, cover it with a towel and leave it on the table to rest for about an hour.
For minced meat, you can take two types of meat or which one you like more. You can also add onion to the minced meat.
Divide the dough into balls approximately the size of a palm. Roll out with a rolling pin and lay on one side the minced meat a little stepping back from the edge.
Cover with the second half of the dough and carefully flush the edges.
Fry the pasties on both sides until golden in a large amount of vegetable oil.
Chebureks according to this recipe are tender inside, crispy outside, juicy and very tasty. We add a little vodka to the dough so that it is softer and more tender, never add eggs, they will make the dough hard. You can use any meat for the filling, but best of all is lamb or pork with beef in half, just as juicy you can add onions. Chebureks need to be cooked in a large amount of vegetable oil and it should be hot.