Crispy Beach Chebureki with Juicy Meat Filling

Finely mince the onion into a puree (preferably using a meat grinder or blender), add water, and thoroughly mix it into the ground meat until smooth.

Dissolve the salt in hot water, add the oil, and gradually mix in the flour. Knead into a soft dough, cover with a towel, and let it rest for 30 minutes.

While the dough rests, prepare the filling: mix in the onion, spices, and water, and blend everything thoroughly.

Divide the dough into egg-sized balls and roll each out into a thin circle. Place the filling on one half, fold the other half over, and firmly seal the edges (you can use a fork).