Chebureki 

Separate the meat from the bones, remove the films and veins, leave only a clean fillet.
Place bones, films, veins, onions, carrots, a small amount of spices and salt in a pressure cooker and cook a strong broth. Cool the broth to a state of jelly or even freeze.
Scroll 600 grams of meat and 600 grams of onion through a meat grinder, add 150-200 grams of fat tail (or other) fresh fat.
Season with half a tablespoon of salt, half a spoonful of pepper and leave in a cool place.
For the test, take 1 kg of flour, 50 ml of vegetable oil, a teaspoon of salt and 500 ml of water at a temperature of 70C.
Knead the dough and let it rest for about an hour.
Divide the dough into 24 equal parts. Process each juicy before rolling out: sprinkle it with flour and bend the edges to the center, repeating this procedure several times until you get an even, round billet.
Let the blanks lie down a little.
Roll out with a rolling pin into even circles with a diameter of 25-30 cm, put one full spoon of minced meat and several cubes of frozen broth on each sauce.
Carefully close and trim the edges of the chebureks.
Pour about 1 liter of good vegetable oil into a cauldron and heat it to a temperature of 210C, then reduce the heat so that the oil does not overheat and does not cool down much.
To make sure the temperature is right, dip the cheburek trimmings in the oil. They should be fried in exactly one minute. If longer, then the heating should be increased, if faster, then reduced.
Leave the trimmings next to the pasties - they can always control the temperature if there is still no elementary thermometer.
Chebureks are fried for about two minutes. During frying, they must be carefully turned over every half a minute and pour oil on top of those places under which the minced meat lies.
Try dusting the scraps with powdered sugar and cinnamon. And if you like it - try the same with pasties. If you like it - congratulations! You have a developed and unbiased taste for food, without stereotypes imposed from the outside.
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