To prepare the dough, mix water and salt together until dissolved. place the flour, salty water and oil in a bowl. Mix together to make a dough ball. Sprinkle more flour on a working surface, continue to knead the dough, adding more flour if necessary until the dough is smooth, elastic and non-tacky. Flip the bowl over the dough and allow to rest for about an hour.

To prepare the meat filling, combine all the ingredients until evenly mixed.

Pinch small pieces of dough, slightly smaller than a tennis ball, and roll out thinly. The dough circle should be about 7" to 8" wide. Make sure it's not wider than your frying pan!

Place a heaping tablespoon of meat over half of the dough, spreading evenly. Leave a ½" clean border around the meat. Fold the dough over the meat, forming a half moon, and press the edges to seal the cheburek. Use a fork to press a pattern around the cheburek.

Heat about ½" oil into a frying pan until hot. Fry the chebureki in the hot oil for 3-4 minutes, carefully turning over each side. If oil isn't hot enough, it will absorb into the cheburek and tasty oily.

Serve immediately.