Sift flour into a large bowl to remove any lumps and ensure a smooth texture.

Add sugar and a bit of salt to the sifted flour.

Add vodka and olive oil to the mixture. Use about 1 tablespoon of vodka and 1.5 tablespoons of olive oil.

Slowly incorporate all the ingredients together. Gradually add water bit by bit, mixing until a nice dough forms.

Knead the dough for 5 to 10 minutes until it becomes elastic and easy to work with. Set aside to rest.

In a different bowl, add 100% beef mince. You can also use a 50/50 mix of pork and beef if preferred.

Add finely chopped half onion to the meat.

Season with salt and pepper. Optionally, add parsley or other greens if available.

Add milk to the mixture and mix thoroughly to combine all ingredients.

Sprinkle some flour on your working surface to prevent sticking. Roll out the dough to about 2-3 mm thickness.

Use a small tea plate or any plate to cut out circles from the dough. A pizza cutter can be helpful for this step.

Reroll the leftover dough and continue cutting out circles until all dough is used.

Place about 1.5 tablespoons of meat filling on one half of each dough circle.

Fold the dough over the filling to create a half-moon shape. Press and seal the edges firmly with your fingers to ensure no filling leaks out during frying.

Heat a large skillet with plenty of sunflower oil or any vegetable oil. Ensure the oil is deep enough to cover the chebureki.

Test the oil temperature by placing a small piece of dough in it. If it sizzles, the oil is ready. Carefully place the chebureki in the hot oil, fitting as many as possible without overcrowding.

Fry the chebureki on medium to low heat for about 5 minutes on each side to ensure the raw meat inside cooks through. Flip them to achieve a beautiful golden color on both sides.

Once cooked, remove the chebureki from the oil and place them on a paper rack to drain excess oil.

Let the chebureki cool for a couple of minutes before serving. Enjoy them while they are still hot and crunchy.