Chebureki

Ingredients

• All-purpose flour 450 g
• Water 200 ml
• Sunflower oil, for the dough 2 tbsp
• Ground lamb or beef 500 g
• Onions 2 medium (200 g)
• Cold water, for the filling 100 ml
• Fresh parsley or dill, chopped 2 tbsp
• Salt 2 tsp
• Black pepper 0.5 tsp
• Sunflower oil, for deep-frying 1 L

Instructions

1. 1

   Mix the flour, 1 tsp salt, 2 tbsp oil and the water into a firm, smooth dough, knead for 8 minutes, then cover and rest for 30 minutes.

2. 2

   Grate or very finely chop the onions and mix them with the meat, herbs, pepper, remaining salt and the cold water until the filling is loose and juicy.

3. 3

   Divide the dough into 12 pieces and roll each into a thin circle about 18 cm across.

4. 4

   Spread about 65 g of filling over one half of each circle, fold the dough over and press out the air.

5. 5

   Seal the edges firmly with a fork or trim them with a pastry wheel.

6. 6

   Heat the oil in a deep pan to 180C and fry the chebureki one or two at a time for 2-3 minutes per side, until blistered and golden.

7. 7

   Drain them on a rack or paper towels and serve hot.