Chebureki (Чебуреки)

Step 1

DOUGH FOR THE SHELLS

Step 2

Combine the flour, eggs, 1 tsp. of salt, and ½ cup of water, and knead well. The dough should be dense but at the same time elastic and easy enough to roll. Add the remaining water in very small increments.

Step 3

Roll the dough into a ball, place in a container, put a wet paper towel on top, cover with a lid, and let stand for 30 minutes to an hour.

Step 4

FILLING

Step 5

Mince the lamb and dice the onion, or put them through a meat grinder using a coarse plate.

Step 6

Finely chop cilantro to fill ½ cup.

Step 7

In a mixing bowl, combine the lamb, onion, cilantro, ground pepper, salt, yogurt. (5 Tbsp. of water can be used instead of yogurt if necessary although yogurt gives a better flavor).

Step 8

Mix everything well and put in the refrigerator.

Step 9

ASSEMBLE THE CHEBUREKI

Step 10

Dust your work surface with flour and roll the dough into a thin sheet, no more than 1/10 inch (3mm) in thickness. You won’t have enough surface to roll all the dough at once, so divide it into manageable portions.

Step 11

Cut out large circles with a lid from a cooking pot with sharp edges 7 – 8 inches in diameter. Re-knead and reuse the dough between the cutouts.

Step 12

ALTERNATIVE SHAPE and TECHNIQUE: You can also cut the sheets in squares. Although you won’t get the classic look, making square chebureki will not affect their taste, and you won’t have to spend extra time re-rolling the leftover dough rings. Some skilled chebureki makers divide the dough into small pieces and roll them into circles one at a time using a pizza roller. That takes practice, and you may end up with lopsided chebureki at first as well as a very slow production line.

Step 13

Put about two heaping tablespoons of the filling on top of each dough circle, off center, and then fold the circle in half making the edges meet. Don’t overfill! Be sure the filling is completely sealed inside. For a better seal, lightly moisten the shell around the edge with a small piece of wet paper towel.

Step 14

Press together the edges and then crimp them with a fork for the signature ruffled look of chebureki (see the picture). Use a fair amount of force but be sure not to poke holes through the shell. For a “commercial” look, trim the edge with a pastry cutter with a fluted wheel.

Step 15

Carefully flatten the chebureki making sure they don’t burst open. Flattening is important for even and thorough cooking of the meat inside.

Step 16

FRYING

Step 17

Find a very deep frying pan or a wok and pour lots of oil in it. Your chebureki should float during frying without touching the bottom of the pot. You can also use a deep fryer if you have one.

Step 18

Fry chebureki on both sides until golden brown.

Step 19

Carefully remove the chebureki with a skimmer (don't poke holes in them!) and drain the extra oil. You can put them on a paper towel that will absorb the dripping oil.

Step 20

Serve chebureki immediately after frying while they are still hot! Time your project accordingly and don't expect to be able to reheat your chebureki without losing most of what you've worked so hard for to achieve!!