Crimean Chebureki

Perhaps, the most delicious chebureki are made in the Crimea…

Cook: 1 hr 30 mins

Servings: 8

Ingredients

Dough:

• Wheat flour – 5 cups
• Eggs (if desired)  – 1 pc.
• Water – 1-1.5 cups
• Salt – 1 teaspoon.

Filling:

• Lamb – 850 g
• Onions – 2 pcs.
• Water – 0.5 cups
• Salt – 1 teaspoon.
• Pepper – 0.5 teaspoon.
• Vegetable oil (or fat) – 70 ml

How to cook Crimean chebureki:

Directions

1. Prepare minced meat. Clean the flesh of lamb off membranes and tendons, trim away excess fat. Rinse the meat thoroughly under the cold running water and cut it into 50-60 g pieces.
2. Cut the onions into four pieces.
3. Put the prepared meat along with the onions twice through a meat grinder.
4. Pour some water into the minced meat, add salt and pepper, and mix everything well. The minced meat is done.
5. Sift the wheat flour.
6. Pour the water into an enamel bowl and beat the egg. Mix everything and then dissolve the salt.
7. Add the sifted flour.
8. Knead the homogeneous and stiff dough.
9. Divide it into equal pieces and roll them into balls. Cover them with a bowl or damp towel and leave them at room temperature for 15-20 minutes.

   

10. Roll the balls into rounds of 2-3 mm thick.
11. Place the prepared filling on half of the round and grease the edges with the egg.

    

12. Cover the filling with the other half to make a crescent and stick the edges together.

    

13. Heat vegetable oil (or fat) well in a deep frying pan and fry the chebureki on both sides. First, brown them on one side over medium heat (for 2-3 minutes).
14. Then flip them over and brown on the other side (for 2-3 minutes).

    

Serve the Crimean chebureks hot, with sour cream or ryazhenka.
Enjoy your meal!