Cheburek with lamb
1 serving
45 minutes
Cheburek with lamb is a true delight for gourmets, rooted in Caucasian cuisine. Its crispy dough infused with the aroma of spices hides a tender, juicy filling of lamb with the addition of tail fat and herbs. This culinary masterpiece not only satisfies but also transports you to a cozy home atmosphere, reminiscent of ancient dining traditions. Spices like cumin and black pepper reveal depth of flavor, while frying gives it a golden crust, making each bite wonderfully crispy. Chebureks are perfect for festive gatherings as well as simple cozy dinners and can be served with sauces or fragrant tea. This recipe is a beautiful combination of simplicity and richness of flavor that has maintained its popularity in Georgian cuisine for centuries.
1
We make dough for chebureks: sift the flour, pour in milk, break an egg, add vodka, vegetable oil, and salt.
- Wheat flour: 60 g
- Milk 3.2%: 30 ml
- Chicken egg: 1 piece
- Vodka: 2 ml
- Vegetable oil: 4 ml
- Salt: 1 g
2
Knead the stiff dough (about 10 minutes). It should be uniform, elastic, but at the same time pliable.
3
Then we cover the dough with a towel and let it 'rest' for half an hour at room temperature.
4
Meanwhile, let's prepare the filling. We pass the meat and onion through a meat grinder, add spices and water.
- Lamb (back): 100 g
- Onion: 15 g
- Water: 15 ml
- Fat tail: 30 g
- Parsley: 2 g
- Coriander: 2 g
- Ground chili pepper: 1 g
- Black peppercorns: 1 g
- Zira: 1 g
5
We gather the dough into a ball and roll it out.
6
For 1 cheburek: dough 80 g, filling 50 g
- Wheat flour: 60 g
- Lamb (back): 100 g
7
Place the filling made of minced meat in the center, connect the opposite edges, and shape it into a crescent, you can press it with a fork.
8
Fry for 5-7 minutes.