Chebureki with lamb and pork
13 servings
50 minutes
Lamb and pork ooze juice, which is tightly sealed in a flour envelope. Chebureki should be eaten as carefully as khinkali, so as not to lose moisture.
1
For the filling, grind lamb (from the hind leg) and pork. Grate the onion on a coarse grater. Add tail fat, mix, and knead slightly, seasoning with 8 g of salt and pepper. Leave for at least 2 hours to marinate. At the end, add a little water — the filling should be juicy, not dry.
- Lamb gigot: 560 g
- Pork ham: 480 g
- Onion: 360 g
- Fat tail fat: 320 g
- Salt: 28 g
- Ground black pepper: to taste
2
Sift the flour into a large bowl. Pour in the milk, add 30 ml of vegetable oil and 20 grams of salt. Knead the dough by hand - it should be elastic, flexible, not tough. Sprinkle with flour and roll it out into a large thin circle.
- Wheat flour: 1.6 kg
- Milk 3.5%: 1 l
- Vegetable oil: 35 ml
- Salt: 28 g
3
Fold the circle in half, spread a teaspoon of vegetable oil on top, and fold it in half again. Roll the resulting quarter to the same thickness as the original circle, which is 2-3 mm.
4
Use a culinary ring with a diameter of 10–13 cm to cut circles from the dough. Roll them out into larger circles, dusting with flour, reducing the dough thickness by half.
5
Brush the edge of each circle with beaten egg — a wide strip and only on one half. On that half, spoon the filling and slightly spread it over the dough. The meat should not reach the center of the circle — there should be space left for air.
- Chicken egg: 1 piece
- Lamb gigot: 560 g
- Pork ham: 480 g
6
Cover half with meat. Press the edges to seal the cheburek. Cut the edges with a knife — either regular or round like a pizza cutter, but with decorative edges to embellish the cheburek.
7
Fry the chebureks in the deep fryer, constantly splashing them with oil using a spatula, encouraging the dough to layer and bubble, making the chebureks airy. After 1.5–2 minutes, flip the floating chebureks to the other side and fry for another minute.
- Deep frying oil: 3 l
8
Arrange the ready chebureks on plates. The recipe is for a portion of two chebureks, but in most cases, one large and filling pie is enough for a person.