Chebureki with lamb from simple dough
8 servings
90 minutes
Chebureki with lamb are golden crispy pastries filled with juicy, aromatic meat. This recipe comes from Caucasian cuisine, where the skill of cooking delicious meat dishes is elevated to an art form. The simple and elastic dough allows the filling to retain all its juiciness. Fresh basil and cilantro add notes of freshness, while onion gives a sweet taste. Fried in hot oil, chebureki become bubbly, crispy, and incredibly appetizing. They are eaten hot, washed down with fragrant tea or fermented milk drinks. They are perfect for cozy gatherings, picnics, and meetings with friends as it's impossible to resist their crunchy crust and juicy filling.
1
Dissolve salt in water, add oil, and gradually sprinkle in flour. Knead the dough thoroughly, wrap it in plastic wrap, and leave it at room temperature for about an hour. While the dough rests, you can prepare the filling.
- Salt: to taste
- Sunflower oil: 2 tablespoons
- Wheat flour: 1 kg
- Water: 400 ml
2
Grind the meat with onion and greens, add salt and pepper to the minced meat to taste, then dilute with water so that the mixture is like thick sour cream.
- Minced lamb: 400 g
- Onion: 3 pieces
- Ground black pepper: to taste
- Salt: to taste
- Fresh cilantro (coriander): 1 bunch
- Red Basil: 1 bunch
3
Roll out the prepared dough to a thickness of no more than 3 mm. Cover the filling with the dough, releasing air by smoothing it with your palm; otherwise, the chebureks will puff up and burst while frying, causing all the juice to leak out. Press the edges firmly with your fingers.
4
Shape the chebureks and fry them in a large amount of oil.
- Sunflower oil: 2 tablespoons