Chebureki with lamb and pork

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.

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.

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.

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.

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.

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.

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.

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.