Chebureki with Lamb
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Chebureki with Lamb
Ingredients
- Wheat Flour - 3 cups
- Lamb - 14.1 oz
- Fat Tail Fat - 3.5 oz
- Water - ¾ cup
- Chicken Egg - 1 piece
- Rice - 1.8 oz
- Ground Black Pepper - to taste
- Fat - 7.1 oz
Step by Step guide
Step 1
Pass the lamb meat and lamb fat (preferably fat tail) together with the onion through a meat grinder or finely chop with a knife. Add salt, pepper, finely chopped parsley, and while mixing this mass with a spatula, pour in 2-3 tablespoons of cold water. Then mix this filling with the boiled cold rice.
Step 2
From wheat flour, water, and eggs, adding ½ teaspoon of salt, knead a stiff dough as for noodles. Roll out the dough to a thickness of 1 mm and cut out circles the size of a small tea saucer. Place the lamb filling on half of each circle, cover it with the other half of the circle, and seal the edges, previously brushing them with beaten raw egg.
Step 3
Before serving, fry the chebureki in a deep skillet or baking sheet with fat.
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