Chebureki with Lamb and Pork
⏳ Time
50 minutes + 2 hours
🥕 Ingredients
11
🍽️ Servings
13
Description
Lamb and pork are juicy and sealed tightly in a dough envelope. Chebureki should be eaten as carefully as dumplings to avoid losing any of the delicious juices.
Ingredients
- Pork Blood - 16.9 oz
- Rack of Lamb - 19.8 oz
- Wheat Flour - 3 lbs
- 3.2% Milk - 1 qt
- Fat-tailed sheep fat - 11.3 oz
- Chicken Egg - 1 piece
- Vegetable Oil - 1 fl oz
- Vegetable Oil - 3 qt
- Onion - 12.7 oz
- Salt - 1 oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
For the filling, grind the lamb (the part known as 'zhigo' from the hind leg) and pork. Grate the onion on a coarse grater. Add the tail fat, mix well, and knead lightly, seasoning with salt (8 g) and pepper. Let it marinate for at least 2 hours. Just before using, add a little water — the filling should be juicy, not dry.
Step 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 until it is firm, elastic, and not tough. Dusting with flour, roll it out into a large thin circle.
Step 3
Fold the circle in half, brush the top with a teaspoon of vegetable oil, and fold it in half again. Roll out the resulting quarter to the same thickness as the original circle, which should be 2–3 mm.
Step 4
Using a pastry ring with a diameter of 10–13 cm, cut out circles from the dough. Then, roll them out, dusting with flour, into larger circles, reducing the thickness of the dough by half.
Step 5
Brush the edge of each circle with beaten egg — in a wide strip and only on one half. On the same half, spoon the filling and spread it slightly over the dough. The meat should not reach the center of the circle — there should be space left for air.
Step 6
Cover the half with meat with the other half. Press the edges to seal the cheburek. Trim the edges with a knife—either a regular one or a round pizza cutter with decorative edges to embellish the cheburek with a crimped pattern.
Step 7
Fry the chebureki in hot oil, constantly splashing them with oil using a spatula to invigorate the dough, allowing it to layer and puff up, making the chebureki airy. After 1.5 to 2 minutes, flip the floating chebureki to the other side and fry for another minute.
Step 8
Arrange the cooked chebureks on plates. This recipe is designed for a serving of two chebureks, but in most cases, one hearty, large pastry is more than enough for someone to enjoy.
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