Chebureki with Lamb from Simple Dough
Snacks • Caucasian
Description
Chebureki with Lamb from Simple Dough
Ingredients
- Cilantro 1 bunch
- Wheat Flour 0 lbs
- Water 15 fl oz
- Safflower Oil 2 tablespoons
- Onion 3 pieces
- Rack of Lamb 15 oz
- Ground Black Pepper to taste
- Basil 1 bunch
- Salt to taste
Step-by-Step Guide
Step 1
Dissolve salt in water, add oil, and gradually sprinkle in the flour. Knead the dough thoroughly, wrap it in plastic wrap, and let it rest at room temperature for about 1 hour. While the dough is resting, you can prepare the filling.
Step 2
Grind the meat with the onion and herbs, add salt and pepper to taste, then dilute slightly with water so that the filling has the consistency of thick sour cream.
Step 3
Roll out the prepared dough with a rolling pin to a thickness of no more than 3 mm. Cover the filling with dough, carefully release the air by smoothing it with your palm; otherwise, the chebureki will puff up and burst while frying, causing all the juice to leak out. Press the edges firmly with your fingers.
Step 4
Shape the chebureki and fry them in a large amount of oil.
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