Russian Chebureki

Preparation steps

• ° Dough: Combine flour, eggs, 1 tsp. salt and ½ cups of water and mix well. The dough should be thick but at the same time elastic and easy to roll out with a cake roller. Add the remaining water in very small steps.The dough into a ball, put in a bowl, put a wet paper towel on top, cover with a lid and let stand 30 minutes to an hour.
• ° Stuffing: Stuffing lamb cubes and onions, or put them through a meat grinder using a coarse plate. Finely chop the cilantro fill ½ cupsIn a mixing bowl, combine the lamb, onion, cilantro, pepper, salt and 5 tbsp. water or 0.08 kg (3Oz) of yogurt.Mix everything well and put in the refrigerator.
• Place the flour on your work surface and roll out the dough into a thin sheet, no more than 1/10 "thick. You won't have enough surface to roll the whole dough at once, so divide it into pieces by hand. Cut large circles with a lid from the cooking pot with sharp edges 7 - 8 "in diameter. Knead again and re-knead the dough between the cutouts. You can also cut the sheets into squares. While you won’t get a classic look, making square chebureks won’t affect their flavor, and you won’t have to spend extra time re-rolling leftover dough rings. Some skilled cheburek masters divide and separate the dough into small pieces and roll them in circles one by one. It takes quite a bit of practice, and you won't be able to finish with the crooked chebureks in the first place. Put about two tablespoons of minced meat to fill the top of each dough circle, outside the center, then fold the circle in half over the set edges. Don't overflow! Make sure the charge is completely enclosed inside. For better seals, lightly moisten the shell around the edge with a small piece of wet paper towel. Press the edges together, then grab them from the signature plate with a chebureki look necklace. Use plenty of force, but be sure not to punch holes through the shell. For a "commercial" look, trim the edge with a dough cutter with pleated wheels. Carefully align the chebureks making sure they don't open abruptly. Straightening is important for even thorough cooking of meat inside. Now the fun part: frying! Find a very deep frying pan or wok and pour a lot of oil into it. Fry on both sides until golden brown. Remove from pan and drain excess oil.