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400 g lamb shoulder; 100 g lamb fat or kurdiuk; 1-2 onion; 3 cups flour; 1 egg (optional); 2 cups of oil for frying; 100g frozen meat stock or milk; 1 tsp cumin; a pinch of chilli pepper; salt, pepper
Mix half of sifted flour with salted boiling water (1 cup water + 1 cup finely chopped lamb fat) and mix well. Leave to cool and add the egg if using. Add another ½ cup flour and combine to make a pastry adding the remaining flour. When the pastry is no longer sticky wrap it in cling film and leave to stand for 30 minutes. Meanwhile thickly slice the meat and kurdiuk and then dice the slices so that the pieces are the size of pearl barley. Peel and finely chop the onion and add it to the mincemeat. Roast the cumin and pepper in a dry pan and grind them together with a pinch or coarse salt with a pestle and mortar. Add the spices to the meat together with the coarsely grated frozen stock. If using milk instead of stock poor this in. Mix the meat well. Divide the pastry into 8-10 pieces the size of an egg and roll them out until they are 2mm thick and are not larger than the frying pan to be used. Form the chebureks: place 1 tbsp of meat filling on the pastry circles and spread it evenly over one half. Cover the meat with the other half of the pastry and pinch the edges together. Brush off any excess flour with a fork. Fry the chebureks on a medium-high heat in a deep fat fryer set to 180ºC until golden. Serve immediately.