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Chebureki
Crimean Meat Pies
Chebureki
Chebureki are native to the Crimea. This recipe comes from the town of Simferopol, where the pies are a source of passion and pride. Chebureki should always be eaten with the hand - never with knife and fork - so that the first bite sends a spurt of hot juice right into the mouth.
Ingredients
12 oz (340 g) plain flour
1 teaspoon salt
1 generous tablespoon vegetable oil
8 fluid oz (225 ml) water
Filling
6 oz (170 g) beef
1¼ teaspoons salt
Freshly ground black pepper to taste
4 oz (120 g) well-larded or fatty lamb
6 tablespoons water
1 clove garlic
Vegetable oil for frying
1 small onion
12 sprigs of parsley, leaves only
Details
Serves: 4
Method
Mix together the flour and salt, then stir in the oil. Add the water to make a soft dough. Turn the dough out on to a floured board and knead it until smooth and elastic. Wrap in plastic wrap and refrigerate for at least 2 days before using.
In a mincer or food processor mince together the beef, lamb, garlic, onion and parsley, till the mixture is fine and smooth. Stir in the salt, pepper and water. Set aside.
Cut the dough into 16 equal pieces. On a floured board roll each piece out thinly to a circle 6-8 in (15-20 cm) in diameter. (The thinner the dough, the crisper the pies will be.)
Spread a generous tablespoon of the filling on half of each circle, then fold the other half over the filling to enclose it, forming a half-moon. Seal the edges well with the tines of a fork.
Heat ½ in (12 mm) of oil in a large frying pan. Fry the chebureki two at a time until golden, turning once. Serve immediately.
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