Name: Crimean Meat Pies (Чебуреки)
Yield: 4 to 6 Servings
Cuisine: Russia
Ingredients: 1 teaspoon salt; 2½ cups (all-purpose) flour; 1 generous tablespoon vegetable oil; 1¼ teaspoons salt; 1 clove garlic; ¼ pound well-larded lamb; 12 sprigs of parsley, leaves only; 1 small onion; 6 ounces beef; 1 cup water; Vegetable oil for frying; 6 tablespoons water; freshly ground black pepper to taste

Preparation info

4 to 6
Servings

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

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 out of the hand—never with knife and fork—so that the first bite sends a spurt of hot juice right into the mouth.

Ingredients

Dough

2½ cups (all-purpose) flour
1 teaspoon salt
1 generou

Method

To make the dough, mix together the flour and salt, then stir in the oil. Add the water to make a soft dough. Turn the dough out onto a floured board and knead until smooth and elastic. Wrap in plastic wrap and refrigerate for at least 2 days before using.

To prepare the filling, in a meat grinder or food processor grind together the beef, lamb, garlic, onion and parsley until the mixtu