Darra Goldstein

Crimean Meat Pies

Чебуреки

Preparation info

  • 4 to 6

    Servings
    • Difficulty

      Easy

Appears in
A Taste of Russia
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