Name: Juicy chebureki with lamb and lard
Cook time: 150 min
Total time: 150 min
Yield: 1
Cuisine: Russian
Ingredients: Mutton - 400 g; Fresh pork fat - 300 g; Salt - to taste; Butter 82.5% - 80 g; Egg C2 - 1 pcs.; Water - 200 ml; Garlic - 1 clove; Vegetable oil 2 tbsp. l. - 1 l; Black pepper - ½ tsp.; Green onion - 1 bunch; Onions 2 pcs. - 2 pcs.; Large egg - 3 pcs.; Wheat flour - 400 g

Russian

Prepare incredibly juicy and aromatic chebureki with a filling of tender lamb and pork fat. This dish will transport you to a world of oriental flavors, where every bite is filled with vibrant spices and homemade comfort. Perfect for those who appreciate rich taste and a crispy crust!

First, sift the flour, add a pinch of salt, and mix thoroughly. Then, using a spatula, gently incorporate the softened, room-temperature butter into the flour. Form a mound from the mixture, making a small well in the center.

Lightly beat the eggs in a separate bowl and gradually pour them into the well in the flour, thoroughly mixing the egg mixture with the flour and breaking up any large lumps.

Pour cold water into the mixture, continuing to actively knead the dough with your hands. Bring the dough to a stiff consistency, adding a little flour if it's too runny, or water if it's too thick, as needed.

Now, let's prepare the filling: rinse the lamb, pat it dry with a paper towel, and finely chop it along with the pork fat. Peel and finely chop the onion. Thoroughly rinse the green onions under cold water, pat them dry, and finely slice them. Peel and mince the garlic. Combine the chopped onion, green onion, garlic, and minced meat, then beat an egg into this mixture. Gradually add cold water, kneading the mince until it reaches the consistency of thick sour cream. Season with salt and pepper to taste, ensuring the filling is perfectly balanced.

Divide the prepared dough into 12 equal portions, shape each portion into a ball, and then roll out each ball into a thin flatbread the size of a plate.

Place about 100g of minced meat on the edge of each flatbread. Moisten the edges of the flatbread with water, then carefully fold it in half to completely enclose the filling. Gently press each cheburek with your palm to flatten it slightly.

Carefully pinch the edges of the chebureki with your fingers or press them with a fork so that they do not open during frying and retain all the juiciness of the filling.

Pour vegetable oil into a pot or a high-sided pan and heat it thoroughly. Carefully place the chebureki one by one (or in small batches) into the hot oil and fry until golden brown, about 10 minutes per side, until they become deliciously crispy.

Juicy chebureki with lamb and lard

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Juicy chebureki with lamb and lard

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For filling:

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