Chebureki

Ingredients

• 2.5 cups flour
• 1 cup hot water
• 1 tsp salt
• 1 tbsp oil
• 1 lb ground lamb or beef
• 1 onion, very finely chopped
• 2 tbsp cold water
• 2 tbsp chopped dill
• 1/2 tsp ground black pepper
• 1/2 tsp ground cumin
• Salt, to taste
• Oil, for deep-frying

Before you cook

• Finely chop the onion until almost pureed.

Steps

1. Mix the flour and salt in a bowl.
2. Pour in the hot water and oil and stir until a rough dough forms.
3. Knead the dough for 8 minutes until smooth and elastic.
4. Cover and rest the dough for 20 minutes.
5. Combine the ground meat, chopped onion, cold water, dill, pepper, cumin, and salt in a bowl.
6. Mix the filling well with your hands until it feels slightly loose and juicy.
7. Divide the rested dough into 8 pieces.
8. Roll each piece into a thin round about 7 inches across.
9. Spread a portion of the raw filling over one half of each round, leaving a bare border.
10. Fold the dough over the filling into a half-moon shape.
11. Press the edges together firmly and crimp with a fork to seal tightly.
12. Heat 2 inches of oil in a wide pan to 350°F.
13. Fry each chebureki for 3 minutes per side until deep golden and the dough blisters.
14. Drain on paper towel and let rest for 2 minutes before eating, as the filling stays hot and juicy inside.