Chebureki (Crimean Lamb Pie)

Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

This wonderful delicacy is a meat (lamb) filled pie similar to a Piroghi.

Ingredients Nutrition

Directions

  1. For the dough:.
  2. Blend the flour and 1/2 tsp salt in a food processor. With the motor running, add the egg yolks and the oil through the feed tube, then pour in the water in a slow, steady stream until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton cloth and let stand for 30 minutes.
  3. Divide the dough into 12 equal pieces and shape them into balls. Let stand, covered with a cotton towel for 15 to 20 minutes.
  4. Meanwhile, make the filling. Combine the lamb, sirloin, garlic,onions, and cilantro in a bowl. Season with salt and pepper.
  5. On a floured surface with a floured rolling pin, roll out the dough into rounds, about 3 inches in diameter. Brush each one with melted butter, stack them on top of each other and let stand, covered with a towel, for about 15 to 20 minutes more. Roll out each round some more and then pull the sides of each until they are about 6 inches in diameter, taking care not to tear the dough.
  6. Mix the ice water into the filling and divide the filling into 12 equal portions. Place a filling portion on one side of each round of dough. Fold the other half over the filling and press the edges together. Trim the edges even with a sharp knife and seal with the tines of a fork. (NOTE: I use a dough press used exclusively for this purpose. Makes Chebureki, pierogi, empanada, etc making so much easier!)
  7. Heat the oil in a deep fryer to 375 degrees F.
  8. Fry the Chebureki until deep golden brown, 3 to 4 minutes on each side. Drain on paper towels. Serve at once.
  9. Makes 12 Chebureki (Serves 6).

Reviews

(1)
Most Helpful

This recipe is great, and very close to the authentic chebureki I remember! !! Thank you for introducing people to a unique and authentic recipes from Caucasus Region!

Vivian Irina November 22, 2009

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