Chebureki Crimean Lamb Pie
Experience the irresistible flavors of traditional Crimean cuisine with these Chebureki Crimean Lamb Pies, a delightful fusion of crispy golden dough and savory lamb filling. The tender dough, made from scratch with simple pantry staples, envelops a mouthwatering mixture of ground lamb, finely chopped onions, and fresh parsley, all perfectly seasoned with salt and black pepper. Each hand-folded pastry is fried to perfection, creating a satisfying crunch that gives way to a juicy, aromatic filling. Perfect as a hearty snack or a main dish, these chebureki are best served hot for a truly authentic and indulgent treat. Whether you're looking to explore Crimean recipes or wow your guests with a unique dish, these lamb pies are a must-try!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Water
- 5 grams Salt
- 30 milliliters Vegetable oil (for dough)
- 400 grams Ground lamb
- 1 medium Onion, finely chopped
- 15 grams Fresh parsley, minced
- 3 grams Ground black pepper
- 5 grams Salt (for filling)
- 50 milliliters Water (for filling mixture)
- 500 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the water and vegetable oil while stirring to form a soft dough.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a large bowl, mix the ground lamb, finely chopped onion, minced parsley, salt, and ground black pepper. Gradually add 50 milliliters of water to create a moist but not runny mixture.
Divide the rested dough into 8 equal portions and roll each piece into a ball.
On a floured surface, roll each dough ball into a thin circle, approximately 20 centimeters in diameter.
Place about 2 tablespoons of the lamb filling on one half of each dough circle, spreading it out evenly but leaving a 1-2 centimeter border.
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together and seal by crimping with a fork or folding the edges tightly.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches about 180°C (350°F).
Fry the chebureki one or two at a time, depending on the size of your pan, for 3-4 minutes on each side or until golden brown and crispy.
Remove the chebureki from the oil using a slotted spoon and place them on paper towels to drain any excess oil.
Serve hot and enjoy your authentic Crimean lamb pies!
Nutrition Facts
Calories |
7543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 613.1 g | 786% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 5484 mg | 238% | |
| Total Carbohydrate | 394.7 g | 144% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 6.0 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 244 mg | 19% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 2217 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
