Ingredientes para Chebureki Crimean Lamb Pie
- 3 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 2 large egg yolks
- 1/4 cup vegetable oil, plus more for frying
- 3/4 cup ice water (for dough) and 2 tablespoons ice water (for filling)
- 1 lb ground lamb
- 1/2 lb ground sirloin
- 2 cloves garlic, minced
- 1/2 cup finely chopped onion
- 1/4 cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, melted
- 3/4 cup ice water (for dough) and 2 tablespoons ice water (for filling)
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Como fazer Chebureki Crimean Lamb Pie
- **Make the Dough:**
- In a food processor, combine 3 cups all-purpose flour and 1/2 teaspoon salt.
- With the motor running, add 2 large egg yolks and 1/4 cup vegetable oil through the feed tube.
- Gradually pour in 3/4 cup ice water until a dough ball forms around the blade.
- Turn the dough out onto a lightly floured surface and knead until smooth (about 2 minutes).
- Cover with a clean cotton cloth and let rest for 30 minutes.
- Divide the dough into 12 equal pieces and shape into balls. Cover with a cotton towel and let rest for 15-20 minutes.
- **Prepare the Filling:**
- In a large bowl, combine 1 lb ground lamb, 1/2 lb ground sirloin, 2 cloves minced garlic, 1/2 cup finely chopped onion, and 1/4 cup chopped fresh cilantro.
- Season generously with salt and pepper to taste.
- Stir in 2 tablespoons ice water to help bind the filling.
- **Assemble and Fry the Chebureki:**
- On a lightly floured surface, roll out each dough ball into a 3-inch circle using a floured rolling pin.
- Brush each circle with melted butter, stack them, cover with a towel, and let rest for 15-20 minutes.
- Roll each circle again to about a 6-inch diameter, gently stretching the edges without tearing.
- Divide the filling evenly among the dough rounds (about 1/12 per round).
- Place a portion of filling on one half of each circle.
- Fold the other half over the filling, pressing firmly to seal the edges.
- Trim any excess dough and crimp the edges with a fork.
- Heat about 3 inches of vegetable oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C).
- Carefully fry the chebureki in batches for 3-4 minutes per side, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
47g
Carbs
12g
