Chebureki Crimean Lamb Pie Recipe

Name: Chebureki Crimean Lamb Pie
Prep time: 60 min
Cook time: 105 min
Total time: 165 min
Yield: Serves 1 or more
Ingredients: 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)

Experience the savory delight of Crimean Chebureki – golden-brown, crispy fried pies bursting with juicy lamb filling! This irresistible recipe, similar to a piroghi, delivers authentic flavors and textures. Perfect for a special occasion or a fun weekend cooking project.

Prep Time 60 mins

Cook Time 105 mins

Calories 405.5 kcal

Protein 31g

Rating 0.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!