2020-08-13 / test@t
Chebureki
Correct pasties should be golden, scalding hot, with slightly flaky dough and juicy, aromatic filling. All other options are simply not entitled to be called pasties. To eat real pasties, there are only two options: to find a proven place where they are masterly cooked, or to learn how to cook yourself. The second option is closer to us.
Ingredients
- 450 g flour
- 250 ml water
- 2 tbsp. l. vegetable oil
- 1 tsp salt
- vegetable oil for deep fat
- 400 g lamb
- 1 large onion
- 50 g fat tail fat
- 1/2 tsp ground cumin
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
1. Bring water to a boil. Sift half the flour and salt into a large bowl, add boiling water, add vegetable oil and quickly knead the dough with a spoon. Leave it on for 15 minutes, covering the bowl with a towel.
Step 2
2. Add the rest of the flour to the dough and knead for 10 minutes. - the dough will start to come off your hands. Roll the dough into a ball and wrap in plastic wrap, remove for 30 minutes. in the refrigerator.
Step 3
3. Grind the lamb and fat tail through a meat grinder.
Step 4
4. Peel and finely chop the onion, place in a bowl, sprinkle with salt and crush a little with a pusher so that the juice comes out. Add to the minced meat along with salt, pepper and cumin, pour in 2 tbsp. l. cold water, stir.
Step 5
5. Roll out the dough into 8 circles, 2 mm thick. Put the minced meat on one half of the circle and flatten, not reaching the edge by 1 cm. Cover the minced meat with the other half of the dough. Press the edges with a fork.
Step 6
6. Pour vegetable oil into a deep frying pan in a layer of 3 cm and put on high heat. The oil temperature should reach 180 ° C. Gently dip 1-2 pasties in boiling oil. When the pasties are fried on one side, turn over to the other. Then turn over again and cook for another 1 minute.
Step 7
7. Remove the finished pasties with a slotted spoon and transfer to crumpled paper towels. Serve the pasties hot.
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