Chebureki (crimean Lamb Pie)

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 2 cups unbleached all-purpose flour
• salt, to taste
• 2 large egg yolks
• 1 tablespoon vegetable oil
• 7 -8 tablespoons water
• 1/2 lb ground lamb
• 1/4 lb ground sirloin
• 2 garlic cloves, minced
• 2 medium onions, finely chopped
• 1/4 cup chopped fresh cilantro
• salt & freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, melted
• 1/3 cup ice water
• vegetable oil (for deep frying)

Recipe

• 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).