Chebureki

Dough

• plain flour450 g
• water250 ml
• vegetable oil2 tbsp
• vodka (optional)1 tbsp
• salt1 tsp

Filling

• minced lamb500 g
• onions2
• dill3 tbsp
• water80 ml
• salt1 tsp
• black pepper1 tsp
• vegetable oil1 l

Dough

1. 01

   Heat the water for the dough until almost boiling. Mix the flour and salt, pour in the hot water, oil and vodka, and knead to a smooth, elastic dough. The vodka makes the pastry blister and crisp.

2. 02

   Rest it covered for at least 30 minutes.

Filling

3. 03

   Grate the onions and chop the dill. Mix the fatty minced lamb with the grated onion, the chopped dill, the salt, freshly ground pepper and the ice-cold water until loose and juicy. The water turns to steam and keeps the filling moist.

Shaping and frying

4. 04

   Divide the dough into 10 and roll each very thin into a round about 18 cm across.

5. 05

   Spread a thin layer of filling over one half, leaving a border.

6. 06

   Fold over, press out the air, and seal the edge firmly, then crimp with a fork.

7. 07

   Fry in 3 cm of oil at 175°C for 2 to 3 minutes a side until blistered and golden. Cut the first one open to check the lamb is cooked through, with no pink left.

8. 08

   Drain and eat hot — carefully, as the juices inside are scalding.