CHEBUREKI (CRIMEAN FRIED MEAT PIES)
SOURCE: DARRA GOLDSTEIN. A TASTE OF RUSSIA: A COOKBOOK OF RUSSIAN HOSPITALITY.
Ukraine has become home to almost half of the Crimean Tatar population since the fall of the Soviet Union, with a majority of the survivors returning and concentrated within the Crimean Peninsula. Despite their continuous experiences of discrimination and persecution by facist Russian authorities, who illegally annexed Crimea in 2014, to this day, Crimean Tatars manage to preserve their cultural identity and pride through Chebureki, half-moon-shaped turnover filled with ground meat and onions. Best serve these pies piping hot when the steamy meat juices seep into the crispy bite of the golden flaky dough.
Ingredients
Pastry Dough
2 1/2 cups/375 grams all-purpose flour
1 teaspoon/6 grams salt
1 tablespoon/15 mL sunflower oil
1 cup/240 mL water
Filling
6 ounces/170 grams beef chuck
4 ounces/110 grams lamb shoulder
1 tablespoon/15 mL sunflower oil
1 clove garlic
1 small onion about 4 ounces/110 grams
12 sprigs flat-leaf parsley, preferably picked fresh on the same day for best results
1 1/4 teaspoon/8 grams salt
Freshly ground black pepper
1/3 cup/80 mL water
Vegetable oil for frying
Specific Equipment
Large mixing bowl
Wire whisk
Plastic wrap
Meat grinder OR food processor
Pastry scraper
Rolling pin
Tablespoon
Fork
Large frying pan or skillet
Paper towels
Serves 4 to 6
Instructions
1. Stir the flour and salt in a large mixing bowl with a wire whisk until well-blended. Whisk in the oil and pour in the water gradually, stirring constantly until a soft dough forms. Knead the dough on a well-floured flat surface until the dough has become smooth and elastic. Return the dough to the mixing bowl and cover the bowl with a plastic wrap. Chill the dough inside a refrigerator for at least 2 days.
2. Grind the beef, lamb, garlic, onion, and parsley altogether in a meat grinder or food processor until the mixture is fine, smooth, and well-blended. Season with salt and freshly ground black pepper and stir in water. Set the filling aside.
3. Cut the dough to 12 to 16 equal portions. Roll each portion to a circle with a diameter of 6 to 8 inches/15 to 20 cm on a well floured board.
4. Spread a generous tablespoon of the meat filling on half of each circle. Fold the other half of the dough portion over the filling to close, forming a half-moon. Seal the edges tightly with the tines of a fork.
5. Heat about 1/2 inch/1.27 cm of the vegetable oil in a frying pan or skillet over medium heat. Fry the chebureki about 3 to 4 minutes on each side or until they have turned golden. Drain over paper towels before serving.
