Chebureki

Description

Deep-fried Lamb Dumplings. Makes 18 dumplings

Ingredients

Dumplings

• 3 tablespoons of butter
• 1 tablespoon of vegetable oil
• ¾ pound of lean lamb, finely ground twice
• ¼ cup of finely chopped parsley
• 2 tablespoons of finely chopped fresh cilantro (coriander)
• 2 teaspoons of salt
• 3 tablespoons of cold boiled white rice
• 1 egg, lightly beaten
• vegetable oil for deep frying

Dough

• 1 teaspoon of salt
• 3 eggs
• 1 cup of water
• 4 to 4½ cups of all-purpose flour

Directions

1. In a large mixing bowl, combine the flour and salt and make a deep well in the center.
2. Drop in the eggs and water and, with your hands or a large spoon, slowly but thoroughly mix the flour into the liquid ingredients until the mixture can be gathered into a compact ball.
3. Transfer the dough to a slightly floured surface and knead it by folding it end to end, then pressing it down and pushing if forward several times with the heel of your hand.
4. Sprinkle the dough with extra flour when necessary to prevent it from sticking to the board.
5. Knead for about 10 minutes, or until the dough is smooth and elastic.
6. Then shape in into a ball, wrap it loosely in wax paper, and let it rest at room temperature for at least 1 hour.
7. Now to the rest of the recipe...
8. Melt 3 tablespoons of butter and 1 tablespoon of vegetable oil in a heavy 10- to 12-inch skillet set over high heat.
9. When the fat just begins to brown lightly, add the ground lamb.
10. Mashing the meat constantly with a fork to break up any lumps, cook for 3 to 5 minutes, or until the lamb is light brown.
11. Transfer to a large mixing bowl and with a large spoon or your hands, toss with the chopped parsley, coriander, salt and rice.
12. Cool to room temperature.
13. On a lightly floured surface, roll the dough until it is about ⅛ inch thick.
14. Lift the dough over the backs of your hands and spread your hands apart gently until the dough stretches almost paper-thin.
15. Lay it flat on the table and with a 2½- to 3-inch cookie cutter, cut out 76 rounds of the dough.
16. Top half of the rounds with a heaping teaspoon of the filling and flatten the filling slightly.
17. Cover with the remaining rounds and seal the edges by pressing them firmly all around their circumference with the prongs of a fork.
18. With a pastry brush, coat the edges of the dumplings with the beaten egg to seal them even more securely.
19. Heat the oil in a deep-fat fryer until the oil reaches a temperature of 375°F.
20. Fry the dumplings, 6 to 8 at a time, for 2 to 3 minutes, turning them over in the fat until they are evenly browned.
21. Drain on paper towels and serve hot, with soup or as a first course.
22. I like to sprinkle them also with fresh, chopped cilantro as I eat them.