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 ==
# In a large mixing bowl, combine the flour and salt and make a deep well in the center.
# 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.
# 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.
# Sprinkle the dough with extra flour when necessary to prevent it from sticking to the board.
# Knead for about 10 minutes, or until the dough is smooth and elastic.
# Then shape in into a ball, wrap it loosely in wax paper, and let it rest at room temperature for at least 1 hour.
# Now to the rest of the recipe...
# Melt 3 tablespoons of butter and 1 tablespoon of vegetable oil in a heavy 10- to 12-inch skillet set over high heat.
# When the fat just begins to brown lightly, add the ground lamb.
# 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.
# Transfer to a large mixing bowl and with a large spoon or your hands, toss with the chopped parsley, coriander, salt and rice.
# Cool to room temperature.
# On a lightly floured surface, roll the dough until it is about ⅛ inch thick.
# Lift the dough over the backs of your hands and spread your hands apart gently until the dough stretches almost paper-thin.
# Lay it flat on the table and with a 2½- to 3-inch cookie cutter, cut out 76 rounds of the dough.
# Top half of the rounds with a heaping teaspoon of the filling and flatten the filling slightly.
# Cover with the remaining rounds and seal the edges by pressing them firmly all around their circumference with the prongs of a fork.
# With a pastry brush, coat the edges of the dumplings with the beaten egg to seal them even more securely.
# Heat the oil in a deep-fat fryer until the oil reaches a temperature of 375°F.
# 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.
# Drain on paper towels and serve hot, with soup or as a first course.
# I like to sprinkle them also with fresh, chopped cilantro as I eat them.
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Category:Uzbek Meat Dishes
Category:Lamb Recipes
Category:Dumpling Recipes
Category:Recipes that need photos
Category:White rice Recipes