Chebureki Crimean Lamb Pie Recipes

Steps:

• For the dough:.
• 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.
• Divide the dough into 12 equal pieces and shape them into balls. Let stand, covered with a cotton towel for 15 to 20 minutes.
• Meanwhile, make the filling. Combine the lamb, sirloin, garlic,onions, and cilantro in a bowl. Season with salt and pepper.
• 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.
• 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!)
• Heat the oil in a deep fryer to 375 degrees F.
• Fry the Chebureki until deep golden brown, 3 to 4 minutes on each side. Drain on paper towels. Serve at once.
• Makes 12 Chebureki (Serves 6).

Steps:

• In a large glass bowl, combine the wine, garlic, grated onion, peppercorns, ans salt, then add the meat and toss to coat well. Refrigerate, covered, for 6 to 8 hours, turning the meat occasionally. Bring to room temperature before grilling.
• Prepare a charcoal grill for grilling. Coals must be coated with white ash before starting the grilling of the meat. Or preheat the broiler.
• Toss the onion and pepper wedges in a bowl with the oil.
• Remove the meat from the marinade and string it on long metal skewers, alternating meat cubes with onion and pepper wedges and pushing everything closely together.
• Grill (or broil) the skewers 4 inches above the coals, turning frequently and sprinkling with the marinade every 3 minutes. Cook 9 to 10 minutes for medium rare, 12 to 13 minutes for medium.
• To Serve:.
• Line two serving platters with the radicchio leaves or the red kale. Cut into the tomatoes as though you were going to cut them into quarters, but leave them intact at the stems. Place one tomato in the middle of each platter. Scatter lemon wedges and scallions on the platters. Stick the sharp end of each skewer into a zucchini slice. Place three skewers on each platter and bring the open ends together to form a tripod. Wrap the ends with a napkin to hold them together. Serve at once.