from Tipperary, Ireland
3 1/3 cups all-purpose flour
1 cup water
1/4 cup milk
1 teaspoon salt
2 tablespoons olive or vegetable oil
Combine the water, milk, oil and salt. Bring to a boil. Immediately take off the heat, add in 1/2 cup of flower, blending thoroughly and breaking all the lumps Let the mixture cool off.
Gradually add the remaining flour and egg, kneading for a few minutes, until the dough is even, soft, and doesn’t stick to your hands. If it continues to stick, add a little more flour.
Place in a covered bowl and let the dough rest for about an hour in the fridge, during the hour take out once and knead again for 1 minute – just to mix.
About 3 cups ground lamb
1/2 cup chopped cilantro (may be substituted with parsley, but it’s more Georgian with cilantro)
3 finely minced garlic cloves (or more, depending on your garlic preference)
salt, black and red pepper to taste,
1 teaspoon (or to taste) of hot sauce
˝ cup water
Mix together in a bowl and place to the side.
Cut dough into portions about the size of a large walnut. Roll evenly on floured surface into a round "tortilla" about 7" diameter and 1 mm (0.03”) thin. The dough must have no cuts, stretches, or gaps in it.
Place about 2 full tablespoons of filling on one side of the circle (do not let the meat touch the edges, or they will not stick together), fold the other half of the circle over to form a "half-moon" shape, and pinch the edges firmly together.
Make sure you close the cheburek tightly and hermetically, and don’t leave too much air in it.
For "special effect", press the fork lightly over the length of the pinched edge to form crimping ridges (this is totally unnecessary).
Once assembled, place on a floured surface until you’re ready to cook.
Pour about an inch and a half of vegetable oil into a deep large frying pan or wok, heat through. Reduce heat to medium. Carefully place into oil 3-4 chebureki (depending on the size of your pan), making sure not to overcrowd the pan.
Fry about 4 - 5 minutes on each side (be very careful turning them), until golden-brown color.
Let rest on the serving plate for a few minutes. They are VERY hot. Avoid the temptation.
Serve with light salad as a side dish, and yogurt-cucumber dipping sauce. In a blender make a "smoothie" of 1 plain yogurt, ˝ cup peeled chopped cucumber, 1 chopped garlic clove, 2/3 cup chopped cilantro, ˝ cup chopped fresh mint, 1 tbsp olive oil and salt/pepper to taste.
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