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:

• Preheat oven to 300 degrees F.
• Season lamb meat with a pinch of salt & pepper, before adding 2 Tbsp of oil to a dutch oven on medium-high heat. Brown Meat until golden brown all over, you may do this in batches.
• Remove meat from pan add remaining olive oil along with the onion, garlic, celery and carrots. Cook for 5-7 minutes or until browned.
• Add meat back to the pan along with red wine, cook for 1-2 minutes until wine reduces to bubbles, pour in stock and add the bay leaves, thyme rosemary and a pinch of salt & pepper.
• Bring to a boil cover with a lid and place in the oven to cook for 4-6 hours or meat falls apart. Remove from the oven and cook on stove top with lid off until sauce reduces by a third.
• Meanwhile, bring another pot of water to a boil add a pinch of salt and cook potatoes for 8-10 minutes or until easily pierced with a knife. Drain and mix in a bowl with 1 tbsp of butter and season with salt and pepper.
• Turn your broiler or grill on, spoon ricotta on top of lamb mix, followed by potato mix, and cook for 5-7 minutes or until slight little bits of golden color appear on the surface. Take straight to the table :).

Steps:

• In a small saucepan combine the apricots with 1 1/2 cups water and them over moderate heat for 10 minutes. Drain the apricots and quarter them.
• In a skillet cook the onion in the olive oil over moderately low heat, stirring, for 8 minutes, or until they are softened. Add the garlic and cook the mixture for 2 minutes. Add the lamb and cook the mixture over a moderately high heat, stirring for 5 minutes, or until the lamb is no longer pink. Add the cumin, the coriander, nutmeg, cloves, beef stock, and the apricots and simmer the mixture, stirring stirring occasionally, for 30 minutes. Add pepper to taste and let the mixture cool for 15 minutes.
• Brush a 10 inch cast iron skillet with some of the butter, put 1 piece of phyllo in the skillet, and brush it with butter. Layer 7 more pieces of the phyllo in the skillet,, brushing them with butter in the same manner, spoon the filling with a slotted spoon into the skillet and smooth the top. Layer the remaining 8 pieces of phyllo buttering them, over the top of the filling and tuck the edges under. Score the top layer of phyllo into 6 wedges and bake the pie in a preheated 400 degree F oven for 30 minutes, or until it is golden.
• Let the pie cook for 15 minutes and cut into wedges.