Chebureki

Method

Mix flour, water and salt to form a smooth dough, then rest for 30 minutes. Combine beef mince with finely chopped onion, parsley, salt and pepper to make the filling. Divide dough into 8 equal pieces and roll each into a thin oval. Place filling on one half of each oval, fold over and crimp edges firmly with a fork to seal. Heat oil to 170°C in a deep frying pan and carefully fry each cheburek for 4-5 minutes until golden brown on both sides, turning once. Drain on kitchen paper and serve hot, traditionally with soured cream or tomato sauce.