Chebureki

Method

1. 01

   Step 1: Make the dough

   Mix the flour and salt, add the warm water, oil and vodka and knead for 7–8 minutes. The dough should be fairly firm, smooth and elastic, softer than a pasta dough but not sticky. Wrap and rest for 40 minutes.

2. 02

   Step 2: Mix the filling

   Combine both meats with the onions, salt, pepper and parsley. Add the ice-cold water a little at a time and beat vigorously for 2 minutes, until the mixture turns soft, sticky and uniform. Refrigerate.

3. 03

   Step 3: Roll the rounds

   Divide the dough into 10 pieces of about 70 g. Keeping the rest covered, roll each into an 18–20 cm circle just 1–1.5 mm thick: thin, but without holes.

4. 04

   Step 4: Fill and seal

   Spread 3 heaped tablespoons (about 80 g) of filling thinly over one half of the circle, leaving a 1.5 cm border. Fold over the other half, press out the air from the centre towards the edge with your palm, then seal firmly with a fork or pastry wheel.

5. 05

   Step 5: Heat the oil

   Pour oil into a heavy, wide pot or deep frying pan to a depth of 2–3 cm and heat to 175 °C (350 °F). Without a thermometer, drop in a scrap of dough: it should sizzle hard and float up at once.

6. 06

   Step 6: Fry

   Fry 1–2 chebureki at a time for 2–3 minutes per side, until golden and blistered. The thin meat layer cooks through in that time, but cut the first one open to check that no pink remains.

7. 07

   Step 7: Drain and serve

   Lift them out with a slotted spoon and stand them upright on a rack or paper towels to drain. Serve hot, when the crust is at its crispiest.