Chebourek Recipe

Chebourek Preparation

1. 1

   Prepare the Filling

   In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sauté until softened. Add the lamb mince, breaking it up with a spoon, and cook until browned. Stir in the diced potatoes, cumin, paprika, salt, and pepper. Cook for about 10-15 minutes until the potatoes are tender. Remove from heat and stir in the chopped parsley. Allow to cool.

2. 2

   Make the Dough

   In a mixing bowl, combine 3 cups of all-purpose flour, 1 tsp of salt, and 1 cup of warm water. Mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

3. 3

   Assemble the Chebourek

   Divide the dough into small balls. Roll each ball into a thin circle. Place a spoonful of the lamb and potato filling in the center, fold the dough over to create a half-moon shape, and press the edges to seal tightly. Repeat with remaining dough and filling.

4. 4

   Fry the Chebourek

   Heat oil in a deep skillet over medium heat. Fry each chebourek for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

5. 5

   Prepare the Tomato-Garlic Sauce

   In a small bowl, mix together 1 cup of diced tomatoes, 2 minced garlic cloves, 1 tablespoon of olive oil, salt, and pepper to taste. Let it sit for a few minutes before serving.