Thin, crescent-shaped fried pies stuffed with seasoned lamb and onion, crackling crisp and bursting with savory juices.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Make dough: mix flour, salt, egg, and water. Knead 5 min until smooth. Rest 20 min.
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2
Combine lamb, onions, pepper, cumin, and salt for the filling.
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3
Roll dough thin and cut into circles about 15 cm across.
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4
Place a spoonful of filling on one half, fold over and press edges with a fork to seal.
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5
Heat oil (3 cm deep) to 170°C. Fry pies 3-4 min per side until deep golden.
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6
Drain on paper towels. Serve hot.
Did You Know?
The seal on a zhauburek must be perfect — if it leaks during frying, the cook is teased for letting the juices escape.
Chef's Notes
The Story Behind Zhauburek
Zhauburek (also known as cheburek in Russian) is a fried pie with Turkic and Mongol roots that spread across Central Asia and the Caucasus. The Kazakh version is distinguished by its generous use of lamb and onion. A staple of bazaars and roadside stalls, zhauburek is the quintessential quick meal, eaten by hand with its crescent shape designed for easy, no-utensil dining.
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