Chebureki From  Lifehacker.ru and Foodie A classic Crimean Tatar deep fried turnover. Dough Pâte à choux dough Ingredients 500 g flour 1 tsp salt 50 ml oil (flavourless) 150 ml boiling water Instructions Mix flour with oil and salt Keep mixing, while mixing slowly pour in the boiling water. Knead the dough until uniform. Cover it and let it rest (for 30 min). Regular dough Ingredients 400-450 g flour 1 tsp salt 1/2 tsp sugar 50 ml oil (flavourless) 200 ml water Instructions Mix all ingredients. Knead the dough until uniform. Cover it and let it rest. Dough with kefir Ingredients 400-500 g flour 1/2 tsp salt 1 egg 250 ml kefir Instructions Mix all ingredients but flour. Add flour. Knead until uniform. Cover it and let rest. Filling Meat Ingredients 300-350 g of desired meat (minced or better chopped, try pork blade shoulder/neck) 2-3 medium onions salt black pepper 50-80 ml water greens (any, dill, parsley, coriander, etc) Instructions Chop ingredients. Mix together. Cheese Ingredients 400 g cheese. salt (optionally) greens. Instructions Grate the cheese. Mix ingredients. Combining Divide the dough into small balls size of an egg. Roll out the dough on a layer of flour into a shape of a circle until the dough is 3 mm thick. Add the filling on top. It should cover half of the circle, leave 2 cm from the edge uncovered. Fold the other half of the dough on top. Gently squeeze the trapped air out. Use the fork to press on the edges such that they would glue together. Heat the pan with enough oil such that the chebureks could float in it. Add chebureks to the pan (should fit 2 of them at a time). Fry for 3-5 minutes, flip over, the fry for 3-5 minutes more. Remove the chebureks and place them on a kitchen towel.