Crimean Tatar fried meat turnovers (Chebureki)

1. For the dough, bring the water to the boil. Mix the flour with 1 teaspoon of salt in a bowl, add the oil and then the boiling water and stir with a wooden spoon; as soon as it's warm to the touch, knead it into a smooth, elastic dough, wrap in cling film and rest for 30 minutes – dough made with hot water doesn't tear even when rolled very thin.

2. For the filling, finely grate the onion (with its juice), finely chop the parsley and mix both into the two kinds of mince with the remaining salt and the pepper; also stir in 3-4 tablespoons of ice-cold tap water so the filling is juicy.

3. Divide the dough into 12 pieces and roll each into a thin round about 15 cm across. Spread a thin layer of filling over one half, leaving the edge free, fold the other half over, press out the air and seal tightly; crimp the edge with a fork or pastry wheel.

4. Heat the sunflower oil about 1.5-2 cm deep in a deep frying pan (170-180 °C).

5. Fry the chebureki one at a time for 2-3 minutes per side until golden brown and blistered; drain on kitchen paper.

6. Serve hot and bite carefully: inside there is hot, juicy meat broth – a glass of ayran or kefir goes well with them.

Tip: Chebureki were brought by the Crimean Tatars and became a cult snack on every beach of the Soviet Union; lamb gives the true flavour – if you don't like it, you can make them with beef only.