Chebureki

Pour water mixture into a bowl with flour and mix it with the spoon because dough will be hot. Once the dough is cooled off, continue mixing dough with your hands on the hard surface until smooth and do not stick to your hands. Transfer your dough back to the bowl, cover with a towel and let it rest while you will be preparing your filling.

In a separate bowl combine meat, salt, pepper, (dill,parsley optional) and 50ml cold water. Mix all ingridients well. 

 Pinch small pieces of dough, slightly smaller than a tennis ball, and roll out thinly. The dough circle should be about 7" to 8" wide. Make sure it's not wider than your frying pan! Place a heaping tablespoon of meat over half of the dough, spreading evenly. Leave a ½" clean border around the meat. Fold the dough over the meat, forming a half moon, and press the edges to seal the cheburek. Use a fork to press a pattern around the cheburek. 

Heat about ½" oil into a frying pan until hot. Fry the chebureki in the hot oil for 3-4 minutes, carefully turning over each side.

Bon Appetit:))