For the Dough:

1 cup warm water (105 to 115 degrees)

1 package (1/4 ounce) active dry yeast
1 cup warm milk
3 tbsp. sugar
1 1/2 tsp. salt
3 tbsp. shortening
4 to 4 1/2 cups all-purpose flour

Beef Chebureki (Deep Fried Beef

Dumplings)
Cheburek is made from unleavened dough filled with ground meat, onions and spices, fried in
oil. It is a common street food in Russia and other former ex-USSR countries. Chebureki can be
a nice appetizer or main dish, they look awesome and taste great.

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

Ingredients
2 1⁄2 cups flour
1⁄2 cup water
4 tablespoons olive oil
1 teaspoon vodka (optional)
1⁄2 teaspoon sugar (white)
1⁄2 pound ground beef
1⁄2 onion (medium, finely chopped)
6 tablespoons milk
1 teaspoon parsley flakes (or finely chopped fresh parsley)

vegetable oil (for deep frying)

salt (to taste)

pepper (to taste)

Instructions
1. In a large bowl, sift together sugar, salt (about 1/3 teaspoon) and flour. Add olive oil and
vodka. Add water to the flour mixture (a small amount at a time) mixing it and kneading dough
until it's even, soft and doesn't stick to your hands. Add a little more flour if the dough is sticky,
or water if it's stiff. Place the dough aside and prepare the filling.
2. In a separate bowl, mix together ground beef, finely chopped onion and parsley. Season the
mixture with salt and pepper and stir in milk.

3. On a lightly floured surface, roll the dough until it is about 1/10-1/8 inch (2.5-3mm) thick. Cut
circles using a small tea plate. Gather the rest of the dough into a ball and roll again. Repeat
until you used all the dough.
4. Place about 2 tablespoons of the filling on one side of the circle, leaving 1/2 inch (about 1cm)
space at the edges.

5. Fold the other half of the circle over and pinch the edges firmly together using your fingers.
6. Make sure there is no air inside chebureki and the edges are closed tightly.

7. In a large skillet, heat the oil for deep frying (it should cover about 1/2 of a cheburek), reduce
heat to medium and place 3 or 4 chebureki into oil (depending on the size of your skillet). Fry
chebureki on both sides until nicely and evenly brown (about 5 minutes per each side).
8. Drain on paper towels, let rest for a few minutes. Serve while still hot.

Homemade Tortillas
 I usually have to double this recipe because we go through them quickly. Tender, chewy and simple, you'll
never use store-bought tortillas again. —Kristin Van Dyken, West Richland, Washington
8 ServingsPrep/Total Time: 30 min.

Ingredients
 2 cups all-purpose flour
 1/2 teaspoon salt
 3/4 cup water
 3 tablespoons olive oil

Directions
 In a large bowl, combine flour and salt. Stir in water and oil. Turn
 onto a floured surface; knead 10-12 times, adding a little flour or
 water if needed to achieve a smooth dough. Let rest for 10 minutes.


 Divide dough into eight portions. On a lightly floured surface, roll
 each portion into a 7-in. circle.

 In a large nonstick skillet coated with cooking spray, cook tortillas
 over medium heat for 1 minute on each side or until lightly browned.
 Keep warm. Yield: 8 tortillas.

Nutritional Facts: 1 tortilla equals 159 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 148 mg
sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Read more: http://www.tasteofhome.com/recipes/homemade-tortillas#ixzz3JZbXp18N

Jamaican Beef Patties

Jamaican Beef Patties
Yield:15 cocktail or 6 large
Ingredients

Dough:
3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons curry powder
1 cup cold butter or shortening
3/4 cup iced water
1 tablespoon vinegar
2 egg yolks
Egg wash (1 egg beaten with 1/4 cup water)
Filling:
2 tablespoons peanut oil
1 medium onion, diced
4 sprigs scallions, sliced
1 tablespoon fresh thyme
1/2 teaspoon Scotch Bonnet pepper, chopped
1 pound ground beef
1 teaspoon salt
Water
1 cup bread crumbs
Fresh ground pepper
Directions

Dough:
Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or
shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and
egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let
rest in refrigerator for 1/2 hour.

Filling:
Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When
onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low
heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.

Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles.
Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with
the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the
patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes. ***If making the
cocktail size, cut the dough into 3-inch circles.

Read more at: http://www.foodnetwork.com/recipes/jamaican-beef-patties-recipe.print.html#?oc=linkback

JAMAICAN BEEF PATTY

INGREDIENTS:

Below is a delicious recipe for Jamaican Beef Patties:

PASTRY

2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water
Recipe by ©eatjamaican.com

Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and
margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a
wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch
circles. Cover with wax paper or damp cloth until ready to use. You can place the
dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15
minutes before using.

MEAT FILLING
Recipe by ©eatjamaican.com

2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Chopped Scotch Bonnet pepper
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper
until they become limp. Add the ground beef, salt, pepper, curry powder and thyme
and mix well. Brown the meat for about 10 minutes, stirring occasionally.
Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet
and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids
have been absorbed, the filling is ready. It should be moist but not watery. Remove
the skillet from the stove and preheat oven to 400 degrees F.

Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each.
Moisten the edges of the dough with water and fold the dough circle over the meat
filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of
the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until
the pastry are golden brown.

Serves: 10 Patties