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1
Dough: In a food processor, blend the flour and 1/2 teaspoon salt.
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2
With the motor running, add the egg yolks and the oil through the feed tube, then pour in the water, in a slow, steady stream, until the dough forms a ball around the blade.
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3
Transfer the dough to a floured surface and knead until smooth, about 2 minutes.
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4
Cover with cotton tea towel and let stand for 30 minutes.
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5
Divide the dough into twelve equal pieces and shape them into balls.
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6
Let stand covered for 15 minutes.
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7
Filling: Vegetable oil for deep frying.
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8
Combine the lamb, sirloin, garlic, onions, and cilantro in a bowl.
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9
Season with salt, and very generously, with black pepper.
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10
On a floured surface with a floured rolling pin, roll out the dough into rounds, about 3 inches in diameter.
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11
Brush each one with melted butter, stack them on top of each other and let stand, covered with a towel, for about 15 minutes.
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12
Roll out each round some more and then pull the sides of each until they are about 6 inches in diameter, taking care not to tear the dough.
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13
Mix the ice water into the filling and divide the filling into twelve equal portions.
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14
Place a filling portion on one side of each round of dough.
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15
Fold the other half over the filling and press the edges together.
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16
Trim the edges even with a sharp knife and seal with the tines of a fork.
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17
Heat the oil in deep fryer to 375F.
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18
Fry the chebureky until deep golden, 3 to 4 minutes on each side.
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19
Drain on paper towels.
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20
Serve at once.
