Suberec with beef

Ingredients

For the dough

• 500 g flour
• 200 ml hot water
• 1 teaspoon salt
• 2 tablespoons oil

For the filling

• 300 g ground beef
• 2 medium onions (300 g)
• 1/4 teaspoon pepper
• 5 tablespoons (75 ml) hot water
• 1 L oil for frying

Preparation

1. Sift the flour into a bowl. Add 2 tablespoons of oil, 1 teaspoon of salt and 200 ml of hot water, then knead for about 8 minutes, until you have a smooth dough. 2. Put the dough in a bag and leave it to rest for 30 minutes. 3. Finely chop the onions. Mix them with the ground beef, 5 tablespoons (75 ml) of hot water and 1/4 teaspoon of pepper. 4. Divide the dough into 11 pieces and shape them into balls. Roll each ball into a thin, round sheet. Put a spoonful of filling on one half and spread it in an even layer, then fold the other half over it. 5. Press the dough with your fingertips about 0.5 cm from the edge. Cut around the shape about 1 mm outside the pressed line and remove the excess dough. 6. Heat 1 L of oil in a 22 cm frying pan until it reaches 175°C and is 2-3 cm deep. Fry the suberecs one at a time, for 3 minutes on each side, until browned and the meat is cooked through. 7. Lift each one onto a plate and leave it for a few seconds. Then transfer them to a stainless-steel dish and cover with a lid.