Cheburek fried staffed flatbread with ground meat

Prepare the Dough:
In a large mixing bowl, combine the flour and salt and any vegetable oil.
Gradually add hot (just boiled water, the key ingredients) while mixing with the fork or spoon, it becomes a crumby, don't worry, continue to mixing.
When already reaches the temperature that you can touch it, star the knitting by hand, at this point you can add 1 tsp vodka(totally optional), it gives a crunchiness to the dough.
Knead the dough on a surface for about 5-7 minutes until it becomes together.
Place the dough back into the bowl, cover with a clean kitchen towel, and let it rest for 30 minutes.

Make the Filling:
In a separate bowl, combine the ground beef, ground lamb, or mince of your choice, ground onion, ground coriander, ground cumin, ground garlic, salt, and pepper.
Mix well until all the ingredients are evenly incorporated.
Gradually add a ice cold water, mixture should be watery, juicy.
Put it in the fridge.
After 30 minutes, maybe you need to add more water.

Shape and Fill the Dough:
Divide the dough into small balls, about the size of a golf ball. I'm doing about 50 grams each ball.
On a floured surface, roll out each ball into a thin circle or oval shape, about 6-8 inches (15-20cm) in diameter.
Place a generous amount of the prepared filling onto one half of the dough circle, leaving a small border around the edges.
Fold the other half of the dough over the filling to create a half-moon shape.
Press the edges firmly to seal the cheburek with the zigzag shaped pizza cutter or plate, by rolling the each of excess of dough. The leftovers save covered, it becomes another cheburek.

Fry the Cheburek:
In a deep skillet or pot, or wok heat oil over medium-high heat. Until reaches a high temperature.
Carefully place the cheburek into the hot oil, one or two at a time, depending on the size of your skillet.
Fry each side for about 2-3 minutes or until golden brown and crispy.
Use a slotted spoon or tongs to transfer the fried cheburek to a plate lined with paper towels to drain excess oil.
Repeat the frying process for the remaining cheburek.

Serve and Enjoy:
Cheburek is best served hot and fresh.
Serve them as a standalone dish or with traditional condiments like sour cream, yogurt, or a tangy tomato sauce.
Garnish with fresh herbs such as cilantro, dill, or parsley for added freshness.
Pair cheburek with pickles, such as cucumbers or cabbage, for a tangy and crunchy accompaniment.
Enjoy your homemade cheburek as a delicious snack or a satisfying main course!