Baked Beef Chebureki in Low-Carb Lavash
Beef provides complete protein, iron, and zinc, while thin low-carb lavash keeps the filling juicy. Baking browns the edges, and sesame adds a nutty aroma. Check the center with a food thermometer; it should reach 71 °C (160 °F).
Lavash Base
Use the low-carb lavash (200 g) from the linked recipe as the wrapper.
Filling
Finely chop the onion (80 g), cilantro (5 g), and parsley (5 g). Beef (750 g), minced, makes the filling; combine it with the onion and herbs. Season with table salt (6 g), black pepper (1 g), paprika (2 g), and cumin (1.5 g).
Assembly
Stir the egg (45 g) with a fork in a small bowl until combined. Divide the lavash into 8 equal rounds. Then prepare the turnovers for baking: place filling on one half of each round, leaving the edge clear. Brush the edge and the other half with the egg, fold over, and seal firmly; press with a fork if needed. Brush the tops with the remaining egg and sprinkle with sesame (6 g).
Preheat the oven to 180 °C and bake the turnovers for 20 minutes; the center of the thickest beef filling should reach 71 °C (160 °F). Serve hot.
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