Pan-Fried Beef Chebureki in Low-Carb Lavash
Beef supplies complete protein, iron, and zinc, while thin low-carb lavash keeps the filling juicy. Pan-frying creates a browned crust and a savory aroma. Use a food thermometer to check that the center reaches 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 frying: 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.
Frying
Spread olive oil (24 g) over the pan, about 3 g per turnover, and heat over medium. Pan-fry the turnovers in batches, turning once, until golden; the center of the filling should reach 71 °C (160 °F). Serve hot.
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