Chebureks

Boil and cool the rice. Roll the lamb along with the lard and onions through a meat grinder or finely chop it. Add finely chopped parsley greens to the minced meat, salt, pepper. Stir the minced meat, gradually adding 2-3 tbsp. spoons of cold water. Mix with cooked rice. Knead a cool dough of flour, water, eggs and salt. Roll out a dough 1 mm thick, cut out mugs the size of a small saucer. Put a little mince on half a mug, cover with the second half, grease the edges with beaten raw egg and pinch. Fry in a deep frying pan with hot fat. Serve hot.