Chebureks - a traditional kind of a very popular dish from the dough with filling in the culinary traditions of the Türkic, Caucasian and Mongolian peoples. The word "cheburek" came, most likely, from the Crimean Tatar language during the Soviet era. Chebureks - an excellent version of Eurasian fast food, a wonderful street (and not only) food for quick snacks.
Prepare the chebureks from fresh unleavened yeast (less often from yeast) dough stuffed with meat. Fry in vegetable oil, or in animal fat (of course, not pork).
Meat is not always used as stuffing for chebureks. The filling can be cheese, potato, cabbage, boiled eggs, mushroom, with onions, with rice.
And you can also make delicious cheburek with pumpkin stuffing. This variant of this dish will diversify your table and definitely will interest the fasting and vegetarians.
Pumpkin is a very useful product, muscat pumpkins are especially good for our purposes.
How to make chebureks with pumpkin?
Ingredients:
- wheat flour high-grade - about 2 glasses;
- Chicken egg - 1-2 pcs .;
- milk (kefir, katyk, sour milk) or water about - about 1 cup (about 200 ml);
- flesh of pumpkin (fresh) - about 400-500 g;
- Fresh green miscellaneous (basil, parsley, coriander, but dill is not necessary);
- salt - 1 whisper;
- dry ground spices (ready mixes, only without harmful additives);
- garlic - 1-2 cloves;
- vegetable oil.
Preparation
We pour the sifted flour onto the work surface (or in a flat bowl) with a slide, make a groove, add salt, milk and egg. We knead the dough, gradually pouring water.
The dough is carefully kneaded with hands, greased with oil (or a mixer with a suitable nozzle at low speed). The dough should turn out to be elastic. We roll it in a com and leave it for 40 minutes to move away.
Cooking stuffing. Pumpkin rub on a large or medium grater. We cut the greens, we squeeze garlic through a manual press. All this is mixed, seasoned with spices, maybe a little salted and mixed again.
Roll the dough into relatively thin layers. Cut out the circles. Well, or can be divided into roughly the same lumps and roll out the substrate for each cheburek separately.
Half a dough round gently lay out the filling. Cover the second half of the circle and carefully patch the edges. Fry the chebureks in vegetable oil in a container with deep-frying (this is convenient if a lot of chebureks).
We serve the chebureks only with hot or warm ones (completely cooled are not very tasty). Dairy products such as katyk, koumiss, shubat, unsweetened yogurt, kefir, tan, yogurt, etc. can be served with pumpkin with pumpkin. It will not be superfluous to serve fresh hot tea after hot.
You can cook and some kind of "lazy" chebureks with pumpkin from pita bread, using the same stuffing. In this case, wrap the filling in pita bread, bake it in a dry frying pan or in the oven. True, it will be faster rolls.