If you do not consider yourself among the meat-eaters or just keep fasting - this is not at all an occasion to deny yourself traditional meat-eating delicacies, such as chebureks. Ruddy semi-moon cakes can be stuffed with a vegetable filling, for example, potatoes, and it will not be less delicious. Stunning couple to a glass of beer or kvass.
Chebureks with cheese and potatoes
Ingredients:
- yogurt or kefir - 320 ml;
- sour cream - 45 g;
- butter - 100 g;
- eggs of chicken - 2 pieces;
- flour - 830 g;
- hard cheese - 145 g;
- potatoes - 950 g;
- greens and spices.
Preparation
Before you make a chebureki with potatoes, you need to make a filling for them. For the preparation of the filling, you must first boil the potato tubers until soft, and then mash them with herbs and spices. If the mashed potatoes are too thick, then dilute it with potato broth or milk. In the cooled potato stuffing we put grated cheese and once again thoroughly mix everything.
The dough is made even easier: mix kefir with sour cream and melted butter, whisk a couple of eggs with a good pinch of salt and add them to the kefir mixture. Then it remains only to slowly pour the flour, kneading soft, elastic and not sticky dough for chebureks with potatoes. To make the dough better rolled, let it rest in the refrigerator for about half an hour, and then directly start working with the rolling pin.
Roll out a dough portion into a thin layer, cut out circles from it, using a plate or any round dish as a stencil. At half the test, distribute the potato-cheese filling, leaving about 2-2.5 cm of free edge. Lightly moisten the edge of the dough with water and cover with the second half. Properly glue the edges together and proceed to fry the chebureks in the preheated oil.
Chebureks: a recipe with potatoes and meat
Ingredients:
- potatoes - 1.2 kg;
- minced meat - 750 g;
- white onion - 90 g;
- egg - 1 piece;
- Butter - 43 ml;
- flour - 480 g;
- Sour milk - 100 ml.
Preparation
On the heated frying pan, crush the chopped white onion for about 4-6 minutes. Add the minced meat to the onions and fry it smoothly until it clings. Simultaneously, boil the tubers of potatoes until soft and grind them in a mash. We mix mashed potatoes with minced meat and our stuffing for chebureks with potatoes is ready.
For the dough, beat eggs with sour milk and melted butter. Add a good pinch of salt and, stirring constantly, start pouring the flour. Cover the dough with a film and put in the refrigerator for half an hour. We divide the dough into balls weighing about 40-50 grams, each ball rolling into a pancake, for one half of the flat cake we put the potato stuffing, cover the second one and patch the edges. Fry the chebureks deep-fried until a characteristic golden brown crust, and then leave on napkins to get rid of excess fat.
Lenten chebureks with potatoes and mushrooms
Yes, this recipe for chebureks with potatoes is not traditional Tatar, but it does not make the final dish less tasty. Check the result on your own experience.
Ingredients:
- flour - 400 g;
- water 115 ml;
- champignons (you can have other mushrooms) - 210 g;
- potatoes - 130 g;
- white onion - 55 g;
- greenery.
Preparation
A simple lean dough is prepared on the basis of flour and water - these two ingredients should be simply mixed with the addition of a good pinch of salt, and knead the dough with hands and leave in the refrigerator for 35-40 minutes.
In the meantime, you can just have time to prepare the filling. For her, first boil the potatoes and mash it with herbs, and then mix with the fried onions and mushrooms. Lay out the filling on the layer of rolled dough, patch the edges and fry in butter like ordinary meat chebureks.