Prepare a delicious dough for chebureks , of course, is important, but the filling is also very important. For her, any combination of lamb, beef, pork, and cheese, fish or vegetables will do. Let's consider with you how to prepare various fillings for chebureks.
Traditional filling for chebureks
Ingredients:
- dough for chebureks;
- beef - 300 g;
- pork - 300 g;
- bulb - 1 piece;
- spice;
- fresh greens - if desired;
- meat broth - 1 tbsp.
Preparation
To prepare the filling for the chebureks from minced meat, we take in equal quantities beef and pork, cut it with a finely sharp knife or let it pass through a meat grinder. We peel the bulb from the husks, shred a little and mix it with meat, adding spices and a little crushed fresh greens. We knead the finished mass for a few minutes, pour in a warm meat broth and leave it for 10-15 minutes to brew. Then we spread the filling on the rolled dough, we form chebureks and fry them on the heated frying pan from all sides.
Filling for chebureks with meat
Ingredients:
- beef - 300 g;
- lamb - 300 g;
- fattening fat - 250 g;
- bulb - 2 pieces;
- coriander - 50 g;
- spice;
- meat broth - 1 tbsp.
Preparation
The chebureks, cooked from equal parts of lamb and beef, are unmistakably delicious. Cut the meat into small cubes, add a bit of fatty fat, throw the crumbled onion, greens of coriander, season with spices and carefully mix the filling. Further we dilute it, pouring gradually a glass of beef broth, and we mix stuffing.
Cheburek filling with cheese
Ingredients:
- dough for chebureks;
- tomato - 2 pcs .;
- cheese of hard varieties - 100 g;
- garlic - 3 cloves;
- fresh basil - to taste.
Preparation
For the preparation of delicious chebureks, the filling is used not only from minced meat, but also from cheese, mushrooms, vegetables or fish. So, we take large ripe tomatoes, wash them, dry them and cut them into thin half-rings. Cheese hard varieties are grinded on the grater and add 3 cloves of garlic, passed through the press. Then we throw a little ground basil to the cheese mass and mix it.
On the rolled dough we put a circle of a tomato, grease with cheese stuffing and we form a cheburek. Fry it in a heated frying pan with vegetable oil added. In order to get real pleasure from the cheburek's taste, it needs to be eaten immediately after cooking, as then the juice will be absorbed into the dough and the patty will not become crispy and hard.
Filling for chebureks with potatoes and fish
Ingredients:
- potatoes - 200 g;
- pollock - 300 g;
- bulb - 2 pieces;
- margarine - 20 g;
- spice;
- dough for chebureks.
Preparation
Fillet of pollock is twisted together with peeled onions through a meat grinder, salt, pepper mass to taste and add margarine. Potatoes are cleaned, boiled until cooked, kneaded in puree and combined with fish mass. We roll the dough in a thin layer, grease it with an egg, cut out the flat cakes, put the filling in the center of each filling and form the chebureks. Fry them in a lot of hot oil and immediately served to the table.
The recipe for the filling for chebureks
Ingredients:
- dough for chebureks;
- fresh champignons - 100 g;
- cream - 100 ml;
- egg - 3 pieces;
- fresh greens - if desired;
- spice;
- bulb - 1 piece;
- Butter - 3 tbsp. spoons.
Preparation
To prepare the filling, mushrooms are finely chopped and fried in cream butter together with chopped onion until browned. Eggs whisk separately with a mixer, season with spices and pour this mixture to the mushrooms. Mix everything, sprinkle with herbs and remove the frying pan from the stove. Then roll out the dough, cut out the flat cakes, put the stuffing and form the chebureks.