Chebureki with Pumpkin and Cheese
Baking and Desserts | Tatar cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
6
Description
Chebureki with pumpkin and cheese
Ingredients
- Pumpkin - 21.2 oz
- Suluguni Cheese - 14.1 oz
- Cilantro - 2.5 oz
- Garlic - 2 cloves
- Ground coriander - to taste
- Ground Cumin - to taste
- Chili Flakes - to taste
- Wheat Flour - 21.2 oz
- Water - 10 fl oz
- "Sloboda Sunflower Oil for Frying and Salads" - 17 fl oz
- Salt - to taste
Step by Step guide
Step 1
Mix the flour with water and a teaspoon of salt. Knead a firm, elastic dough. Knead for 10 minutes.
Step 2
Remove the seeds and skin from the pumpkin, grate it, and sauté in oil. Add spices and minced garlic, sauté for a little longer, and season with salt to taste. Then let it cool.
Step 3
Mix the chilled pumpkin filling with grated cheese and chopped cilantro.
Step 4
Divide the dough into equal parts, roll out into thin sheets, place the filling on one half of the sheet, and firmly seal the edges. You can trim the edge of the cheburek with a decorative cutter.
Step 5
In a deep skillet, heat corn oil and fry the chebureki on both sides until golden brown.
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