Chebureki with Adyghe cheese
Description
It pairs perfectly with tea and coffee. After the dough is prepared, it must be allowed to rest. Thanks to resting in a cool place, the dough becomes elastic, which prevents it from tearing during cutting. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Sift the flour into a deep bowl.
- 3
Step 3
Mix the milk with hot water, add salt. Stir.
- 4
Step 4
Pour the milk mixture into the flour. Knead the dough. The dough becomes smooth and does not stick to the hands.
- 5
Step 5
Wrap the finished dough in plastic wrap and place it in the refrigerator for 30 minutes.
- 6
Step 6
Prepare the filling. Grate the Adyghe cheese on a coarse grater. If it is not salty enough, season with salt to taste.
- 7
Step 7
After the time has elapsed, remove the dough from the refrigerator. Divide it into 15 equal parts. Round them.
- 8
Step 8
Dust the work surface with flour. Take one portion. Roll it out into a thin sheet. The dough is pliable when rolling and does not tear.
- 9
Step 9
On one half of the sauce, spread the filling of Adyghe cheese. Two tablespoons are more than enough.
- 10
Step 10
Cover with the second half of the dough. Press the edges of the future cheburek with a fork.
- 11
Step 11
Do the same with the remaining pieces. Transfer them onto a board or a plate dusted with flour.
- 12
Step 12
In a deep fryer or a heavy‑bottomed pot, heat the oil. Drop in 2 chebureks and fry them on both sides until golden brown.
- 13
Step 13
Transfer the ready chebureks onto a plate.
- 14
Step 14
Ready. Serve at the table.