Pumpkin Chebureki
Description
Delicious pastries for the whole family. Chebureki can be made not only with meat, but also with vegetables, cottage cheese (or brined cheese like feta or suluguni)—in general, the choice of filling is very wide. Chebureki with pumpkin, for example, turn out especially tasty, with a rich and unique flavor. It's particularly worth noting the addition of cheese, which softens the taste of the pumpkin. To make pumpkin chebureki, prepare a simple kefir-based dough and choose ripe, juicy pumpkin.
Instructions
- 1
Step 1
Knead dough using kefir and egg, adding flour until the dough becomes soft yet firm and elastic. Don't forget to salt the dough. Let it rest for 20–30 minutes. Peel the pumpkin and cut it into cubes.
- 2
Step 2
Grate the pumpkin on a coarse grater, then sauté it in vegetable oil in a frying pan until soft.
- 3
Step 3
Divide the dough into portions and roll out into flatbreads. Cut into rounds; it's very convenient to use a plate for this.
- 4
Step 4
The flatbread should not be too thick, but it's better not to make it too thin either. Grate the hard cheese and mix it with the pumpkin. Place the filling on half of the flatbread.
- 5
Step 5
Seal the edges of the patty tightly so they don't come apart. Heat vegetable oil in a frying pan.
- 6
Step 6
Fry the chebureki for several minutes on each side until golden brown. Serve the ready chebureki with sour cream.