Vegetarian Chebureki
Description
The recipe won’t take long. You can make vegetarian chebureki with almost any vegetables! Between you and me, vegetarian chebureki are especially good with eggplant: these vegetables are rich on their own, so the chebureki won’t turn out dry.
Instructions
- 1
Step 1
First, knead the yeast dough and set it aside to rise under a towel. Meanwhile, prepare the filling. Peel the potatoes and dice them into small cubes.
- 2
Step 2
Fry the potatoes in oil with spices until golden brown.
- 3
Step 3
While the potatoes cook, finely chop the celery and grate the carrot on the coarse side of a grater.
- 4
Step 4
Fry the celery and carrots with the tomato separately from the potatoes. Fry until the vegetables are soft. Then mix them with the potatoes. Season the filling with salt, pepper, and fresh herbs.
- 5
Step 5
The dough should double in size!
- 6
Step 6
Then knead the dough lightly by hand. Next, shape flatbreads of medium size. Generously place the filling in the center of each flatbread, fold in half, and seal the edges.
- 7
Step 7
Then place the chebureki in a well-heated frying pan with vegetable oil and fry on both sides until they have a nice golden-brown crust.