Chebureki | Vegetarian Twist | Turkish-Russian Cuisine

Ingredients

• 500 g all-purpose flour
• 80 g water boiling, 208F
• 10 g black salt
• 1 bunch parsley chopped
• 1/2 tsp black pepper powder
• 3 tbsp onion diced
• 1/2 tsp grated ginger fiber
• 1/2 tsp black pepper (freshly ground)
• as required for herbs and cheese stuffing (6 portions):
• 10 g parsley chopped
• 10 g cilantro chopped
• 1/4 tsp black pepper freshly ground
• 10 g grated Mozzarella cheese

Steps

1. For dough–
2. In a bowl, measure flour.
3. Dissolve salt in boiling water, and pour into the bowl with flour all at once.
4. Using chopsticks, quickly mix flour and water to resemble crumbs.
5. Knead the dough.
6. Cover the dough with plastic wrap and let it rest for about 15 minutes.
7. For stuffings–
8. Rinse herbs before chopping or processing.
9. Chebureks ingredients–
10. Stuffings can be mixed in advance and refrigerated for up to 6 hours.
11. Stuffings can be mixed in advance and refrigerated for up to 6 hours.
12. For shaping and cooking–
13. The best vessel for frying chebureks at home is 12" in diameter or larger, deep saute pan with heavy bottom.
14. Pour about 2" of oil and heat to 370-375F.
15. If your dough was refrigerated, bring it to room temperature.
16. Remove the wrap.
17. Roll each portion into a 1/8" thin round.
18. Spread 2-3 tbsp of stuffing on one half, stopping about a 1/4" from the edge. Repeat for all portions.
19. Fold the other half over the top and crimp edges with a fork to seal the stuffing.
20. Repeat for all portions.
21. Fry the chebureki about 2 minutes on each side, until golden-brown and crispy.
22. Place the cooked chebureki on paper towels for 1 minute to remove extra oil.
23. Rest them on a cooling rack before serving.
24. If you cook more than 3 batches, rest chebureks in warm oven. They have to be served medium hot.
25. Bon appetite🥐