Chebureks are a dish that has an ancient history and is associated with the culinary traditions of many nations. The exact origin of chebureks is difficult to determine, as they have common features with dishes from different cultures.
Chebureks are fried patties made of thin dough with a filling of meat or vegetables. It is believed that chebureks were borrowed from Turkic cuisine, where they were called “chiberek” or “cheburek”. Later they spread throughout the Caucasus, the Middle East and Central Asia, acquiring their own peculiarities in each country.
Let’s prepare modern mini versions of the usual chebureks for us
Ingredients for the dough:
- 9% cottage cheese – 180 g;
- sour cream 35% – 200 g;
- salt – ½ tsp;
- sugar – 1 tsp;
- baking soda – ½ tsp;
- flour – 180 g.
Ingredients for the filling:
- minced pork – 250 g;
- onion – 125 g;
- salt – ½ tsp;
- water – 30 g.
Preparation of mini chebureks:
Knead cottage cheese, pour salt and sugar to it. Quench the soda with sour cream, put it in the cottage cheese. Mix the ingredients, add flour to them, knead an elastic and soft dough.
Leave the dough under cellophane in the refrigerator for 30 minutes. At this time, chop the onion through a meat grinder, add it to the mince. Salt the minced meat, pour water into it and mix.
Roll out the dough into a thin layer no more than 2-3 mm thick. Divide the large dough into small circles using a glass or cup.
Put mincemeat on ½ of each circle and seal it inside. Lightly press each cheburek to make it flat.
In a frying pan in vegetable oil, fry mini chebureks on both sides until golden.
The result is cottage cheese mini chebureks with meat. This is a good way to diversify your cooking skills and make a convenient appetizer.
