Probably many people know about such a popular meat pie as cheburek. This dish came to the central part of our country from the Crimean Tatar cuisine.
Unfortunately, it was impossible to preserve chebureks in their original form. Initially, the dough for chebureks was made of unleavened dough with mutton filling. Chebureks were fried with lard instead of vegetable oil.
In our understanding chebureks are made of ordinary dough, from pig meat. Besides, we fry them on ordinary oil from sunflower. In addition, there are vegetable chebureks, which have nothing to do with the traditional ones. It is worth telling more about zucchini chebureks.
Ingredients for zucchini chebureks:
- flour – 500 g;
- boiling water – 300 ml;
- salt – tsp;
- vegetable oil – 3 tbsp;
- zucchini – 3 pcs;
- onion – 3 pieces;
- parsley – a bunch;
- black pepper – a pinch.
Preparation of zucchini chebureks:
To prepare the dough, pour salt into the flour, pour in vegetable oil and mix. Gradually pour boiling water into the flour and knead the dough with a spatula.
Once the dough has cooled, knead it by hand until it forms an elastic lump. Put the dough in cellophane and leave it for 10 minutes.
Remove the zucchini from the stalks and grate on a coarse grater. Sprinkle the zucchini mass with salt and leave it for 10 minutes. Then squeeze out the excess water from the zucchini
. Cut quarter rings onion, fry in vegetable oil until soft. Put in the pan with onions zucchini mass, fry.
Shinkle parsley, together with black pepper pour into the pan with zucchini mass and onions, mix. Knead the dough again, divide it into 20 equal lumps
, roll each lump into a thin cake. Put the zucchini stuffing on a part of the flatbread. Cover the filling with the second part of the dough, sealing it inside. Trim the excess edges.
Heat vegetable oil in a frying pan and fry the chebureks until golden on both sides over medium heat.
These zucchini chebureks turn out no worse than meat ones. They are healthy, yet tasty.
