This dish is known a lot in Central Asian areas and is really popular in Tatar, Georgian and Uzbek kitchens. It’s similar to a big empanada. All the diet thoughts have to be thrown out with this dish, but it’s so worth it. Goes well with hot green tea and a little sugar added if desired. You can make the dough from scratch or just buy uncooked flour tortillas. It saves you time and you don’t have to deal with the mess. For the filling I usually use ground beef (I like to make it myself) or tomatoes with fresh mozzarella cheese and basil (great for vegetarians). You can use any other ground meat if you like.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Chop the onion for the meat filling. In a bowl, combine the ground beef, chopped onion, salt, black pepper, cumin, and 1/2 cup cold water until evenly mixed.
- Step 2
For the vegetarian filling, dice the tomato, shred the fresh mozzarella, and finely chop the fresh basil. Combine them in a separate bowl and season with salt to taste.
- Step 3
Place one uncooked flour tortilla on a work surface. Spread a thin layer of either filling over one half of the tortilla, leaving the edges clear.
- Step 4
Moisten the exposed edges lightly with water.
- Step 5
Fold the unfilled half over the filling to form a half-moon shape, then press the edges firmly together to seal.
- Step 6
Repeat with the remaining tortillas and filling.
- Step 7
Heat a generous amount of frying oil in a deep frying pan.
- Step 8
Place about 2 chebureki at a time into the hot oil. Reduce the heat to medium-low and cover the pan.
- Step 9
Fry for approximately 1–2 minutes per side, turning carefully so the pastry does not tear and release its juices.
- Step 10
Remove when golden and cooked through, then repeat with the remaining chebureki. Serve hot.
- Calories:390 kcal27%
- Protein:17 g50%
- Carbohydrates:31 g11%
- Sugar:2 g
- Salt:1.0 g17%
- Energy:1,630 kJ27%
- Fat:22 g
Super quick and tasty salmon fish cakes that can be served as appetizer or main course with mashed potatoes or rice. These fish cakes are crunchy on the outside, juicy and tender on the inside. They taste amazing with a dip into creamy mustard aioli.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
