Chebureki with pumpkin and cheese
6 servings
60 minutes
Pumpkin and cheese chebureks are an original version of a traditional Tatar dish known for its crispy crust and juicy filling. Chebureks are believed to have originated from Crimean Tatar cuisine and spread worldwide due to their rich flavor and simplicity of preparation. In this recipe, pumpkin infused with the aroma of garlic, coriander, and cumin adds sweet-spicy notes to the filling, while suluguni adds a tender stretchiness. Cilantro brings freshness, and the mild heat of chili makes the flavor more pronounced. These chebureks are perfect as a snack or hearty bite, especially in cold weather when you crave something warm and cozy. Fried to a golden crust, they crunch on the outside while revealing a soft, aromatic filling inside—a true delight for gourmets!
1
Mix flour with water and a teaspoon of salt. Knead a firm, elastic dough. Knead for 10 minutes.
- Wheat flour: 600 g
- Water: 300 ml
- Salt: to taste
2
Peel the pumpkin from seeds and skin, grate it and fry in oil, add spices and minced garlic, fry a bit more and salt to taste. Then let it cool.
- Pumpkin: 600 g
- Corn oil ""Sloboda"": 500 ml
- Ground coriander: to taste
- Ground cumin (zira): to taste
- Chili pepper flakes: to taste
- Garlic: 2 cloves
- Salt: to taste
3
Mix the cooled pumpkin filling with grated cheese and chopped cilantro.
- Pumpkin: 600 g
- Suluguni cheese: 400 g
- Coriander: 70 g
4
Divide the dough into equal parts, roll out into thin layers, place the filling on half of the layer and tightly seal the edges; you can trim the edge of the cheburek with a decorative knife.
- Wheat flour: 600 g
5
In a deep pan, heat corn oil and fry the chebureks on both sides until golden brown.
- Corn oil ""Sloboda"": 500 ml