Chebureki from flax flour
4 servings
25 minutes
Flaxseed flour chebureks are an amazing combination of traditions and modern taste preferences. The roots of this dish trace back to Tatar cuisine, known for its juicy and aromatic pastry products. Flaxseed flour gives chebureks lightness, a pleasant nutty note, and makes them more nutritious. The crispy golden crust hides a tender filling of juicy minced meat infused with the aroma of spices and fresh onions. These chebureks can be served as a hearty snack or a full meal, accompanied by sauces or fresh vegetables. They are perfect for a cozy family dinner or friendly gatherings, offering rich flavor and a sense of home warmth.
1
Mash all the cottage cheese with a fork, add kefir, a pinch of salt, and a teaspoon of sugar, and mix thoroughly. Add the baking soda extinguished in vinegar and enough flour to make a firm dough.
- Curd cheese (tvorog): 100 g
- Kefir: 250 ml
- Salt: pinch
- Sugar: 1 teaspoon
- Baking soda: 0.3 teaspoon
- Flaxseed (linseed) flour: to taste
2
Add salt and pepper to taste, grated onion (or minced), and 3 tablespoons of water to the prepared minced meat. Mix everything thoroughly.
- Mince: 700 g
- Salt: pinch
- Ground black pepper: to taste
- Onion: 1 head
3
Cut a piece from the dough, roll it out into a thin layer, and cut circles along the edge of the plate. The dough scraps can be reused.
4
Spread a thin layer of filling on one part of the dough. Cover with the second side of the dough and press the edges with your fingers. Fry the chebureks on both sides over medium heat in hot vegetable oil until golden brown.
