Chebureki with potatoes and cheese
8 servings
60 minutes
Potato and cheese chebureks are a fragrant dish that reflects the spirit of Caucasian cuisine. Unlike the classic meat version, this recipe offers a tender and hearty filling of mashed potatoes with melted cheese and aromatic dill. The dough, made with kefir and sour cream, makes the chebureks airy and crispy. When fried in hot oil, they acquire an appetizing golden crust. Perfect for a home dinner or cozy gatherings with friends, they captivate with their simplicity and rich flavor. Such chebureks are especially good with fermented milk drinks or green tea. The secret to their success is the harmonious combination of soft filling and crispy shell, making them a beloved treat in families for generations.
1
For the filling, boil peeled potatoes in a small amount of water, drain, and dry. Mash and add grated cheese (tasty with almost any) and finely chopped dill while hot. Season with salt and pepper. You can also add oil for complete happiness...
- Potato: 1 kg
- Hard cheese: 150 g
- Dill: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Butter: 1 piece
2
Knead a thick dough, cut pieces weighing about 40-50 grams, roll them out, place the filling, seal carefully, and fry in very hot sunflower oil on both sides, like regular chebureks.
- Kefir: 300 ml
- Sour cream: 2 tablespoons
- Wheat flour: 800 g
- Chicken egg: 2 pieces
- Salt: to taste
