Chebureks with potatoes

History of the dish

Now one thing is clear - the roots of this wonderful pie lie in the history of Central Asia, and the history is definitely not new or recent. How long ago it was hardly anyone today will tell you exactly. Only one thing is clear that cheburek is primarily associated with Uzbekistan and local national cuisine. Yes, and the filling for chebureks was originally not minced lamb, as is often believed, but ordinary vegetables. Today, many nations attribute to themselves the authorship of these wonderful pies. And I must say that they are all right in their own way. And all because pasties, like dumplings or pies, everyone has their own.

So Uzbek, as a rule, are dense and viscous, but Tatar or Turkish are crispy. Such differences are achieved due to the composition of the test. In Uzbek there is nothing but water, flour and salt, but Tatar chebureks are cooked with the addition of milk or sour cream. Fat and gives the dough a characteristic crunch. And so the list of differences and characteristics is almost endless. But we need something else - to try. That is what we are going to do now. We bring to your attention Uzbek chebureks with potatoes and their recipe in Khozobozovsky style.

Ingredients:

Dough:

• Flour - 200 g
• Vegetable oil - 1 tbsp.
• Boiling water - 125 ml
• Salt - a whisper

Filling:

• Potato - 300 g
• Salt -1 tsp
• Onion - 1 pc.
• Vegetable oil - 3 tbsp.
• For frying:
• Vegetable oil - 200 ml

Cooking:

1. Peel potatoes and onions, wash.
   

   Clean and wash potatoes with onions

2. Cooking the filling. Put the potatoes to cook until tender, salt.
   

   For stuffing, potatoes must be boiled

3. Finely chop the onion.
   

   And chop the onion smaller

4. And fry in vegetable oil until soft.
   

   Fry the onion in vegetable oil until golden brown

5. Cooking the dough. Put flour, salt, vegetable oil in a bowl and add boiling water.
   

   For the dough, put flour and salt in a bowl and pour everything with boiling water

6. Knead a soft, non-sticky dough.
   

   The dough should be soft and not sticky to the hands

7. Crush the boiled potatoes in mashed potatoes, add the fried onions along with the butter. Mix - the filling is ready.
   

   Turn potatoes into puree and mix with onions

8. Separate a small part from the dough and roll it with a rolling pin into a thin round cake. Put 1 tbsp in the center. potato filling. We fix the edges of the dough with a fork.
   

   Divide the dough into pieces and roll each into a circle. Place a tablespoon of the filling in the center and fold in half. We fix the edges with a fork, as in the photo

9. Let's prepare blanks of chebureks from all the dough and stuffing.
   

   So we do with all the dough and stuffing

10. Fry the cheburek blanks in a plentiful amount of vegetable oil on both sides until a golden bubbly crust appears.
    

    Fry pasties on both sides in hot vegetable oil until golden brown

11. Serve hot.
    

    Eat chebureks, of course, hot

The benefits of the dish

Within this recipe, the benefits are a controversial section. What is useful in fried pies, and even with potatoes, a question for filling. But we still came up with one bonus. And that, of course, is the pleasure of eating. Well, who does not like to eat such a yummy? I'm not sure. But it’s not worth it to allow yourself this often, perhaps. Do you like chebureks? Did you like our chebureks with potatoes and their recipe in a frying pan? What can you say about your experience? We are waiting for letters and feedback. Your HozOboz!

Similar dishes

Chocolate pancakes

Fried eggs with tomatoes

Charlotte with cabbage

Chocolate biscuit cake

Lavash chips

Lentil soup with chicken

Lavash pasties

Pork jelly

Khinkal

Shashlik in the microwave

Add Review