Hot, crispy chebureki with gooey cheese

The best aperitif before lunch with chebureks will be just one look at their coarsely bubbly crispy crust. When you imagine what’s inside, your mouth waters. Meanwhile, with the cheburek inside, not everything is completely accurate. Because it is not just tasty, but also tasty in many ways. Now we have cheese - viscous, soft. What will you cook this coming weekend - choose at least now from our recipes. Two versions of cheese insides with step-by-step photos.

Pasties with cheese: a simple and successful recipe

What we will need:

warm water – 150 ml;
sunflower oil – 1 tbsp;
salt – 0.5 tsp;
flour – 200 g + 75 g for rolling;
suluguni – 300 g;
vegetable oil for frying.

Quantity: 8 pieces

How to cook chebureki with cheese inside

In a bowl, mix warm water (or milk) and sunflower (refined) oil. If desired, you can add a glass of vodka. Pour sifted wheat flour mixed with salt into the mixture evenly.
Knead a soft, slightly sticky dough. It should be kneaded well, and then wrapped in film and left to rest for at least 15 minutes.
In the meantime, you can start making the inside. It is best to use suluguni or Adyghe cheese. It must be grated on a large grater. If the cheese is not very salty, then salt should be added to taste. You can prepare a spicy filling by mixing suluguni with ground chili pepper or Tabasco sauce.
Divide the rested dough into 8 parts.
On a table generously sprinkled with flour, roll out 8 flatbreads. The thinner they are, the more tender the cheese pasties will be.
Place grated suluguni on one side of the rolled out flatbread. There must be a lot of insides, then it will turn out juicy.
Brush the edges of the dough with water and cover the cheese with the free side of the flatbread. Press the pie with your palm to release the air. Seal the edges with your hands or the tines of a fork. It is important that the seam is sealed. Wavy edges can be trimmed with a knife.
Heat the sunflower oil very hot in a frying pan. Fry the pieces in it on both sides. A golden crust with air bubbles should form.

Place the ready-to-eat pasties with cheese on a paper napkin. Serve hot with a bunch of fresh herbs.

Pasties with tomatoes and cheese

Ingredients:

minced meat – 500 g;
hot water – 1 glass;
sunflower oil – 2 tbsp;
salt – 2 tsp;
flour – 4-4.5 cups;
tomatoes – 2 pcs.;
cheese – 200 g;
onion – 1 head;
reddish and dark ground pepper - to taste;
oil for frying.

Making chebureks with meat, cheese and tomatoes

The first step in production is kneading the dough. Pour a few tablespoons of sunflower oil into hot water (250 ml). If you prefer crispy pasties, pour in another glass of vodka. Stir the resulting mixture. Then you need to salt everything (1 tsp) and pour in the sifted flour evenly.
The dough can take up to 3-3.5 cups of flour. It should turn out quite dense and practically non-sticky. The remaining flour will be used for rolling. Gather the dough into a ball, cover with a towel, and let it rest.
While the dough is reaching, prepare the filling. For it, we take any kind of minced meat or mixture. Add grated or minced onions to it, add salt and pepper.
Mix the minced meat well. It should turn out juicy, but not liquid.
Separately cut the tomatoes into semicircles and grate the cheese on a large grater.
Divide the dough into portions (10-12 pieces).
Sprinkle the table with flour and roll out thin flat cakes. To prevent the dough from weathering, portioned pieces, including already rolled out flatbreads, should be kept under a towel.
Place one tablespoon of meat innards on one other flatbread. Distribute it in an even layer. The thickness of the inside should be no more than 1 centimeter so that the middle has time to fry in 3-4 minutes.
Place two tomato slices on the meat and sprinkle with cheese.
Grease the edges of the flatbread with cool water and make a cheburek. Excess dough can be cut off. To ensure that the edge comes out neat, you can shape it using a fork, squeezing the edges of the cake with your teeth.
Place the formed pieces on a floured surface under a towel. When everything is ready, heat the vegetable oil in a deep frying pan. Fry our pasties in it until golden brown on both sides, alternately or in pairs. Place the finished pies on a paper towel.

Crispy pasties with cheese

Preparation time: 25 min.

Production time: 20 min.

Number of servings: 3 pcs.

Ingredients

Chebureks with suluguni cheese

I suggest making pasties with cheese according to my recipe. My recipe differs from others mainly in a certain type of cheese - suluguni, and in the composition of the dough. I have been making chebureks for a very long time. And through testing, I concluded that dough for chebureks without eggs (only in water) turns out tastier.

For the inside, I strongly recommend using suluguni specifically. And the better quality it is, the tastier and juicier the pasties will be. There is no tastier cheese for baking, I think so.

Otherwise, the recipe is very simple. Requests a minimum of goods and time. This quantity of goods yields 7 chebureks.

How to cook “Crispy chebureki with cheese” step by step with photos at home

To make chebureks with cheese, you need a small set of goods - suluguni cheese, water, wheat flour, salt and vegetable oil.

Let's prepare the dough. Mix flour and salt in a bowl. Add water and vegetable oil. Knead elastic dough.

The dough should not be tight, elastic and soft enough. Wrap the dough in a bag and set aside. It's better to let it sit for 15 minutes.

Grate the suluguni on a large grater. It's worth testing the cheese at this step. If the suluguni is not salty enough (it varies in salinity), then you just need to salt it.

Divide the dough into small balls. Sprinkle any ball on the table and roll out the dough into a circle, the size of a huge saucer. The thickness should be about 1 mm, the thinner, the tastier.

Turn the circle of dough over to the top with the side that was on the table. On that side, the dough will be a little wetter, and the edges of the pasties will be easier to hold tightly together. Place grated suluguni on one-half of the circle.

Cover with the second half of the dough, and pressing the dough with your palms to the inside from the center to the edges, expel the air from the cheburek and fasten the edges tightly. To be sure, you can run the tines of a fork (pressing the dough with them) along the sides, or create a braid along the edge, like I did.

How to heat oil in a frying pan. It must boil. Fry the pasties over fairly high heat on both sides until the pasties are golden and bubbly.

Serve piping hot. But still let it cool slightly so as not to burn yourself with the hot cheese. Such chebureks do not necessarily need to be fried all at once. If necessary, some of the pasties can be placed on a board sprinkled with flour, covered with cling film and stored in the refrigerator for a couple of days. Well, of course, you can freeze them.

We advise

Reviews (59):

Even though it’s gloomy outside, I’d love to crunch it, it’s very tasty!

Thank you😄, I’m also a fan of late-night snacks)

What bubbles you have!😋 Just ecstasy, I love those!

Thank you Natasha! Here I slightly dropped out of the life of the website for a few days, I received guests)))

Awesome! Magic is so good!👏

Thank you 😊, I didn’t think that such an ordinary recipe would get so many likes and comments. I thought that no one would look in, there are already so many chebureks here))))

Read also: Risotto with zucchini

Wonderful pasties! +1💐 As a child, I was the first to nibble on bubbles on this kind of dough😍

Thank you, Inna! But I only started eating pasties when I grew up)) For some reason they didn’t feed me them as a child))). For sure. Even then my mother wasn’t skilled at making them, and in our small town they didn’t sell chebureks).

Mmm. the magic of pasties)))))) luxurious)))))))))

THANK YOU😄! I would be happy to treat everyone!

The most delicious photo, the most detailed recipe, and all we have to do is take it and repeat it. 👏

Thank you! I'm very glad that you liked everything. Good luck to you in your culinary exploits!😄

They look great in the photo. Such a delicious fried crust! I really love pasties, especially homemade ones.

And I love the crust with the bubbles. +1: And the inside is not even discussed!!😋

Appetizing, crunchy. very beautiful photo!

yum, I love chebureks! and cheese))) I’ll take it, I’ll try this dough, I’ve also tried a lot but haven’t found the perfect one yet. While I'm having a blast buying the most delicious pasties at work. but I would also like to cook these at home, I hope this turns out to be the right recipe!

I would be glad if this dough recipe turns out to be the one you dream of 😄.

Try adding milk instead of water to the dough. The rest is still the same. I tried it not long ago. You can roll out the dough even thinner, it will be even more bubbly, slightly layered, and crispy. With all this, it comes out more tender, melts in your mouth.

I’ll definitely try it, thank you, we’re just about to create these cute things one of these days)))

eh, I don’t understand why but nothing came of it (((I kneaded the dough in the HP, but this is not the first time I knead it for pasties, everything was fine, but here, many times more flour was needed, it just didn’t work out crawled back, stretched it with my hands into a circle, no layering or blistering at all. I made a double dose, I wanted to create both meat and cheese, but there was only enough for meat. I made it with water, forgot to replace it with milk, tomorrow or the day after tomorrow I’ll try to knead by hand and milk instead of water , if then it doesn’t work out, it means it’s probably not my recipe ((((I don’t want to post photos, they came out terrible((((

I constantly knead with my hands. Therefore, I can’t judge the bread machine. Of course, adding vegetable oil makes the dough elastic and flexible. The dough should just roll with it. I'll give you some advice, maybe it will help. You can add a little more vegetable oil, it will only be better. The dough does not have to be tight, but on the contrary, soft. Make it with milk this time. Try to create a small portion. Let the dough rest slightly, at least 15 minutes. I roll it very thin, until slightly transparent. Just now I made them again. Take milk this time, with milk the dough is absolutely amazing. Don’t look at the grams for flour, flour comes in different moisture contents, and accordingly its consumption can be different. The main thing is to knead a loose dough, soft enough. Let me know later what happens, please.

Chebureks with cheese

I once tried these chebureks in my hometown. They were made and sold by Uzbeks in front of them. Since then, I have tried to reproduce it many times, but I did not have the recipe for the correct test. And this time I finally succeeded! Thanks to the test for chebureks, which Irochka taught me (FEDERAL)

Ingredients for Chebureks with Cheese:

Hard cheese (Maasdam) - 150 g
Vegetable oil (for frying)
Soft cheese (Mozzarella)

Production time: 30 minutes

Number of servings: 6

Nutritional and energy value:

Ready meals
kcal 204 kcal	proteins 30.9 g	fat 6.6 g	carbohydrates 5.6 g
Portions
kcal 34 kcal	proteins 5.2 g	fat 1.1 g	carbohydrates 0.9 g
100 g dish
kcal 136 kcal	proteins 20.6 g	fat 4.4 g	carbohydrates 3.7 g

Recipe for Chebureks with Cheese:

Knead the dough as described by Irochka. http://www.povarenok .ru/recipes/show/684 5/ While it is resting, make the filling. Three maasdam on a large grater, cut the mozzarella into strips. You can also grate it, I just had it already chopped. Mix both cheeses.

Comments and reviews

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May 3, 2018 yuvl #

February 6, 2011 natlen #

February 5, 2011 snivli # (recipe creator)

February 4, 2011 natlen #

July 20, 2010 Lemonchik #

July 20, 2010 snivli # (recipe creator)

May 18, 2009 snivli # (recipe creator)

May 18, 2009 lasha #

March 1, 2009 Evgeniy777 #

March 1, 2009 snivli # (recipe creator)

February 16, 2009 pussy- deleted #

November 24, 2008 Olia92 #

July 20, 2008 FireFox #

July 20, 2008 snivli # (recipe creator)

July 15, 2008 evka #

July 16, 2008 snivli # (recipe creator)

July 16, 2008 evka #

July 14, 2008 bugenvilia #

July 14, 2008 snivli # (recipe creator)

July 13, 2008 Chipolilinka #

July 13, 2008 oliva7777 #

July 13, 2008 snivli # (recipe creator)

July 13, 2008 Lacoste #

And we have already eaten such chebureks https://www.povarenok.ru/recipes/show/7034/

July 13, 2008 snivli # (recipe creator)

July 13, 2008 Lacoste #

Chebureks with cheese

Recipes: 5

for dough:
flour 200 gr.
water 100 ml.
butter 20 gr.
sugar 1 tsp
salt 0.5 tsp

Galina Prilepa

08 November 2019, 22:44

for the dough:
zucchini – 500 gr.
milk - 1 tbsp.
flour – 150 gr.
chicken eggs – 2 pcs.
spices

Marina

24 May 2019, 14:16

dough:
flour 250 gr.
yeast 1 tsp.
sugar 1 tbsp.
salt 1/2 tsp.
butter (soft) 3 tbsp.

Other Cuisine

20 May 2019, 20:09

milk – 500 gr.
eggs – 1 pc.
salt – 1 pinch.
flour - about 1 kg.
for chebureks:
suluguni cheese or any other - 500 gr.

Tanya

31 August 2016, 02:07

flour - 500 g
water - 150 ml.
(+-25ml) salt - 1/4 tsp.
vegetable oil - 1/2 tsp.
oil for frying pasties
for the inside:

lil-8888

30 August 2015, 20:58

Nina and Ulyana Tarasova “And we have cookies!”

Hot, crispy chebureki with gooey cheese