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Chebureks with cottage cheese and herbs

Chebureks with Farmer's Cheese and Herbs

Love chebureks? Go ahead and make them at home — it's not hard! If you're a fan of these fried turnovers, this recipe is a keeper: the results are every bit as good as what the pros turn out. Thin, airy dough full of blisters, and a hearty filling — what could be tastier?

Maria

Recipe author

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Composition / ingredients

Servings:

Flour

520

Water (ice-cold)

150

Butter

125

Egg

Farmer's cheese

700

Dill (a bunch)

Parsley (a bunch)

Cilantro

Spinach (to taste, or swap in green onion)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 12 g

Fats 24 % 11 g

Carbohydrates 49 % 22 g

235 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make chebureks with farmer's cheese? Gather the ingredients for the dough. The butter should be cold, straight from the fridge. The water should be ice-cold too, so measure it out ahead of time and chill it. Use all-purpose flour.
Step 2:

Cut the cold butter into cubes. If you plan to knead the dough by hand, grate the cold butter on the coarse side of a box grater instead.
Step 3:

Sift the flour. Put the cold butter and flour in a food processor and pulse into fine crumbs. If your processor is small and won't hold all the flour, add as much as fits, then stir the rest into the crumb mixture afterward.
Step 4:

Add the egg to the butter-flour mixture and knead into a firm, elastic dough, gradually pouring in the ice water. Work as quickly as you can, so the warmth of your hands doesn't melt the butter.
Step 5:

Shape the finished dough into a ball.
Step 6:

Put the dough in a bag so it doesn't dry out and refrigerate it. Chilling is a must — it makes the dough more pliable so it won't tear.
Step 7:

While the dough chills, prep the filling ingredients. Use farmer's cheese that's slightly moist and not lumpy. The fat content doesn't matter much. A soft, moderately moist, smooth-textured cheese is ideal.
Step 8:

Wash and dry all the herbs, then chop them finely with a knife. Use whatever herbs you like — most often it's dill, parsley, cilantro, and green onion. I swapped the green onion for a small handful of spinach.
Step 9:

Combine the farmer's cheese with the herbs, and season with salt and pepper.
Step 10:

Mix everything thoroughly.
Step 11:

Take the dough out of the fridge and divide it into 12–14 equal pieces. While you roll out one piece, keep the rest in the fridge.
Step 12:

Roll each piece out on a floured surface into a thin, even circle. Because it's been chilled, the dough can be rolled so thin you can practically see the counter through it — that thinness is the secret to great chebureks. Place 1–2 tablespoons of the cheese filling on the bottom half of the circle.
Step 13:

Fold the top half over the filling and pinch the edges to seal. Shape all the remaining chebureks the same way. They should be roughly the diameter of your skillet — mine is 11 inches (28 cm).
Step 14:

Heat vegetable oil in a skillet over high heat. The pan should be about a quarter full of oil, so the chebureks can float freely without touching the bottom. Fry them on both sides until golden, about 1 minute per side.
Step 15:

Pile the finished cheese chebureks on a platter and serve hot. Enjoy!

You can add 1–2 cloves of garlic, pressed, to the filling.
Be ready to need a little more or less flour than the recipe calls for. Go by the desired dough consistency rather than a fixed amount of flour.
Fry with an oil that has a high smoke point. Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds. Most unrefined oils have a low smoke point, since the unfiltered particles in them scorch quickly. Refined oils handle heat better and have a higher smoke point. For frying, roasting, or grilling, use a high-smoke-point oil — refined sunflower, olive, or grapeseed oil are the most common choices.