Cheese chebureki recipe

am en ru


  • 3 eggs
  • 2 cups buttermilk
  • 1 tsp salt
  • 1 tbsp vinegar
  • 1 tsp baking soda
  • 6 1/2 cup flour
  • 6 tbsp butter, melted
  • Farmers cheese


1. In a stand mixer, lightly whisk the eggs together. In a small bowl, combine the baking soda and vinegar until it becomes foamy. Then add the salt, buttermilk, and baking soda mixture to the eggs.

2. Add in the flour and mix together using the hook attachment. You’ll know it’s done mixing when the dough doesn’t stick to the sides of the mixer bowl anymore.

3. Place the dough onto a floured surface and divide the dough in half. Roll each half into a log, then cut each log into about 7 equal pieces.

4. Form each piece into a ball and flatten it out into a circle using a rolling pin. (About 8 inches in diameter)

5. Generously brush the melted butter onto one side of the circle and roll up tightly. Place the rolled up buttery dough onto a baking sheet and refrigerate for 30 minutes. This will help stiffen the butter.

6. Meanwhile, combine the farmer’s cheese with salt and an egg.

7. Cut each rolled up circle in half and roll each half out longways. If you want, you can cut the ends so they look prettier. (Totally optional)

8. Fill 1/2 of each turnover with about 2 tbsp of the farmer’s cheese filling. Flip the empty side of the turnover on top and seal with a fork.

9. Heat a skillet with about 1 inch of oil over medium-high heat and fry each turnover for 2-3 minutes on each side.


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