Zucchini dough goes well with any fillings. Chebureks with meat, mushroom or cheese filling. Depending on the filling, this dish can be either a light dinner or a hearty second for lunch.
Ingredients
- For the test:
- 500 grams of zucchini
- 200 ml. milk
- 150 grams flour
- 2 pieces of chicken eggs
- to taste Spices
- 3 sprigs dill
- 3 sprigs parsley
- For filling:
- 9 pieces mushrooms
- 50 grams hard cheese
- to taste Spices
- 3 stalks green onions
- 3 tbsp. tablespoons vegetable oil
Steps
Cut the mushrooms into small cubes and fry in a dry skillet until tender and the moisture evaporates. Transfer the mushrooms to a bowl and let cool.
Grate the cheese on a coarse grater and add to the cooled mushrooms.
Finely chop the onion and add to the mushrooms with cheese, mix.
Wash the zucchini, peel off the tails, cut into pieces, transfer to a blender and chop.
Transfer the mass to a bowl, add chicken eggs, flour, chopped herbs, spices, mix.
Pour milk into the mass in portions and grind with an immersion blender until a more homogeneous state. Pour in a little vegetable oil, mix.
Grease a frying pan with a brush with vegetable oil, heat well, pour in a portion of the squash dough, flatten it and let it catch a little. Put the filling on the half of the pancake and cover it with the second half of the pancake. Cover and cook for 1-2 minutes. Then turn the cheburek over, cover again and cook for another 1-2 minutes.
Serve ready pasties with milk and sour cream. Bon Appetit!!! source
All the details and secrets in the recipe video:
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