Chebureky with Green Ajika Sauce
Chef Anna
Rated 5.0 stars by 1 users
Category
Hors d'oeuvres
Cuisine
Eastern European
Author:
Chef Anna
Servings
6-8
Prep Time
90 minutes
Cook Time
20 minutes
Hello food lovers, Chef Anna here! Get ready to explore bold flavors with my Chebureky with Green Ajika Sauce. 🥟✨ We’ll begin by preparing a savory meat filling and encasing it in a thin, crispy dough. Then, we’ll fry these delicious pastries to golden perfection. To add a zesty twist, we’ll whip up a vibrant Green Ajika Sauce made from fresh herbs and spices. This combination creates a delightful harmony of flavors and textures. Enjoy! 🌿🔥🥟
Ingredients
- 2 cups all purpose flour, plus more for dusting
- 1 teaspoon sugar
-
½ teaspoon S&P Seasoning
- 1½ tablespoons sunflower oil
- 1½ tablespoons vodka
- ½ cup + 1 tablespoon water
- ½ lb ground wagyu beef
- ½ yellow onion
- Scant ⅓ cup water
- 1 ½ teaspoons Anna’s Spice Mix
-
½ teaspoon S&P Seasoning
-
¼ teaspoon black pepper
-
¼ teaspoon granulated garlic
-
¼ teaspoon ground coriander
-
¼ teaspoon cumin
- 1 cup canola oil
- ¼ lb ricotta
- ¼ lb low moisture mozzarella
- Chopped dill and cilantro
- 3 jalapenos
- 2 medium green bell peppers
- 1 medium shallot
- 3 cloves of garlic
- ⅓ cup tightly packed cilantro
- 1 tablespoon sunflower oil
- ¼ cup champagne vinegar
- 1 tablespoon sugar
-
1½ teaspoons S&P Seasoning
- Large bowl
- 2 Medium bowls
- Wooden spoon
- Plastic wrap
- Knife
- Cutting board
- Food processor or blender
- Rolling pin
- 7-8” plate
- Fork
- Large saute pan
- Spatula or tongs
- Grater
- Paper towel lined plate
For the Dough
For the Meat Filling
For the Cheese Filling
For the Green Ajika Sauce
MISE EN PLACE 🔪
Directions
Make the Dough
In a large bowl, combine 2 cups flour, 1 teaspoon sugar, and ½ teaspoon S&P Seasoning. Add in 1½ tablespoons sunflower oil, 1½ tablespoons vodka, and a little over ½ cup of water. Mix well until the dough comes together.
- Transfer to a lightly floured surface and knead until it is smooth and elastic. Form into a ball and place into an oiled bowl. Cover and rest for 30 minutes.
Make the Green Ajika
Core, seed, and coarsely chop jalapeños and bell peppers.
Transfer to a food processor together with the shallot, 3 cloves garlic, half of the cilantro, 1 tablespoon sunflour oil, ¼ cup champagne vinegar, 1 tablespoon sugar, and 1½ teaspoons S&P Seasoning. Pulse until smooth. Adjust the seasoning to taste. *You can refrigerate in an airtight container for up to 2 weeks.*
Make the Chebureky
In a medium bowl, grate ½ of the yellow onion. Mix in the ground beef, spice mix, and water. The consistency should be similar to thin yogurt. This will ensure your Chebureky are very moist!
- In a separate bowl, grate the mozzarella cheese. Chop the dill and remaining cilantro.
- Mix together the mozzarella, ricotta cheese, and chopped herbs.
- These are the fillings.
- To shape the Chebureky, pinch a piece of dough, slightly smaller than a tennis ball, and roll out thinly. Using a 7-8 inch plate as a guide, cut a circle. Repeat with the remaining dough.
- Working with one dough circle at a time, place a heaping tablespoon of the filling over half of the dough, spreading evenly. Leave a 1/2 inch clean border around the filling. Fold the dough over, forming a half-moon, and press the edges to seal. You can use a fork to crimp and seal. .
- Heat about 1/2 inch of canola oil in a frying pan until hot. Fry the chebureki in the hot oil for 3-4 minutes per side. Make sure the oil is very hot; otherwise, your chebureki will be too greasy. Transfer to a paper towl lined plate to drain.
- Serve immediately with the Ajika sauce. Enjoy!