Vegetarian Cheburek
Elevate your snack game with this irresistible Vegetarian Cheburek recipe, a modern twist on the iconic Eastern European hand pie. Featuring a crisp, golden dough and a savory filling of sautéed mushrooms, spinach, bell peppers, and creamy feta cheese, this dish is bursting with flavor in every bite. Seasoned with aromatic garlic, black pepper, paprika, and oregano, the filling offers a perfect balance of richness and freshness, enveloped in a delicate, flaky crust. Ideal for sharing or serving as a hearty vegetarian appetizer, these pan-fried pockets are as satisfying as they are easy to make. Perfectly paired with a dollop of sour cream or your favorite dipping sauce, these vegetarian chebureks are sure to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 250 milliliters water
- 60 milliliters vegetable oil
- 1 teaspoon salt
- 1 medium onion
- 2 pieces garlic cloves
- 1 medium green bell pepper
- 200 grams mushrooms
- 100 grams spinach
- 100 grams feta cheese
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 teaspoon dried oregano
- 200 milliliters vegetable oil (for frying)
Instructions
In a large bowl, combine 500 grams of all-purpose flour and 1 teaspoon of salt. Gradually add 250 milliliters of water and 60 milliliters of vegetable oil while mixing. Knead the dough until it becomes smooth and elastic. Cover and let it rest for at least 30 minutes.
Chop 1 medium onion, 1 green bell pepper, and 200 grams of mushrooms finely. Mince 2 garlic cloves.
In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
Add the green bell pepper and mushrooms to the skillet, cooking until the vegetables are tender and the mushrooms have released their moisture.
Stir in 100 grams of spinach, cooking until it wilts. Remove the skillet from the heat and crumble in 100 grams of feta cheese.
Season the vegetable mixture with 0.5 teaspoon of black pepper, 0.5 teaspoon of paprika, and 1 teaspoon of dried oregano. Mix well to combine all flavors.
Divide the dough into 8 equal pieces, rolling each into a ball. On a floured surface, roll each ball into a thin circle, approximately 20 centimeters in diameter.
Place a generous spoonful of the vegetable filling onto one side of the circle, leaving a border around the edges. Fold the dough over to form a half-circle and press the edges to seal, crimping them with a fork for decorative and secure sealing.
In a deep pan, heat 200 milliliters of vegetable oil over medium-high heat. Fry each cheburek until golden brown on both sides, about 3-4 minutes per side.
Use a slotted spoon to remove the chebureks from the oil, placing them on paper towels to drain any excess oil.
Serve the vegetarian chebureks warm, enjoying their crispy exterior and flavorful vegetable filling.
Nutrition Facts
Calories |
4539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.9 g | 370% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 38.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 425.1 g | 155% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 17.8 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 736 mg | 57% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2709 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
