Uzbek Cheburek Recipe

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In Uzbekistan, Cheburek are savoury fried pies also known as Cheborek or Horazmcha Gumma (xorazmcha Gumma). They are most popular with a tasty meat filling, however, in this case, we are using a mashed potato filling infused with fragrant herbs and spices. Uzbek Potato Cheburek are called Kartoska Gomma Horazmcha.

Uzbek meat filling for Cheburek is traditionally left raw. However, if you are new to this recipe and would like to use a meat filling, I would recommend precooking it by slightly stir-frying it on a pan before making the pies. This way, you don’t need to worry about it being properly cooked inside. You can take them out of the oil as soon as they attain that perfect golden colour without the fear of them being left raw.

These tasty appetizers are great for evening or afternoon tea, picnics and parties. Although they are traditionally made big, you can make mini versions or cut them in half before presenting them on a plate.

Can you Oven Bake Cheburek?

Uzbek Cheburek are traditionally deep fried, however interestingly enough, there is a shallow-fried Afghan version of this recipe called Bolani. The dough for these fried pies is rolled out very thin and does not use any yeast. When they are fried this gives the dough a crispy outside crunch and a slightly chewy texture. If you put them in the oven to bake like this, it will make them very hard and dry. Oven-baked pies are best when using a yeast dough, and I would recommend not rolling them out too thin if you want to oven-bake them.

Ingredients for Potato Cheburek

For the Dough

500g all-purpose flour, plus extra for rolling & shaping.

2 tsp salt

1/2 pint or 300ml water

For the Filling

500g potato

2 tbsp butter

1-2 tsp salt (to taste)

1/2 tsp ground black pepper

1 tsp crushed cumin

1 tsp paprika or Aleppo pepper flakes

2 onions (sliced and fried in the butter)

1 cup chopped green onion

1 cup chopped parsley

How to Make Uzbek Cheburek

1) Begin by sifting the flour into a mixing bowl and add the salt, make a small well in the middle, then pour the water into the middle a little at a time. Mix the water into the flour before adding more. Do this until you reach a medium-soft dough. Remember to incorporate the dough stuck around the bowl’s edges.

2) Transfer the dough onto a well-floured work surface, using additional flour as needed. Knead the dough for 4 to 5 minutes, ensuring it becomes smooth and elastic. The dough should be soft but slightly tough for easy rolling.

3) Return the dough to the mixing bowl, cover it with a clean towel or cling film, and let it rest for 15 minutes.

4) Dust some flour on a clean tray, Once the dough has rested, create a long log and cut the dough into 14-15 equal pieces. Press each piece with your hand to form little patties or roll the pieces into small balls. Dust them with flour and place them on the tray. Cover and let them rest for a further 30 minutes.

5) While waiting for the dough, prepare the filling. Peel, wash and cut the potatoes, then boil in some salt water until soft & tender.

6) Peel & slice the onions, then fry them in a pan with the butter.

7) Chop the herbs and mash the potatoes, then mix the fried onion, chopped herbs and spices into the mashed potato.

8) Roll out each dough piece into a very thin round. Place & spread 1-2 tbsp of the filling on one side of the sheet, leaving about 1-inch border at the edges to seal.

9) Brush all around the edges of your rolled dough with cold water or egg wash, then fold the dough over the filling to make a semi-circle. Make sure to release all the air from the inside.

10) Press the edges down with a fork to keep everything sealed in properly, then trim if necessary. Another way to seal them is to twist or fold the edges over your finger.

11) Heat the oil over medium-high heat in a wok or frying pan.

12) Deep fry each cheburek for 2-3 minutes on each side, when golden in colour transfer onto a paper towel to soak up any excess oil then serve hot & enjoy!

Did you try this recipe? I’d love to hear how it turned out for you! Feel free to leave a comment below and let me know what you think. If you snapped a photo of your creation, you can even share it in the comments or tag me on Instagram @ahlanwasahlanuk—Connecting with you and hearing about your cooking adventures truly makes my day. Thank you for being here!

Uzbek Cheburek Recipe – Fried Potato pies

In Uzbekistan, Cheburek are savoury fried pies also known as Cheborek or Horazmcha Gumma (xorazmcha Gumma). They are most popular with a tasty meat filling, however, in this case, we are using a mashed potato filling infused with fragrant herbs and spices.
These tasty appetizers are great for evening or afternoon tea, picnics and parties. Although they are traditionally made big, you can make mini versions or cut them in half before presenting them on a plate.
Servings 15
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes

Equipment

  • 1 wok
  • 1 Rolling Pin
  • 1 tray
  • 1 Mixing bowl
  • 1 chopping knife
  • 1 Chopping Board
  • 1 metal tongs for picking up the fried Cheburek

Ingredients

For the Dough

  • 500 g all-purpose flour plus
  • extra for rolling & shaping.
  • 2 tsp salt to taste.
  • 1/2 pint or 300ml water.

For the Filling

  • 500 g potato
  • 2 tbsp butter
  • 1-2 tsp salt to taste
  • 1/2 tsp ground black pepper
  • 1 tsp crushed cumin
  • 1 tsp paprika or Aleppo pepper flakes
  • 2 onions
  • 1 cup chopped green onion
  • 1 cup chopped parsley or dill
  • Oil for deep frying.

Instructions

  • Begin by sifting the flour into a mixing bowl and add the salt, make a small well in the middle, then pour the water into the middle a little at a time. Mix the water into the flour before adding more. Do this until you reach a medium-soft dough. Remember to incorporate the dough stuck around the bowl’s edges.
  • Transfer the dough onto a well-floured work surface, using additional flour as needed. Knead the dough for 4 to 5 minutes, ensuring it becomes smooth and elastic. The dough should be soft but slightly tough for easy rolling.
  • Return the dough to the mixing bowl, cover it with a clean towel or cling film, and let it rest for 15 minutes.
  • Dust some flour on a clean tray, Once the dough has rested, create a long log and cut the dough into 14-15 equal pieces. Press each piece with your hand to form little patties or roll the pieces into small balls. Dust them with flour and place them on the tray. Cover and let them rest for a further 30 minutes.
  • While waiting for the dough, prepare the filling. Peel, wash and cut the potatoes, then boil in some salt water until soft & tender.
  • Peel & slice the onions, then fry them in a pan with the butter.
  • Chop the herbs and mash the potatoes, then mix the fried onion, chopped herbs and spices into the mashed potato.
  • Roll out each dough piece into a very thin round. Place & spread 1-2 tbsp of the filling on one side of the sheet, leaving about 1-inch border at the edges to seal.
  • Brush all around the edges of your rolled dough with cold water or egg wash, then fold the dough over the filling to make a semi-circle. Make sure to release all the air from the inside.
  • Press the edges down with a fork to keep everything sealed in properly, then trim if necessary. Another way to seal them is to twist or fold the edges over your finger.
  • Heat the oil over medium-high heat in a wok or frying pan.
  • Deep fry each cheburek for 2-3 minutes on each side, when golden in colour transfer onto a paper towel to soak up any excess oil.
  • Serve hot & enjoy!
Course: Appetizer
Cuisine: Uzbek
Keyword: pies, Potato

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