Healthy Chebureki with Mushrooms and Cheese

Healthy Chebureki with Mushrooms and Cheese

35 min
Medium
1 serv.
375 g / 1 serv.

Rating

Average rating:—

Description

Vegetarian chebureki with a filling of champignons and suluguni. A hearty but light dinner with a crispy cornmeal crust.

  1. Mix corn and whole wheat flour, add salt. Gradually pour in sparkling water and 1 teaspoon of coconut oil, knead the dough. Let it rest for 15 minutes.
  2. For the filling: dice the champignons and onion into small cubes. Heat half of the remaining coconut oil in a pan and quickly fry over high heat until the liquid evaporates. Cool.
  3. Add coarsely grated suluguni, minced garlic, dried thyme, and pepper to the fried mushrooms. Mix. Salt carefully, as suluguni is already salty.
  4. Divide the dough into 2-3 parts and roll out thin flatbreads. The mushroom filling is more crumbly, so seal the edges very carefully.
  5. Place the mushroom filling with cheese on one side of the flatbread, cover with the other half. Run the tines of a fork along the edge, creating a pattern and reliably sealing the seam.
  6. Grease the pan with the remaining oil, fry the chebureki over medium heat for 4 minutes on each side under the lid. The corn flour will give a beautiful golden color.
664
177 kcal / 100 g
kcal
24.1 g
6.4 g / 100 g
Protein
77.0 g
20.5 g / 100 g
Carbohydrates
29.5 g
7.9 g / 100 g
Fats