Lazy Chebureki with Chicken Filling and Red Sauce

Ingredients

• lavash (The amount depends on the diameter; enough for 6–8 chebureki. You can use round lavash or cut out circles.)
• 400 g your favorite ground meat (The author uses ground chicken fillet.)
• 1 onion (Chop, preferably in a blender or using a fine grater.)
• salt (For the filling, to taste.)
• black pepper (For the filling, to taste.)
• herbs (Your choice; the author uses cilantro.)
• 100 g cheese (Approximately; grate.)
• oil (For frying. Amount not specified.)
• 1 bell pepper (For the sauce.)
• 2 tomatoes (For the sauce.)
• salt (For the sauce, to taste.)
• black pepper (For the sauce, to taste.)
• 3 tbsp regular ketchup (For the sauce.)
• 0.5 tbsp chili ketchup (For the sauce; the author specifies 1/2 or 1 tablespoon.)
• herbs (Your choice; the author uses cilantro. For the sauce.)
• 3 garlic (3–4 cloves, for the sauce.)

Steps

1. 1

   Combine the ground meat with salt, black pepper, finely chopped onion, and herbs. Mix the filling thoroughly.

2. 2

   Grate the cheese.

3. 3

   Dip each piece or circle of lavash in room-temperature water for a few seconds.

4. 4

   Spread a thin layer of the meat filling over one half of the lavash.

5. 5

   Sprinkle the filling with grated cheese.

6. 6

   Fold the lavash in half and seal the edges, first with your fingers and then, if desired, with a fork.

7. 7

   Heat the oil in a frying pan over medium heat.

8. 8

   Fry the chebureki until golden brown.

9. 9

   For the sauce, roast the bell pepper and tomatoes at 200 °C for 20–30 minutes, until softened.

10. 10

    Transfer the roasted vegetables to a bag, tie it closed, and leave for 10–15 minutes.

11. 11

    Peel the roasted vegetables.

12. 12

    Blend the peeled vegetables until smooth.

13. 13

    Add the regular ketchup, chili ketchup, salt, black pepper, chopped herbs, and garlic to the vegetable mixture. Stir the sauce.

14. 14

    Serve the hot chebureki with the red sauce.

Notes

The 15-minute preparation time stated by the author refers to the quick preparation of the chebureki; the sauce additionally requires roasting and resting the vegetables. To make yantyk, fry the chebureki without oil, then lightly brush them with butter. The amount of lavash and yield depend on its diameter; the author states 6–8 pieces.

Nutrition per serving

• main course
• Ukrainian cuisine
• quick recipe
• chebureki
• lavash
• chicken
• sauce
• fried