Yantyk with cheese and herbs: how to cook cheburek without fryer

Yantyk is a real gem of Crimean Tatar cuisine, which is a cheburek cooked without deep frying. This dish is made from unleavened dough and with any filling that you like.

For example, food blogger Volodymyr Yaroslavskyi loves yantyk with herbs and sugluni cheese. On Instagram, he shared a recipe for such a yantyk and told us how to prepare his favorite filling.

Ingredients for the dough

• flour - 360 gr

• water - 200 ml
• oil - 20 ml
• salt
• egg - 1 pc

Ingredients for the filling

• sulguni - 550 gr
• parsley - 150 gr
• cilantro - 100 gr
• green onions - 150 gr
• butter - 70 g
• salt
• pepper

How to cook

1. First, prepare the dough. Sift flour and add salt and butter. Once the water boils, pour it into flour and quickly knead the dough with a spoon.

2. When the dough has cooled slightly, add egg. Knead until smooth, wrap in plastic film and let stand for a while.

3. Prepare the filling. Grate cheese on a fine grater. Finely chop greens.

4. Mix soft butter with the rest of the filling ingredients and add salt and pepper. Mix well.

5. Divide the finished dough into 12 equal parts, each of which is rolled out into a thin layer.

6. Put the filling on one half of the dough and cover with the free half. Press down to release the air and pinch the edges well.

7. Fry the yantyk in a completely dry pan, turning the dish twice. The indicator of readiness is that the product begins to puff up a little.

8. Remove from heat, brush with butter and serve.