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Lavash Chebureki with Chicken Filling are a lighter and quicker version of the traditional deep-fried chebureki, using thin lavash bread instead of dough. These savory pockets are filled with a delicious mixture of ground chicken, onions, and sour cream, making them a healthy and satisfying option for a snack or a meal. The chebureki are pan-fried to give them a crispy exterior while keeping the inside juicy and flavorful. This recipe is simple to prepare, and from the ingredients provided, you can make 12 chebureki, each weighing around 65 grams. The result is a delicious and healthy dish that is perfect for a quick lunch, snack, or even for serving at gatherings.

Full Recipe:

Ingredients:

Lavash – 300g (2 large sheets, cut into pieces of 25×21 cm, yielding 12 pieces)
Chicken breast fillet – 350g

Boneless chicken thighs – 150g
Onion – 100g (about 1 medium-sized onion)
Salt – ½ tsp

Black pepper – 1 pinch
Sour cream – 50g
Eggs – 2 pcs

Nutrition Facts (Per 100g):

Calories: 198
Protein: 20.5g
Fats: 4.2g

Carbohydrates: 20g

Each cheburek weighs approximately 65g, and from this recipe, you will get 12 chebureki with a total weight of around 790g.

Steps:

1. Prepare the Filling:

Chop the Chicken: Start by finely chopping or grinding the chicken breast (350g) and boneless chicken thighs (150g). You can use a food processor to speed up the process or chop the meat by hand for a more rustic texture.

Prepare the Onion: Finely chop the onion (100g) and add it to the ground chicken mixture. The onion will help keep the filling moist and flavorful during cooking.
Mix the Filling: In a mixing bowl, combine the ground chicken, chopped onion, 50g of sour cream, ½ tsp of salt, and a pinch of black pepper. Mix everything thoroughly until well combined. The sour cream adds a slight tang and creaminess, which helps keep the filling juicy.

2. Prepare the Lavash:

Cut the Lavash: Take the two large lavash sheets (300g total) and cut them into 12 pieces, each measuring about 25×21 cm. These will be the wraps for your chebureki.

3. Fill the Chebureki:

Assemble the Chebureki: Place a tablespoon or more of the chicken filling on one half of each lavash piece, spreading it out evenly but leaving space around the edges for sealing.
Fold and Seal: Fold the lavash over the filling to create a pocket (essentially folding it in half). Press the edges firmly to seal the chebureki. If necessary, you can use a little water or beaten egg along the edges to help them stick together.

4. Prepare the Egg Wash:

Whisk the Eggs: In a small bowl, whisk the two eggs. This egg wash will be used to brush the chebureki before frying, giving them a golden, crispy finish.

5. Cook the Chebureki:

Heat the Oil: In a large frying pan, heat a small amount of vegetable oil over medium heat. You only need enough oil to lightly coat the pan; we are not deep frying these chebureki.
Fry the Chebureki: Dip each cheburek in the egg wash, making sure both sides are coated, then place them in the hot pan. Fry them for about 3-4 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the pan; fry in batches if necessary.
Drain on Paper Towels: Once the chebureki are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.

6. Serve:

Serve Hot: Serve the lavash chebureki warm with a side of sour cream, yogurt, or your favorite dipping sauce. They are delicious on their own but can also be paired with a light salad or vegetable side dish.

Frequently Asked Questions (FAQs):

1. Can I use other types of meat for this recipe?
Yes, you can use ground turkey, beef, or lamb instead of chicken if you prefer. Just adjust the cooking time accordingly, as other meats may require more or less time to cook through.

2. Is it necessary to use both chicken breast and thighs?
Using both chicken breast and thighs adds a balance of lean meat and fat, resulting in a more flavorful and juicy filling. However, you can use only chicken breast or thighs if you prefer.

3. Can I bake these chebureki instead of frying?
Yes, you can bake the chebureki in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until they are golden brown. Brush them with egg wash before baking to achieve a crispy crust.

4. What can I use instead of lavash?
If you don’t have lavash, you can use thin tortilla wraps or even filo dough for a crispier texture. Just be mindful of the cooking times, as filo dough may cook faster.

5. Can I freeze the chebureki?
Yes, you can freeze the uncooked chebureki. Simply assemble them, place them in a single layer on a baking sheet, and freeze. Once frozen, transfer them to a freezer bag. When ready to cook, thaw and fry or bake as directed.

Tips for Making the Perfect Lavash Chebureki:

Use Thin Lavash: Thinner lavash works best for chebureki, as it crisps up nicely when fried, giving you a delicious contrast to the soft filling.
Avoid Overstuffing: Be careful not to overstuff the chebureki, as too much filling may cause them to burst open during cooking. Use just enough filling to cover half of the lavash piece, leaving space around the edges for sealing.
Egg Wash for Crispiness: Brushing the chebureki with egg wash before frying gives them a beautiful golden color and a crispy exterior. Make sure both sides are well-coated for the best result.

Fry Over Medium Heat: Fry the chebureki over medium heat to ensure they cook through without burning. Too high a heat may cause the outside to brown too quickly, while the inside remains undercooked.
Experiment with Fillings: While this recipe calls for a chicken filling, you can experiment with other fillings such as cheese, mushrooms, or spinach for a vegetarian version.

Storage Tips:

Refrigerate Leftovers: If you have any leftover chebureki, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a frying pan or oven to restore their crispiness before serving.

Freeze for Later: You can freeze uncooked chebureki and fry them whenever you need a quick meal. They can be kept in the freezer for up to 2 months.
Reheat Properly: To reheat the chebureki, warm them in a frying pan over medium heat or in the oven at 180°C (350°F) until heated through. Avoid using the microwave, as it may make the lavash soggy.

Conclusion:

Lavash Chebureki with Chicken Filling are a delicious and healthier alternative to traditional deep-fried chebureki, offering a crispy exterior and a juicy, flavorful filling. The use of lavash simplifies the process, while the combination of chicken breast and thighs provides a tender, moist filling. These chebureki are perfect for a light meal, snack, or party dish and can be easily customized with different fillings to suit your taste. With their crispy texture, rich flavor, and ease of preparation, these chebureki are sure to become a family favorite. Enjoy them hot with a dollop of sour cream or your preferred sauce for a satisfying and flavorful experience!