Ingredients:

• Onion – 100 g (1 medium onion, finely chopped)
• Chicken fillet – 250 g (finely chopped or minced)
• Potatoes – 500 g (peeled and boiled)
• Flour – 2 tablespoons
• Salt – 1 teaspoon
• Black pepper – ½ teaspoon
• Provencal herbs – 1 teaspoon
• Eggs – 2 (lightly beaten)
• Cheese – 50 g (grated)
• Dill – A small bunch (finely chopped)

Step-by-Step Instructions:

Step 1: Prepare the Potato Base

1. Boil the Potatoes: Peel the 500 g of potatoes and cut them into large chunks. Boil the potatoes in salted water until they are tender when pierced with a fork, about 15-20 minutes.
2. Mash the Potatoes: Drain the boiled potatoes and mash them while they are still hot. Allow the mashed potatoes to cool for about 5-10 minutes before adding any other ingredients.
3. Add Flour and Eggs: Once the mashed potatoes have cooled slightly, mix in 2 tablespoons of flour, 2 lightly beaten eggs, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of Provencal herbs. Stir well until all the ingredients are fully incorporated and the mixture forms a smooth dough-like consistency.

Step 2: Prepare the Chicken Filling

1. Chop the Chicken: Finely chop or mince 250 g of chicken fillet. If preferred, you can use a food processor to achieve a smoother consistency.
2. Sauté the Onions: Heat a small amount of oil in a frying pan over medium heat. Add 100 g of finely chopped onion and sauté until the onions are translucent, about 5 minutes.
3. Cook the Chicken: Add the chopped chicken to the sautéed onions, season with a pinch of salt and pepper, and cook for about 8-10 minutes until the chicken is fully cooked through. Stir frequently to ensure even cooking.
4. Add Herbs and Cheese: Once the chicken is cooked, remove the pan from the heat. Stir in 50 g of grated cheese and a handful of chopped dill for added flavor. Let the mixture cool slightly before using it as a filling.

Step 3: Form the Chebureks

1. Divide the Potato Dough: Divide the prepared potato mixture into even portions, depending on the size of chebureks you wish to make. For medium-sized chebureks, you can create 6-8 portions.
2. Shape the Chebureks: Flatten each portion of the potato dough into a round, disc-like shape on a piece of parchment paper. Make sure the disc is large enough to hold the chicken filling, about 8-10 cm in diameter.
3. Add the Filling: Place 1-2 tablespoons of the chicken and cheese filling onto one half of each potato disc, making sure to leave some space around the edges.
4. Seal the Chebureks: Fold the potato dough over the filling to form a half-moon shape. Press the edges together gently to seal the cheburek. You can use a fork to press down on the edges for a decorative and secure seal.

Step 4: Fry the Chebureks

1. Heat the Oil: Heat about 2 tablespoons of vegetable oil in a large non-stick frying pan over medium heat.
2. Fry the Chebureks: Carefully place the formed chebureks in the hot pan, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to flip them gently to avoid breaking.
3. Drain on Paper Towels: Once the chebureks are golden and crispy on both sides, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil.

Step 5: Serve

• Serve these delicious potato chebureks with a side of sour cream or yogurt for dipping. You can also garnish them with extra fresh herbs for added flavor and presentation.

Cooking Tips:

• Cheese Options: Use any type of cheese that melts well. Mozzarella adds a stretchy texture, while cheddar or gouda provides a stronger flavor. You can also use a combination of cheeses for extra depth.
• Shaping the Chebureks: If the potato dough is sticky, lightly dust your hands and the surface with flour to make it easier to handle. Make sure not to overfill the chebureks to avoid them breaking during frying.
• Cooking Chicken: Ensure the chicken is finely chopped or minced to prevent large chunks from tearing through the potato dough. If you don’t have chicken fillet, ground chicken or turkey is an excellent alternative.
• Vegetarian Option: Replace the chicken with sautéed mushrooms or other vegetables like spinach or zucchini for a vegetarian version.

Storage:

• Refrigeration: Store any leftover chebureks in an airtight container in the refrigerator for up to 3 days. Reheat them in a frying pan or oven before serving.
• Freezing: Uncooked chebureks can be frozen on a tray until solid, then transferred to a freezer bag or container. When ready to cook, thaw them in the fridge overnight and fry as instructed. They can be stored in the freezer for up to 2 months.

Nutritional Facts (Per Cheburek, Based on 6 Servings):

• Calories: 350-400 kcal
• Protein: 20g
• Fat: 18g
• Carbohydrates: 30g
• Fiber: 3g
• Sodium: 500mg

This dish is relatively balanced, providing a good source of protein from the chicken and eggs, healthy fats from the cheese, and carbohydrates from the potatoes. If you’re watching your calorie intake, you can reduce the amount of cheese or opt for low-fat cheese varieties.

Frequently Asked Questions (FAQs):

1. Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes can be used for a different flavor profile. Just keep in mind that the sweetness of the potatoes may alter the overall taste of the chebureks.

2. Can I bake these chebureks instead of frying them? Yes, for a healthier option, you can bake the chebureks in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until golden brown.

3. What other fillings can I use? Feel free to experiment with different fillings. Some great options include mushrooms, spinach, cheese, or a mix of vegetables like bell peppers and zucchini.

4. Can I prepare the potato dough in advance? Yes, you can prepare the potato dough a few hours in advance and store it in the refrigerator. Just make sure to cover it well to prevent it from drying out.

5. Can I make mini versions of these chebureks? Absolutely! You can make smaller, bite-sized chebureks by dividing the dough into smaller portions. These would make a great party snack or appetizer.

Conclusion:

These Potato Chebureks with Chicken are a creative and delicious twist on the traditional cheburek. With the combination of tender, seasoned chicken, soft potatoes, and melted cheese, these chebureks offer a wonderful blend of flavors and textures. The crispy outer layer contrasts perfectly with the juicy filling, making them an irresistible treat. Whether you’re serving them for a family dinner or as a party snack, they’re bound to be a hit. Try out this easy-to-follow recipe and enjoy the delightful taste of homemade comfort food!