Chebureki "quark cheese with herbs", raw

Storage : Store at temperatures of -18°C

Shelf life : See packaging

Yellow wheat flour, quark 15%, Gouda cheese 48% (MILK , salt, ripening cultures, microbial rennet), water, vegetable oil, salt, garlic

Preparation:

1. Allow the chebureki to thaw at room temperature for about 1 hour. Make sure to place the chebureki separately so they don't stick together.

2. Add enough oil to a deep fryer or pot and heat it thoroughly until it is hot enough for frying.

3. Fry the chebureki on both sides over medium heat until golden brown and crispy.

Serve the chebureki hot.

Bon appetit!