Mix the flour with salt, sugar and dry yeast. Add the vegetable oil and the warm water and knead everything into a smooth dough. The dough shouldn`t be too soft, but roll out easily. Knead in more flour if necessary. Shape this dough into a ball and let rise covered in a warm place for about 30 minutes.
In the meantime, peel off the onion and garlic cloves. Finely dice the onion and chop the garlic into large pieces. Peel the zucchini and cut into cubes.
Prepare the broth in a mixing bowl and set aside. Prepare the yogurt and spices.
For the filling, mix the ground beef with the tomato paste. Cut the peppers into small rings and mix in. Season with salt and pepper.
For the chebureks, roll out the yeast dough on a floured smooth work surface. Cut out circles with a round cookie cutter or drinking glass, these circles should be large enough that about 1 tablespoon of the meat filling can be easily wrapped in without leaking.
Place a tablespoon of meat filling loosely in the middle of each cut out piece of dough and fold the pieces of dough over each other like a crescent moon. Press the edges of the dough together with a fork. The filled chebureks are now covered with a cloth and left to rest for 10 minutes.
For the zucchini (Tschiller) yogurt soup, sweat the onion in a large saucepan in hot vegetable oil until translucent. Add the garlic and fry briefly and deglaze with the stock. Bring to the boil and add the zucchini cubes. Reduce the heat and let everything simmer for about 5 minutes, season with salt and pepper. Now add the yoghurt, stir in and puree everything finely with a hand blender.
Carefully add the chebureks to the zucchini yogurt soup and bring to the boil again. As soon as the soup boils, reduce the heat and simmer for about 15 minutes, stirring occasionally.
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