Quick Chebureki Recipe – Чебуреки
Chebureki is a delicious fried turnover filled with a juicy ground meat filling. This super quick and easy recipe for crispy, meat-filled Chebureki uses pre-made dough to speed up the process, and you’ll love the simplicity of this recipe.
What Makes a Proper Cheburek
The outside of the proper cheburek (Чебурек) should be perfectly crispy, almost flaky, while the filling inside should be nice and juicy, filled with lots of onions. These types of Chebureki (plural of Cheburek) are authentic to Crimean Tatar cuisine but are popular in many post-Soviet countries as well as Central Asia and beyond.
Authentic Cheburek (pronounced: che-boo-rek) is made with a simple, unleavened dough of flour, water, and a little fat. The raw dough is then rolled into a large thin circle and filled with a thin layer of filling made with ground lamb, ground onions, and seasonings. The filling must be kept thin enough to cook quickly at the same time as the outer shell.
The circle is then folded in half to form a moon shape, and the edges are sealed by pressing them together with a fork. Chebureki is fried in oil until golden crispy and served hot as is or with a dipping of sour cream.
How to Make the Chebureki Recipe Extra Fast
My recipe for Chebureki is adapted from the authentic version of how our family enjoys it best.
We use beef in place of lamb in the filling (in place of lamb) and utilize the pre-made raw tortilla dough to make this Chebureki recipe quick and easy.
You might be wondering: why in the world would you use Mexican wheat flour tortilla dough to make the Russian chebureki recipe? Well, hear me out – it just so happens that both chebureki dough and the flour tortilla dough are made with the same exact dough ingredients (flour and water and a little bit of fat).
Well, the homemade chebureki dough sometimes uses the addition of vodka in the dough to help keep the dough crispy when fried instead of chewy (vodka hinders the formation of gluten in the dough, which prevents it from getting gummy), but this isn’t the case always.
This minor detail is absolutely not noticeable in the final taste test, especially given the convenience of getting this delicious Chebureki on the table in such a short amount of time.
How to Make This Meat Pie
- Mix together ground meat, ground or grated onions, salt, pepper, and water to make the most delicious meat pie filling.
- Place the filling in the center of the uncooked tortilla, spread it around, and leave the outer inch unfilled. Then fold in half creating a half-moon shape. Seal the edges by pressing with a fork firmly.
- Fry the meat pie until golden-colored, then enjoy.
Make sure to serve these Chebureki meat pies with this cucumber, yogurt and garlic sauce (Tzatziki Sauce) – it’s amazing! Or if not, sour cream or full-fat greek yogurt will make the perfect dipping companion as well.
Can I use meat other than beef?
Yes, you can use any other meat you prefer – chicken, turkey, and pork are all great options.
Good oil for frying?
Any oil that has a high smoke point is good for frying. This includes vegetable oil, light olive oil, avocado oil, and peanut oil.
Chebureki – Чебуреки
Chebureki is a delicious fried turnover that is filled with a juicy ground meat filling. This super quick and easy recipe for crispy, meat-filled Chebureki uses pre-made dough to speed up the process, and you'll love the simplicity of this recipe.
- 10 raw/uncooked wheat flour tortillas (8" – 9" round)
- 2-3 cups neutral oil (I use light olive oil)
In a bowl, thoroughly mix 1 lb meat, ½ tsp pepper, 2 pressed garlic cloves, and ½ tsp kosher salt. Slowly add 2-3 tablespoons of water and mix it in well to create a very soft filling. The water will add juiciness to the filling.
Place about 2 tablespoons of filling one half of the uncooked tortilla staying off the 1/2-2 inch of the edges. Fold the dough in half and use a fork to go around the edges to seal firmly – this will help the filling stay inside when frying.
To a large (10" round) heavy-bottomed skillet, add enough oil to cover the bottom with about 1/2 inch of neutral oil. Peheat to about 350F over medium heat.
Fry 2 chebureki at a time, about 3 minutes per side, turning when the first one is golden. Regulate the oil temperature to keep it between 350F to 375F to keep the Chebureki from burning before the center is cooked through. If the oil is too cold, the chebureki will absorb too much oil and become oily.
Transfer to a paper towel-covered plate to absorb extra oil or to a wire rack.
Serve immediately with sour cream, full-fat greek yogurt, tzatziki sauce, or as i.
Each cheburek absorbs about 1 teaspoon of oil when frying; this is reflected in the calorie count.