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Quick Chebureki Recipe – Чебуреки

Chebureki is a delicious Russian street food that has seasoned ground meat filling sandwiched between fried dough. This super quick and speedy recipe for delicious, crispy, meat-filled Chebureki uses the premade dough to speed up the process.

Want to try more Russian dishes? You’ll love these chicken meatballs (kotleti), my homemade Russian dumplings, and this incredible unstuffed cabbage roll casserole.

Plate of chebureki with tzatziki sauce

What Makes a Proper Cheburek

It’s very hard to resist not eating the whole batch in one sitting and you will want to, but you got to be strong! The outside of the proper cheburek (Чебурек) should be perfectly crispy, almost flaky while the filling inside should be nice and juicy and filled with lots of onion. I grew up eating these, and if anyone knows how to make cheburek, it’s my parents.

Last week, my mom & dad decided to help the youth at our church raise money for a party, by making and selling delicious chebureki after church. I believe they made 350 of them and the chebureki were gone within half an hour after the church ended. A lot of people didn’t even get to try them because they were gone before everyone got a chance to buy them.

I wasn’t surprised though, these are so good that I am surprised they didn’t run out quicker! What’s not to like about a cheburek? They’re crispy on the outside with a bit of chewiness on the inside and a juicy middle meat center. Mmm…mmmm… mm!

How to Make the Chebureki Recipe Extra Fast

I’ve got a great secret tip that will help you make this chebureki recipe super fast: pre-made raw wheat flour tortillas! If you have the raw (or even cooked) flour tortillas, you can whip this up in less than 15 minutes—that’s what I call a quick-lunch/dinner!

You might be wondering: why in the world would you use Mexican flour tortilla dough to make the Russian chebureki recipe? Well, it just so happens that both chebureki dough and the flour tortilla dough are made with the same exact dough ingredients, with the exception of tortillas having a little bit of baking soda.

This minor detail is absolutely not noticeable when it comes to the final taste test, so you have my seal of approval to use the premade, uncooked wheat flour tortilla dough to create this delicious chebureki recipe.

Chebureki recipe perfectly made and fried to a golden brown color

How to Make This Meat Pie

  1. Mix together ground meat, egg, and the rest of the meat pie filling.
  2. Place the filling in the center of the uncooked tortilla, spread around and fold. Seal the edges by pressing with a fork.
  3. 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 will make the perfect dipping companion as well.

Try these other Main Course recipes:

Chebureki – Чебуреки

4.8 from 5 votes

Chebureki are a delicious Russian street food that has seasoned ground meat filling sandwiched between fried dough. This super quick and speedy recipe for delicious, crispy, meat-filled Chebureki uses the premade dough to speed up the process.

Author: Marina | Let the Baking Begin
Course: Appetizer
Cuisine: Russian, Ukrainian
Keyword: Chebureki
Calories: 293 kcal
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 servings


  • 10 raw/uncooked wheat flour tortillas

Meat Center:


  1. In a bowl thoroughly mix together 1 lb meat, 1 egg, ½ tsp pepper, 2 pressed garlic cloves and ½ tsp kosher salt.

  2. To a heavy-bottomed skillet add enough oil to cover the bottom with about 1/2 inch of neutral oil.

  3. Place about 2 tablespoons of filling in the middle of the uncooked dough and spread the filling around over half of it, leaving about a ½ inch border around the edge. Fold the dough in half and use a fork to go around the two edges to seal.

  4. Fry 2 chebureki at a time, about 3 minutes per side, turning to the other side when the first one is golden in color.

  5. Transfer to a paper towel covered plate to absorb extra oil.

  6. Serve immediately (Note 1).

Recipe Notes

Note 1: Serve right away, alone, or with a choice of Greek yogurt or tsatsiki sauce.

Nutrition Facts
Chebureki – Чебуреки
Amount Per Serving
Calories 293 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 65mg22%
Sodium 455mg20%
Potassium 202mg6%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 3g3%
Protein 14g28%
Vitamin A 108IU2%
Vitamin C 2mg2%
Calcium 78mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Quick Chebureki - Use regular flour tortillas to make these crispy pockets filled with succulent meat filling for dinner or a snack. No one will be able to refuse these!

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Ernie

    The pictures look great, but I can’t find your tortilla recipe which makes this recipe useless. Everyone knows how to make a filling and it’s also very hard to get it wrong, the dough is always the tricky and difficult part so every chebureki recipe should focus mostly on dough with precise measurements and deep frying instructions.

    · Reply
  • Luba

    Marina I just wanted to say thanks! This recipe is one of our family favorite, I like to make a big batch and then warm them in the air fryer the next day. They taste like they just came off the frying pan! I appreciate the time you put into making these recipes may God bless you and your family!

    · Reply
  • Eldar Karabas

    Chebureki is not Russian nor is it Ukrainian. It is a traditional Crimean Tatar dish. Please stop the spread of false information. Name of the dish alone tells you it’s not Russian nor Ukrainian.

    · Reply
    • Hi Eldar, nowhere in the recipe does it say that these Chebureki are Russian or Ukrainian. It does mention that Chebureki is Russian and Ukrainian street food. But you’re right that the recipe itself has Crimean Tatar origins.

      On this website, I share my family recipes and since I’m Ukrainian, I’m including details of what I know from my own personal experience.

      · Reply
  • Jerryk

    So I subjected my family to this last night. Sort of. It was a pastiche of this recipe and the one in our ancient Soviet cookbook. Ground lamb ( one pound ) , onion, garlic, salt, pepper, and a bit of brown rice.( 2 ounces ).

    I did use the raw tortillas…what a timesaver! Didn’t want really huge chebureki, so I cut down the folded tortillas a bit. Painted the edges with egg and sealed them with a fork. Then I sprayed them lightly with olive oil and stuck them in the air fryer for 6 minutes at 350. Just two at a time.

    I was worried that the filling might not be fully cooked so I stuck an instant read thermometer in a couple of them. Temp was 200 degrees internal.

    The crust came out nice – not quite the traditional deep fried goodness, but very edible. It puffed way out – the layers of tortilla separated and air between them. A satisfying crunch with meaty goodness in the middle. Messy – when you got near the bottom, they would *squirt*.

    · Reply
    • It’s great to know that this comes out well in the air fryer! Thank you for sharing your experience, now if someone asks me if they can make it in the air fryer I’ll direct them to your comment 😀

      · Reply
  • Jerryk

    I look forward to trying this, after I lose the weight I need to lose. The raw tortillas are a genius move. I’d like to try it in my air fryer.

    I just looked up chebureki in my go-to resource for such things – my wife’s “Book of Tasty & Healthy Food” ( книга о вкусной и здоровой пище ). Those guys went for the gold – ground sheep flesh and sheep fat.

    Might try it with ground lamb, for that real “Moscow street vendor” flavor.

    · Reply
  • Rima featherstone

    Very good and easy enough for my husband to make. He
    He did use some shredded cheddar cheese sprinkled on top of the filling before folding an sealing, (with an egg white beaten with a little water and brushed on the inside edges as “glue”). Very easy. Very yummy, he’ll make them for the kid’s sleep over; they’ll love it!

    · Reply
  • Zeynep

    Hey Marina, it’s not a Russian dish it’s a Crimean Tatar dish and definitely not street food (at least for us??) please stop spreading wrong information

    · Reply
    • Hi Zeynep,
      Sounds like they just didn’t sell Chebureki out on the streets where you’re from 🙂 We had babushkas sell these at markets very often.
      As to the origins, you’re right it originated in Crimea but was consumed all throughout Eastern Europe, including Russia, Ukraine, Romania, Turkey, and Central Asia.
      Thank you for your comment!

      · Reply
  • snowflakes

    thank you marina for this tasty recipe….i love the taste, but mine seem to cracking at the seams..two tortillas are pretty dry so I would expect that they will crack and split into two…is there a way to fill or moisten it so it does not crack?

    · Reply
    • snowflakes

      oh i know why!!..I used corn tortillas instead of flour tortillas 🙁

      · Reply
    • Hi Snowflakes,
      it sounds like your tortillas are on the dry side to begin with. If you start with more fresh tortillas you shouldn’t have any cracking.

      · Reply
  • Hey Marina, I’ve made this and it was great ( although I over cooked some of them a tad)… but my wife said she thought it would be good with cheddar or Gouda cooked in.

    How “unauthentic” would that be, out of curiosity?


    · Reply
    • Hey Watera,
      Adding cheddar or any kind of cheese would be super unauthentic, but who cares ? I think it would taste good, so give it a try!

      · Reply
  • Lily

    I have a question. We too have done a fundraiser in our church with these. Yes, I made 350 of them also. I am wondering what your parents experience is. Do they need to be fried right before they are sold or can they be fried a day in advance and reheated in the oven to be sold? Which way did they do it and their reasons? My understanding is they need to be crunchy and if done in advance they will become soft. I am in disagreement over it with my own mom, so I need some input.

    · Reply
    • Hi Lily,
      My parents always fry them in the church kitchen closer to the end of the service, so they retain their freshness and crispiness. This is not the kind of food that you can do in advance. Even 30 minutes after they are fried they are not as crispy as they are right after they’re fried, but next day they would not be good at all. Hope you and your mom can come to a common solution on this one 🙂 Good luck 🙂

      · Reply
  • Tania

    Awesome recipe. I love the fact that there are no onions in the filling. One question though, on what temp. do I fry them?

    · Reply
    • Thanks Tania! You should fry them at 350F

      · Reply

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