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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 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 this amazing food, 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 the New Years 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 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 tortilla dough to make the Russian chebureki recipe? Well, it just so happens that both are made with the same exact dough ingredients, with the exception of the tortillas having a little bit of baking soda in the dough.

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 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 and fold
  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

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.

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

Ingredients

  • 10 Raw uncooked Tortillas

Meat Center:

  • 1 lb ground chicken or turkey white or dark meat
  • 1 egg
  • ½ tsp Black Pepper
  • 1/2 onion, grated or very finely chopped
  • 2 cloves minced garlic
  • 1/2 kosher salt

Instructions

  1. In a bowl thoroughly mix together meat, egg, pepper, pressed garlic and salt.

  2. To a heavy-bottomed skillet 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

Recipe Notes

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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  • 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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