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 is nice and juicy, filled with lots of onions. These Chebureki (plural of Cheburek) are authentic to Crimean Tatar cuisine but popular in many post-Soviet countries, 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, lots of 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 instead of lamb in the filling and the pre-made raw tortilla dough to make this Chebureki recipe quick and easy.
You might be wondering why you would use Mexican wheat flour tortilla dough to make the Russian chebureki recipe. It just so happens that both chebureki dough and the flour tortilla dough are made with the same exact dough ingredients (flour, water, and a little bit of fat).
This minor detail is not noticeable in the final taste test, especially given the convenience of quickly getting this delicious Chebureki on the table.
How to Make This Meat Pie
- Mix ground meat, ground or grated onions, salt, pepper, and water together 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! If not, sour cream or full-fat Greek yogurt will also make the perfect dipping companion.
Can I use meat other than beef?
You can use any other meat you prefer – chicken, turkey, and pork are great options.
Good oil for frying?
Any oil that has a high smoke point is good for frying. This includes vegetable, light olive, avocado, 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.
- 12 raw/uncooked wheat flour tortillas (8" – 9" round)
- 2-3 cups neutral oil ( light olive oil, avocado, vegetable oil) (enough to come 1 inch up sides of the frying pan)
Make the filling: In a bowl, thoroughly mix 1 lb ground beef beef, 1 tsp ground pepper, and 1 ½ tsp kosher salt, chopped or ground onions and herbs. Slowly add 1/4 cup water and mix it in well to create a very soft filling. The water will add juiciness to the filling.
Shape the chebureki: Place about 1/4 cup of filling on one half of the uncooked tortilla spreading it into an even layer. Leave a 1/2 inch border for sealing. Fold the dough over the filling creating a half moon. Pat down to remove air pockets. Use a fork to go around the edges and seal firmly – this will help the filling stay inside when frying.
Preheat oil: To a large (10" round) heavy-bottomed skillet, add enough oil to come 1 inch up the sides. Preheat to about 350F over medium heat.
Fry 2 chebureki at a time, about 2 ½ – 3 minutes per side, turning when it's golden in color. 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-lined plate to absorb extra oil or to a wire rack.
Serve immediately with sour cream, full-fat greek yogurt, tzatziki sauce, or as is.
Each cheburek absorbs about 1 teaspoon of oil when frying; this is reflected in the calorie count.