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Quick Chebureki Recipe – Чебуреки

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!

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!

Last week, my mom & dad decided to help the youth at our church raise money for the New Years Party, by making and selling 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 them? They’re crispy on the outside with a bit of chewiness on the inside and a juicy middle meat center. Mmm…mmmm… mm!

If you have the raw (or even cooked) flour tortillas, you can whip this up in less than 15 minutes and that’s what I call a quick-lunch/dinner! So here it goes…

Make sure to serve these Chebureki with this cucumber, yogurt and garlic sauce (Tzatziki Sauce) – it’s amazing!

Try these other Main Course recipes:

“Chebureki” – Чебуреки

Author: Marina | Let the Baking Begin
Course: Appetizer
Cuisine: Russian, Ukrainian
Calories: 273 kcal
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 10 Raw/Cooked Tortillas

Meat Center:

  • 1 lb Ground Chicken white or dark meat
  • 1 egg
  • ½ tsp Black Pepper
  • 2 cloves pressed Garlic
  • Salt to taste

To Seal

  • 1 egg white
  • pinch of salt

Instructions

  1. In a bowl, thoroughly mix together meat, egg, pepper, pressed garlic and salt.
  2. In a heavy bottomed skillet, cover the bottom with about 1 inch of oil.
  3. Take a round flour tortilla, place about 1 tablespoon of filling in the middle and spread it around, leaving around ½ inch around the border.
  4. Whisk together the egg white and the salt.
  5. With a brush, brush the egg white mixture around the edges and fold the tortlla in half, sealing the meat inside.
  6. Fry 2 tortillas at a time, turning to the other side when the first one is golden in color.
  7. Transfer to a paper towel covered plate to absorb extra oil.

Recipe Notes

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

Nutrition Facts
“Chebureki” – Чебуреки
Amount Per Serving
Calories 273 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 92mg31%
Sodium 407mg18%
Potassium 489mg14%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 2g2%
Protein 18g36%
Vitamin A 40IU1%
Vitamin C 0.3mg0%
Calcium 63mg6%
Iron 2.4mg13%
* 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!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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