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)
- 1 lb ground beef chuck (or ground 80/20 beef)
- 2 large onions, grated or very finely chopped
- 1/4 cup parsley, dill, or cilantro chopped or ground with the meat
- 1 tsp black pepper
- 1/4 cup water
- 1 1/2 tsp kosher salt
- 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.