Chebureki with a crackly, bubbly shell and a juicy beef and onion filling. Raw flour tortillas stand in for the dough, so there's nothing to knead or rest.
- 1 lb ground beef chuck 80/20 (Note 2)
- 2 large yellow onions grated
- 1/4 cup fresh herbs (parsley, dill, or cilantro) chopped
- 1/4 cup water
- 1 1/2 tsp kosher salt Morton
- 1 tsp black pepper freshly ground
- 12 raw flour tortillas uncooked, 8 to 9 inches (Note 1)
- 2 cups neutral oil (light olive, avocado, or vegetable) enough to come 1 inch up the pan (Note 3)
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Grate the onions. Grate 2 large yellow onions on the fine side of a box grater into a large bowl, juice and all.
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Mix the filling. Add 1 lb ground beef chuck, 1/4 cup fresh herbs (parsley, dill, or cilantro), 1 1/2 tsp kosher salt, and 1 tsp black pepper, and mix well.
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Work in the water. Add 1/4 cup water a little at a time, mixing until the meat soaks it up and the filling is very soft, like a thick paste.
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Spread the filling. Spread about 1/4 cup of filling in a thin, even layer over one half of a raw tortilla, leaving a 1/2-inch border. (See post above for photo tutorial.)
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Fold and press. Fold the empty half over into a half-moon and pat it flat from the fold toward the edge to push out any air.
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Seal with a fork. Press the edges together, then crimp all the way around with a fork so the filling stays inside while frying. Repeat with the rest of the tortillas.
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Heat the oil. Pour 2 cups neutral oil (light olive, avocado, or vegetable) into a heavy 10-inch skillet so it comes about 1 inch up the sides. Heat over medium to 350°F (175°C).
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Fry two at a time. Fry 2 1/2 to 3 minutes per side, until golden and bubbly. Keep the oil between 350°F and 375°F (175°C and 190°C); cooler oil makes them greasy.
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Drain and serve. Drain on a wire rack or paper towels and serve hot with sour cream, Greek yogurt, or tzatziki sauce.
- Tortillas: Use raw, uncooked flour tortillas from the refrigerated case, 8 to 9 inches across. Cooked tortillas crack and won't seal. Let them sit out for 20 minutes so they fold without tearing.
- Meat: 80/20 beef chuck keeps the filling juicy. Ground lamb is traditional, and pork, chicken, or turkey work too.
- Oil: Use any neutral oil with a high smoke point. Each cheburek absorbs about 1 teaspoon of oil while frying, and that's counted in the calories.
- Pan: A heavy 10-inch skillet fits two chebureki side by side, straight edges facing each other.
- Make ahead: Mix the filling up to 1 day ahead and refrigerate. Stir before using.
- Storage: Refrigerate cooled chebureki up to 3 days or freeze up to 2 months. Reheat at 375°F (190°C) in the oven or air fryer for 5 to 8 minutes.