Name: Chebureki
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 1 cup warm water; 2 tablespoons vegetable oil ((plus more for frying)); ¾ lb ground beef (or lamb (or a mix)); 1 large onion (finely chopped or grated); 2-3 tablespoons cold water (or broth (to keep the filling juicy)); Salt and black pepper (to taste); pinch cumin (, paprika, or fresh herbs (like chopped parsley or dill))

Chebureki

Chebureki (singular: cheburek) are delicious deep-fried turnovers that originated among the Crimean Tatars and are popular across Eastern Europe, Central Asia, and the Caucasus.

They’re made from a thin, unleavened dough that’s folded over a savory filling—traditionally spiced ground meat (usually beef, lamb, or a mix) with onions, salt, pepper, and sometimes herbs. The edges are crimped or pressed shut, then the whole thing is fried until golden and crispy on the outside, while juicy inside.

Think of them as a cousin to empanadas or samosas, but with their own distinct flavor and texture. They’re often eaten hot as street food or a quick meal, sometimes with sour cream or a drink like kefir.

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Prep Time 40

Cook Time 20

Total Time 1

Course Appetizer, Dinner, Lunch

Cuisine Caucasian, Central Asian, Eastern European

Servings servings

Calories 572 kcal

Ingredients

For the dough:

3 cups all-purpose flour
1 teaspoon salt
1 cup warm water
2 tablespoons vegetable oil (plus more for frying)

For the filling:

¾ lb ground beef or lamb (or a mix)
1 large onion finely chopped or grated
2-3 tablespoons cold water or broth (to keep the filling juicy)
Salt and black pepper to taste

Optional:

pinch cumin , paprika, or fresh herbs (like chopped parsley or dill)

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Instructions

Make the dough:

In a large bowl, mix flour and salt.
Gradually add warm water and oil, mixing until a dough forms.
Knead for 5–7 minutes until smooth and elastic.
Cover and let it rest for 30 minutes to relax the gluten.

Prepare the filling:

In another bowl, combine ground meat, chopped onion, cold water/broth, and seasonings.
Mix gently until evenly blended—it should be soft and moist, not dry.

Assemble the chebureki:

Divide dough into 8 equal pieces (2 per person).
Roll each piece into a thin circle about 7–8 inches (18–20 cm) wide.
Place a few tablespoons of filling on one half, leaving about 1 cm of edge.
Fold the other half over, press out the air, and seal by pressing firmly with fingers or a fork.

Fry:

Heat plentiful oil (about 1–2 cm deep) in a large skillet over medium-high.
Fry each cheburek for about 2–3 minutes per side, until golden brown and crisp.
Drain on paper towels.

Serve:

Best served hot, perhaps with sour cream or a squeeze of lemon.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 572kcal (29%)Carbohydrates: 75g (25%)Protein: 25g (50%)Fat: 18g (28%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 60mg (20%)Sodium: 645mg (28%)Potassium: 385mg (11%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 1IUVitamin C: 3mg (4%)Calcium: 40mg (4%)Iron: 6mg (33%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword deep-fried, quick meal, savory, street food

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Chebureki