Chebureki are a classic Russian comfort food. Each savory, meaty turnover is bursting with authentic Russian flavors. Super delicious and easy to make!
What are Chebureki?
Chebureki are a type of fried turnover that originated in the Crimean Tatar cuisine and became popular in many countries including Russia. They are made of thin unleavened dough filled with seasoned ground beef, onions, and spices, and then fried until crispy on the outside and juicy on the inside.
❗ American Russians may use tortillas for Chebureki, but this authentic Chebureki recipe sticks to traditional methods without any tortillas in sight. If you're tempted to use tortillas, make sure they're homemade wheat tortillas. Ready-made tortillas won't work, so it's best to follow the tried and true, traditional Chebureki recipe.
Don't be intimidated by making dough - this Chebureki recipe is incredibly easy! With just 4 ingredients (flour, water, salt, and oil) and no yeast, the unleavened dough is a breeze to make. Simply knead, rest, and roll - it's foolproof!
Chebureki Meat Filling
The meat filling for Chebureki is a cinch to make - just grab a bowl and mix ground beef (or lamb), chopped onion, parsley, salt, pepper, and water with your hands. The addition of water ensures an extra juicy filling, so be sure not to skip it!
How to Make Chebureki
- Knead the dough until smooth and elastic, then let it rest for an hour.
- Mix the meat filling ingredients.
- Cut the dough into small pieces and roll out each piece into a 6-8" round. Place a heaping tablespoon of filling on half the dough, spreading it evenly and leaving a ½" clean border around the meat.
- Fold the dough over the meat to form a half-moon shape. Press and seal the edges and use a fork to create a pattern around the edges.
- Heat ½" of oil in a frying pan until hot. Fry 2 Chebureki at a time for 3-4 minutes, turning over each side when golden brown. Remove to a paper towel-lined plate to absorb excess oil. Serve immediately.
Here are some tips to make Chebureki:
- Use cold water in the dough to achieve the perfect texture.
- Rest the dough for at least an hour to make it easier to roll out and prevent it from shrinking during frying.
- Make sure the meat filling is evenly spread and leave a clean border around the edge to prevent it from leaking out.
- Heat the oil to the right temperature, around 350°F, to ensure the Chebureki cook evenly and absorb less oil.
- Fry only a few Chebureki at a time to prevent overcrowding in the pan and uneven cooking.
- Remove the Chebureki from the oil when they're golden brown and let them rest on a paper towel-lined plate to soak up any excess oil.
Frequently Asked Questions
Yes, you can use any ground meat of your choice, such as lamb, pork, or chicken.
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before rolling it out.
Yes, you can freeze Chebureki after frying them. Just make sure to cool them completely, then store them in an airtight container in the freezer for up to 3 months. To reheat, simply bake in the oven until hot and crispy.
While Chebureki are traditionally fried, you can bake them in the oven for a healthier option. Just brush them with egg wash and bake at 375°F for 20-25 minutes, or until golden brown.
To store chebureki, allow them to cool completely and then place them in an airtight container or ziplock bag. They can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When ready to eat, reheat in the oven or toaster oven until crispy and heated through. Avoid reheating in the microwave, as it can make the dough soggy.
Russian Recipes You'll Love
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!Print
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.