Chebureki are classic Russian comfort food. Each savory, meaty turnover is bursting with authentic Russian flavors. Super delicious and easy to make!
Chebureki is a savory cosmopolitan pastry that makes an awesome breakfast choice. The pastry is made by folding a round dough filled with minced meat usually mutton or beef and onions. The sealed dough is folded in the shape of a half-moon before it gets fried. It is not uncommon to visit Slavic countries like Romania, Russia and find this yummy pastry sold as street food.
I love to make this meaty pie from unleavened dough which is fill with ground beef, spices, onions then turnover before I fry in hot oil in a skillet. This turnover is so addictive, I could never let anyone know how much of them I consume at a go (please, do not even try to guess).
Chebureki takes about half an hour to prepare. All you have to do is make the pastry very thin and crispy, the meat well spiced and juicy before deep frying it to a golden shade of awesomeness. To make the dough I use just three ingredients; water, salt and flour. As easy as that! I have observed that some recipes suggest the addition of eggs and even vodka. I realized that my recipe is very traditional and just perfect for the Chebureki I love. To cast my doubts away, I decided one time to throw in eggs. The batch with eggs came out very tough and messy. The classic Chebureki has a distinctive crispy-on-the-outside feel and a chewy feeling on the inside.
One secret I have learned about making this snack is to add the flour with discretion. I ensure I add gradually and work the flour into the dough till the door is smooth, very elastic and soft. This texture of dough is the best to work with. I discovered it allows me roll the sheets of dough very thinly. For Chebureki, the thinner, the crispier. However, if I find it difficult to knead the dough, I add about 2 tablespoons of water. The filling depends on the type of meat you want. I am a beef person so I always use ground beef for this pie recipe and lots of onions too.
These sumptuous snacks are best served hot. Immediately you take them off the skillet. Careful not to scald your buccal cavity when munching the golden goodies.
HOW TO MAKE CHEBUREKIPrint
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