Chebureki (Crispy Fried Meat Turnovers)

Chebureki

Print

Chebureki (Crispy Fried Meat Turnovers)

Yield: 20 Chebureki

Chebureki is a food from my childhood. When I think of Chebureki, I think of the boardwalks of the Black Sea, music, a warm summer breeze, and air filled with an aroma you could smell from a mile away — amazing fried, crispy, bubbly, airy, delicate dough filled with juicy, tender meat: Chebureki.

Many years have passed since then, and we moved thousands of miles away from the Black Sea, left with nothing but tender memories.

So here I present one of my favorite dishes: Chebureki.

In my recipe, Chebureki are made with beef, onions, and greens. I use a mix of parsley and cilantro. However, greens are not required, so you may skip them completely if you’d like — but do not skip the yellow onions.

If you want to substitute or mix the beef with lamb, that is totally fine.

Before you get started, consider few tips:

Salting your meat:

My recipe calls for 1 teaspoon of salt for the meat filling, which is perfect for most people. However, if you prefer your food a bit saltier, I suggest the following: once your meat filling is ready, take a small spoonful and cook it fully in a pan. Taste it, and if needed, adjust the salt to your preference.

How much oil to use for frying: 

The amount of oil depends on the size of your frying pan. It can be as little as 1 cup or as much as 4 cups. The larger the pan, the more oil you will need. Make sure the Cheburek is fully submerged and able to float while frying.

Measuring the temperature of the oil:

My recipe calls for heating the oil to about 400°F (205°C) before frying. Don’t have a thermometer? No problem. Drop a small piece of leftover dough into the oil — if it bubbles actively, the oil is ready.

The entire process was photographed:

To make the instructions easier to follow, refer to the photos at the bottom of this page, which illustrate the entire process step by step. Now let’s get started with the recipe!

Ingredients

Meat Filling

• 600 g (1.3 lb) ground beef
• 300 g (about 2 cups) yellow onion, finely chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons chopped parsley
• 1 tablespoon chopped cilantro
• 240 ml (1 cup) water
• Vegetable oil, for frying (about 2–4 cups, depending on the size of your pan)

Dough

• 900 g (about 7 cups) all-purpose flour
• 450–460 ml (about 1¾–2 cups) water
• 1 teaspoon salt

Instructions

1. Start with the dough. Add 900 g (about 7 cups) of flour to a bowl and mix in 1 teaspoon of salt. Slowly add 450–460 ml (about 1¾–2 cups) of water. Once the dough comes together into one uniform piece, transfer it to a work surface and knead for 15–20 minutes, until smooth and elastic. Cover and let it rest for at least 30 minutes.
2. Prepare the filling. Take the beef (either finely minced or ground) and add 1 teaspoon of salt, 1 teaspoon of black pepper, 300 g (about 2 cups) finely chopped onion, 1 tablespoon chopped cilantro, and 2 tablespoons chopped parsley. Slowly add about 240 ml (1 cup) of water, mixing as you go, until the filling is uniform. The meat should absorb some of the water and become juicy.
3. Once the dough has rested, divide it into two equal halves and roll each piece into a log. Cut each log into 10 equal pieces. You should now have 20 pieces, which will make 20 Chebureki.
4. Take each piece and press it with your palm to form a flat disk. Roll it out into a thin circle, about 2 mm thick and roughly 20 cm (8 inches) in diameter.
5. Place 1 to 1½ tablespoons of filling onto one half of the dough and spread it into a thin layer. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal and prevent leaks. If you have a pastry cutter, run it along the edges. Alternatively, use a fork to press and seal them. Repeat with the remaining pieces.
6. Heat the oil in a frying pan to about 400°F (205°C). Once the oil is ready, carefully place a Cheburek into the pan. Fry until the bottom turns golden, then flip and cook the other side until golden as well. This should take about 1–2 minutes total. If your pan is large enough, you can fry two at a time.
7. Remove the Chebureki and place them on a paper towel to absorb excess oil. Repeat until all are fried.
8. Let them rest for a few minutes before serving — you don’t want to burn your mouth. Enjoy while still hot and fresh.