Simple and Classic Chebureki with a Meat Filling

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Ingredients

    • 2 cups flour
    • 5-6 drops oil
    • 250-270 ml water
    • pinch of salt

For the meat filling:

    • 300g ground beef (10 oz)
    • 1 medium onion, put through a food processor
    • ½ cup cilantro, chopped
    • 4-6 tbsp water
    • salt and pepper to taste
    • oil for frying

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How to make Chebureki:

  • Put flour into a bowl and mix well with a pinch of salt. Add 5-6 drops of oil.
  • With a dough attachment in the mixer, mix the oil in with the flour so there will be no clumps.
  • Little by little add water until you can take the dough and put it in a good ball shape.
  • Wrap the dough with plastic wrap and let stand at room temperature for 40-60 minutes. (The purpose for this is so the dough comes together and would be easy to work with.)

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  • Meanwhile make the filling:
  • Mince the onion through a food processor or a grinder.
  • In a bowl, mix beef, onion, salt, pepper, chopped cilantro, and 5 Tablespoons of water. Combine everything together well. 

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  •  After dough has been standing long enough, cut it into 12-14 same-size pieces.
  • With a rolling pin, roll out each piece into a thin circle (add flour when rolling if dough is sticking to the surface.)
  • On one side of the rolled out dough put 1-2 tablespoons of beef mix 2cm away from the edge.

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  • Take dough from other side and fold it, closing like a pocket shape. Using a fork, close the edges all around.
  • Make a few pokes lightly with a fork inside of the chebureki so the air will come out when frying.

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  • In a frying pan, heat a little bit of oil, about a tablespoon (you don’t want the chebureki to be greasy). Start putting by two to fry, they will fry quickly since they are thin. Flip over to other side as soon as they brown up.

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My family enjoys eating them with a spice called Sumac (found in mid-Eastern stores), or with sour cream, sometimes just on thier own.

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Other yummy meat recipes to make:

Equipment I Used

chebureki

Chebureki

Chebureki are crunchy, yet soft and meaty with a hint of herbs and spices and they also make a great grab-and-go food.
Prep Time 20 mins
Total Time 2 hrs 20 mins
Course Breakfast, dinner, lunch
Cuisine Russian
Servings 15
Calories 117 kcal

Equipment

  • stand mixer
  • food processor
  • bowl
  • Rolling Pin
  • fork
  • Skillet
  • tongs

Ingredients
  

  • 2 cups flour
  • 5-6 drops oil
  • 250-270 ml water
  • pinch salt

For the meat filling:

  • 300 g ground beef (10 oz)
  • 1 medium onion put through a food processor
  • ½ cup cilantro chopped
  • 4-6 tbsp water
  • salt to taste
  • black pepper to taste
  • oil for frying

Instructions
 

  • Put flour into a bowl and mix well with a pinch of salt. Add 5-6 drops of oil.
  • With a dough attachment in the mixer, mix the oil in with the flour so there will be no clumps.
  • Little by little add water until you can take the dough and put it in a good ball shape.
  • Wrap the dough with plastic wrap and let stand at room temperature for 40-60 minutes. (The purpose for this is so the dough comes together and would be easy to work with.)
    Chebureki

Meanwhile make the filling:

  • Mince the onion through a food processor or a grinder.
  • In a bowl, mix beef, onion, salt, pepper, chopped cilantro, and 5 Tablespoons of water. Combine everything together well.
    Chebureki
  • After dough has been standing long enough, cut it into 12-14 same-size pieces.
  • With a rolling pin, roll out each piece into a thin circle (add flour when rolling if dough is sticking to the surface.)
  • On one side of the rolled out dough put 1-2 tablespoons of beef mix 2cm away from the edge.
    Chebureki
  • Take dough from other side and fold it, closing like a pocket shape. Using a fork, close the edges all around.
  • Make a few pokes lightly with a fork inside of the chebureki so the air will come out when frying.
    Chebureki
  • In a frying pan, heat a little bit of oil, about a tablespoon (you don’t want the chebureki to be greasy). Start putting by two to fry, they will fry quickly since they are thin. Flip over to other side as soon as they brown up.
    Chebureki
  • Once both sides are browned, the meat filling should be cooked through. Remove from the skillet, and transfer to a large plate lined with paper towels. The paper towels soak up the excess oils.
  • Once cooled, they can be enjoyed! Store in a airtight glass container for up to a week.

Notes

My family enjoys eating these with a spice called Sumac (found in mid-Eastern stores), or with sour cream and sometimes just on their own.

Nutrition

Nutrition Facts
Chebureki
Amount Per Serving
Calories 117 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 15mg1%
Potassium 85mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 36IU1%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beef, chebureki, cilantro, dinner, flour, fried, lunch, meat, olive oil, onion, russian food
Tried this recipe?Let us know in the comments how it was!
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One Comment

  1. Yummy! Have to try this!
    Thanks for sharing!

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