Simple and Classic Chebureki with a Meat Filling

mbmnb

This Chebureki recipe has everything: a crispy shell, and a moist, flavorful filling that is incredibly satisfying. Serve as appetizers to wow your guests.

Chebureki is a dish that has its earliest origins from Crimea but is a well-known food all over Eastern Europe. It is a particularly popular street food in Russia. Personally, it’s a very popular dish in my own home. We often serve these as appetizers for large crowds. We’ve also had these as our main entree for dinners – they’re quite satisfying. 

For this recipe, I’ve used ground beef with pleasant notes of herbs and spices that make this dish incredibly flavorful. Whether you’re serving these at your next dinner party, or making them for your family to grab-and-go, you’ll be quite pleased with the way they turn out.

Tips to make the perfect Chebureki

Allow your dough to sit for an hour. The dough is incredibly easy to make – flour, salt, oil, and water. Just be sure to let it sit at room temperature for about an hour. This makes the dough quite easy to work with.

Chop your onions and herbs small. You don’t want any large pieces of onions or cilantro in your meat mixture. They can pierce through and create holes in your turnover and can split it apart.

Shallow fry in only a little bit of oil. My rule of thumb is one tablespoon of oil for two turnovers. 

Don’t overcrowd your pan. The Chebureki will take a longer time to reach that golden brown perfection. 

You can use ground turkey or even chicken for this recipe but I find that ground beef delivers the most flavor!

What do I need to make this recipe?

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

What do I need for the meat filling?

  • 300g ground beef (10oz)
  • 1 medium onion, put through a food processor
  • 1/2 cup cilantro, chopped
  • 4-5 Tbsp water
  • salt and pepper, to taste
  • oil, for frying

ccc

How to make Chebureki:

  • Put the 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 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.)

ccccswcf

  • 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. 

csw

  •  After the 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 the 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.

klaf

  • Take the dough from the 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.

IMG_1419

  • 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 cook quickly since they are thin. Flip over to the other side as soon as they brown up.

IMG_1438

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

IMG_1417

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!
Print Friendly, PDF & Email

One Comment

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

Leave a Comment

Your email address will not be published.

Recipe Rating