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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.
Chebureki Shortcut
❗ 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.
Chebureki Dough
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.
Tips
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
Can I use a different meat for the filling?
Yes, you can use any ground meat of your choice, such as lamb, pork, or chicken.
Can I make the dough ahead of time?
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.
Can I freeze Chebureki?
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.
Can I bake Chebureki instead of frying them?
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.
Storage
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.
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If you make this recipebe sure to leave a comment or give this recipe a rating⭐⭐⭐⭐⭐! I will be happy to hear from you!
RUSSIAN CHEBUREKI
- Author: Chefjar
- Total Time: 45 mins
- Yield: 4 1x
Description
Chebureki are classic Russian comfort food. Each savory, meaty turnover is bursting with authentic Russian flavors. Super delicious and easy to make!
Ingredients
Scale
For The Dough
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup water
- 3 tablespoons oil
For The Filling
- ½ pound ground beef, 90 % lean or more
- 1 medium onion, finely chopped
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ cup water
- 2 tablespoons fresh parsley, finely chopped
- Oil, for frying
Instructions
Chebureki Dough
- To make the dough, combine flour, salt, water, and oil in a large bowl and mix until a dough ball forms. Sprinkle some flour on a working surface and knead the dough, adding more flour if needed, until it becomes smooth, elastic, and not sticky. Place it back into the bowl, cover with plastic and let it rest for an hour.
Meat Filling
- In a bowl, combine ground beef, onion, salt, pepper, water, and parsley. Use your hands to mix the ingredients until they are well combined.
Chebureki
- Take small pieces of dough, slightly smaller than a tennis ball, and roll them out thinly. Alternatively, roll the dough into a log and cut it into pieces. Roll each piece into a thin circle, approximately 6-8 inches in diameter.
- Place a heaping tablespoon of meat on one half of the dough, spreading it out evenly, and leaving a ½ inch clean border around the meat. Fold the other half of the dough over the meat, forming a half-moon shape. Press the edges firmly to seal the Chebureki, and use a fork to create a pattern around the edges.
Frying Chebureki
- Heat about ½ inch of oil in a frying pan. Once it is hot, add two Chebureki. Fry for 3-4 minutes, carefully flipping them over once they are golden brown on one side. If the oil isn't hot enough, the Chebureki will absorb too much oil and taste oily. Once cooked, remove the Chebureki and place them on a paper towel-lined plate to soak up any excess oil. Serve immediately.
Notes
Storage: 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Turnovers recipe
- Cuisine: Russian
Nutrition
- Calories: 639kcal
- Sugar: 2g
- Sodium: 577mg
- Fat: 29g
- Saturated Fat: 8g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 59mg
Keywords: chebureki, turnovers, how to make chebureki from scratch
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Reader Interactions
Comments
Mahammad Khan Daulat Girai says Thank you for sharing but Chebureki is not a russian dish İt is national heritage of Tartarian people.
★★★★★
Reply
- chefjar says
Yes,I agree . It is the national dish of Crimean Tatar cuisine which is a part of the Russian cuisine. There are so many regions, Mahammad. Russia is the biggest country in the world,it is home to at least 190 ethnic groups, each region has its own dishes and cultures. And different cuisines make the Russian cuisine. Russia is not just Moscow or Saint Petersburg. Some dishes are known and eaten across the country like chebureki.
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