Chebureki are a classic Crimean, Caucasus and Turkic street food snack, popular across Russia and the former Soviet Union. Crispy outside, juicy inside, so easy to make, an authentic recipe! Chebureki (Чебуреки)
Course
Appetizer, Lunch, Snack
Cuisine
Crimean, Russian, Soviet, Ukrainian
Keyword
Chebureki
Prep Time15minutes
Cook Time45minutes
Resting time1hour
Total Time1hour
Servings4people
AuthorPeter's Food Adventures
Ingredients
Ingredients for dough
4cupsflour
1teaspoonsalt
1½cupswater
4tablespoonsoil
Ingredients for filling
1¼ lbs/600g ground beef
2small onionsfinely diced
2teaspoonssalt
½teaspoonblack pepper
1cupwater
½bunch chopped parsley
oil for frying
Instructions
To prepare the dough, mix water and salt together until dissolved. place the flour, salty water and oil in a bowl. Mix together to make a dough ball. Sprinkle more flour on a working surface, continue to knead the dough, adding more flour if necessary until the dough is smooth, elastic and non-tacky. Flip the bowl over the dough and allow to rest for about an hour.
To prepare the meat filling, combine all the ingredients until evenly mixed.
Pinch small pieces of dough, slightly smaller than a tennis ball, and roll out thinly. The dough circle should be about 7" to 8" wide. Make sure it's not wider than your frying pan!
Place a heaping tablespoon of meat over half of the dough, spreading evenly. Leave a ½" clean border around the meat. Fold the dough over the meat, forming a half moon, and press the edges to seal the cheburek. Use a fork to press a pattern around the cheburek.
Heat about ½" oil into a frying pan until hot. Fry the chebureki in the hot oil for 3-4 minutes, carefully turning over each side. If oil isn't hot enough, it will absorb into the cheburek and tasty oily.