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+ servings
chebureki on a plate, with filling exposed

Chebureki (Чебуреки)

Chebureki are a classic Crimean, Russian and Turkic street food snack, popular across Eastern Europe 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 Time 15 minutes
Cook Time 45 minutes
Resting time 1 hour
Total Time 1 hour
Servings 4 people


Ingredients for dough

  • 4 cups flour
  • 1 teaspoon salt
  • cups water
  • 4 tablespoons oil
  • 2 tablespoons vodka

Ingredients for filling

  • lbs /600g ground beef
  • 2 small onions finely diced
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 cup water
  • ½ bunch parsley finely chopped
  • oil for frying


Chebureki Dough

  • To prepare the dough, place flour, salt, water and oil into a bowl. Mix together to make dough ball.
  • Lightly sprinkle flour on working surface and knead the dough. Add more flour if necessary until dough is smooth, elastic and non-tacky. Flip a bowl over the dough and allow to rest for an hour.

Meat Filling

  • In a bowl, add ground beef, diced onions, salt and pepper, water and parsley.
  • Using your hands, mix together ingredients until combined.

Making Chebureki

  • Pinch small pieces of dough, slightly smaller than a tennis ball, and roll out thinly. Alternatively, roll the dough into a baton, and cut dough pieces.
  • Roll the dough pieces into thin circles, about 6-8" round.
  • Place a heaping tablespoon of meat over ½ of the dough, spreading evenly. Leave a ½" clean border around the meat.
  • Fold the dough over the meat, forming a half moon. Press the edges to seal the Chebureki. Use a fork to press a pattern around the cheburek.

Frying Chebureki

  • Heat a generous ½" oil into a frying pan until hot. Fry the chebureki, 2 at at time ,for 3-4 minutes. Carefully turn over each side when golden brown. If oil isn't hot enough, it will absorb into the cheburek and tasty oily.
  • Remove to a paper towel lined plate to soak up the excess oil. Serve immediately.