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Chebureki

Chebureki are crispy, savory pastries filled with minced meat and aromatic herbs, perfect for hearty lunches or comforting dinners.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Eastern European
Calories: 320
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 175 ml boiling water Use to combine with flour.
  • 1 tsp salt For dough.
  • 350 g all-purpose flour For the dough.
  • 20 ml vegetable oil For the dough.
Filling Ingredients
  • 2 medium onions, chopped For sautéing.
  • 250 g minced meat Use beef, lamb, or a mix.
  • Fresh greens (like dill or parsley), to taste Customizable based on preference.
  • 30 ml boiling water To moisten the filling.
  • Salt and spices (like black pepper), to taste For flavoring the filling.
Frying Ingredients
  • Vegetable oil for frying Amount varies based on frying method.

Method
 

Dough Preparation
  1. In a mixing bowl, combine 175 ml of boiling water with 1 tsp of salt. Gradually add in 350 g of flour, mixing until a dough forms.
  2. Once incorporated, let the dough rest for 20 minutes at room temperature to relax the gluten.
Filling Preparation
  1. While the dough is resting, heat a little vegetable oil in a pan over medium heat.
  2. Sauté the chopped onions until they become translucent, about 5 minutes.
  3. Add the minced meat, salt, and spices to the pan. Cook until the meat is browned and cooked through.
  4. Stir in 30 ml of boiling water and continue cooking for another minute to moisten the filling.
Assembly and Cooking
  1. Divide the rested dough into about 8 equal portions and roll each into a thin circle, roughly 6 inches (15 cm) in diameter.
  2. Place a couple of spoonfuls of the meat filling in the center of each circle, fold the dough over to create a half-moon shape, and press the edges to seal.
  3. In a frying pan, heat vegetable oil over medium-high heat. Fry the chebureki until golden brown and crispy, about 3 to 4 minutes on each side.
  4. Drain on paper towels and serve hot.

Notes

Serve your chebureki with sour cream or tzatziki for dipping. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan to regain crispiness.