Chebureki
A paper-thin, unleavened dough folded over juicy seasoned ground meat and deep-fried until blistered and crisp, distinct from baked Balkan burek. Created by the Crimean Tatars and traditionally made with beef or lamb rather than pork, reflecting Muslim Tatar dietary practice, it remained largely unknown outside Tatar communities until Russia's 1783 annexation of Crimea spread it into wider Russian and Ukrainian cuisine.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g flour, plus extra for dusting
- 200ml hot water
- 1 tbsp vegetable oil, plus more for the dough
- 1 tsp salt
- 400g ground beef or lamb
- 1 large onion, finely minced
- 100ml water or beef broth, mixed into the filling
- 1/2 tsp salt and 1/4 tsp black pepper, for the filling
- Vegetable oil, for deep-frying, about 1L
Steps
- Make the dough: mix the flour, salt, hot water, and oil into a firm, smooth dough, knead 8-10 minutes, cover, and rest 30 minutes.
- Mix the ground meat with the minced onion, water or broth, salt, and pepper until loose and well combined, so the filling stays juicy inside.
- Divide the dough into 10-12 balls and roll each very thin, 2-3mm, into an oval.
- Place 2-3 tbsp of filling on one half, fold the dough over, and crimp the edges tightly with a fork.
- Heat oil to 180C/350F in a deep pan.
- Fry the chebureki 3-4 minutes per side until deep golden and blistered.
- Drain on paper towels and serve hot.