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Felt like taking a little culinary adventure. These bad boys are native the Crimean region and most ex-Soviet states. When I was little, we would get these from street vendors in Russia. Simple dough and meat filling, very similar to Empanadas.



  • 3.5 cups flour
  • 1 cup water
  • 0.25 cups milk
  • 1 egg
  • 2 tb. spns. olive oil


Bring water+milk+oil to a boil


Add 0.5 cups of flour and dissolve in the liquid mixture


Slowly add the remainder of the flour and egg


Knead the dough until it no longer sticks to your fingers. Add more flour and it keeps sticking.


Put in the fridge and let it sit there for an hour. Knead one more time half way through.


Filling – adjust ingredients to taste, this is really loose

  • 1.5 cups ground beef (orignal made with ground lamb and cilantro alone)
  • 1.5 cups ground pork 
  • 0.5 cups chopped cilantro
  • 0.5 cups chopped white onion
  • 0.5 cups chopped white mushrooms
  • 1 cup water
  • A few minced garlic cloves
  • Salt, pepper, spices, hot sauce to taste


Fry up the onions and mushroom in butter until nice and golden brown


Combine all the remainder of the ingredients in dish, making sure it is evenly mixed.


Roll out the dough on a floured surface to thin large circles, about the diameter of a plate.


Place about 2 table spoons of the filling on one half of the dough, leaving a little room between the meat and the edge.


Fold the other half over the filling, making sure not to damage the dough. Pinch the edges together, and using a fork press down all along the edge of the cheburek


Fry or deep-fry the pocket in vegetable oil, flipping as necessary, until golden brown. If you’re having trouble with not cooking the meat through, place the finished Chebureki in a pot and bake in the oven on 250-300 F for about 20 minutes or until fully cooked through (this really shouldn’t be necessary).




  1. olya says:

    I have been wanting to learn how to cook authenic Russian food for so long. I just ran across your website, and I am thrilled!! I love the layout..very helpful! P.S. I also came to America in 96!

  2. sputniktomorrow says:

    I’m glad to hear my site is helpful to other Russian immigrants 😉

  3. Randy Richter says:

    I grew up in west central North Dakota in a Russian German area. One of the popular foods was fleischkuechle. It looks very similar It looks like chebureki might be the origin. Looks and sounds tasty.

  4. […] we are going back to the sea in Jurmula where again we will have  chebureki, a wonderful Ukranian meat or cheese filo crusted pie. We will buy these at a stand a walk up from […]

  5. […] schon der Flohmarktbesuch. Außer tollen Funden gibt es einen neuen Stand, die unglaublich leckere Chebureki verkaufen! Mit den leckersten Füllungen: Kartoffel-Käse, Champignon-Käse, Hackfleisch, […]

  6. […] che avrebbe ucciso il suocero 82enne, macinandone poi le carni per preparare i chebureki – piccole pizzette ripiene e fritte, molto apprezzate in Russia – da servire ai clienti del […]

  7. Justin says:

    I made these tonight, they were excellent. I used all ground pork since I had just enough for the full 3 cups of filling. I paired it with your borscht recipe, also quite good. Your site is inspiring me to try new things!

  8. Cheri says:

    Does anyone know of a recipe to make chebureki gluten free? I have made these for over 40 years and can no longer have gluten.. Any help is greatly appreciated. Seriously craving this!

  9. sputniktomorrow says:

    This recipe uses all purpose flour so it’s definitely not gluten free. You can try using gluten free flour, but I can’t attest to how good that would be.

  10. Reishel says:

    I’ve always used the premade empanadas discs at the grocery store in the frozen section here in Miami, only because I didn’t want to go through the trouble of kneading dough, but I have a bowl mixer now so I’ll definitely try the dough recipe. Lastly, I use all beef because I don’t eat swine, and I cook it before stuffing the shells. It’s makes the meat more flavorful this way, and ensures its thoroughly cooked.

  11. […] of phone communication). It was a pleasant evening, though. I had a Weizenbeer with chebureki (see this post on Everyday Russian for a recipe & photo of this Russian staple), read the Spiegel and observed the chief […]

  12. Gabe Tusk says:

    another Crimean specialty is Kubeteh.
    Does anyone know what that is or have a recipe for it.
    My mother and grandmother were from Kerch and made Kubeteh for special occasions.
    I would love to know if anyone else is familiar with Crymchak food.

  13. This reminds me on my travel to St Petersburg. A friend served gave this as a treat. Thanks for sharing!

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