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Chebureki

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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.

 

Dough

  • 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

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Add 0.5 cups of flour and dissolve in the liquid mixture

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Slowly add the remainder of the flour and egg

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

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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

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

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

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

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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

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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).

Enjoy:

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13 Comments

  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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