Chebureki (Fried Meat Turnovers)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 400 g (3 1/4 cups)
- Water — 180 ml (3/4 cup)
- Fine salt — 1 tsp
- Sunflower oil, plus extra for frying — 2 tbsp
- Ground lamb or beef — 400 g (14 oz)
- Large Onion, very finely chopped — 1
- Water, extra (for filling) — 80 ml (1/3 cup)
- Black pepper — 1/2 tsp
Method
- Mix the flour and salt with the water and 2 tbsp oil to form a smooth, firm dough. Knead for 8 minutes, cover and rest for 30 minutes.
- Combine the ground meat, finely chopped onion, extra water and black pepper into a loose, juicy filling.
- Divide the dough into 12 pieces and roll each into a thin circle about 18cm (7in) across.
- Place a spoonful of filling on one half of each circle, fold over into a half-moon shape, and press the edges firmly to seal, crimping with a fork.
- Heat oil to 180°C (350°F) in a deep pot. Fry the turnovers for 3-4 minutes per side, until deeply golden and blistered.
- Drain on paper towel and serve hot.
Introduction: Chebureki, thin, crescent-shaped pastries deep-fried until blistered and filled with juicy spiced meat, originate with the Crimean Tatars but have long been embraced as a favourite Ukrainian street food, especially popular along the Black Sea coast and at seaside resort towns.
Cultural Background: Chebureki, thin, crescent-shaped pastries deep-fried until blistered and filled with juicy spiced meat, originate with the Crimean Tatars but have long been embraced as a favourite Ukrainian street food, especially popular along the Black Sea coast and at seaside resort towns.
Tips: Roll the dough thinly, as chebureki are meant to be crisp rather than doughy. Seal the edges very firmly, since the juicy filling can cause them to burst open in hot oil if not sealed well.
Variations: Use ground chicken for a lighter filling. Add crumbled cheese and greens for a vegetarian version. See variation above using a crumbled cheese and greens filling in place of meat. Not authentically made vegan; dough and fillings traditionally rely on animal products for texture.
Storage: Best eaten fresh; refrigerate cooked chebureki for up to 1 day.
Reheating: Reheat in a dry frying pan over medium heat for 2-3 minutes per side to re-crisp; avoid microwaving, which softens the crust.
FAQs:
Q: Why did my chebureki filling leak into the oil?
A: The edges likely weren't sealed tightly enough; crimp firmly with a fork and make sure there is no gap before frying.
Q: Can chebureki be baked instead of fried?
A: They can, though the dish is defined by its deep-fried, blistered crust, which baking will not replicate.
- All-purpose flour — 400 g (3 1/4 cups)
- Water — 180 ml (3/4 cup)
- Fine salt — 1 tsp
- Sunflower oil, plus extra for frying — 2 tbsp
- Ground lamb or beef — 400 g (14 oz)
- Large Onion, very finely chopped — 1
- Water, extra (for filling) — 80 ml (1/3 cup)
- Black pepper — 1/2 tsp
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