Chebureki/Чебуреки. Chebureki are a classic Crimean, Caucasus and Turkic street food snack, popular across Russia and the former Soviet Union. Crispy outside, juicy inside, so easy to make, an authentic recipe! Chebureki is a deep-fried turnover with a filling of ground or minced meat and onions.

They are popular as snack and street food throughout the Caucasus, Central Asia, Russia, Ukraine, Eastern Europe, as well as with the Crimean Tatar diasporas in. Made using round pieces of crepes folded over the meat filling. You can use the meat of your choice. You can have Chebureki/Чебуреки using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chebureki/Чебуреки

It's of Dough.
It's 350 g of flour.
You need 250 ml of water.
You need 1 of egg.
Prepare 2 g of salt.
You need 5 ml of cooking oil (any kind).
It's of Meat filling.
Prepare 250 g of ground beef.
You need 1 of onion, chopped.
Prepare 3 g of salt.
It's 3 g of black pepper.
You need 5 g of parsley (fresh or dry).

I've used pork and a combination of beef and pork, and all turn out scrumptious. Чебуреки из Алма - Аты., Как в чебуречной, ( удачный рецепт) Chebureki of Alma -. It's funny to see Russians making these in the U. S. because I was really missing Mexican food when I moved to Russia, and came up with a similar recipe for making Mexican chimichangas. Chebureki (Чебуреки) are Russian fried beef dumplings or meat turnovers.

Chebureki/Чебуреки instructions

If baking, preheat the oven to 218°C/425°F. In a mixing bowl, mix together the flour and salt, then mix in the water, egg, and oil until thoroughly combined and the dough holds its shape. If it's too wet, add a little more flower, but be careful not to add too much..
In another bowl, mix together the ground beef, chopped onion, salt, pepper, and parsley..
Roll the dough into a log shape and cut it into 15 or so pieces. Roll one out at a time and spoon some of the meat into the center, then fold the dough over and crimp with a fork. Trim off any excess dough on the edge. Repeat until you've used all the pieces. You can use the leftover dough from trimming to form another dough ball and make more chebureki if have excess meat..
(If frying) Heat the pan/pot (a pot would probably be safer) of oil medium heat. Once the oil is hot, carefully use a spatula to lower however many chebureki you can fit in at a time into the oil and let them fry for 2 minutes then flip it over (I recommend using tongs for this, but you can also use a spatula) and fry for 2 more minutes. Repeat until you have no more uncooked chebureki. You can put them on a paper towel on a plate to absorb the excess oil..
After forming the chebureki, lay a bit cookie sheet paper on a baking tray and put however many chebureki will fit onto it in rows. Put the tray in the oven and bake for 8 to 10 minutes, flipping them halfway through..
Once they are finished let them cool down a little bit until they are warm, then divide them between however many people you are feeding and enjoy..

The dough of these dumplings is easy to make and very crispy and they are very juicy in the inside. this dish Very popular in Russia, Caucasus, Turkey and more places. They are pretty easy to make and you need only few basic ingredients to make this recipe. Чебуреки из Алма - Аты., Как в чебуречной, ( удачный рецепт) Chebureki of Alma -. Heat a large skillet with enough oil to just coat the bottom of the pan. The dough should be dense but at the same time elastic and easy enough to roll. Chebureki - Чебуреки This version of the traditional Chebureki is an incredibly tasty dish, that can be made with little preparation and ingredients, most people have at home.