Chebureki Recipe | How to Make Beef Chebureki
Chebureki (Чебуреки) are fried beef dumplings or meat turnovers. Very popular dish in Russia, Caucasus, Turkey and more places. The dough of these dumplings is very crisp and they are very juicy in the inside. They are pretty easy to make and you need only few basic ingredients to make this recipe.
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More Lunch & Dinner Recipes:
Meatballs in Tomato Sauce:
Qutab - Flat Bread filled with green onion & cheese:
Meat Borek:
Eggplant and Meat Cake:
Shrimp Cakes:
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makes 12 large chebureki or 15-16 medium
Ingredients:
For the dough:
6 cups (750g) Plain Flour
1 teaspoon Salt
4 tablespoons Vegetable oil
1 tablespoon Vodka *optional
270-300ml hot Water
For the filling:
700g (1½ pounds) Ground beef/lamb
1 large Onion
Salt to taste
Black pepper to taste
1/4 bunch Parsley
1/2 cup (120ml) water *or more if needed
vegetable oil for frying
Directions:
1. Sift flour into a large bowl. In a separate medium bowl mix salt, hot water, vodka and oil. Add the liquids to the flour and start mixing until dough forms, if to sticky add more flour, if to dry add more water. Turn the dough into a clean working surface and knead until smooth dough forms. Place in a bowl, cover and let rest for 30 minutes.
2. Meanwhile make the filling: finely chop the onion and parsley. Place the meat in a large bowl, add chopped onion and parsley, add salt, black pepper and water. Mix until combined and set aside.
3. Divide the dough into 12 equal parts. Shape each portion into a ball. While working with one ball cover the rest with a towel. roll each ball into a thin circle, Place about 2-3 tablespoons of the meat mixture over one half of the dough and spread evenly. Fold the empty part of the dough over the meat mixture. Using a fork seal the dough.
4. Heat vegetable oil in a large wide pan. When the oil is hot fry the cheburki until golden brown. About 2-3 minutes on each side. Transfer to a paper towel to drain. Serve warm!
Printable version:
More Lunch & Dinner Recipes:
Meatballs in Tomato Sauce:
Qutab - Flat Bread filled with green onion & cheese:
Meat Borek:
Eggplant and Meat Cake:
Shrimp Cakes:
FOLLOW ME:
Instagram: /
Facebook:
Website: /
My favorite kitchen equipment:
makes 12 large chebureki or 15-16 medium
Ingredients:
For the dough:
6 cups (750g) Plain Flour
1 teaspoon Salt
4 tablespoons Vegetable oil
1 tablespoon Vodka *optional
270-300ml hot Water
For the filling:
700g (1½ pounds) Ground beef/lamb
1 large Onion
Salt to taste
Black pepper to taste
1/4 bunch Parsley
1/2 cup (120ml) water *or more if needed
vegetable oil for frying
Directions:
1. Sift flour into a large bowl. In a separate medium bowl mix salt, hot water, vodka and oil. Add the liquids to the flour and start mixing until dough forms, if to sticky add more flour, if to dry add more water. Turn the dough into a clean working surface and knead until smooth dough forms. Place in a bowl, cover and let rest for 30 minutes.
2. Meanwhile make the filling: finely chop the onion and parsley. Place the meat in a large bowl, add chopped onion and parsley, add salt, black pepper and water. Mix until combined and set aside.
3. Divide the dough into 12 equal parts. Shape each portion into a ball. While working with one ball cover the rest with a towel. roll each ball into a thin circle, Place about 2-3 tablespoons of the meat mixture over one half of the dough and spread evenly. Fold the empty part of the dough over the meat mixture. Using a fork seal the dough.
4. Heat vegetable oil in a large wide pan. When the oil is hot fry the cheburki until golden brown. About 2-3 minutes on each side. Transfer to a paper towel to drain. Serve warm!
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