Authentic Chebureki Recipe

 

Why You’ll Love This Recipe

Chebureki are the perfect combination of crispy and juicy, with a flavorful filling that’s sure to please any palate. The homemade crepes or tortillas give them an irresistible texture, while the seasoned meat filling delivers a savory punch in every bite. Whether you’re serving them as a snack, appetizer, or part of a meal, these deep-fried pockets of goodness will quickly become a favorite in your kitchen. Plus, they’re surprisingly easy to make at home, so you can enjoy authentic Chebureki whenever you want.

Ingredients

For the Chebureki Filling:
1½ lbs. ground turkey or meat of your choice
1 large egg
½ tsp. salt
⅛ tsp. ground black pepper
1 medium onion, shredded
2 garlic cloves, minced
Homemade crepes or raw tortillas (½ recipe of Nalisniki or your choice of crepes)

For the Chebureki Egg Wash:
3 large eggs
⅛ tsp. salt
Butter or olive oil for sauteing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Authentic Chebureki Recipe

Directions

  1. Create the Chebureki Filling:
    In a medium bowl, combine your choice of ground meat (turkey, beef, or lamb) with the egg, salt, pepper, shredded onion, and minced garlic. Mix well until the ingredients are fully incorporated.
  2. Prepare the Chebureki:
    Take a homemade crepe or raw tortilla and place it shiny side down on a cutting board. Add 1 tablespoon of the ground meat mixture to the center of the crepe, spreading it evenly over one half.
  3. Shape the Chebureki:
    Fold the other half of the crepe or tortilla over the meat to form a half-moon shape. Then, fold the entire thing in half again to form a triangle. Repeat this process with the remaining crepes and filling, and arrange the Chebureki on a large tray.
  4. Make the Chebureki Egg Wash:
    In a large bowl, whisk together the eggs and salt to create the Chebureki wash. This step is optional if you’re using raw tortillas.
  5. Melt Butter in Pan:
    Heat a frying pan over medium-low heat and add ½ tablespoon of butter (or olive oil). Once melted, reduce the heat to low to prevent burning.
  6. Dip in Egg Wash:
    Dip each Chebureki into the egg wash, then carefully place it into the frying pan.
  7. Fry the Chebureki:
    Fry the Chebureki for about 3 minutes on each side, or until they are golden brown and crispy. You can fry up to 4 Chebureki at a time, depending on the size of your pan.
  8. Serve the Chebureki:
    Once fried, remove the Chebureki from the pan and place them on paper towels to drain excess oil. Serve them hot with a side of sour cream for dipping. Enjoy the authentic, savory flavors of this traditional dish!

Servings and Timing

This recipe makes approximately 12 Chebureki.
Preparation time: 45 minutes
Cooking time: 10 minutes (5 minutes per batch)
Total time: 55 minutes

Variations

  • Meat options: You can use ground beef, lamb, chicken, or any other ground meat for the filling. Each variation will offer a slightly different flavor profile.
  • Vegetarian version: For a vegetarian twist, try using sautéed mushrooms, onions, and spinach as a filling.
  • Spicy Chebureki: Add chili flakes, paprika, or fresh herbs like dill or cilantro to the filling for a spicier kick.
  • Dough options: If you prefer a crispier, thicker outer layer, you can also use a dough-based wrapper instead of crepes or tortillas.

Storage/Reheating

  • Storage: Let the Chebureki cool completely before storing them in an airtight container. They can be stored in the refrigerator for up to 3 days.
  • Freezing: Freeze the uncooked Chebureki by laying them out on a baking sheet until firm, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months.
  • Reheating: To reheat, fry them for 1-2 minutes in a hot pan until they become crispy again. Alternatively, bake them at 350°F (175°C) for 10-15 minutes to warm through without frying.

FAQs

Can I use store-bought tortillas instead of homemade crepes?

Yes, store-bought tortillas can be used if you’re short on time. Just be sure they are soft and not too thick.

What other meats can I use for the filling?

You can substitute ground turkey with beef, lamb, or even chicken for a different flavor profile.

Can I make Chebureki in advance?

Yes, you can prepare the filling and shape the Chebureki ahead of time. Store them in the refrigerator until you’re ready to fry them.

Can I freeze the Chebureki before frying?

Yes, freezing the Chebureki uncooked is a great way to preserve them. Just freeze them in a single layer on a tray before transferring them to a freezer bag.

How do I make the crepes for Chebureki?

You can use a recipe for homemade crepes or make your own tortillas. You’ll need thin, flexible flatbreads for the Chebureki.

What can I serve with Chebureki?

Chebureki are best served with a side of sour cream or a tangy dipping sauce like tzatziki or a simple garlic sauce.

How long do Chebureki take to fry?

Each Chebureki takes about 3 minutes per side to become golden brown and crispy.

How do I make sure my Chebureki are crispy?

Make sure the frying pan is hot enough to fry the Chebureki quickly. Don’t overcrowd the pan, as this can cause them to become soggy.

Can I bake the Chebureki instead of frying them?

While frying gives them a crispy texture, you can bake them at 375°F (190°C) for about 20-25 minutes if you prefer a healthier alternative.

Can I use a different egg wash alternative?

If you prefer, you can skip the egg wash and fry the Chebureki as they are with just the tortilla or crepe shell.

Conclusion

Chebureki are a deliciously crispy, savory snack that’s simple to make and bursting with flavor. With the right meat filling and a perfectly golden, flaky outer shell, these turnovers make for a satisfying meal or snack. Whether you’re making them for a casual lunch or a special occasion, Chebureki will surely impress. Serve them hot, with sour cream or your favorite dipping sauce, and enjoy the authentic taste of this Eastern European classic!


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Authentic Chebureki Recipe

Authentic Chebureki Recipe

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  • Author: Amy
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes (5 minutes per batch)
  • Total Time: 55 minutes
  • Yield: About 12 Chebureki

Description

Chebureki (Чебуреки) are crispy, golden-fried turnovers filled with savory ground meat, onions, and garlic. This recipe brings you the authentic taste of this Eastern European classic, made with homemade crepes or tortillas and a flavorful meat filling. Perfect as a snack, appetizer, or meal.


Ingredients

For the Chebureki Filling:

lbs. ground turkey (or meat of your choice)

1 large egg

½ tsp. salt

⅛ tsp. ground black pepper

1 medium onion, shredded

2 garlic cloves, minced

Homemade crepes or raw tortillas (½ recipe of Nalisniki or your choice of crepes)

For the Chebureki Egg Wash:

3 large eggs

⅛ tsp. salt

Butter or olive oil for sautéing


Instructions

  • Create the Chebureki Filling:
    In a medium bowl, combine the ground meat with the egg, salt, pepper, shredded onion, and minced garlic. Mix well until fully incorporated.

  • Prepare the Chebureki:
    Take a homemade crepe or raw tortilla and place it shiny side down on a cutting board. Add 1 tablespoon of the ground meat mixture to the center, spreading it evenly over one half.

  • Shape the Chebureki:
    Fold the other half of the crepe or tortilla over the meat to form a half-moon shape. Fold the entire thing in half again to form a triangle. Repeat this process with the remaining crepes and filling.

  • Make the Chebureki Egg Wash:
    Whisk together the eggs and salt to create the Chebureki wash. This step is optional if using raw tortillas.

  • Melt Butter in Pan:
    Heat a frying pan over medium-low heat and add ½ tablespoon of butter (or olive oil). Once melted, reduce the heat to low to prevent burning.

  • Dip in Egg Wash:
    Dip each Chebureki into the egg wash and carefully place it into the frying pan.

  • Fry the Chebureki:
    Fry the Chebureki for about 3 minutes on each side, or until golden brown and crispy. You can fry up to 4 Chebureki at a time, depending on your pan size.

  • Serve the Chebureki:
    Once fried, remove the Chebureki from the pan and place them on paper towels to drain excess oil. Serve them hot with sour cream or your favorite dipping sauce.


Notes

Crepes vs. Tortillas: For an authentic texture, homemade crepes (Nalisniki) work best, but store-bought tortillas can be used if you’re in a rush. Just ensure they are soft and pliable.

Crispiness: Make sure your frying oil is hot enough for a crispy texture. Avoid overcrowding the pan, which can cause the Chebureki to become soggy.

Egg Wash: The egg wash gives the Chebureki a golden, crispy exterior. If you prefer a lighter version, you can skip the egg wash and fry them without it.

Freezing: Uncooked Chebureki freeze very well. If you plan to freeze them, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. You can fry them directly from the freezer when you’re ready to cook.

Serving: Chebureki are typically served with sour cream or garlic sauce for dipping, but feel free to get creative with your favorite condiments!

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