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:

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 sautéing

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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!