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Chebureks
Chebureks are golden, crispy crescents filled with juicy meat, aromatic spices and that characteristic cheburek bubbly dough. This dish is impossible to confuse with anything else: hot juice inside, thin elastic dough, fried edges — this is what makes chebureki a favourite street food in many Eastern countries.
Cooking them at home is a pleasure: it's simple, but the result is restaurant-quality. Chebureki are ideal for a family dinner, a snack on the go, or a large gathering, because they disappear from the table faster than you can fry the next batch.
Variations
The classic meat filling can be changed to suit your taste: use minced chicken, add greens, suluguni cheese for stickiness or a little hot spice. And for those who like unusual combinations, try a vegetable filling with fried cabbage and mushrooms.
Secrets of tenderness and taste
Juicy minced meat is the key to the perfect cheburek. To make the filling soft and flavourful, be sure to add ice water or broth. The dough should be firm but elastic — adding vegetable oil makes it pliable and helps to achieve those bubbles. Fry in a large amount of oil over medium heat so that the chebureks turn golden brown but are not overcooked.
Tips on ingredients
It is best to use mixed minced meat — beef and pork provide the perfect balance of juiciness and density. The onion should be juicy and white — it adds aroma and softness. Choose the highest grade flour and very cold water. It is best to use refined oil for frying: it does not taste bitter and gives a nice crust.
Small culinary nuances
Do not put too much filling in, or the cheburek may tear. The edges can be lightly moistened with water before pinching to help them stick together better. To get perfect bubbles in the dough, let it rest for at least 20–30 minutes.
Ingredients for the recipe
Ingredients
Krashche Wheat Flour High Grade 1.8kg
450 g
Karpatska Dzherelna Still Mineral Water 2l
200 ml
Shhedryj Dar Refined Sunflower Oil 500ml
into the dough — 2 tbsp.
Pripravka Himalayan Pink Salt 200g
2 tsp
Metro Chef Ukrainian Chilled Pork Beef Minced Meat ~1kg
400 g
Onion
150 g
Food Studio Beef Broth 500ml
80 ml
Pripravka ground black pepper 20g
0.5 tsp
Shhedryj Dar Refined Sunflower Oil 500ml
for frying — 500 ml
Preparation steps
01
Kneading the dough — Mix the flour with salt, pour in cold water and oil. Knead into a thick, elastic dough. ⏱ 7–8 min. Guideline: smooth, does not stick to your hands.
02
Resting the dough — Cover the dough with a towel and leave for 20–30 minutes. ⏱ 30 min. Guideline: it should become softer and easier to roll out.
03
Prepare the filling — Mix the chopped onion with the minced meat, add water or broth, salt and pepper. Mix well. ⏱ 5 min. Guideline: the minced meat should be juicy and slightly runny — this is correct.
04
Forming the chebureks — Divide the dough into pieces and roll each piece into a thin circle. Place the filling on one half, cover with the other half and pinch the edges together. ⏱ 10–12 min. Guideline: the edges should be tightly sealed and the dough should be thin.
05
Preparing the oil — Pour oil into a wide frying pan or saucepan and heat to 170–180°C. ⏱ 3 min. Guideline: a drop of dough should sizzle immediately.
06
Preparing the oil — Pour oil into a wide frying pan or saucepan and heat to 170–180°C. ⏱ 3 min. Guideline: a drop of dough should sizzle immediately.
07
Serving — Place chebureks on paper towels to remove excess oil. Serve hot. ⏱ 1 min.
08
Tip⏱ To keep the chebureks crispy longer, do not cover them after frying — the steam will soften the crust. And if you want a richer flavour, add a pinch of zira or paprika to the minced meat.
Where to order ingredients
Select the required ingredients in one of the stores
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