Chebureki

Cheburek^[a] (plural: Chebureki) are deep-fried turnovers with a filling of ground or minced meat and onions.^[2] A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape.^[3] They have become widespread in the former Soviet-alligned countries of Eastern Europe in the XXth century.

Chebureki is a national dish of Crimean Tatar cuisine.^[1] They are popular as a snack and street food throughout the Caucasus, West Asia, Central Asia, Lithuania, Latvia, Estonia, Ukraine, Russia, Eastern Europe,^[1][3] as well as in Turkey,^[4] Greece and Romania.

Preparation

A cheburek is a half-round-shaped börek, filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper.

The dough is made of flour, water (usually of a baker percentage of ~50%), salt, and oil. It is soft and pliable, but not sticky. It is separated into small balls and each is rolled out with a thin rolling pin. Additional flour is added only as needed to prevent the dough from sticking.^[5][6]

The meat fill is layered thinly enough that it will cook fully in the sealed half-moon pocket.

Finally, the whole is fried in oil (usually sunflower oil or corn oil) until the dough becomes golden.

Variations

Cheburek is called Çibörek ("çiğ" meaning "raw" and "börek"- pastry in Turkish language). It is very popular, especially in Eskişehir.^[4]

• 
  Example of serving Çiğ Börek
• 
  Chebureki, cut open

See also

Notes

References