Chebureki (Crispy Fried Meat Pies)

🧂 Ingredients

• 400 g All-purpose flour(Plus extra for dusting)
• 200 ml Warm water(Around 40-45°C (104-113°F))
• 1 teaspoon Salt
• 1 tablespoon Vegetable oil(For the dough)
• 400 g Ground lamb or beef(A mix of both is also excellent)
• 1 large Onion(Finely chopped)
• 2 cloves Garlic(Minced (optional, but recommended))
• 50-75 ml Broth or cold water(To make the filling juicy)
• to taste Salt
• to taste Black pepper
• enough for deep frying ml Vegetable oil or other neutral oil(Approximately 1 liter, depending on your pot size)

👨‍🍳 Instructions

1. 1

   Prepare the Dough: In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the warm water and vegetable oil. Gradually mix the flour into the liquid with a fork or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap or a damp kitchen towel and let it rest at room temperature for at least 30 minutes.

   ⏱️ 10 minutes active + 30 minutes resting
2. 2

   Make the Juicy Filling: While the dough rests, prepare the filling. In a medium bowl, combine the ground meat, finely chopped onion, minced garlic (if using), salt, and pepper. Add 50-75 ml of cold water or broth to the meat mixture. Mix thoroughly with your hands until everything is well combined and the mixture is moist and slightly loose. Do not overmix, as this can make the filling tough. The liquid is key to a juicy filling.

   ⏱️ 15 minutes
3. 3

   Assemble the Chebureki: Divide the rested dough into 10 equal portions. Roll each portion into a ball. On a lightly floured surface, roll out each ball into a thin circle, about 18-20 cm (7-8 inches) in diameter and about 1-2 mm thick. Place about 2-3 tablespoons of the meat filling onto one half of each dough circle, leaving a 1-2 cm border. Moisten the edges of the dough with a little water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp them decoratively with a fork or by folding the edge over itself repeatedly (a technique called 'korochka'). Ensure there are no gaps for the filling to escape.

   ⏱️ 20 minutes
4. 4

   Deep Fry the Chebureki: Heat about 5-7 cm (2-3 inches) of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 175-180°C (350-355°F). Carefully slide 2-3 chebureki into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes per side, or until they are deeply golden brown and puffed up with visible bubbles on the surface. The bubbles indicate the dough is cooking properly and creating a crispy crust. Use a slotted spoon or spider strainer to remove the fried chebureki from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chebureki, maintaining the oil temperature between fries.

   ⏱️ 15-20 minutes (in batches)

💡 Pro Tips

• ✓Achieving bubbles on the surface of the chebureki is a sign of a perfectly fried, crispy crust.
• ✓The addition of liquid (broth or water) to the meat filling is crucial for ensuring it remains moist and juicy after frying.
• ✓Chebureki have their origins in Crimean Tatar cuisine and are a beloved street food across many Eastern European countries.
• ✓Ensure the oil is at the correct temperature before frying. Too low, and the chebureki will be greasy; too high, and they will burn before cooking through.

🔄 Variations

• Add crumbled feta or other salty cheese to the meat filling for a cheesy variation.
• Experiment with different ground meats like pork, chicken, or a blend.
• For a vegetarian option, use finely chopped mushrooms and onions, or a lentil and vegetable mixture as the filling.

🥗 Nutrition

Per serving