Why You’ll Love This Recipe
- Quick and Easy: Utilizing raw flour tortillas simplifies the preparation process, allowing you to enjoy authentic chebureki without the need to make dough from scratch.
- Versatile Filling: The combination of ground beef and chicken provides a rich and flavorful filling, but you can easily substitute with other meats like lamb or pork to suit your preference.
- Perfect for Any Occasion: Whether you’re looking for a hearty snack, appetizer, or main course, chebureki fit the bill and are sure to impress family and friends.
Ingredients
- 1 lb ground beef
- 1 lb ground chicken
- 1 large onion, finely chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 15 raw flour tortillas (uncooked)
- Oil for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Filling: In a large bowl, combine the ground beef, ground chicken, finely chopped onion, egg, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Chebureki: Place a raw flour tortilla on a clean surface. Spoon approximately 2 tablespoons of the meat mixture onto one half of the tortilla, spreading it evenly while leaving a 1/2-inch border around the edge. Fold the other half of the tortilla over the filling to create a half-moon shape. Press the edges firmly together, then seal by crimping with a fork. Repeat with the remaining tortillas and filling.
- Fry the Chebureki: In a large skillet, heat about 1/2 inch of oil over medium heat. Once the oil is hot, carefully place the chebureki in the skillet, cooking them in batches to avoid overcrowding. Fry each side for approximately 3-4 minutes, or until golden brown and crispy. Adjust the heat as necessary to ensure even cooking.
- Drain and Serve: Once cooked, transfer the chebureki to a plate lined with paper towels to drain any excess oil. Serve hot, optionally with a side of sour cream for dipping.
Servings and Timing
- Servings: This recipe yields approximately 15 chebureki, depending on the size of your tortillas and the amount of filling used.
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Variations
- Cheese Addition: Incorporate shredded cheese into the meat filling for an extra layer of flavor and creaminess.
- Herb Infusion: Add fresh herbs like parsley, cilantro, or dill to the filling to introduce a fresh, aromatic element.
- Spice It Up: Include spices such as paprika, cumin, or chili flakes to give the chebureki a spicier kick.
Storage/Reheating
- Storage: Allow leftover chebureki to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain their crispiness, reheat chebureki in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, reheat them in a skillet over medium heat until hot and crispy.
FAQs
What is the origin of chebureki?
Chebureki originated from Crimean Tatar cuisine and have become a popular street food across Eastern Europe and Central Asia.
Can I bake chebureki instead of frying them?
While traditional chebureki are fried to achieve their signature crispiness, you can bake them in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown. Keep in mind that the texture may differ slightly from the fried version.
Can I use store-bought tortillas for chebureki?
Yes, using raw, uncooked flour tortillas is a convenient shortcut that works well for making chebureki.
What types of meat can I use for the filling?
Common fillings include ground beef, lamb, chicken, or a combination of these meats. You can choose your preferred meat or mix different types for varied flavors.
How can I prevent the filling from leaking during frying?
Ensure that the edges of the chebureki are sealed properly by pressing firmly and crimping with a fork. Additionally, avoid overfilling to prevent leakage.
Is it possible to make chebureki ahead of time?
Yes, you can assemble the chebureki ahead of time and refrigerate them, separated by parchment paper, for up to 24 hours before frying.
Can I freeze chebureki?
Yes, you can freeze uncooked chebureki by placing them on a baking sheet lined with parchment paper until frozen solid, then transferring them to a freezer-safe bag. They can be fried directly from frozen, adding a few extra minutes to the cooking time.
What dipping sauces pair well with chebureki?
Traditional accompaniments include sour cream or yogurt-based sauces. However, you can also serve them with marinara sauce, garlic aioli, or spicy ketchup, depending on your preference.
How can I make the chebureki spicier?
To add heat, incorporate finely chopped chili peppers or a pinch of cayenne pepper into the meat filling. Adjust the amount according to your spice tolerance.
Chebureki
- Total Time: 50 minutes
- Yield: 15 chebureki
Description
Chebureki are golden, crispy turnovers filled with savory ground meat and onions, originating from Crimean Tatar cuisine. This quick and easy recipe simplifies the process using raw flour tortillas, creating a perfect snack or main dish loved across Eastern Europe and Central Asia.
Ingredients
- 1 lb ground beef
- 1 lb ground chicken
- 1 large onion, finely chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 15 raw flour tortillas (uncooked)
- Oil for frying
Instructions
- Prepare the Filling: In a large bowl, mix ground beef, chicken, onion, egg, salt, and pepper.
- Assemble Chebureki: Spoon 2 tablespoons of filling onto half of a tortilla, fold, and seal edges with a fork. Repeat for all tortillas.
- Fry: Heat oil in a skillet over medium heat and fry chebureki in batches for 3-4 minutes per side until golden brown.
- Serve: Drain on paper towels and serve hot, optionally with sour cream.
Notes
- Add fresh herbs like parsley for extra flavor.
- Use uncooked tortillas for the best results.
- To store, refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Cuisine:
