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Chebureki (Deep-fried Crimean Tatar Turnover Pastries)

Name: Chebureki (Deep-fried Crimean Tatar Turnover Pastries)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8
Cuisine: Oriental
Ingredients: 600g all-purpose flour; 250ml water (about 50C); 1 tsp granulated sugar; 1 tsp vinegar; 1 tsp sunflower oil; 1 tsp salt; 800g ground beef; 1 onion; 2 garlic cloves; 1 tbsp coriander; 200ml water (very cold); Sunflower oil (for frying); Salt and pepper

Автор
Klopotenko Ievgen

Oriental

In case you don’t know, chebureki are traditional Crimean Tatar meat pies, which are usually deep-fried or baked. They have become a staple of street food in post-Soviet countries, but you can easily make them at home.

I know, I know, it feels kind of weird to be making street food at home. But trust me, chebureki aren’t just a street kiosk-staple, they’re also a great party appetizer. Just imagine the crunchy, flaky pastry dough, the tender, juicy meat inside, the spicy adjika sauce… My mouth is watering as I write this. So if you’re in the mood for a truly groundbreaking culinary experience, check this simple recipe out.

Chebureki Preparation

Приготування 55 mins

Порції 8

Складність Easy

Ingredients

For the pastry:

600g all-purpose flour

250ml water (about 50C)

1 tsp granulated sugar

1 tsp vinegar

1 tsp sunflower oil

1 tsp salt

For the filling:

800g ground beef

1 onion

2 garlic cloves

1 tbsp coriander

200ml water (very cold)

Sunflower oil (for frying)

Salt and pepper

Chebureki (Deep-fried Crimean Tatar Turnover Pastries): Приготування

Крок 1

Make the pastry dough. In a mixing bowl, combine the flour, salt, sugar, vinegar, sunflower oil and the warm water. Using your hands, mix and knead the dough until it is elastic and smooth. Then, cover it in cling wrap and transfer to the refrigerator to rest for about half an hour.

Крок 2

Make the filling. Finely dice the onion, mince the garlic cloves or crush them with a garlic press. In a mixing bowl, mix the ground beef with the onion and garlic.

Крок 3

Add a pinch of salt, some freshly ground pepper and the ground cumin seeds. Drizzle in the ice-cold water and mix well.

Крок 4

Cut the dough into 8-12 equal parts. Roll each piece into a ball and roll them out thinly on a floured surface. Lay out some of the filling onto one half of each rolled out piece of dough. Brush the edges of the dough with some water to make them stickier.

Крок 5

Fold half of the dough over the meat filling and press the edges down. If there is some overhang, trim the excess dough with a knife.

Крок 6

Using a fork, seal the edges of each cheburek pastry. Make sure that they are well-sealed – we don’t want the filling to fall out when we fry the pasties.