Traditional Chebureki Crispy on the outside, savory and juicy on the inside.

Here’s a classic Cheburek recipe—crispy, golden fried turnovers filled with juicy minced meat and onions. Chebureki (plural) are a popular street food in many Eastern European and Central Asian cuisines, especially among Crimean Tatar communities.

Ingredients

For the Dough:

• 3 cups (375 g) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil or melted butter
• 1 cup (240 ml) warm water
• Optional: 1 tablespoon vodka (for extra crispiness)

For the Meat Filling:

• 300–400 g (10–14 oz) ground beef or lamb (or a mix)
• 1 small onion, finely grated or minced
• 1/4 cup (60 ml) cold water or broth
• Salt and pepper, to taste
• Optional: fresh herbs like parsley or dill (chopped)

For Frying:

• Vegetable oil (sunflower oil is traditional)

Instructions

Step 1: Make the Dough

1. In a large bowl, combine flour and salt.
2. Add warm water and oil (and vodka if using), mix until a rough dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
4. Cover with a damp cloth or wrap in plastic, and let rest for at least 30 minutes at room temperature.

Step 2: Prepare the Filling

1. In a bowl, combine ground meat, grated onion, salt, pepper, and water or broth.
2. Mix well until the filling is soft and slightly loose—this helps keep the meat juicy inside the cheburek.

Step 3: Assemble the Chebureki

1. Divide the rested dough into 10–12 equal pieces. Roll each piece into a ball.
2. Roll each ball into a thin circle about 7–8 inches (18–20 cm) in diameter.
3. Place 1–2 tablespoons of filling on one half of the circle, leaving a border around the edge.
4. Fold the other half over to form a half-moon shape. Press the edges together firmly, then crimp with a fork or fold the edge decoratively to seal.

Step 4: Fry the Chebureki

1. Heat about 1 inch (2.5 cm) of oil in a deep skillet over medium-high heat.
2. When the oil is hot (about 180°C or 350°F), carefully place a cheburek in the oil.
3. Fry 1–2 at a time until golden brown and crispy, about 2–3 minutes per side.
4. Remove with a slotted spoon and drain on paper towels.

Tips for the Best Chebureki

• The dough should be soft but not sticky. Resting makes it easier to roll thin.
• Use cold water or broth in the filling to make the inside juicy.
• Fry in hot oil so the dough seals quickly and stays crisp, without absorbing too much oil.