Chebureki
Chebureki is a traditional Russian dish that consists of a deep-fried turnover filled with meat and onions. They are often served as a popular street food in many countries in Eastern Europe.
Chebureki’s traditional shape is usually half moon shape or triangles and then deep-fried until crispy on the outside. They are typically served hot and can be eaten plain or dipped in sauces such as ketchup or sour cream. The entire process of this Russian Chebureki recipe is about 15 minutes so it’s a pretty easy recipe. This delicious recipe is a perfect combination of crispy fried dough and savory meat filling.
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Ground beef
- Scallions
- No-carb tortillas
- Oil
- Salt and Black Pepper to taste
- Taco seasoning
- Paprika
- Cilantro
- Egg
See recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
Place the ground meat in a mixing bowl with all of the ingredients.
Place the tortilla on a board. Set aside 1/2 inch from the edge of the tortilla. Spread a thin layer of raw filling on half of the tortilla.
Fold the tortilla in half, press the edges together, and brush both sides with egg.
Heat the oil in a pan. Cook on both sides.
Variations and Substitutions
- Spicy – Add a pinch of cayenne pepper to the ground beef mixture for some extra heat.
- Vegetarian – Replace the ground beef with cooked black beans and use vegetable broth instead of chicken broth in the sauce. You can also add diced bell peppers and corn for more texture.
- Meats – Swap out the Ground Beef for any type of meat for your meat filling. You will have delicious Chebureki either way.
Equipment
- frying pan
- large bowl
Storage
Storage: Store leftovers in an airtight container for 2-3 days
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat: To reheat, place in a preheated oven at 375°F for 10-12 minutes or until heated through. Alternatively, you can microwave for about 1-2 minutes.
Pro Tips
- When you combine filling ingredients into the dough, make sure it is a thin layer as you want the inside to cook evenly
- For a healthier option, you can bake the Chebureki instead of frying them. Simply brush with oil and bake at 375°F for about 15-20 minutes.
- To achieve a crispy crust, broil for an additional 2-3 minutes.
- If you want to add some extra flavor, mix some chopped herbs or spices into the filling mixture before cooking.
- Make sure you add enough oil to cover the Chebureki halfway. You can always add some extra oil to make them deep fry.
FAQ
Chebureki is a popular street food in Russia and other parts of Eastern Europe. It is a fried or baked turnover made with thin, unleavened dough and filled with various savory ingredients.
Absolutely! While the traditional filling is a combination of ground meat, onions, and spices, you can get creative and use any filling you like. Some popular alternatives include cheese and spinach, potato and mushroom, or even sweet fillings like apple cinnamon.
Yes, you can cook the meat before filling the tortillas. This can help save time and also ensure that the meat is fully cooked before serving.
Recipe Card
Chebureki
Equipment
- Frying Pan
- Large bowl
Ingredients
- 1 lb ground beef
- 2-3 tbsp. finely chopped scallions
- 4 no-carb tortillas
- 1/4 cup Oil
- Salt and Black Pepper to taste
- 1 tsp. taco seasoning
- 1 tsp. paprika
- 1 tsp. cilantro
- 1 egg
Instructions
- Place the ground meat in a mixing bowl. Add salt, pepper, spices and scallions. Mix.
- Place the tortilla on a board. Set aside 1/2 inch from the edge of the tortilla. Spread a thin layer of raw filling on half of the tortilla. Brush the edges of the tortilla with beaten egg.
- Fold the tortilla in half, press the edges together, and brush both sides with egg. Form the remaining 3 tortillas in the same way.
- Heat the oil in a pan. Place 2 Chebureki on each side in the hot oil and fry on both sides for 2-3 minutes or until golden brown on medium heat. Transfer the finished Chebureki to a paper towel to remove excess oil.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
