📝 About This Recipe
Chebureki are the crown jewel of Crimean Tatar cuisine, featuring a thin, bubbly dough folded over a succulent, spiced meat filling. When fried, the pastry transforms into a shatteringly crisp shell that protects a pocket of rich, aromatic broth inside. These savory hand-pies are a masterclass in texture and flavor, offering a satisfying crunch followed by a burst of savory juices.
🥗 Ingredients
The Vodka Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1.25 cups Water
- 1 tablespoon Vodka (the secret to a bubbly, crispy crust)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Sugar (for browning)
The Juicy Meat Filling
- 1 pound Ground lamb or beef (or a 50/50 mix; avoid extra-lean)
- 2 medium Yellow onion (grated or very finely minced)
- 0.5 cup Ice cold water or beef broth (essential for the 'soup' inside)
- 0.25 cup Fresh parsley (finely chopped)
- 1 teaspoon Salt (adjust to taste)
- 0.5 teaspoon Black pepper (freshly cracked)
- 0.25 teaspoon Ground cumin (optional, for depth)
For Frying
- 2 cups Sunflower or Grapeseed oil (high smoke point oil for deep frying)
👨🍳 Instructions
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1
In a small saucepan, combine water, salt, sugar, and 2 tablespoons of oil. Bring to a gentle simmer, then remove from heat and let it cool slightly for 5 minutes.
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2
Place 3.5 cups of flour in a large mixing bowl. Make a well in the center and pour in the warm water mixture along with the vodka. The vodka prevents the dough from absorbing too much oil and creates those iconic bubbles.
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3
Mix with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 5-8 minutes, adding the remaining flour if needed, until the dough is smooth, elastic, and no longer sticks to your hands.
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4
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30-45 minutes. This relaxes the gluten, making it easy to roll paper-thin.
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5
While the dough rests, prepare the filling. Grate the onions into a bowl to release their juices. Mix in the ground meat, salt, pepper, cumin, and parsley.
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6
Gradually add the ice-cold water or broth to the meat mixture. Stir vigorously until the liquid is fully incorporated. The meat should look almost like a thick paste; this ensures a juicy interior.
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7
Divide the rested dough into 12-14 equal pieces (roughly the size of a golf ball). Keep them covered with a damp towel to prevent drying.
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8
On a lightly floured surface, roll one piece of dough into a very thin circle, about 7-8 inches in diameter. It should be thin enough to almost see through.
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9
Place 1.5 to 2 tablespoons of the meat filling on one half of the circle, spreading it out but leaving a 1-inch border at the edge.
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10
Fold the other half of the dough over the meat. Press down firmly to remove any air pockets, as trapped air can cause the cheburek to burst during frying.
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11
Seal the edges tightly with your fingers, then use the tines of a fork to crimp the edge firmly. For a professional look, trim the edge with a pastry wheel.
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12
Heat about 1 inch of oil in a heavy-bottomed skillet or wok to 350°F (175°C). The oil is ready when a small piece of dough sizzles and floats immediately.
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13
Carefully slide 1 or 2 chebureki into the oil. Fry for 2-3 minutes per side until they are deep golden brown and covered in small crispy bubbles.
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14
Remove with a slotted spoon and drain on a wire rack over paper towels. Let them sit for 2 minutes before eating—the juice inside will be incredibly hot!
💡 Chef's Tips
The vodka is essential; it inhibits gluten slightly and evaporates quickly in the oil to create a blistered, crunchy texture. Always grate your onions rather than chopping them; the onion juice is what creates the 'soup' inside the pastry. Ensure there are no holes or weak seals in the dough, otherwise, the juices will leak into the oil and cause dangerous splattering. Don't overfill the pastries; a thin layer of meat cooks quickly and evenly, ensuring the dough doesn't burn before the meat is done. If the dough is resisting your rolling pin, let it rest for another 10 minutes to further relax the gluten.
🍽️ Serving Suggestions
Serve piping hot with a side of cold Ayran or plain kefir to balance the richness of the fried dough. Pair with a spicy adjika sauce or a simple garlic-yogurt dip for extra zing. Enjoy alongside a fresh salad of tomatoes, cucumbers, and red onions dressed in vinegar and oil. Serve with a hot cup of strong black tea, as is traditional in many Central Asian households. A squeeze of fresh lemon juice over the top just before eating cuts through the savory fat beautifully.