📝 About This Recipe
A beloved staple of Crimean Tatar origin that has become an iconic street food across Russia, Chebureki are the pinnacle of savory pastries. These crescent-shaped delights feature a thin, blistered, vodka-infused dough that shatters upon the first bite to reveal a steaming, incredibly juicy meat filling. The secret lies in the 'shpaht' (meat broth) added to the filling, ensuring every turnover is a treasure chest of rich, savory nectar.
🥗 Ingredients
The Signature Dough
- 4 cups All-purpose flour (sifted)
- 1.25 cups Water (boiling hot)
- 2 tablespoons Vegetable oil
- 1 tablespoon Vodka (helps create the characteristic bubbles)
- 1 Egg (large, room temperature)
- 1/2 teaspoon Salt
The Juicy Meat Filling
- 300 grams Ground beef (80/20 fat ratio for moisture)
- 200 grams Ground lamb (adds authentic depth of flavor)
- 2 large Yellow onions (grated or very finely minced)
- 1/2 cup Ice cold water or beef broth (essential for the 'soup' inside)
- 1/4 cup Fresh parsley (finely chopped)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Coriander (ground)
For Frying
- 2 cups Sunflower or Grapeseed oil (for deep frying)
👨🍳 Instructions
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1
In a large heat-proof bowl, combine the sifted flour and salt. Create a well in the center and pour in the boiling water and vegetable oil. Stir quickly with a wooden spoon until a shaggy dough forms.
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2
Allow the dough to cool for 5 minutes, then add the egg and the vodka. The vodka is a secret chef's trick—it evaporates quickly during frying, creating those beautiful, crispy bubbles on the surface.
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3
Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth, elastic, and no longer sticks to your hands. Wrap in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
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4
While the dough rests, prepare the filling. Place the grated onions in a bowl and sprinkle with a pinch of salt; use your hands to squeeze them slightly to release their juices.
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5
Mix the ground beef, ground lamb, squeezed onions, parsley, salt, pepper, and coriander. Gradually fold in the ice-cold water or broth. The mixture should be quite soft and almost 'wet'—this ensures the meat remains juicy and creates a broth inside the pastry.
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6
Divide the rested dough into 12-14 equal-sized balls (about the size of a large egg).
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7
On a lightly floured surface, roll out one dough ball into a very thin circle, approximately 7-8 inches in diameter. The dough should be almost translucent.
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8
Place 1.5 to 2 tablespoons of the meat filling on one half of the dough circle, spreading it slightly but leaving a 1-inch border at the edge.
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9
Fold the other half of the dough over the filling to create a crescent shape. Press the edges firmly with your fingers to remove any trapped air, which could cause the pastry to burst.
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10
Use a fork to crimp the edges tightly, or use a pastry wheel for a decorative, professional-looking scalloped edge.
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11
Heat about 1 inch of oil in a heavy-bottomed skillet or deep pan over medium-high heat. The oil is ready when a small piece of dough sizzles and rises to the surface immediately.
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12
Carefully slide 1 or 2 chebureki into the hot oil. Fry for 2-3 minutes per side until they are deep golden brown and covered in tiny bubbles.
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13
Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil without losing crispness.
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14
Serve immediately while hot, warning your guests about the delicious, hot juice inside!
💡 Chef's Tips
Do not skip the vodka; it is the key to the bubbly, non-greasy texture of the crust. Ensure your onions are grated or processed into a paste; large chunks of onion won't cook through in the short frying time. Keep the prepared chebureki under a clean kitchen towel while you fry the others to prevent them from drying out. If the juice leaks into the frying oil, it will splatter violently; ensure your seals are tight and there are no tears in the dough. For a leaner version, you can use ground turkey, but you must increase the amount of broth added to the meat to prevent dryness.
🍽️ Serving Suggestions
Serve with a side of cold Smetana (Eastern European sour cream) for dipping. A fresh salad of cucumbers, tomatoes, and dill provides a crisp contrast to the rich pastry. Pair with a glass of Ayran (savory yogurt drink) or a hot black tea with lemon. Provide plenty of napkins—authentic chebureki eating is a gloriously messy affair! A side of spicy Adjika (Caucasian red pepper sauce) is perfect for those who want an extra kick.