Dinner

Chebureki

Name: Chebureki
Prep time: 45 min
Cook time: 6 min
Ingredients: 2 cups (250 g) flour; 3/4 cup (180 ml) warm water; 1/2 teaspoon salt; 300 g ground meat; Fat or oil, for brushing the dough (optional); Neutral oil, for frying

Prep

45 minutes

Cook

About 6 minutes per batch

Chebureki are crisp, blistered meat turnovers with a thin dough that stays tender inside its golden shell, fried fast and best eaten hot.

Ingredients

2 cups (250 g) flour
3/4 cup (180 ml) warm water
1/2 teaspoon salt
300 g ground meat
Fat or oil, for brushing the dough (optional)
Neutral oil, for frying

Instructions

1
Mix the water, salt, and flour into a soft, smooth dough.
2
Divide into portions. Roll each piece out, then roll into a short log and coil into a spiral. Press lightly and let rest for 10 minutes.
3
Brush with fat or oil before the final rolling if using.
4
Roll each coiled piece into a thin round.
5
Place about 2 to 3 tablespoons of meat filling on one half. Fold over and seal the edge firmly. Crimp the edge with a cutter or fork.
6
Heat about 1 inch (2.5 cm) of neutral oil in a wide skillet to 350F (175C).
7
Fry the chebureki in batches, about 3 minutes per side, until blistered and golden.
8
Drain on paper towels and serve hot.

Best Served With

Tomato and onion salad

Cook's Note

Let the coiled dough rounds rest for 10 minutes before the final rolling, the gluten relaxes and the dough rolls out thinner without snapping back.

Why This Recipe Works

The rolled, coiled, and rested dough creates more delicate layers than a straight dough, while a thin filling layer keeps the turnovers crisp instead of heavy.

Make It Yours

Use lamb or beef for the filling. Add onion and black pepper to the meat. Brush the dough with butter or oil before coiling for extra flake.