Golden, crispy, and bursting with juicy, flavorful filling—chebureki are the ultimate comfort food. These crispy, deep-fried meat pies are a beloved street food in Eastern Europe and Central Asia, especially in countries like Russia, Ukraine, and Uzbekistan. Imagine biting into a perfectly crisp pastry, only to be met with a luscious, well-seasoned meat filling that’s both savory and juicy. Trust me, you’re going to love this.
Chebureki have a fascinating history. Traditionally made with a simple, unleavened dough and a rich, spiced meat filling, they were originally enjoyed by Crimean Tatars before becoming a staple across various cuisines. The secret to the best chebureki? A perfectly thin yet sturdy dough that bubbles up beautifully when fried, sealing in all the flavorful juices. And today, you’re about to master them!
Why You’ll Love Chebureki
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making them for a cozy night in, a fun gathering, or simply craving something irresistibly crispy and meaty, chebureki will always deliver. Is this chebureki recipe for you? Let’s see. Chebureki are…
- Crispy on the outside, juicy on the inside. That contrast is unbeatable!
- Packed with bold, savory flavors. The perfect blend of garlic, onion, and spices elevates the filling.
- Made with a simple dough. No yeast, no long resting times—just a foolproof mix that fries up perfectly.
- Versatile. Customize the filling with different meats or even cheese and vegetables.
- Easier than you think! Once you get the hang of folding and sealing, you’ll be making these on repeat.
Ingredients
Ingredients in Chebureki
Here’s what you’ll need to create this crispy, flavor-packed dish. (Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Dough: A simple yet pliable dough made with flour, hot water, vegetable oil, salt, and an optional splash of vodka or vinegar for crispiness.
Filling: A rich and juicy blend of ground beef (or lamb), fresh onion and garlic, and a mix of warming spices like black pepper, paprika, and cayenne for a hint of heat.
Ice-Cold Water: This is key to keeping the filling moist and tender as it cooks.
Vegetable Oil: For deep frying to golden perfection.
Instructions
How to make Chebureki?
Prepare the Dough: In a large bowl, combine flour, hot water, vegetable oil, salt, and vodka (if using). Mix until a shaggy dough forms, then knead until smooth. Let it rest for 30 minutes to relax the gluten.
Make the Filling: Finely chop the onion and garlic or pulse them in a food processor until smooth. Mix with ground meat, salt, pepper, paprika, cayenne (if using), parsley, and ice-cold water. Stir until well combined and slightly sticky.
Roll Out the Dough: Divide the dough into equal portions and roll each into a thin circle, about 8 inches in diameter.
Fill and Seal: Place a portion of the meat filling on one half of each dough circle, leaving a small border. Fold over the other half and press the edges firmly to seal. Use a fork or crimp with your fingers for extra security.
Fry to Perfection: Heat vegetable oil in a deep pan over medium-high heat. Once hot, fry the chebureki one at a time, flipping until both sides are golden brown and crispy.
Drain and Serve: Transfer to a paper towel-lined plate to drain excess oil. Serve hot and enjoy!
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
Serving Suggestions
- Fresh Salads: A crisp cucumber and tomato salad with a lemon dressing balances the richness.
- Crusty Bread: Serve with warm bread to soak up any juices.
- Creamy Accompaniments: A dollop of sour cream or tzatziki complements the crispiness.
- Vegetable Sides: Roasted veggies like zucchini or eggplant pair wonderfully.
- As a Standalone: Enjoy them on their own with a sprinkle of fresh herbs.
Additional Tips
- Use Ice-Cold Water: This keeps the filling extra juicy.
- Don’t Overstuff: Too much filling can make them burst while frying.
- Seal Well: Pressing the edges firmly prevents oil from seeping in.
- Try Different Fillings: Cheese, mushrooms, or even mashed potatoes can be delicious variations.
- Fry at the Right Temperature: Too hot, and they burn; too cold, and they absorb oil. Aim for 350°F.
Final Thoughts
Chebureki are one of those dishes that make you appreciate the magic of simple ingredients done right. They’re crispy, juicy, and packed with flavor in every bite. Whether you’re making them for a snack, dinner, or even a party, they’re bound to impress. So grab your ingredients and give them a try you won’t regret it!
Chebureki (Crispy Meat Hand Pies)
Ingredients
- Dough:
- 4 cups all-purpose flour
- 1 ½ cups hot water
- 3 tbsp vegetable oil
- 1 tbsp vodka or white vinegar optional
- 1 tsp kosher salt
- Filling:
- 1 ½ lbs ground beef or ground lamb
- 1 large yellow onion peeled and quartered
- 2 cloves garlic
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp paprika
- ⅛ tsp cayenne powder optional
- ⅓ cup fresh parsley
- ½ cup ice-cold water
- For Frying:
- Vegetable oil for deep frying
Instructions
- Make the Dough:
- In a stand mixer, sift flour into a bowl.
- In a separate bowl, whisk together hot water, vegetable oil, salt, and vodka (if using).
- Add the liquid mixture to the flour and mix using a dough hook on medium-low speed until a soft, non-sticky dough forms. Adjust with a little more flour or water if needed.
- Cover and let the dough rest for 30 minutes.
- Prepare the Filling:
- In a food processor, blend onion, garlic, salt, pepper, paprika, cayenne, parsley, and ice-cold water until pureed.
- Mix this puree into the ground meat until well combined. Set aside.
- Shape the Chebureki:
- Divide the rested dough into 12 equal balls. Cover with a towel.
- Roll out one ball into a thin 8-inch circle.
- Spread 3 tbsp of meat filling over half of the dough, leaving a slight edge.
- Fold over the dough to form a half-moon shape.
- Seal edges by pressing with fingers, then crimp with a fork. Trim any uneven edges if needed.
- Fry the Chebureki:
- Heat ½-inch of vegetable oil in a skillet or cast iron pan to 375°F (190°C).
- Fry chebureki in batches for 2-3 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve:
- Enjoy warm with sour cream or your favorite dipping sauce!
Notes
- Storage: Store leftover chebureki in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
- Dough Tip: Vodka or vinegar helps create an extra crispy texture.
- Variation: Swap parsley for cilantro or add a pinch of cumin for a different flavor twist.
