Chebureki are fried meat-filled turnovers. Made using round pieces of crepes folded over the meat filling. You can use the meat of your choice. I've used pork and a combination of beef and pork, and all turn out scrumptious. Some people use flour tortillas, but I've always made them with my homemade crepes recipe. The same recipe I use for the Crepes with Cheese (Nalisniki – Налисники) which is a neutral-type recipe, except I make the dough much thicker. It works better for meat filled chebureki, adding more crepe taste to the bite. You can shape them either moon-shaped (folded in half) or fold them again for a triangular shape. I usually go with the triangle shape. They look cuter, are smaller in size and easier for kiddos to hold. We always serve meat chebureki hot with sour cream. Enjoy!
Ingredients for the Chebureki filling:
1.5 lbs. – ground turkey (or meat of your choice)
1 large – egg
½ tsp. – salt
⅛ tsp. – black ground pepper
1 medium – onion
2 – garlic cloves
Homemade crepes (I used ½ of the recipe for Nalisniki)
Ingredients for Chebureki wash:
3 large – eggs
⅛ tsp. – salt
Butter for sauté
1. Place ground turkey, egg, salt, pepper, shredded onion and minced garlic into a medium bowl. Mix all together until well combined.
2. Place one crepe shiny side down onto a cutting board. Add 1 tbsp. of ground turkey. Spread ground turkey evenly only onto half of the crepe. Fold the other half on top of ground turkey to make a moon shape. Then fold that half into another half to make a triangle. Make all the chebureki and lay them out on the large tray before frying.
3. For egg wash mix eggs and salt together in a large bowl with a whisker.
4. Heat frying pan to med/low. Place ½ tbsp. of butter, reduce heat to low.
5. Dip one cheburek at a time into egg wash, place onto frying pan.
6. Fry it for 3 minutes per side. You can fry up to 4 chebureki per pan.
Serve chebureki hot with sour cream.
Turkey Chebureki Recipe - Чебуреки
- Ingredients for the Chebureki filling:
- 1.5 lbs. – ground turkey or meat of your choice
- 1 large – egg
- ½ tsp. – salt
- ⅛ tsp. – black ground pepper
- 1 medium – onion
- 2 – garlic cloves
- Homemade crepes I used ½ of the recipe for Nalisniki
- Ingredients for Chebureki wash:
- 3 large – eggs
- ⅛ tsp. – salt
- Butter for sauté
- Place ground turkey, egg, salt, pepper, shredded onion and minced garlic into a medium bowl. Mix all together until well combined.
- Place one crepe shiny side down onto a cutting board. Add 1 tbsp. of ground turkey. Spread ground turkey evenly only onto half of the crepe. Fold the other half on top of ground turkey to make a moon shape. Then fold that half into another half to make a triangle. Make all the chebureki and lay them out on the large tray before frying.
- For egg wash mix eggs and salt together in a large bowl with a whisker.
- Heat frying pan to med/low. Place ½ tbsp. of butter, reduce heat to low.
- Dip one cheburek at a time into egg wash, place onto frying pan.
- Fry it for 3 minutes per side. You can fry up to 4 chebureki per pan.
- Serve chebureki hot with sour cream.
If you make this recipe please share the picture with me on facebook, instagram or pinterest. Tag it with #valyastasteofhome, I love seeing your creation. 🙂
I’ve used flour tortillas 🙂
Valya of Valya's Taste of Home says
That’s funny, because I made them yesterday out of raw tortilla (from Costco) for the very first time and my family loved it. We were both in the chebureki mood, lol!
Thank for the great recipe!!! They turned out yummy!!!
Valya of Valya's Taste of Home says
I’m glad you like it! Thank you for your review!
I can always count on your blog for fantastic recipes, cooking advice and tips. Your passion really shows and you take care of every reader. Thank you.
That is so sweet of you! Thank you kindly 😀
This is a must try recipe! So simple yet so creative and oh sooooo tasty!
It is tasty, thank you! 🙂
Oh I haven't made this in years!
Kind of tastes like Pelmeni and kids love it.
Can i prepare this recipe and store in fridge before frying ? How long they can lay in fridge ?
Cover with plastic food wrap and refrigerate for up to 24 hrs. You can also freeze them, thaw them in the fridge before frying.
A day ago, I have also made blinchiki with meat filling for my family. They are very popular item and is requested often. Although, I make filling slightly different, I am sure that yours are just as tasty. You're doing great Valya! Keep up you're awesome work. 1 want to let you know, that I have been making your daughter's cinnamon rolls, they are ultimately the best and very delicious. Thank you!
Thank you Tanya! My daughter is so good at those cinnamon rolls that everyone is begging her to make them pretty often. 🙂
These look so good! Like them, but never made them! Pinned!
They are surly good. They remind me the taste of "pelmeni". Thanks for pinning Mira! 🙂
Katya @ Little Broken says
My hubby's favorite 🙂 I love how chebureki vary depending on where you grew up or came from. My hubby's from Uzbekistan so they the ingredients vary a bit but still amazing taste
I know. Everyone makes them a little different. I'm sure they all taste really good. 🙂