Cheburеki (Чебуреки) are fried meat dumplings or meat turnovers that are absolutely delicious! In this recipe, I'll show you how to make this delicious Chebureki recipe at home, using a filling of your choice, and guarantee you'll be coming back for more.
Table of Contents
These cheburеki, a traditional street food in the former Soviet Union, are best served hot and are the epitome of comfort food. Their unique triangle or crescent shape makes them perfect for dipping into a side of cool, tangy sour cream, adding to their appeal.
While my recipe uses a homemade crepe for the pastry, you can also use a flour tortilla for a similar, equally delicious result.
If you love this cheburеki, you'll also enjoy my recipes for pierogi, nalіsniki, and pirozhki. All of these dishes are part of the rich Eastern European cuisine and share the same comforting, homemade appeal.
Why You'll Love This Recipe
- Quick and Easy: This cheburеki recipe is a cinch to make. With just a few steps, you'll have a batch of these tasty turnovers ready in no time.
- Classic Flavor: These cheburеki are made with a traditional meat filling that's savory and satisfying.
- Comfort Food: There's something incredibly comforting about a plate of hot, freshly fried cheburеki.
- Family Favorite: This recipe is a hit with both kids and adults, making it a perfect family meal.
- Traditional Recipe: This recipe stays true to the authentic flavors and techniques of classic cheburеki.
Key Ingredients
All you need are some simple pantry staple ingredients to make this cheburеki recipe at home. Let's look at them in more detail:
For a full list of ingredients and quantities, please check the recipe card at the end of this post.
- Ground Turkey or Meat of Your Choice: The star of our cheburеki filling, this meat will bring a hearty, savory flavor to the dish. You can use beef, pork, or a combination of meats if you prefer.
- Egg: This will act as a binding agent in our filling, helping to hold all the ingredients together.
- Onion and Garlic: These aromatics will add a depth of flavor to our filling, and the onion will provide a nice texture contrast to the meat.
- Homemade Crepes or Tortilla: We'll use these as the pastry for our cheburеki. They'll provide a tender, delicate casing for the hearty meat filling. You can use a raw tortilla to make Chebureki, either way, they are delicious.
- Eggs (for Wash): These will help give our cheburеki a beautiful, golden-brown color as they fry.
How to Make Chebureki
Making this incredible Cheburеki is easier than you think. Here's how to make them at home step by step:
Create the Cheburеki Filling: In a medium bowl, combine your choice of ground meat (I used turkey meat), egg, salt, pepper, shredded onion, and minced garlic. Mix these ingredients together until they are well combined.
Prepare the Cheburеki: Take a crepe or tortilla and place it shiny side down on a cutting board. Add 1 tablespoon of the ground meat mixture to the crepe, spreading it evenly over one-half.
Shape the Chebureki: Fold the other half of the crepe or tortilla over the meat to form a half-moon shape. Then, fold this in half again to form a triangle. Repeat this process with the remaining crepes and meat, then arrange the Cheburеki on a large tray.
Make the Cheburеki Wash: In a large bowl, whisk together the eggs and salt to make the Cheburеki wash (this step is not necessary if using raw tortilla).
Melt Butter in Pan: Heat a frying pan over medium-low heat and add ½ tablespoon of butter. Once the butter is melted, reduce the heat to low.
Dip in Egg Wash: Dip a Cheburеki into the egg wash, then place it in the frying pan.
Fry the Cheburеki: Fry the Cheburеki for 3 minutes on each side, or until they are golden brown. You can fry up to 4 cheburеki at a time.
Serve the Cheburеki: These delicious, savory Cheburеki are best served hot, with a side of sour cream. Enjoy the authentic flavors and comforting warmth of this traditional dish.
For a full list of ingredients and instructions, see the recipe card below.
Tips for Making the Best Chebureki
- Choose the right meat: For a traditional Chebureki recipe, ground turkey or ground beef works best. These meats have a good balance of fat and flavor. If you prefer a richer flavor, you can use ground beef. For a lighter option, ground turkey is a great choice.
- Season the filling well: The key to a flavorful Chebureki is a well-season filling. Don't skimp on the salt, pepper, and other seasonings. The shredded onion and minced garlic also add a depth of flavor to the filling.
- Properly fold the crepes: When folding the crepes, make sure to fold them into a triangle shape. This not only helps seal the Chebureki, but it also gives them a traditional shape.
- Use a homemade crepe: I recommend using homemade crepes for this Chebureki recipe. They are easy to make and have a delicate texture that compliments the savory filling. If you don't have a recipe, you can use store-bought crepes as well.
- Master the Chebureki wash: The Chebureki wash, made of eggs and salt, is crucial for achieving a golden, crispy crust. Make sure to dip each Chebureki into the wash before frying. This step guarantees a beautiful color and a perfect seal of the filling.
Substitutions and Variations
This delicious cheburеki recipe is absolutely perfect as is, but if you're looking to change things up, here are a few variation ideas you can try:
- Spicier: If you're a fan of spicy food, this variation is for you. Simply add a teaspoon of red pepper flakes or a dash of hot sauce to the ground turkey mixture. This will give your Chebureki a nice kick of heat, which contrasts beautifully with the savory filling.
- Different Meat: For a unique twist, you can try using a different type of meat, such as ground pork or chicken, instead of the traditional ground turkey. The change in meat will give your Chebureki a different flavor profile, making it a must-try for meat lovers.
- Flour Tortilla Base: If you don't have crepes on hand, or simply want to try something different, you can use a flour tortilla as the base for your Chebureki. The tortilla will give your Chebureki a slightly different texture and flavor, but it will still be absolutely delicious.
Serving Suggestions
- For a hearty lunch, pair this Chebureki with a refreshing Olivier salad. The combination of the savory Chebureki and the crisp, fresh vegetables in the salad is absolutely delicious.
- For a traditional Russian meal, serve this Chebureki with a side of pickled vegetables and a dollop of smetana. The tangy pickled vegetables and the rich smetana complement the savory Chebureki beautifully.
- Looking for a light dinner option? Pair this Chebureki with a side of green salad and a creamy sour cream dressing. The crispness of the salad and the smoothness of the dressing are the perfect complement to the flavorful Chebureki.
- For a spicy twist, serve this Chebureki with a side of adjika, a flavorful and spicy Russian condiment. The heat of the adjika pairs wonderfully with the savory Chebureki, making it a perfect choice for those who like a bit of heat in their meals.
Frequently Asked Questions
Cheburiki, also known as Chebureki, is a traditional Russian dish. It consists of a thin, round dough filled with a savory filling, folded into a half-moon or triangle shape, and then fried until golden brown. It's a popular street food in Russia and is often served as a snack or a light meal.
Yes, you can. While this recipe calls for ground turkey, you can also use ground beef, pork, or chicken. Just make sure the meat is well-seasoned and cooked through before filling the crepes.
The Chebureki are cooked properly when they are golden brown on both sides and the filling is hot and cooked through. It takes about 3 minutes per side to achieve this, but you can always check by cutting into one to make sure the meat is no longer pink.
Cheburiki are best served hot, fresh from the frying pan. However, they can also be served at room temperature. Traditional accompaniments include sour cream, pickled vegetables, and Olivier salad.
One common mistake is overfilling the crepes, which can make them difficult to seal and cause the filling to spill out during frying. Make sure to use a modest amount of the ground turkey mixture and seal the crepes carefully.
How to Store Leftovers
- Fridge: You can store leftover Chebureki in the fridge for up to 3 days. Let them cool completely, then place them in an airtight container.
- Freezing: Unfortunately, Chebureki do not freeze well due to the texture of the crepe. When thawing, the crepe can become soggy and the filling may not reheat evenly.
- Thaw: If you've frozen the Chebureki, let them thaw in the fridge overnight before reheating.
More Recipes You'll Enjoy
- Authentic Pelmeni Recipe - is a traditional Slavic meat dumpling served warm with sour cream or vinegar.
- Authentic Nalisniki - are thin delicate crepes that are filled with a creamy mixture of cottage cheese and cream cheese then rolled and baked until golden brown.
- Authentic Ukrainian Sirniki - slightly sweet, fluffy textured farmer's cheese pancakes that are a staple in most East European households.
- Potato Pancakes Recipe - known as Draniki or Deruni, is a delightfully simple yet flavorful dish that hails from the heart of Eastern Europe.
Recipe Card
Authentic Chebureki Recipe (Чебуреки)
Ingredients
For the Chebureki Filling:
- 1½ lbs. ground turkey or meat of your choice
- 1 large egg
- ½ tsp. salt
- ⅛ tsp. ground black pepper
- 1 onion medium
- 2 garlic cloves
- homemade crepes (or raw tortilla) I used ½ of the recipe for Nalisniki
For the Chebureki Egg Wash:
- 3 large eggs
- ⅛ tsp. salt
- butter or olive oil for sauteing
Instructions
How to Make Chebureki:
- Create the Cheburеki Filling: In a medium bowl, combine your choice of ground meat (I used turkey meat), egg, salt, pepper, shredded onion, and minced garlic. Mix these ingredients together until they are well combined.
- Prepare the Cheburеki: Take a crepe or tortilla and place it shiny side down on a cutting board. Add 1 tablespoon of the ground meat mixture to the crepe, spreading it evenly over one-half.
- Shape the Chebureki: Fold the other half of the crepe or tortilla over the meat to form a half-moon shape. Then, fold this in half again to form a triangle. Repeat this process with the remaining crepes and meat, then arrange the Cheburеki on a large tray.
- Make the Cheburеki Wash: In a large bowl, whisk together the eggs and salt to make the Cheburеki wash (this step is not necessary if using raw tortilla).
- Melt Butter in Pan: Heat a frying pan over medium-low heat and add ½ tablespoon of butter. Once the butter is melted, reduce the heat to low.
- Dip in Egg Wash: Dip a Cheburеki into the egg wash, then place it in the frying pan.
- Fry the Cheburеki: Fry the Cheburеki for 3 minutes on each side, or until they are golden brown. You can fry up to 4 Cheburеki at a time.
- Serve the Cheburеki: These delicious, savory Cheburеki are best served hot, with a side of sour cream. Enjoy the authentic flavors and comforting warmth of this traditional dish.
Notes
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This recipe was originally posted on April 24, 2015 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Lena says
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!
Lena says
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!
Nina says
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.
www.valyastasteofhome.com says
That is so sweet of you! Thank you kindly 😀
Natalie says
This is a must try recipe! So simple yet so creative and oh sooooo tasty!
www.valyastasteofhome.com says
It is tasty, thank you! 🙂
Nat says
Oh I haven't made this in years!
www.valyastasteofhome.com says
Kind of tastes like Pelmeni and kids love it.
Liliya says
Can i prepare this recipe and store in fridge before frying ? How long they can lay in fridge ?
valya'stasteofhome.com says
Cover with plastic food wrap and refrigerate for up to 24 hrs. You can also freeze them, thaw them in the fridge before frying.
Tanya says
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!
valya'stasteofhome.com says
Thank you Tanya! My daughter is so good at those cinnamon rolls that everyone is begging her to make them pretty often. 🙂
Mira says
These look so good! Like them, but never made them! Pinned!
valya'stasteofhome.com says
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
valya'stasteofhome.com says
I know. Everyone makes them a little different. I'm sure they all taste really good. 🙂