Name: Chebureki: Delicious Crimean Savory Beef Pastries Recipe
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Crimean
Ingredients: 2 cups plain flour; 1 tsp salt; ½ cup water; 2 tbsp vegetable oil; 300 g brown onion, finely diced; 300 g fatty ground beef; 1 tsp quality sea salt; ½ tsp black pepper; ½ tsp white pepper; 1 tsp ground cumin; 4 tsp garlic powder; ½ cup fresh dill, roughly chopped; Oil (vegetable oil) for frying, about 1 cm deep in the pan

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Introduction

Chebureki are a beloved Crimean beach snack featuring crispy, golden pastry filled with savory minced beef and herbs. This recipe shows you how to make these delicious half-moon turnovers at home, perfect for sharing or enjoying as a flavorful treat.

The image shows a stack of three fried pastries with golden-brown, crispy crusts, each with small bubbled textures on the surface. The top pastry is cut in half, revealing a filling of finely chopped cooked meat mixed with small pieces of onions and herbs, showing dark brown and green colors. The edges of the pastries are crimped, adding a ridged texture. A small green herb garnish rests on the exposed filling, adding a fresh contrast. The pastries are on a white marbled surface with a pink and white checkered fabric blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups plain flour
1 tsp salt
½ cup water
2 tbsp vegetable oil
300 g brown onion, finely diced
300 g fatty ground beef
1 tsp quality sea salt
½ tsp black pepper
½ tsp white pepper
1 tsp ground cumin
4 tsp garlic powder
½ cup fresh dill, roughly chopped
Oil for frying

Instructions

Step 1: In a large mixing bowl, use a clean wet hand to combine the flour, salt, water, and one tablespoon of vegetable oil until a ball of dough forms.
Step 2: Sprinkle your kitchen bench with flour and knead the dough for a few minutes until smooth; adjust with a little more flour or water if needed. Return the dough to the bowl, cover, and let rest for one hour.
Step 3: Meanwhile, fry the diced onion in one tablespoon of vegetable oil until soft and translucent. Transfer the onion to a cold dish and allow it to cool.
Step 4: Combine the cooled onions with the ground beef, salt, black pepper, white pepper, cumin, garlic powder, and fresh dill in a mixing bowl. Mix thoroughly to evenly distribute the flavors.
Step 5: Divide the rested dough into four equal pieces. Shape each into a ball weighing about 76-78g (2.7oz).
Step 6: Flour your work surface and rolling pin generously. Roll each dough ball into a thin, large circle.
Step 7: Spread the beef mixture evenly over one half of each dough circle, leaving a 15mm border around the edges.
Step 8: Fold the empty half over the filling to form a half-moon. Check the size—each should be about 15-16cm (6″) long and 8-10cm (4″) wide.
Step 9: Press the edges firmly to seal the pastry. If needed, moisten the rim with a little water to help seal.
Step 10: Use a fork to press along the edges for a continuous decorative pattern, careful not to create holes.
Step 11: Pour about 1cm-deep vegetable oil into a medium frying pan and heat until hot. Test by dropping a small dough ball into the oil; it should sizzle and turn golden.
Step 12: Fry one cheburek at a time, lifting to check when the underside is golden, then flip to cook the other side for a shorter time. Remove and drain on absorbent paper placed over a rack. Turn the heat down if the oil begins to smoke.
Step 13: If adding more oil between batches, reheat before frying the next cheburek to avoid greasy pastries.
Step 14: Serve the chebureki immediately while hot, garnished with fresh dill and accompanied by sour cream.

Tips & Variations

Use fatty ground beef for a juicier filling; lean meat can become dry inside the pastry.
If desired, add a little finely chopped garlic or onion powder to the dough for extra flavor.
For a vegetarian version, substitute the meat with a mixture of sautéed mushrooms and onions.
Double the garlic powder if you prefer a stronger garlicky taste in the filling.
Serve with a side of spicy tomato sauce for an alternative dipping option.

Storage

Store leftover chebureki in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 180°C (350°F) for about 10 minutes to crisp up the pastry again. Avoid microwaving as it can make the pastry soggy.

How to Serve

A close-up image of a group of 5 fried turnovers arranged on white parchment paper atop a white marbled surface. The turnovers have a golden brown crispy crust with a crimped edge and small browned bubbles all over the surface. One turnover is cut in half showing a dark brown ground meat filling. Small green herb sprigs are scattered on top. The texture of the crust looks crunchy and flaky, with the edges darker and crispier. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rest in the refrigerator for up to 24 hours. Bring it back to room temperature before rolling out.

What oil is best for frying chebureki?

Use a neutral oil with a high smoke point such as vegetable, sunflower, or canola oil for shallow frying to get a crispy golden crust without burning.