Entree: Ukraine – Crimean Tatar Cuisine – Чебуреки ➤ Chebureki (Crescent-shaped deep-fried turnover filled with seasoned minced meat)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 6 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 tsp (5 g) salt, plus more for filling
- 1 tbsp (15 ml) vegetable oil for dough
- 1 cup (240 ml) warm water
- 1 large egg (for egg wash)
- 1 lb (454 g) ground lamb or beef
- 1 medium onion, grated, about 1 cup (150 g) grated
- 1/4 cup (60 ml) water (to loosen filling)
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) ground cumin (optional)
- Vegetable oil for deep frying

Instructions

1. Combine the flour and 1 tsp salt in a large bowl. Make a well, add the vegetable oil and warm water, and mix to form a soft, smooth dough.
2. Knead the dough on a lightly floured surface for 6–8 minutes until elastic. Cover and let rest 30 minutes.
3. Meanwhile prepare the filling: squeeze excess liquid from the grated onion into a small bowl and reserve. In a bowl, mix the ground meat, grated onion, 1/4 cup water, parsley, black pepper, cumin if using, and 1/2 tsp salt. Taste a small raw piece by frying or microwaving briefly and adjust seasoning.
4. Divide the rested dough into 8 equal portions. Roll each portion into a thin circle about 7–8 inches (18–20 cm) in diameter. Aim for very thin dough so chebureki are crisp.
5. Place 2–3 tablespoons (30–45 g) of the meat filling on one half of each dough circle, spreading to within the edge but not to the rim. Brush the rim with beaten egg diluted with 1 tsp water to help seal.
6. Fold the dough over the filling to form a half-moon and press the edges firmly to seal. Crimp the edges with a fork or roll and pinch to ensure no gaps.
7. Heat vegetable oil in a deep skillet or pot to medium-high (about 350°F / 175°C). There should be enough oil to allow chebureki to float and fry evenly.
8. Fry 2–3 chebureki at a time, 2–3 minutes per side, until deeply golden and crisp. Adjust heat to prevent burning; the filling should cook through.
9. Drain on paper towels for a minute, then serve hot. Traditional accompaniments include fresh herbs, raw sliced onions, or plain yogurt.