🥟 Chebureki (Ciborek)

Name: Chebureki (Ciborek)
Total time: 60 min
Yield: 4
Cuisine: Crimea · former Soviet Union and Eastern Europe
Ingredients: 300 g plain flour; 160 ml water; 1 tbsp vegetable oil for the dough, plus oil for frying; 400 g minced beef; 2 onions, very finely chopped or grated; 1 tsp salt, 1/2 tsp black pepper; 2–3 tbsp cold water for the filling

Origin: Crimea · former Soviet Union and Eastern Europe

580kcal

per serving · 200 g

290kcal

per 100 g

18 gProtein9 g / 100 g

32 gFat16 g / 100 g

54 gCarbs27 g / 100 g

Ciborek, better known as chebureki, is a large half-moon turnover of thin unleavened dough filled with juicy minced beef and onion and deep-fried until blistered and crisp. The raw filling steams inside the sealed pastry, so each bite releases hot, peppery meat juices. It is eaten hot from the fryer as street food, often in hand with a napkin.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef

Contains glutenbecause of: dough

Not keto27 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

doughground beefonionoil

Recipe

4 servings60 min

Ingredients

300 g plain flour
160 ml water
1 tbsp vegetable oil for the dough, plus oil for frying
400 g minced beef
2 onions, very finely chopped or grated
1 tsp salt, 1/2 tsp black pepper
2–3 tbsp cold water for the filling

Method

Mix the flour, water, 1 tbsp oil and a pinch of salt into a firm, smooth dough. Cover and rest for 30 minutes.
Mix the beef with the onion, salt, pepper and cold water until loose and juicy.
Divide the dough into 8 pieces and roll each very thinly into a 18 cm circle.
Spread filling over one half, fold over and press the edges firmly, sealing with a fork.
Fry in 2–3 cm of oil at 175 °C for 2–3 minutes per side until golden and blistered, then drain on paper towels.

How to make it lighter

Use lean minced beef: the pastry already takes up plenty of frying oil.
One cheburek with a large tomato and cucumber salad makes a full meal.
Drain well and blot with paper towels to remove surface oil.

History

Chebureki are a Crimean Tatar dish that spread across the former Soviet Union and Eastern Europe, where they are sold today at street stalls, markets and seaside resorts.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →