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 you form a ball of dough.

Step 2: Sprinkle your kitchen bench with flour and knead the dough for a few minutes until smooth. If too sticky, add a bit more flour; if too dry, add a little water. Return the dough to the bowl, cover, and let it rest for one hour.

Step 3: Meanwhile, fry the chopped onion in the remaining tablespoon of vegetable oil until soft and translucent. Transfer to a cold dish and set aside to cool.

Step 4: Once cooled, mix the onions with the ground beef, sea salt, black and white pepper, cumin, garlic powder, and fresh dill in a clean bowl until well combined.

Step 5: Divide the rested dough into four equal pieces, shaping each into a ball weighing approximately 76-78g (2.7 oz).

Step 6: Generously flour your work surface and rolling pin, then roll each ball into a thin, large circle.

Step 7: Spread the beef mixture evenly over one half of each circle, leaving a 15mm border around the edge.

Step 8: Fold the empty half of the circle over the filling to form a half-moon shape. Check that each cheburek measures about 15-16cm (6″) long and 8-10cm (4″) wide.

Step 9: Press the edges firmly to seal without water, but if necessary, lightly moisten the edge with water to help seal.

Step 10: Use a fork to press around the edges in a continuous pattern, being careful not to create holes.

Step 11: Pour about 1cm of vegetable oil into a medium frying pan, heating until hot. Test readiness by dropping a small dough ball into the oil—it should sizzle and turn golden.

Step 12: Fry one cheburek at a time, cooking the first side until golden, then turn and cook the other side for a shorter time. The second side cooks faster.

Step 13: Remove to a rack lined with absorbent paper. Adjust heat as needed to prevent oil from smoking.

Step 14: If adding more oil, make sure it is hot before frying the next pastry to avoid greasy results.

Step 15: Serve the chebureki immediately while hot, garnished with fresh dill and a side of sour cream.

Tips & Variations

Use fatty ground beef for a juicier filling; lean beef can result in a drier cheburek.

Add finely chopped garlic or a pinch of chili flakes to the filling for extra flavor and a mild kick.

Try folding the dough edges with a decorative twist instead of using a fork for a traditional look.

If you prefer baking, brush the sealed chebureki with oil and bake at 200°C (400°F) until golden.

Serve with a variety of dips like sour cream, yogurt sauce, or spicy tomato salsa.

FAQs

Can I freeze chebureki before frying?

Yes, you can freeze assembled but unfried chebureki. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Fry them straight from frozen, adding a couple of extra minutes to cooking time.

What oil is best for frying chebureki?

Use a neutral oil with a high smoke point like vegetable, sunflower, or canola oil. These oils ensure the chebureki fry evenly and develop a golden, crispy crust without imparting unwanted flavors.