Description
Chebureki is a beloved Crimean beach snack featuring thin, crispy pastry pockets filled with a flavorful mixture of minced beef, onions, and aromatic spices. These golden, half-moon shaped treats are shallow-fried until crisp and golden, making a perfect savory snack or appetizer to enjoy piping hot, often accompanied by fresh dill and sour cream.
Ingredients
Scale
Dough
- 2 cups plain flour
- 1 tsp salt
- ½ cup water
- 2 tbsp vegetable oil (divided)
Filling
- 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)
For Frying
- Oil for frying (vegetable oil, about 1cm deep in pan)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the plain flour, salt, water, and 1 tablespoon of vegetable oil using a clean wet hand to form a ball of dough. Knead on a floured surface until smooth and elastic, adding flour or water as needed. Cover and let rest for 1 hour.
- Cook the Filling Base: In a pan, heat 1 tablespoon of vegetable oil and sauté the finely diced brown onion until soft and translucent. Remove from heat and allow to cool.
- Mix the Filling: Combine the cooled onions with fatty ground beef, sea salt, black and white pepper, ground cumin, garlic powder, and chopped fresh dill in a bowl. Mix thoroughly to evenly distribute the spices and herbs.
- Divide Dough and Roll Out: After resting, divide the dough into four equal portions of approximately 76-78g each. On a floured surface, roll each dough ball into a thin large circle using a floured rolling pin.
- Assemble the Chebureki: Spread the beef mixture evenly on one half of the dough circle, leaving a 15mm border. Fold the dough over the filling to form a half-moon shape, ensuring dimensions around 15-16 cm long and 8-10 cm wide.
- Seal the Edges: Press the edges down firmly with your fingers, using a little water if needed to help seal. Press a fork gently around the rim to create a decorative seal, being careful not to puncture the dough.
- Heat the Oil for Frying: Pour vegetable oil about 1cm deep into a medium frying pan or skillet. Heat until hot enough, tested by dropping a small dough piece that should sizzle and turn golden.
- Fry the Chebureki: Carefully place one cheburek into the hot oil. Fry until golden on one side, then flip and cook the other side until golden and cooked through, which usually takes a few minutes total. The second side cooks faster.
- Drain and Repeat: Remove cooked cheburek to a rack lined with absorbent paper to drain excess oil. Adjust heat and add more oil as needed, ensuring oil is hot before frying the next pastry.
- Serve: Serve the chebureki immediately while piping hot, garnished with fresh dill and accompanied by sour cream for dipping.
Notes
- The dough rest time is essential for softness and ease of rolling.
- Ensure oil is hot before frying to avoid greasy pastries.
- Use fatty ground beef for juicier filling.
- If dough edges do not seal easily, use a little water to moisten edges.
- Frying oil depth should be shallow (about 1cm) to partially submerge the chebureki for even frying.
- Serve immediately for best crispness and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Crimean
Keywords: Chebureki, Crimean snack, fried pastry, minced beef pastry, savory snack, beach food, Eastern European cuisine
