A cheburek (pronounced çiberek) is a deep-fried pastry made from unleavened dough filled with minced meat or cheese and seasoned with spices. This dish should be served hot right after cooking and eaten without any utensils.
Ingredients for the dough: 4 cups of sifted wheat flour; 300 g of filtered water; 8 tablespoons of vegetable oil; 1 teaspoon of vodka; 1 teaspoon of sugar; a pinch of salt.
Ingredients for the filling: 300 g of beef; 300 g of pork; 170 g of meat broth; 1 onion; herbs, salt, and spices to taste.
Making the Dough
Add salt and sugar to the water and stir until dissolved.
Form a mound with the flour, creating a well in the center. Pour the water, oil, and vodka into the well. Knead the dough and let it rest for 15 minutes.
Next, knead the dough thoroughly again and let it rest for another 15 minutes. Repeat this process several times.
Roll out the prepared dough into a thin sheet (2–3 mm) and cut out circles with a diameter of 13 cm using a suitable saucer.
Preparing the Filling
The classic recipe typically uses lamb, but you can also make the filling with chicken or turkey. In our case, for added juiciness, we use equal parts beef and pork.
Pass the meat and onion through a meat grinder twice. Pour in the meat broth (this is the second secret to juicy filling) and add finely chopped herbs and spices.
Place the filling on one side of each dough circle and seal the edges by pressing them with a fork to create a wavy pattern. This gives them a crescent shape.
Fry the chebureks in a well-heated skillet, placing two at a time. Cook until golden brown, about 3–5 minutes on each side.
Tip
Cooks check the oil’s readiness by dropping in a piece of bread: if the oil starts bubbling around it, it’s time to add the chebureks to the pan. They should be cooked over medium heat in a generous amount of oil to achieve a crispy and puffy texture. If you prefer to use less oil, you can bake the chebureks in the oven, which will make them resemble baked pastries. Eating them also requires some technique. It’s recommended to hold the cheburek vertically with your hands and start eating from the top end; otherwise, the grease inside may spill out, making your hands and clothes messy.