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Have a tasty journey to the former Soviet Union without leaving your kitchen! Experience an authentic delight with the popular street food of Russia, Ukraine and beyond: A meat-and-onion filled turnover fit for any traditional palate. Once accessible only through Crimean Tatar kitchens – now it’s yours within minutes using one modern invention: The trusty food processor. Every family has their own beloved version – so enjoy making this classic dish from scratch as you explore another culture’s flavors!
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What is a Meat Turnover?
A meat turnover is a savory hand pie. Meat and other savory ingredients are placed on a piece of dough, folded over and either baked or fried. Some examples include British Cornish Pasty, Colombian Empanadas, Middle Eastern Borek, Indian Samosas and Italian Calzones.
Chebureki History
The beloved meat and onion fried turnover is a popular street food that brings cultures together with its pervasive presence in the Baltic region, Russia, Ukraine and Caucasian countries. Not only is it the national dish of the Crimean Tatars but also thanks to modern inventions like food processors this delicacy has become easier than ever before.
The Crimean Tatars are an ethnic minority group native to the Crimea region of Ukraine. Historically, they formed the majority population in the region and were among its earliest settlers. They have been living in this area for over five centuries and have a unique connection to the land.
The Crimean Tatars’ strong connection to their homeland is evident in their cuisine, which is rich in traditional dishes and flavors. Among the most popular is chebureki.
This classic dish dates back to the 18th century and has become a staple in this region.
Chebureki are made with a dough that’s filled with minced meat (usually ground beef or ground lamb) and then fried. The unique shape is created by folding the dough over itself and pinching the edges shut.
While chebureki are traditionally served as a snack, they’re also enjoyed as an appetizer or a main course. The chebureki recipe has remained relatively unchanged for centuries and is beloved by many for its deliciousness.
Chebureki Dough
Chebureki dough is a type of unleavened dough used in chebureki, a Russian and Ukrainian food. This type of dough is made from flour, water, baking soda and salt. It is very easy to make and doesn’t require any yeast.
Alternatives to the Traditional Unleavened Dough
The food processor makes this dish accessible to the occasional dough maker in the home kitchen, however there are even more shortcuts that may appeal to those whom love to push the Easy Button.
raw tortillas
Usually found in the refrigerator section of the super market. Stuff according to this recipe, fold over, crimp edges with fork and cook in a skillet with 1/2 inch of oil. Cook both sides until meat is cooked through and tortilla is crispy.
puff pastry
Roll out as thin as you can, cut circles or rectangles, stuff per the recipe. Crimp edges and either bake in the oven or deep fry. This dough will be flaky.
pizza dough
Prepare the same as puff pastry. This dough will be bread-like.
frozen pie crust
Prepare the same as puff pastry. This dough will be like an American hand-pie like an apple turnover.
Tips for Making Chebureki
- This recipe is traditional and uses salt, pepper, onions, garlic and parsley. If you want it to be spicy, try adding your favorite paprika or chili powder such as Aleppo, Kashmir or Gochugaru. You can also substitute some of the water in the meat mixture for salsa rojo or salsa verde.
- If you don’t want to eat the meat pies right away, you can freeze them. Put wax paper or parchment paper on a baking sheet. Place the meat pies on the paper so they aren’t touching each other and freeze overnight. When the pies are frozen solid, put them in gallon freezer bags. Take the air out of the bag either by squeezing it out or using a straw in a narrow opening and suck the air out. The frozen meat pies will keep well for one month. To re-heat, place a wire rack on a baking sheet and place the frozen meat pies on the rack. Bake at 475F until you hear sizzling, turn over and cook a few minutes more. Serve immediately.
- I like to put sour cream on top of these pies, sometimes with salsa verde. I know this isn’t traditional, but the sour cream goes well with these deep fried savory pies. I also like to put salsa verde on a lot of other things, especially eggs. It’s a habit leftover from my Austin days.
Recipe Variations
Chebureki turnovers are filled with meat, vegetables, or cheese. The most popular filling is minced meat with onions, garlic, salt and pepper, but they can also be filled with fish, mushrooms, rice, cream cheese, or even fruits. Some chebureki are made with a yeast dough while others are made with a puff pastry. They can be baked or fried.
I haven’t tried this in a toaster oven or air fryer yet but if you try it, please let me know how it turns out.
Whether you’re in Russia or Ukraine, chebureki will be sure to satisfy your cravings! So why not give this classic dish a try and find out what all the fuss is about?
FAQ
- Can Chebureki be frozen? – Yes! They can be frozen raw or fully cooked. Simple spread on a baking sheet, freeze, then add to a freezer bag and store in the freezer for up to 6 months. When they are individually frozen, they don’t stick together. If freezing raw turnovers, thaw first before frying in oil. If freezing cooked ones, bake in an oven at 425F until hot and crispy, about 15 minutes or so.
- What kind of oil to use for frying? – Any neutral tasting oil that has a high smoke point such as canola, sunflower, vegetable or grapeseed.
- Can I add spices and herbs? – Yes, absolutely, make it your own. Think of flavor profiles so for a Mediterranean flavor add oregano and thyme. For a Middle Eastern flair, add cumin and coriander. For Indian flavors add curry powder and Garam Masala. You can always add heat too such as paprika or other chili powders.
- What to serve with Chebureki? – Traditionally, sour cream is served with this turnover. I have also eaten it with creamy salsa verde. It is absolutely not traditional to eat it with salsa but I just really like Herdez’s salsa line.
How To Make Chebureki
I made this recipe using a food processor. If you are thinking of getting one, there is a link in the recipe card for a Cuisinart, the newer version of what I have now.
The dough can be made first in the food processor and allowed to rest while making the filling. The filling ingredients can be added to the food processor after the dough is made, without cleaning it, too easy. Simply add the ingredients in the correct order and you have a Chebureki filling ready to go. Form the pies and fry. That’s it!
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Traditional Russian Chebureki Recipe
A traditional Russian meat turnover, Chebureki is made with beef and gets its flavors from onions, garlic and parsley. The crunchy, chewy dough gives way to the savory meat filling. This easy adaptation utilizes the food processor for all of its pre-fry prep. The ingredients are easy to find and all you need is a food processor and a large skillet or pot for frying.
Ingredients
- 480 grams of all-purpose flour (4 cups)
- 2 tsp table salt (divided)
- 1/2 tsp baking powder
- 1/4 cup olive oil
- 1 1/2 cups water (divided)
- 2 garlic cloves
- 1 large onion (yellow or white)
- 2 Tbs dried parsley
- 1 lb ground beef
- cooking oil such as canola, vegetable, sunflower seed, grape seed
Instructions
- Weigh out the flour on a kitchen scale. Alternatively you can use 4 cups of sifted flour.
- Add flour, baking soda and 1 tsp of salt to food processor. Hit the pulse button 5 times to mix the salt and flour evenly.
- Add olive oil and 3/4 cup water to food processor and process until the dough forms into a ball and pulls away cleanly from the sides. If it doesn't form a ball and pull away from sides, add a little more water at a time until it does. After one minute if the dough appears too wet, add more flour a little at a time until the dough forms a ball. Remove from processor and place dough ball in a plastic bag or wrap with plastic wrap, letting all the air out.
- In the bowl of the food processor (there should be minimal dough crumbs left and that's OK), add onion, garlic, parsley, 1 tsp of salt and pepper. Pulse several times until the onions are well chopped but not pulverized. Add ground beef and water and process until very smooth. Set aside.
- In a large skillet (or dutch oven pan to prevent splatters), add enough cooking oil to measure one inch. Heat over medium heat. The oil is ready for frying when it reaches 350F or when a wooden chopstick or wooden tooth pick immediately forms bubbles when immersed.
- While keeping the remaining dough in plastic to prevent drying out, take out a golf ball-sized amount and roll into a round ball. Place dough ball on a well floured surface, sprinkle a little more flour on top of ball and on rolling pin. Roll out dough into a thin circle and place under a damp kitchen towel or piece of plastic. Roll out a second dough circle.
- Place a few tablespoons of beef mixture over half of the dough circle and spread evenly and thinly. Fold over the other side of the dough circle and wet the edges of the dough with water. Crimp edges with a fork. Repeat with second dough circle.
- Gently place meat pies in hot oil, be careful of splatters. If the pie is not crimped well, some of the filling will spill out of the pie an into the oil. Have a mesh screen ready. Flip pie over with spatula when the bottom is golden brown. Cook the other side then remove from oil and drain on wire rack or paper towels.
- Repeat this process, two pies at a time until all pies are cooked.
- Serve immediately or see notes below for storage solutions.
Notes
- This traditional Russian recipe is only seasoned by salt, pepper, onions, garlic and parsley. For spicy variations, try adding your favorite paprika or chili powder such as Aleppo, Kashmir or Gochugaru.
- You can also substitute some of the water in the meat mixture for salsa rojo or salsa verde.
- If you aren't serving immediately, you can freeze them. Line a baking sheet with wax paper or parchment paper, place fried meat pies so they aren't touching and freeze overnight. When the pies are frozen solid, place in gallon freezer bags and either squeeze the air out or use a straw in a narrow opening and suck the air out. Will keep well for one month. To re-heat, place a wire rack on a baking sheet, place pies. Bake at 475F until you hear sizzling, turn over and cook a few minutes more. Serve immediately.
- I enjoy these pies with sour cream smothered on top, sometimes with salsa verde. I know this isn't traditional but the sour cream is a perfect companion to these deep fried savory pies and I shamelessly put salsa verde on A LOT of things, especially eggs.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 1035mgCarbohydrates: 35gFiber: 3gSugar: 2gProtein: 7g