Chebureki

A traditional fried turnover filled with meat or cheese

Chebureki

A plate of freshly made chebureki

Chebureki (Russian: ________, singular: _______) is a popular dish in Eastern Europe and Central Asia, particularly among the Crimean Tatar and Turkish communities. It is a deep-fried turnover, traditionally filled with minced meat and onions, though variations with cheese and other fillings exist.

History

The origins of chebureki can be traced back to the Crimean Tatars, a Turkic ethnic group native to the Crimean Peninsula. The dish has since spread across various regions, becoming a staple in Russian, Ukrainian, and other Eastern European cuisines. The name "chebureki" is derived from the Crimean Tatar word "çiberek," meaning "delicious pie."

Preparation

File:Chebureki preparation.jpg

Preparing chebureki dough

The preparation of chebureki involves making a simple unleavened dough, typically consisting of flour, water, salt, and sometimes a small amount of oil or vodka to enhance crispiness. The dough is rolled out into thin circles, filled with a mixture of minced meat (commonly beef, lamb, or pork), finely chopped onions, and seasonings such as salt, pepper, and sometimes herbs like parsley or dill.

Once filled, the dough is folded over to form a half-moon shape and sealed by crimping the edges. The chebureki are then deep-fried in hot oil until golden brown and crispy. The result is a savory pastry with a juicy filling, often enjoyed hot as a snack or part of a meal.

Variations

While the traditional filling is meat-based, there are numerous variations of chebureki. Some popular alternatives include:

• Cheese Chebureki: Filled with a mixture of cheeses, such as feta or ricotta, often combined with herbs.
• Vegetable Chebureki: Featuring fillings like mushrooms, potatoes, or cabbage for a vegetarian option.
• Sweet Chebureki: Occasionally, sweet versions are made with fruit fillings, though these are less common.

Cultural Significance

Chebureki holds a special place in the culinary traditions of the regions where it is popular. It is often sold as street food, particularly in markets and fairs, and is a common offering in cafeterias and restaurants specializing in Eastern European cuisine. The dish is celebrated for its simplicity, affordability, and satisfying taste.

Related pages

• Samsa (food)
• Pirozhki
• Empanada
• Samosa