Crispy chebureki, golden fried pastries filled with meat and spices

Crispy Chebureki: Irresistible Fried Pastries You’ll Love

ByJOHN
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Why Make This Recipe

Crispy Chebureki is not just a dish; it’s an experience! These delicious fried pastries are easy to make, and they pack a punch of flavors in every bite. They are filled with highly seasoned ground beef and wrapped in a thin, crispy dough that’s simply delightful. Whether you’re hosting a gathering, looking for a tasty snack, or simply wanting to try something new, Crispy Chebureki will impress you and your guests alike. Not only are they satisfying, but they also evoke a sense of culture and tradition that connects us to the cuisines of Central Asia and Eastern Europe.

Crispy Chebureki are loved by many, and for good reason. The contrast of the crispy outer layer with the juicy, flavorful inside is hard to resist. If you’ve never made them before, you are in for a treat. With straightforward ingredients and easy steps, even a novice cook can whip up these pastries effortlessly. So, gather your ingredients, and let’s dive into this delicious recipe!

How to Make Crispy Chebureki

Making Crispy Chebureki is a fun and rewarding process. Below are the steps you need to follow!

Ingredients:

  • 500 grams Plain Flour (Use all-purpose for similar results.)
  • 1 teaspoon Salt (Use quality sea salt for best flavor.)
  • 200 milliliters Water (Add gradually for right texture.)
  • 2 tablespoons Vegetable Oil (Can substitute with other neutral oils.)
  • 1 medium Brown Onion (Finely diced.)
  • 500 grams Fatty Ground Beef (Use a blend for different flavors.)
  • 1/2 teaspoon Black Pepper (Adjust to taste.)
  • 1/2 teaspoon White Pepper (Adjust to taste.)
  • 1 teaspoon Ground Cumin (Optional but recommended.)
  • 1 teaspoon Garlic Powder (Can use fresh minced for bolder flavor.)
  • 1 tablespoon Fresh Dill (Substitute with parsley if unavailable.)
  • 500 milliliters Oil for Frying (Keep hot for crispy texture.)

Directions:

Preparation

  1. Make the Dough: In a large mixing bowl, combine the plain flour and salt. Gradually add in the water while stirring, until a dough starts to form. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover it with a kitchen towel or plastic wrap and let it rest for 30 minutes. This will help relax the gluten in the dough and make it easier to roll out.

  2. Prepare the Filling: While the dough is resting, prepare the filling. In a separate bowl, mix the ground beef, finely diced brown onion, black and white pepper, ground cumin, garlic powder, and fresh dill. Make sure to combine everything well so all the flavors mesh together. Taste the filling to adjust seasoning if necessary.

  3. Roll Out the Dough: After the dough has rested,Divide the dough into equal pieces, roughly the size of a golf ball. Roll each piece out on a floured surface until it’s thin and circular, about 10-12 inches in diameter.

  4. Fill the Chebureki: Place a generous spoonful of the meat mixture on one half of each dough circle, leaving the edge free. Carefully fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, ensuring that no filling leaks out during frying. You can crimp the edges with a fork for an extra secure seal and a decorative touch, if desired.

  5. Fry the Chebureki: In a deep frying pan, heat the oil over medium-high heat. Make sure it’s hot enough by dropping a small piece of dough into the oil—it should sizzle immediately. Carefully add the sealed Chebureki, frying a few at a time to avoid overcrowding. Fry each side for about 3-4 minutes or until golden brown. Remove them from the oil and place them on a paper towel-lined plate to absorb excess oil.

How to Serve Crispy Chebureki

Crispy Chebureki can be served as a standalone dish or as part of a more extensive meal. They are best enjoyed fresh from the frying pan, hot and crispy. You can serve them with a dollop of sour cream, yogurt, or even a spicy sauce on the side for dipping. They pair wonderfully with a simple salad or pickled vegetables, adding a fresh contrast to their richness.

You can also serve them at parties as appetizers or snacks. They’re easy to grab and eat and will surely be a hit with your friends and family. Feel free to get creative with your dipping sauces; garlic sauce, hot sauces, or even herbed yogurt will enhance the flavors beautifully.

How to Store Crispy Chebureki

If you have leftovers (although that’s unlikely!), storing Crispy Chebureki properly can keep them tasty for a future meal. Here’s how you can do it:

  1. Cool Them Down: Let them cool to room temperature before storing.
  2. Refrigeration: Place them in an airtight container and store them in the refrigerator for up to 2 days.
  3. Freezing: For longer storage, you can freeze them. Lay the Chebureki on a baking sheet without touching each other and freeze until solid. Once frozen, transfer them to a zip-lock bag or airtight container. They can be stored in the freezer for up to 2 months.
  4. Reheating: To reheat, you can bake them in a preheated oven at 180°C (350°F) for about 10-15 minutes or until heated through and crispy again. Alternatively, frying them for a couple of minutes will also revive their crispy texture.

Tips to Make Crispy Chebureki

  • Quality of Meat: Use fatty ground beef for the filling for juicer Chebureki. If possible, choose a blend of meats to create more complex flavors.
  • Rest the Dough: Letting the dough rest after kneading is crucial. This relaxes the gluten and makes it easier to roll out.
  • Sealing: Ensure the edges are sealed well to prevent the filling from leaking out during frying.
  • Oil Temperature: Keeping the oil at the right temperature is essential for achieving that crispy outer layer. If the oil is too cold, the Chebureki will absorb too much oil and become greasy. If the oil is too hot, they may burn on the outside before the inside is cooked.

Variation

While the traditional filling is ground beef, you can get creative with what you put inside your Chebureki:

  • Vegetarian: For a vegetarian option, consider using sautéed mushrooms and onions, mixed with some cheese or mashed potatoes.
  • Spicy: Add chopped chili or cayenne pepper to the filling for a spicy kick.
  • Herb Variations: Besides dill, try other fresh herbs such as parsley or cilantro for a different flavor profile.

FAQs

Can I use other types of meat for the filling?
Absolutely! Feel free to use ground lamb, chicken, or turkey. Just adjust the spices and seasoning according to the meat you choose.

Can I bake Chebureki instead of frying them?
Yes, you can bake them for a healthier alternative. Brush them with oil and bake in a preheated oven at 200°C (400°F) for about 20-25 minutes or until golden brown. However, keep in mind that the texture will be different from the fried version.

How do I know when my Chebureki are done frying?
They should be a beautiful golden brown on both sides. Additionally, the filling should be cooked through, so if you’re unsure, you can cut one open to check before serving.

Crispy Chebureki are sure to become a beloved recipe in your home. With their crispy exterior and savory filling, they’re an irresistible treat. Whether enjoyed as a snack, appetizer, or part of a meal, once you taste them, you will want to make them time and again! Enjoy cooking, and have fun bringing this delicious dish to your table.

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Crispy Chebureki

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Delicious fried pastries filled with seasoned ground beef wrapped in crispy dough, embodying the flavors of Central Asia and Eastern Europe.

  • Author: hbibamine1980
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Snack
  • Method: Frying
  • Cuisine: Central Asian, Eastern European
  • Diet: None

Ingredients

Scale
  • 500 grams Plain Flour
  • 1 teaspoon Salt
  • 200 milliliters Water
  • 2 tablespoons Vegetable Oil
  • 1 medium Brown Onion, finely diced
  • 500 grams Fatty Ground Beef
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon White Pepper
  • 1 teaspoon Ground Cumin (optional)
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Fresh Dill
  • 500 milliliters Oil for Frying

Instructions

  1. In a large mixing bowl, combine the plain flour and salt. Gradually add in the water while stirring to form a dough. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
  2. Prepare the filling by mixing ground beef, diced onion, black and white pepper, ground cumin, garlic powder, and fresh dill. Adjust seasoning as needed.
  3. Divide the dough into golf ball-sized pieces and roll each into a thin circle (10-12 inches).
  4. Place a spoonful of filling on one half of the dough circle. Fold over and seal the edges firmly.
  5. Heat oil in a deep frying pan over medium-high heat. Fry the Chebureki for 3-4 minutes on each side until golden brown. Remove and drain on paper towels.

Notes

Serve hot with sour cream or spicy sauce for dipping. Leftovers can be refrigerated for up to 2 days or frozen for 2 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 70mg

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