Chebureki

Chebureki[lower-alpha 1] are deep-fried turnovers with a filling of ground or minced meat and onions.[2] They are made with a single round piece of dough folded over the filling in a crescent shape.[3]

Chebureki
Çibörek and ayran in a Turkish cafe
Alternative namesÇibörek, çiğ börek
CourseMain course
Region or stateCrimean Peninsula
Created byCrimean Tatars[1]
Main ingredientsLamb or beef
Food energy
(per serving)
283 kcal (1185 kJ)

Chebureki is a national dish of Crimean Tatar cuisine.[1] They are popular as snack and street food throughout the Caucasus, West Asia, Central Asia, Lithuania, Latvia, Estonia, Ukraine, Russia, Eastern Europe,[1][3] as well as in Turkey,[4] Greece and Romania.

Preparation

A cheburek is a half-round-shaped börek, filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper.

The dough is made of flour and water (usually of a baker percentage of ~50%), salt, oil. It is soft and pliable, but not sticky. It is separated into small balls and each is rolled out with a thin rolling pin. Additional flour is added only as needed to prevent the dough from sticking.[5][6]

The meat fill is layered thinly enough that it will cook fully when the sealed half-moon pocket.

Finally, the whole is fried in oil (usually sunflower oil or corn oil) until the dough becomes golden.

Variations

Cheburek is called Çibörek ("çiğ" meaning "raw" and "börek"- pastry in Turkish language). It is very popular, especially in Eskişehir.[4]


  • Example of serving Çiğ Börek
    Example of serving Çiğ Börek
  • Chebureki, cut open
    Chebureki, cut open

See also

Notes
  1. from Crimean Tatar: çiberek; via Russian: чебурек, romanized: cheburek, which is single form; plural one is Russian: чебуреки, romanized: chebureki; see also wikt:чебурек

References
  1. Karen Evans-Romaine; Helena Goscilo; Tatiana Smorodinskaya, eds. (2013). Encyclopedia of Contemporary Russian Culture. Taylor & Francis. p. 100. ISBN 978-1-136-78785-0. Retrieved November 5, 2016. Originally a Crimean Tatar dish, cheburerki became popular in other regions of the former USSR.
  2. Bylinka, E.A.L. (2011). Home Cooking from Russia: A Collection of Traditional, Yet Contemporary Recipes. AuthorHouse. p. 12. ISBN 978-1-4670-4136-2. Retrieved November 5, 2016.
  3. Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 369. ISBN 978-1-59884-955-4. Retrieved November 5, 2016.
  4. Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 364. ISBN 978-1-59884-955-4. Retrieved November 5, 2016.
  5. Sarlık, Mehmet (2000). 5. Afyonkarahisar Araştırmaları Sempozyumu bildirileri. Afyon Belediyesi. ISBN 978-975-93567-0-5.
  6. Sarar, İsmail Ali (1995). Eskişehir: edebiyatı, tarihi, kültürü, folkloru üzerine bildiriler. Çınar Yayıncılık.
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