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Chebureki; via russian: чебурек, cheburek, which is single form; plural one is russian: чебуреки, chebureki; see also wikt:чебурек, name=, group= are deep-fried turnovers with a filling of ground or minced meat and onions. They are made with a single round piece of dough folded over the filling in a crescent shape. Chebureki is a national dish of Crimean Tatar cuisine. They are popular as snack and street food throughout the
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, Russia,
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, as well as with the
Crimean Tatar diaspora The Crimean Tatar diaspora dates back to the annexation of Crimea by Russia in 1783, after which Crimean Tatars emigrated in a series of waves spanning the period from 1783 to 1917. The diaspora was largely the result of the destruction of their so ...
s in
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.


Preparation

A cheburek is a half-round-shaped , filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper. The meat is layered thinly enough that it will cook fully when the sealed half-moon pocket is fried in sunflower oil or corn oil. The dough, made from flour, salt, and water, is soft and pliable, but not sticky. The dough 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.


Variations

Cheburek is called ("raw ") in Turkey. It is very popular in places where a Tatar community exists, especially in
Eskişehir Eskişehir ( , ; from "old" and "city") is a city in northwestern Turkey and the capital of the Eskişehir Province. The urban population of the city is 898,369 with a metropolitan population of 797,708. The city is located on the banks of the ...
. is another Tatar variety, that is basically a that is baked in a
masonry oven A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay (clay oven), or cob (cob oven). Though traditionally wood-fired, coal-fired ovens were c ...
instead of being fried in oil. File:Порция Чебуреков по ленинградски в Чебуречной №1. Питер, Вознесенский пр-т, 55 - panoramio.jpg, Chebureki, served in a cafe in St. Petersburg, Russia File:Burek2.jpg, Chebureki, cut open


See also

*
List of stuffed dishes This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oy ...
*
Cantiq Cantiq ( tr, Cantık, crh, yantiq) is a çiberek that is grilled, not fried. See also * çiberek {{div end Tatar cuisine Turkish cuisine ...
*
Curry puff A curry puff ( ms, Karipap, Epok-epok; ; th, กะหรี่ปั๊บ, , ) is a snack of Maritime Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The consi ...
*
Empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e ...
*
Gözleme Gözleme is a savory Turkish stuffed turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, w ...
*
Haliva Haleva or haliva ( ady, хьэлжъо ) is a fried dough turnover filled with either potatoes or Circassian cheese. Variations *Haliva stuffed with cottage cheese (''Helive q'wey lhalhe delhu'') *Haliva stuffed with potato (''Helive ch'ert'of ...
, a similar Circassian pastry *
Khuushuur Khuushuur ( mn, хуушууp ; ; rus, чебуре́к, cheburek, t͡ɕɪbʊˈrʲek) is a meat pastry or dumpling popular in Mongolia that is relatively similar to similar items in Russian and other cuisines like chiburekki. The meat, beef, mu ...
, a similar kind of meat pastry in
Mongolian cuisine Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular. The extreme continental climate of Mongol ...
*
Lángos Lángos () is a typical Hungarian food. Today it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of the brick or clay oven, to be served hot as the breakfast of the bread-baking da ...
* Lörtsy, a similar kind of pastry in
Finnish cuisine Finnish cuisine is notable for generally combining traditional country fare and ''haute cuisine'' with contemporary continental style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes i ...
*
Pastel (food) Pastel is the Spanish and Portuguese word for ''pastry'', a sugary food, and is the name given to different typical dishes of various countries where those languages are spoken. In Mexico, pastel typically means ''cake'', as with '' Pastel de tre ...
*
Pasty A pasty () is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles. It is made by placing an uncooked filling, typically meat and vegeta ...
* Paste, a Mexican variation of the Cornish pasty * Peremech *
Plăcintă ''Plăcintă''  () is a Romanian and Moldovan traditional pastry resembling a thin, small round or square-shaped cake, usually filled with apples or a soft cheese such as Urdă. Etymology The word ''plăcintă'' comes from Latin '' ...
* Qutab * Sha phaley, a similar Tibetan pastry


Notes


References

{{Street food Savoury pies Deep fried foods Crimean cuisine Tatar cuisine Lithuanian cuisine Ukrainian cuisine Romanian cuisine Turkish cuisine Azerbaijani cuisine Uzbekistani cuisine Tajik cuisine Russian cuisine Soviet cuisine Snack foods Street food Stuffed dishes Street food in Russia Turkish pastries