Chebureki | Deep-Fried Pies with Lamb

Chebureki belongs to Crimean Tatars cuisine and is popular street food everywhere where Crimean Tatar diasporas are. They are half-moon-shaped deep-fried pies. Turkic peoples fill them with lamb or beef. The raw stuffing needs to be cooked quickly, and its moisture shouldn’t destroy the crispiness of the shell. Fill the frying vessel with at least 2″ of frying oil, and you have to watch its temperature. Bring the oil up to 370-375F before cooking every next batch of chebureki. Once they are in, the oil temperature drops. Make sure it comes to 350F as soon as possible, and after that, you need to keep it constant for the next 4-5 minutes. Prepare paper towels and a cooling rack to rest hot chebureki before eating.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, mix flour, salt, and sugar. Add oil and crumb the dry ingredients with your hands. Add cold sparkling mineral water. Using chopsticks, quickly mix flour and water to resemble crumbs. Knead the dough. Cover the dough with plastic wrap and rest for about 1 hour.

Step 2

Combine onion and water in a blender or processor jar and make an onion puree.

Step 3

Combine ground lamb, herbs, spices, seasoning, and onion puree in a bowl and mix well until homogenous and all liquid is absorbed.

Step 4

The best vessel for frying chebureks at home is a 12" diameter or larger, deep saute pan with a heavy bottom. Pour about 1" of oil and heat to 370-375F.

Step 5

Divide the dough into 6 portions and shape them into balls. Keep them covered with plastic wrap to prevent drying.

Step 6

Dust working surface with flour. Roll each portion into a 1/8" thin round. Spread 2-3 tbsp of stuffing on one half, stopping about a 1/4" from the edge. Repeat for all portions.

Step 7

Fold the other half over the top and press the edges with your fingers first, then secure the seam with a rolling pin. Repeat for all portions.

Step 8

Fry 1 pie at a time, basting and flipping, until golden brown and crispy.

Step 9

Place cooked pies on paper towels for 1 minute to remove extra oil. Rest them on a cooling rack before serving. If you cook more than 3 batches, keep chebureki in a warm oven. They have to be served medium hot.

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