Chebureki | Deep-Fried Pies with Greens and Cheese

Chebureks belong to Crimean Tatars cuisine and are a 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. Caucasian pies often feature a mix of fresh herbs and sheep cheese. Chebureks are thin and cooked quickly. Eat them soon after cooking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, measure flour. Dissolve salt in boiling water, add alcohol, and pour into the bowl with flour all at once. Using chopsticks, quickly mix flour and water to resemble crumbs. Knead the dough. Cover the dough with plastic wrap and let it rest for about 15 minutes.

Step 2

Combine all ingredients.

Step 3

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 4

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

Step 5

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 6

Fold the other half over the top and crimp edges with a fork to seal the stuffing. Repeat for all portions.

Step 7

Fry 2-3 pies in one batch, flipping, until golden-brown and crispy.

Step 8

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 chebureks in a warm oven. They have to be served medium hot.

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