Chebureki – Russian Beef Pasties

Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape. A national dish of the Crimean Tatars and traditional for the Caucasian and Turkic peoples, it is also popular as snack and street food throughout Transcaucasia, Central Asia, Russia, Ukraine, as well as with the Crimean Tatar diasporas in Turkey and Romania.


Çiğ börek or çibörek (“raw börek”), a half round shaped börek, filled with raw mincemeat and fried in olive oil, is very popular in Turkey in places where a Tatar community exists, such as Eskişehir and Konya.

Töbörek is another Tatar variety, that is basically a çibörek that is baked in a masonry oven instead of being fried in oil.

Other Names


  • Crimean Tatar: çiberek
  • Turkish: çig börek
  • Tajik: chiburekki

  • Azerbaijani: ət qutabı
  • Ukrainian: чебуреки also known as çır-çır

  • Romanian: șuberec
  • Russian: чебурек, cheburek

Chebureki - Russian Beef Pasties
  • 2½ cups flour
  • ½ cup water
  • 3 tablespoons olive oil
  • 1 teaspoon vodka (optional)
  • ½ teaspoon sugar
  • 225 g beef mince
  • ½ medium onion, finely chopped
  • 4½ tablespoons milk
  • 1 teaspoon parsley flakes (or finely chopped fresh parsley)
  • vegetable oil (for deep frying)
  • salt and black pepper, to taste
  1. In a large bowl, sift together sugar, salt (about ⅓ teaspoon) and flour.
  2. Add olive oil and vodka (if using). Add water to the flour mixture (a small amount at a time) mixing it and kneading dough until it's even, soft and doesn't stick to your hands. Add a little more flour if the dough is sticky, or water if it's stiff.
  3. Place the dough aside and prepare the filling.
  4. In a separate bowl, mix together ground beef, finely chopped onion and parsley. Season the mixture with salt and pepper and stir in milk.
  5. On a lightly floured surface, roll the dough until it is about 2½ - 3 mm thick. Cut circles using a small tea plate. Gather the rest of the dough into a ball and roll again. Repeat until you used all the dough.
  6. Place about 2 tablespoons of the filling on one side of the circle, leaving 1 cm space at the edges.
  7. Fold the other half of the circle over and pinch the edges firmly together using your fingers. Make sure there is no air inside chebureki and the edges are closed tightly
  8. In a large skillet, heat the oil for deep frying (it should cover about ½ of a cheburek), reduce heat to medium and place 3 or 4 chebureki into oil (depending on the size of your skillet). Fry chebureki on both sides until nicely and evenly brown (about 5 minutes per each side).
  9. Drain on paper towels, let rest for a few minutes. Serve while still hot.



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