Chebureki

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

Chebureki

Çiğ börek and ayran in a Turkish cafe
Alternative names	Çiberek, çiğ börek
Course	Main course
Region or state	Central and Eastern Europe
Created by	Crimean Tatars[1]
Serving temperature	Hot
Main ingredients	Lamb or beef
Food energy (per serving)	283 kcal (1185 kJ)
Cookbook: Chebureki   Media: Chebureki

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

Preparation

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 meat is layered thin 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.[5][6]

Variations

Cheburek is called çiğ börek ("raw börek") in Turkey. It is very popular in places where a Tatar community exists, especially in Eskişehir.[4]

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

• 
  Chebureki, served in a cafe in St. Petersburg, Russia
• 
  Chebureki, cut open

See also

• Curry puff
• Empanada
• Gözleme
• Haliva, a similar Circassian pastry
• Khuushuur, a similar kind of meat pastry in Mongolian cuisine
• Lángos
• List of stuffed dishes
• Lörtsy, a similar kind of pastry in Finnish cuisine
• Pastel (food)
• Pasty
• Peremech
• Plăcintă
• Puff pastry
• Qutab
• Sha phaley, a very similar Tibetan food

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.