Chebureki

Chebureki Recipe - Traditional Russian Lamb Turnovers

Region / culture: Russia | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6

Introduction

Chebureki is a popular dish in Russian and Ukrainian cuisine, consisting of deep-fried dumplings filled with a savory meat mixture. These crispy and flavorful dumplings are perfect for a delicious appetizer or main course.

History

Chebureki has its origins in the Crimean Tatar cuisine, where it is traditionally made with a filling of ground lamb or beef. The dish has since spread to other regions, with variations in the filling and cooking method.

Ingredients

Dumplings

3 tbsp of butter
1 tbsp of vegetable oil
0.75 lb (340 g) of lean lamb, finely ground twice
0.25 cup of finely chopped parsley
2 tbsp of finely chopped fresh cilantro (coriander)
2 tsp of salt
3 tbsp of cold boiled white rice
1 egg, lightly beaten
vegetable oil for deep frying

Dough

1 tsp of salt
3 eggs
1 cup of water
4 to 4.5 cups of all-purpose flour

How to prepare

In a large mixing bowl, combine the flour and salt and create a well in the center.
Add the eggs and water to the well, and slowly mix the flour into the liquid ingredients until a compact ball can be formed.
Transfer the dough to a lightly floured surface and knead it by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
Sprinkle the dough with extra flour as needed to prevent sticking.
Knead for about 10 minutes, or until the dough is smooth and elastic.
Shape the dough into a ball, wrap it loosely in wax paper, and let it rest at room temperature for at least 1 hour.
Now proceed with the rest of the recipe...
Melt 3 tbsp of butter and 1 tbsp of vegetable oil in a heavy skillet measuring 10-12 inches, set over high heat.
Once the fat begins to lightly brown, add the ground lamb.
Using a fork, constantly mash the meat to break up any lumps, and cook for 3 to 5 minutes, or until the lamb is lightly browned.
Transfer the lamb to a large mixing bowl and toss with the chopped parsley, coriander, salt, and rice using a large spoon or your hands.
Allow the mixture to cool to room temperature.
On a lightly floured surface, roll the dough until it is approximately 0.13 inch thick.
Lift the dough over the backs of your hands and gently spread your hands apart until the dough stretches to an almost paper-thin consistency.
Lay the dough flat on the table and use a 2.5- to 3-inch cookie cutter to cut out 76 rounds of dough.
Place a heaping teaspoon of the filling on half of the dough rounds and slightly flatten the filling.
Cover with the remaining dough rounds and seal the edges by firmly pressing them all around with the prongs of a fork.
Coat the edges of the dumplings with the beaten egg using a pastry brush to ensure a secure seal.
Heat the oil in a deep-fat fryer until it reaches a temperature of 375°F (191°C).
Fry the dumplings, 6 to 8 at a time, for 2 to 3 minutes, turning them over in the oil until they are evenly browned.
Drain the dumplings on paper towels and serve them hot, either with soup or as a first course.
For added flavor, sprinkle the dumplings with fresh, chopped cilantro while eating.

Variations

Try using different types of ground meat such as beef or chicken for the filling.
Add spices like cumin, paprika, or chili powder for a different flavor profile.
Experiment with different herbs and seasonings to customize the filling to your taste.

Cooking Tips & Tricks

Make sure to finely ground the meat twice for a smoother filling.

- Knead the dough until it is smooth and elastic for the best texture.

- Seal the edges of the dumplings securely to prevent the filling from leaking out during frying.

- Fry the dumplings in batches to ensure even cooking and a crispy exterior.

Serving Suggestions

Serve Chebureki hot with a side of sour cream or a fresh salad for a complete meal.

Cooking Techniques

Frying the Chebureki in hot oil ensures a crispy and golden-brown exterior while keeping the filling juicy and flavorful.

Ingredient Substitutions

You can use butter or lard instead of vegetable oil for a richer flavor in the filling or dough.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the Chebureki just before frying for a quick and easy meal.

Presentation Ideas

Arrange the Chebureki on a platter and garnish with fresh herbs or a drizzle of sour cream for an elegant presentation.

Pairing Recommendations

Chebureki pairs well with a light and refreshing cucumber salad or a tangy tomato salsa for a burst of flavor.

Storage and Reheating Instructions

Store any leftover Chebureki in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of Chebureki contains approximately 300 calories.

Carbohydrates

Each serving of Chebureki contains approximately 25 grams of carbohydrates.

Fats

Each serving of Chebureki contains approximately 15 grams of fats.

Proteins

Each serving of Chebureki contains approximately 10 grams of proteins.

Vitamins and minerals

Chebureki is a good source of iron, zinc, and vitamin B12 from the meat filling.

Alergens

Chebureki contains wheat, eggs, and may contain dairy if butter is used in the recipe.

Summary

Chebureki is a flavorful dish that provides a good balance of carbohydrates, fats, and proteins. It is a satisfying and indulgent treat that can be enjoyed in moderation.

Summary

Chebureki is a delicious and satisfying dish that is perfect for a special occasion or a cozy night in. With a crispy exterior and a flavorful meat filling, these dumplings are sure to be a hit with your family and friends. Enjoy the taste of Russia and Ukraine with this classic recipe!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I was visiting my friend Olga in her tiny kitchen in the countryside. Olga was a master in the kitchen, and she was known for her delicious traditional Russian dishes. As soon as I walked in, a tantalizing aroma hit my nostrils, and I knew I was in for a treat.

Olga was busy rolling out dough on her wooden kitchen table, her hands moving with precision and grace. I watched in awe as she skillfully filled the dough with a savory meat filling, folded it over, and sealed it shut with a crimped edge. She then expertly fried the filled dough in hot oil until it was golden and crispy. The finished product, known as chebureki, was a mouthwatering delight that I had never tasted before.

I begged Olga to teach me how to make chebureki, and she graciously agreed. She showed me each step of the process, patiently explaining the importance of using fresh ingredients and taking care to seal the dough properly to prevent the filling from leaking out during frying. As we worked together in her kitchen, I could feel the bond of friendship and tradition growing between us.

As we sat down to enjoy the fruits of our labor, Olga shared with me the history of chebureki. She told me that these savory turnovers originated in the Crimea region of Russia and were traditionally filled with a mixture of ground meat, onions, and spices. Over the years, different variations of the recipe had emerged, but the basic concept remained the same - a crispy, fried dough filled with a flavorful meat mixture.

I was captivated by the story behind chebureki and the generations of women who had passed down the recipe from mother to daughter. I felt a deep connection to my own Russian heritage and the traditions that had shaped my love for cooking. From that day on, chebureki became a staple in my own kitchen, a dish that I would proudly share with my own family and friends.

Over the years, I have perfected my own recipe for chebureki, incorporating my own twists and additions to make it uniquely mine. I have shared this recipe with countless people, passing on the tradition that was started by my dear friend Olga so many years ago. Each time I make chebureki, I am reminded of the bond that food creates between people, the warmth and love that can be shared through a simple meal.

As I look back on that fateful day in Olga's kitchen, I am filled with gratitude for the gift of friendship and the joy of discovery. Chebureki will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And so, I will continue to make chebureki for years to come, honoring the traditions of the past while creating new memories for the future.