Fast food,  Meat,  Main dishes

Chebureki Recipe


Тесто на чебуреки хрустящее
Очень вкусные чебуреки
Как жарить чебуреки
Готовые чебуреки



✔ flour - 800 g
✔ water - 400 g
✔ oil - 48 ml (3 tbsp.)
✔ salt - 2 pinches


✔ minced meat (pork + beef) - 1 kg
✔ cheese - 70 g
✔ onions - 1 small bulb
✔ water - 100 ml
✔ spices
✔ salt

✔ frying oil

🕜 1 hour 
👥 7 servings
Nutrition*: 10/18/22
Calories*: 288 kcal

*per 100 grams of finished product


  1. Knead dough of flour, water, oil and salt. Leave for 30 minutes.
  2. Mix the minced meat with onions, water, salt, spices and, if desired, with herbs.
  3. Divide the dough into 14 pieces, mix and roll out the cakes.
  4. Lay on dough minced meat. Wrap the chebureks.
  5. In part chebureks you can add cheese.
  6. Fry chebureks on medium heat, with enough butter, a few minutes on each side.
  7. Place chebureks on a paper towel - let the fat run off.
  8. Enjoy crispy, juicy and very tasty chebureks.

Full recipe

If someone associates Chebureks only with dogs, a stall and a railway station, then someone is very unlucky in life. For me personally, these are crisp, juicy dough products with minced meat, from which it is unreal to break away. It is such Crimean chebureks, as in cheburechnoi on the Black Sea, we will cook today. The cooking process itself is not very simple, so the recipe will be step-by-step with detailed photos.

To begin with, let’s talk about how to make dough for chebureks.

I have tried several options, and I can confidently say that the most delicious and at the same time simple is dough on water. It is well molded, retains moisture inside and becomes crispy bubbly during frying. Pour flour into a bowl and make a small hole.

Pour some oil, put salt and add water. Start to mix the dough.

First you can use a spoon, because the dough is very sticky, then we continue to knead with our hands. The dough on chebureks should be kneaded for about 10 minutes – during this time it will become hard enough, but at the same time it will keep some elasticity.

We leave him to “rest” for 30 minutes, right in the bowl, but in the meantime we go to mincemeat. I will cook chebureks with minced meat assortment. I like this combination the most, because the mixture of beef and pork is obtained in a moderately fatty way.

At your discretion, you can easily replace minced meat with pure pork or beef. Or you can try to cook chebureks with red chicken or turkey meat, which is also very delicious. You can cook the minced meat yourself or buy it from a store you trust. I had a good store option, so I skip the scroll phase.

I put the minced meat in a bowl and add some water, finely sliced bulb, salt and spices.

I chose black pepper and a mixture of dried herbs as spices. If you like herbs – at this stage add chopped parsley, dill or coriander.

Mix the minced meat well and leave it for 10 minutes. The dough for chebureks is ready, mincemeat is also ready – it remains to make chebureks.

First of all, we divide the dough into portions. The easiest way to do this is to remove the sausage from the dough and divide it into even pieces. In my case, we got 2 sausages, which I cut into 14 pieces.

Then we knead each piece for a few more minutes.

It is desirable not to use flour when kneading the dough, because in the future it will burn during frying.


Now we roll out each piece of dough into a cake. They must be thin enough, but not to tear. For one half of the dough we lay out 2-3 spoons of minced meat.

In half of Chebureks I put a small slide of cheese. It is not necessary to do it, but I just love this option. Evaluate the amount of stuffing in place – it is better not to add some meat than to overdo it, otherwise the cheburek may break.

Then close the minced meat with the other half of the cake and protect the edges. You can walk around the edge of the dough with a fork, then the ready cheburek will be beautiful and stylish.

We fry chebureks on a preheated frying pan with oil. Fire – a little more than average. I prefer to use a large gas burner at ⅔. It is necessary to pour enough oil so that the cheburek does not burn anywhere. It turns out to be a kind of fryer.

We hold the cheburek for a few minutes on each side. During this time, we get a brown crispy crust, which starts to bubble in some places.

Ready cheburek must be transferred to a paper towel, so that the excess fat merged with it. It is enough literally 1 minute that the oil is absorbed into the napkin. Chebureks with minced meat should be eaten exclusively warm when they are as juicy and fragrant as possible.

Personally for me, this is the most successful recipe for making chebureks at home – they always come out without any problems.

Bon appetit! Don’t starve 😋

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