MEAT TURNOVERS (CHEBUREKI)

By   September 27, 2014

Meat Turnovers (Chebureki)

This is a recipe of an easy version of traditional and very nostalgic Slavic Meat Turnovers that are also called Chebureki. Those of you who have ever lived or visited any Slavic countries would definitely remember train terminals, and amazing smell of freshly made Chebureki. Crispy on the outside, juicy meat on the inside, made Chebureki simply irresistible.

Very simple Slavic street food became favorite among many people. When we first came to United States, guess what was the first thing that we had for lunch? Chebureki! To our surprise, Slavic street food was very popular on the streets of New York as well.

Few years ago, I discovered fresh uncooked tortillas at Costco, and the process of making Chebureki became much easier and faster. I hope you’ll try it, and love it as much as we do.

Ingredients:

  • 22 fresh uncooked tortillas
  • 3 pounds ground meat (I made it with pork this time)
  • 2 medium onions, finely chopped
  • 2 tablespoons salt
  • 1 teaspoon fresh ground pepper
  • 1 egg
  • canola oil for frying

Meat Turnovers (Chebureki) (1 of 23)

Fresh Uncooked Tortillas come in a  resealable pack with two separate bags of 22 tortillas inside. The tortillas are freezer-friendly.

Meat Turnovers (Chebureki) (5 of 23)

In a large bowl combine ground meat, chopped onions, salt and pepper. Mix well. Don’t be afraid to put that much onions in a meat. It will make the meat very flavorful and juicy once its cooked.

Meat Turnovers (Chebureki) (2 of 23) Meat Turnovers (Chebureki) (3 of 23)

Using an ice cream scoop, place meat mixture on the tortilla. Spread it with the spatula. Fold tortilla in half. Press gently with the fork to seal the dough on both sides.

Meat Turnovers (Chebureki) (6 of 23) Meat Turnovers (Chebureki) (7 of 23)

Meat Turnovers (Chebureki) (8 of 23) Meat Turnovers (Chebureki) (10 of 23)

In a small bowl, lightly beat one egg. With the pastry brush, brush the egg on the edges of the dough. This step is optional. The egg helps to seal the dough edges better.

Meat Turnovers (Chebureki) (15 of 23)

Pour enough canola oil in your skillet to cover the bottom. Preheat it on the medium-high heat. Reduce heat  to medium, and start frying your Chebureki, approximately 5 minutes on each side or until golden brown.

Meat Turnovers (Chebureki) (16 of 23) Meat Turnovers (Chebureki) (17 of 23)

Enjoy!

Meat Turnovers (Chebureki) (19 of 23)

MEAT TURNOVERS (CHEBUREKI)

  • Servings: this recipe makes 22 meat turnovers
  • Difficulty: easy
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Meat Turnovers (Chebureki) (21 of 23)

By: VerasCooking.com

Ingredients:

  • 22 fresh uncooked tortillas
  • 3 pounds ground meat (I made it with pork this time)
  • 2 medium onions, finely chopped
  • 2 tablespoons salt
  • 1 teaspoon fresh ground pepper
  • 1 egg
  • canola oil for frying

Instructions:

  1. In a large bowl combine ground meat, chopped onions, salt and pepper. Mix well. Don’t be afraid to put that much onions in a meat. It will make the meat very flavorful and juicy once its cooked.
  2. Using an ice cream scoop, place meat mixture on the tortilla. Spread it with the spatula. Fold tortilla in half. Press gently with the fork to seal the dough on both sides.
  3. Pour enough canola oil in your skillet to cover the bottom. Preheat it on the medium-high heat. Reduce heat  to medium, and start frying your Chebureki, approximately 5 minutes on each side or until golden brown.

Enjoy!

7 Comments on “MEAT TURNOVERS (CHEBUREKI)

  1. Tzivia

    Mmmmm yummmm those look amazing and super yummmm can I use ground beef or turkey am curious would it work with leftover chicken and also what about frying for a few mins and then baking them for a few do love the filling my other fave meat

    1. Vera Post author

      You can use any kind of ground meat. I haven’t tried baking it. I’m sure if you do it at the right temperature for the right amount of time, you can still get good results. The meat inside has to be juicy, and the outside has to be crispy, which is hard to achieve by baking, I think.

  2. Tzivia

    Oh ok so baking might be a bit tricky then think I’ll just stick to frying love juicy tenderness of food like that ur totally amazing and very talented gurl keep it up

      1. Tzivia

        Anytime gotta try these after Passover my mouth is already doing a 180 on me lol

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