Georgia · Flour and Confectionery Products · Spicy
Chebureki with Meat (Georgian Style)
Large half-moon deep-fried pastries with an incredibly juicy spiced meat filling. The thin unleavened dough blisters into a golden, crispy shell. Beloved across the Caucasus, chebureki are best eaten hot, straight from the pan.
120 min 600 kcal 8 serves Advanced🌶️Spicy🇬🇪Georgia★★★★★4.7· 7 reviews
Ingredients
ServingsMetric
- 500 gwheat flour
- 1 egg
- 1 tspsalt
- 200 mlwarm water
- 50 mlvegetable oil
- 500 gminced meat
- 2 onions
- 100 mlmeat broth
- salt and black pepper
- fresh herbs
- vegetable oil for frying
Method
- Mix flour and salt in a large bowl. Make a well in the center and add warm water, vegetable oil, and egg. Knead into a soft, elastic dough that does not stick to hands. Cover with film and rest 30 minutes.
- Finely chop or grate the onion. Mix minced meat with onion, broth (or water), salt, pepper, and fresh herbs. Knead the filling until juicy and uniform.
- Divide the dough into 8–10 balls. Roll each ball into a thin circle about 20 cm in diameter. Place 1–2 tablespoons of filling on one half, leaving a border.
- Fold the dough over to cover the filling, forming a half-moon. Before sealing, press gently from the center outwards with your palm to push out any air. Crimp the edges firmly with a fork.
- Heat vegetable oil in a deep pan to 160–170 °C — it should reach at least the middle of each cheburek. Fry in batches, 2–3 minutes per side, until golden-brown and blistered.
- Transfer to paper towels to drain. Serve immediately while hot and crispy.
FAQ
The edges were not sealed tightly enough or the filling was too wet. Press the edges firmly with a fork, and squeeze any excess moisture from the filling before stuffing. The dough should have no gaps.
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Comments (1)
I weigh every ingredient for chebureki with meat instead of using cups. Baking is chemistry. An extra tablespoon of wheat flour can push this from perfectly balanced to dense and heavy. A $15 scale pays for itself immediately.