GeorgiaChebureki 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.
Key Ingredients
What you'll need
Ingredients
- 500 gSee recipes with wheat flour
wheat flour
i - 1
- 1 tsp
- 200 mlSee recipes with warm water
warm water
i - 50 mlSee recipes with vegetable oil
vegetable oil
i - 500 gSee recipes with minced meat
minced meat
i - 2See recipes with onions
onions
i - 100 mlSee recipes with meat broth
meat broth
i - See recipes with salt and black pepper
salt and black pepper
i - See recipes with fresh herbs
fresh herbs
i - See recipes with vegetable oil for frying
vegetable oil for frying
i
How to make it
Instructions
- 1
Mix flour and salt in a large bowl. Make a well in the centre 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.
- 2
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.
- 3
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.
- 4
Fold the dough over to cover the filling, forming a half-moon. Before sealing, press gently from the centre outwards with your palm to push out any air. Crimp the edges firmly with a fork.
- 5
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.
- 6
Transfer to paper towels to drain. Serve immediately while hot and crispy.
Frequently Asked Questions
Why are my chebureki (Georgian meat pastries) bursting open during frying?
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.
What meat is traditionally used in chebureki?
Lamb is the most traditional filling in Georgian and Crimean Tatar cuisine. A mix of lamb and beef is also common. The key is to add plenty of onion and water to the filling to make it juicy.
Can I make chebureki without meat?
Yes — cheese and herbs (like suluguni or feta with parsley) make a delicious vegetarian filling. Mashed potato with fried onion is another popular meat-free option.
How do I get chebureki crispy and bubbly?
The oil must be deep enough (at least 3 cm) and very hot (180°C). The thin, crisp and bubbly crust is achieved by frying quickly at high heat. Do not overcrowd the pan.
Can I freeze chebureki before frying?
Yes — freeze raw chebureki on a floured surface so they don't touch, then bag them. Fry directly from frozen at a slightly lower temperature (160°C) to ensure the filling cooks through.
Russia
Kazakhstan
Ukraine
Join the conversation
Comments
Loading comments…