Chebureki

Chebureki[lower-alpha 1] are deep-fried turnovers with a filling of ground or minced meat and onions.[2] They are made with a single round piece of dough folded over the filling in a crescent shape.[3]

Chebureki
Çibörek and ayran in a Turkish cafe
Alternative namesÇibörek, çiğ börek
CourseMain course
Region or stateCrimean Peninsula
Created byCrimean Tatars[1]
Main ingredientsLamb or beef
Food energy
(per serving)
283 kcal (1185 kJ)

Chebureki is a national dish of Crimean Tatar cuisine.[1] They are popular as snack and street food throughout the Caucasus, Central Asia, Russia, Lithuania, Latvia, Estonia, Ukraine, Eastern Europe,[1][3] as well as in Turkey[4] and Romania.

Preparation

A cheburek is a half-round-shaped börek, filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper. The meat is layered thinly enough that it will cook fully when the sealed half-moon pocket is fried in sunflower oil or corn oil. The dough, made from flour, salt, and water, is soft and pliable, but not sticky. The dough is separated into small balls and each is rolled out with a thin rolling pin. Additional flour is added only as needed to prevent the dough from sticking.[5][6]

Variations

Cheburek is called çiğ börek ("raw börek") in Turkey. It is very popular, especially in Eskişehir.[4]


See also

Notes

  1. from Crimean Tatar: çiberek; via Russian: чебурек, romanized: cheburek, which is single form; plural one is Russian: чебуреки, romanized: chebureki; see also wikt:чебурек

References

  1. Karen Evans-Romaine; Helena Goscilo; Tatiana Smorodinskaya, eds. (2013). Encyclopedia of Contemporary Russian Culture. Taylor & Francis. p. 100. ISBN 978-1-136-78785-0. Retrieved November 5, 2016. Originally a Crimean Tatar dish, cheburerki became popular in other regions of the former USSR.
  2. Bylinka, E.A.L. (2011). Home Cooking from Russia: A Collection of Traditional, Yet Contemporary Recipes. AuthorHouse. p. 12. ISBN 978-1-4670-4136-2. Retrieved November 5, 2016.
  3. Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 369. ISBN 978-1-59884-955-4. Retrieved November 5, 2016.
  4. Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 364. ISBN 978-1-59884-955-4. Retrieved November 5, 2016.
  5. Sarlık, Mehmet (2000). 5. Afyonkarahisar Araştırmaları Sempozyumu bildirileri. Afyon Belediyesi. ISBN 978-975-93567-0-5.
  6. Sarar, İsmail Ali (1995). Eskişehir: edebiyatı, tarihi, kültürü, folkloru üzerine bildiriler. Çınar Yayıncılık.
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