Chebureki facts for kids
Çiğ börek and ayran in a Turkish cafe
|
|
| Alternative names | Çibörek, çiğ börek |
|---|---|
| Course | Main course |
| Region or state | Crimean Peninsula |
| Created by | Crimean Tatars |
| Serving temperature | Hot |
| Main ingredients | Lamb or beef |
| 283 kcal (1185 kJ) | |
Chebureki is a deep-fried turnover with a filling of ground or minced meat and onions. It is made with a single round piece of dough folded over the filling in a crescent shape.
Chebureki is a national dish of Crimean Tatar cuisine. They are popular as snack and street food throughout the Caucasus, Central Asia, Russia, Lithuania, Latvia, Estonia, Ukraine, Eastern Europe, as well as with the Crimean Tatar diasporas in Turkey and Romania.
Preparation
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 thin 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.
Variations
Cheburek is called çiğ börek ("raw börek") in Turkey. It is very popular in places where a Tatar community exists, especially in Eskişehir.
Töbörek is another Tatar variety, that is basically a çiğ börek that is baked in a masonry oven instead of being fried in oil.
-
Chebureki, served in a cafe in St. Petersburg, Russia
-
Chebureki, cut open
See also
In Spanish: Chebureki para niños
