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Crimean chebureki
Baked goods

Crimean chebureki

60 min4 serv.21 февр. 2026 г.

Description

Delicious pastries for the whole family. We've all taken a vacation at least once in the magical Crimea. And, of course, enjoyed chebureki and various sweets right on the beach. Want to relive those wonderful vacation days? Let me show you how to make Crimean chebureki. Juicy filling, tasty and crispy dough—mmm. These chebureki are delicious both hot and cold—though they're unlikely to last that long. I'm sharing a simple recipe for Crimean chebureki, and I assure you—once you try them, you'll stick to this recipe forever. Let's get started.

Instructions

  1. 1

    Step 1

    Step 1

    Separate the yolk from the white and pour the yolk into a glass. Add water to it until you have 3/4 of a glass.

  2. 2

    Step 2

    Step 2

    Add 0.5 teaspoon of salt to the yolk with water and mix well until the salt dissolves.

  3. 3

    Step 3

    Step 3

    Sift the flour into a bowl in which you will knead the dough. Pour the resulting mixture into the flour and stir with a fork.

  4. 4

    Step 4

    Step 4

    It will look approximately like this.

  5. 5

    Step 5

    Step 5

    Now pour in one-third cup of sunflower oil and start kneading the dough. There's no need to knead it for long.

  6. 6

    Step 6

    Step 6

    The dough should be quite firm. Wrap it in plastic wrap and refrigerate for at least half an hour.

  7. 7

    Step 7

    Step 7

    While the dough is resting, let's prepare the filling. Peel the onion, wash the meat, and mince everything except one onion through a meat grinder. Finely dice the remaining onion. Add salt, pepper, and a couple of tablespoons of water to the meat mixture—this will make it juicier. You can also add other spices. Mix everything thoroughly until well combined.

  8. 8

    Step 8

    Step 8

    Remove the dough from the refrigerator and cut it into pieces. You should get about 10-12 pieces. The cross-section should show how the dough should look—similar to flaky pastry.

  9. 9

    Step 9

    Step 9

    Roll out the dough into a thin pancake. Place the filling on one side.

  10. 10

    Step 10

    Step 10

    Seal the edges of the chebureks well. For extra appeal, trim the edges with a decorative knife.

  11. 11

    Step 11

    Step 11

    Heat a pan with vegetable oil and fry the chebureki over medium heat on both sides until golden brown.

  12. 12

    Step 12

    Step 12

    To remove excess fat, place the chebureki on a paper towel.