Catalog

Chebureki

Recipes found: 117

Chebureki in an air fryer

Chebureki in an air fryer

It goes perfectly with tea and coffee. Thin dough, juicy filling, crispy edges — it turns out really delicious! If you stick to a diet-friendly diet, this cheburek option is a great alternative to frying in lots of oil. The top crust isn’t as golden as in a skillet, of course, but that hardly shows in the flavor. If you’re cooking them for the first time, it’s best to watch the first batch without leaving. Everyone’s appliances are different, so yours might take a little more or a little less time — the main thing is not to overdry them! From the given amount of ingredients I got 13 pieces. They can be served with tea or coffee.

Chebureki with suluguni cheese

Chebureki with suluguni cheese

The recipe will not take much time. Chebureki made from this dough will be tasty with any filling you like, so feel free to experiment—add cottage cheese and chopped herbs to the cheese, or thin slices of tomato. The baking is done. Serve at the table.

Pizza in a cheburek

Pizza in a cheburek

Home baking for tea. Chebureki can be made with all kinds of fillings; today it will be the set of ingredients most often used on pizza: sausage, onion, cheese, and tomatoes. Make the chebureki with a simple scalded dough, add the filling, and fry them in plenty of oil. Serve warm or chilled. Perfect with tea.

Cheburek dough like in cheburek shops

Cheburek dough like in cheburek shops

Homemade pastries for tea. Making chebureki dough like at a cheburek shop at home is not difficult. You can use any filling you like; the classic one is lamb half-and-half with onion. I like to make the filling from fatty pork with onion (2:1) or from a mix of pork and beef mince. Whatever mince you use, be sure to add cold water for juiciness and tenderness. The amount of water depends on the mince itself; for 300 grams I usually add about 50–60 ml. You can use broth instead of water; if you skip this, the filling will turn out dry. The dough from this recipe turns out very good—thin, crispy, and full of little bubbles. The chebureki are delicious! I highly recommend trying them. Serve warm or chilled. Perfect with tea.

Universal choux pastry dough

Universal choux pastry dough

The recipe will not take much time. It is a recipe for universal dough from which you can make a dish with any filling. Whether pelmeni, varenyky, chebureki, manti, or khinkali—they turn out perfect in shape, and the dough itself is tender and very tasty. You can also make pies or layered flatbreads from this dough—it is not just dough, it is sheer delight. Make it and you are sure to love it.

Meat chebureki in a frying pan

Meat chebureki in a frying pan

Delicious pastries for the whole family. You can use any minced meat for the chebureki that you prefer most. The chebureki will turn out just as tasty with beef, chicken, lamb, or turkey filling. To make the filling juicier, you can add more onion, pour in a little ice water, and also add some herbs — dill, parsley, or cilantro will perfectly complement it with their aroma. Serve cooled or slightly warm.

Chebureki with zucchini and chicken

Chebureki with zucchini and chicken

Making zucchini chebureki with chicken is not difficult, and the list of ingredients is very simple. You can make the filling not only with chicken—if you like, you can use absolutely any kind you want. The dish is tender, juicy, and very tasty! Zucchini chebureki are essentially the same zucchini pancakes with a meat filling; they look a lot like the familiar flour pastries shaped like a crescent, which is where the name comes from. A great way to vary your everyday menu. I served them with garlic sauce. The bake is ready. Bring to the table.

Chebureki with apples

Chebureki with apples

The pastry is prepared simply and quickly. Apple chebureki turn out very juicy, aromatic, and appetizing. Even picky children who do not like eating these fruits fresh will gladly eat them. By the way, you can take the pastry with you on a trip or to a picnic. The pastry is ready. Serve it to the table.

Karaim chebureki

Karaim chebureki

The pastry is prepared simply and quickly. Karaite chebureks turn out juicy inside with crispy dough on the outside. They are served only hot. This kind of pastry is especially delicious with sour cream, mayonnaise of any fat content, or garlic sauce, and pickles. Serve warm or chilled. Perfect with tea.

Zucchini Chebureki with Ham and Cheese

Zucchini Chebureki with Ham and Cheese

When making chebureki, bear in mind that zucchini vary in how juicy they are. So even after you squeeze out the juice, more will release later. Because of this, you may need 1–2 tablespoons more flour. But don’t stiffen the dough with too much flour. Aim for a thick, sticky consistency—the dough should slowly slide off the spoon.

Vegetarian Chebureki

Vegetarian Chebureki

The recipe won’t take long. You can make vegetarian chebureki with almost any vegetables! Between you and me, vegetarian chebureki are especially good with eggplant: these vegetables are rich on their own, so the chebureki won’t turn out dry.

French-style chebureki

French-style chebureki

French-style chebureki turn out very tasty; from this amount of ingredients you get 10 pieces, so judge how much you need and scale up the quantities right away. A step‑by‑step recipe will help you make these delicious chebureki. Serve cooled or slightly warm.

Bulgarian Ruguvachki

Bulgarian Ruguvachki

Delicious baked goods for the whole family. Bulgarian ruguvachki are a traditional Bulgarian pastry that is very similar in composition to chebureki. Ruguvachki are made from fairly thin, light, porous dough. The filling is cottage cheese and fresh greens. The dough is simply incomparable in texture and flavor, so you can also use it for other dishes. I recommend everyone try them! I suggest making Bulgarian ruguvachki and treating your household to wonderful homemade baked goods.

Chebureki with bubbles

Chebureki with bubbles

They pair perfectly with tea and coffee. You can make these chebureki with either chicken mince or pork mince. You should also grind half an onion beforehand and mix it in. Fry the chebureki in a frying pan with enough oil so they turn evenly golden-brown and look good all over, with a crispy crust and lots of bubbling. You can serve them with tea or coffee.

Italian Chebureki

Italian Chebureki

The recipe won’t take much time. Have you never tried Italian chebureki? No problem, we’ll fix that right now and make them. I first tried this dish in Milan at the famous panzerotteria “Luini.” It is truly very delicious! Check out the step-by-step recipe and try to “taste Italy.” You can serve it with tea or coffee.

Chebureki in a cauldron

Chebureki in a cauldron

Perfect with tea and coffee. Who among us doesn’t like to snack on hearty pies or chebureki? Since this dish is quick and easy to prepare, you can make it at home as well. Instead of ground beef, you can use lamb or chicken.

Chebureki with tomatoes

Chebureki with tomatoes

The pastry is prepared simply and quickly. To make chebureki with tomatoes have crispy dough and a juicy filling, add water or baking soda when making the dough — they will dry it out during frying. The taste of vodka will not be noticeable. Choose less juicy tomato varieties or remove the seeds with the pulp from them. Serve cooled or slightly warm.

Chebureki with chicken and cheese

Chebureki with chicken and cheese

Perfect with tea and coffee. The dough can be kneaded not only with water, but also with milk. In addition to the listed spices, you can safely run onion or garlic through a meat grinder for the filling. It is best to serve the cooked chebureki immediately after cooking, as they are crispy when hot. Serve cooled or slightly warm.

Chebureki with meat and mushrooms

Chebureki with meat and mushrooms

The pastry is prepared simply and quickly. Chebureks with meat and mushrooms turn out very juicy and tasty. The mushrooms give the filling a wonderful aroma, and the meat mince is simply indispensable for chebureks. Knead a regular lean dough for chebureks, roll out thin rounds, and add the mince to the filling. Fry the items in a pan with oil. Serve cooled or slightly warm.

Lazy Chebureki with Kefir and Minced Meat

Lazy Chebureki with Kefir and Minced Meat

Tasty pastry for the whole family. Make the dough for lazy chebureks using kefir with added eggs, baking soda, and flour. For the filling use any ground meat; I used pork. You can also use chicken or beef mince, to your taste. Serve warm or chilled. Perfect with tea.

Vegan Chebureks with Pumpkin

Vegan Chebureks with Pumpkin

Perfect with tea and coffee. Vegan chebureki are very easy to fry with a pumpkin filling. Make the dough with water and a bit of vegan oil. Then prepare the filling from fried pumpkin and onion. The pastry is ready. Serve at the table.

Chebureks in butter

Chebureks in butter

The pastry is prepared simply and quickly. For making such chebureks, you should use high-quality butter. As a filling, not only chicken but also pork or beef will work. You can serve it with tea or coffee.

Chebureki

Chebureki

Homemade pastry for tea. Of course, it’s easier and faster to make chebureks of the usual size, but sometimes, for example for a festive table or a buffet, you need to prepare snack‑size “Mini” chebureks that taste and look like the regular ones, only in miniature dimensions. These chebureks will definitely please children. Serve warm or chilled. Perfect with tea.

Chebureki with sour cream

Chebureki with sour cream

It goes perfectly with tea and coffee. For making chebureks you can use not only chicken mince, but any other. In it, besides salt and ground pepper, you can also confidently add chopped onion. Serve it cooled or slightly warm.

Beef Chebureki

Beef Chebureki

It pairs perfectly with tea and coffee. Chebureki are a very tasty homemade dish, beloved in many families. There are hundreds, if not more, recipes for making them. Each housewife has her own secret recipe, and I’m sharing mine.

Chebureks with meat and cheese

Chebureks with meat and cheese

Homemade baked goods for tea. For making chebureks you can use any meat. The main thing — it should have layers of lard, only then the chebureks will be juicy. If the meat is without lard, be sure to add ice‑cold water to the minced meat. Serve cooled or slightly warm.

Chebureki with onions

Chebureki with onions

Making chebureks with onions is quite simple; the dough is easy to prepare and won’t take much time. You can add tomato paste or diced fresh tomato to the onions. In general, the filling can be very varied: mashed potatoes, mushrooms, cabbage, and if you are not observing a fast—any meat mince. The dough is very tasty, tender, slightly flaky, I’m sure you’ll like it. The baking is ready. Serve at the table.

Chebureks like in the USSR

Chebureks like in the USSR

The pastry is made simply and quickly. Many recall how delicious chebureks were in the USSR. The dough is thin, crispy, and must have bubbles. I suggest frying exactly such chebureks. Vodka is essential for the dough, and for the filling use pork and onion.

Fish Chebureki

Fish Chebureki

The pastry is prepared simply and quickly. Want some variety in your home kitchen? Then make fish chebureks, which turn out just as good as the meat ones. It’s very easy to do—follow the step‑by‑step recipe and cook with pleasure.

Chebureki in a Multicooker

Chebureki in a Multicooker

The recipe won't take much time. For making chebureks you can use not only chicken mince, but also pork or pork‑beef. The main thing — be sure to add water so that the chebureks turn out juicy and tasty.

Chebureki with turkey

Chebureki with turkey

The pastry is prepared simply and quickly. Turkey chebureks are the best way to gather the whole family at the table. For the filling, use turkey mince—a healthy and tasty product. Making chebureks is a laborious task, but the main thing here is to knead the dough, and they fry very quickly—so it’s worth it. The pastry is ready. Serve at the table.

Leningrad Chebureks

Leningrad Chebureks

Tasty baked goods for the whole family. If you have never baked Leningrad chebureki before and have been using your own recipe, I still recommend making them. I guarantee they will turn out delicious. Serve warm or chilled. Perfect with tea.