Chebureki - Çiğ Börek
Chebureki, also known as Çiğ Börek or Çibörek in Turkey, are thin crispy fried pastries filled with juicy ground beef and onions. They are best served hot, while the pastry is still crisp.
Servings: 12 pieces
Calories: 141kcal
Ingredients
For the Dough
- 2 ½ cups strong white flour - bread flour (300 grams)
- ¾ cup water (170 ml)
- ½ teaspoon salt
- 1 tablespoon white wine vinegar or apple cider vinegar
For the Filling
- 7 oz ground beef (200 grams)
- 1 large onion (grated)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup water (100 ml)
- oil for frying
Instructions
Prepare the Dough
- Place the water, salt, and vinegar in a large bowl and mix well.
- Add the flour gradually and mix until you have a soft but firm dough.
- Transfer the dough to a lightly floured surface and knead for 5 to 10 minutes, until smooth and elastic.
- Place the dough back in the bowl, cover it, and let it rest for 15 minutes while you prepare the filling.
Prepare the Filling
- Grate the onion into a bowl. Add the ground beef, salt, freshly ground black pepper, and water.
- Mix well until the filling looks soft and slightly loose.
- Keep the filling in the refrigerator until you are ready to shape the Chebureki.
Shape the Chebureki
- Divide the dough into 12 equal pieces, about 1½ oz / 40 g each.
- Shape each piece into a ball, cover with a clean kitchen towel, and let them rest for another 15 minutes.
- Roll one dough ball on a lightly floured surface into a thin circle, about 6 inches / 15 cm wide.
- Spread about 1 tablespoon of filling over one half of the dough, leaving a clean border around the edge.
- Fold the empty half of the dough over the filling to make a half-moon shape.
- Press around the filling gently to push out any trapped air, then press the edges together with your fingers.
- Trim the edge with a pizza cutter or pastry wheel to seal it neatly.
- Place the shaped Chebureki on a lightly floured surface and repeat with the rest of the dough and filling.
Fry the Chebureki
- Pour enough oil into a large skillet to shallow fry the pastries. Heat it over medium-high heat.
- Carefully place two Chebureki in the hot oil, depending on the size of your skillet.
- Fry for 1 to 2 minutes on each side, or until golden and crisp.
- Transfer the fried Chebureki to a plate lined with paper towels. Serve immediately with Turkish tea, Cacik, or salad on the side.
Video
Notes
- Don’t leave the dough to rest for longer than 1 hour, as it can become too loose and harder to roll.
- Keep the dough balls covered while shaping so they don’t dry out.
- Roll the dough thinly so the Chebureki fry quickly and turn crisp.
- Keep the filling thin and don’t overfill the pastries.
- Stir the filling before using, as the liquid can settle at the bottom of the bowl.
- Seal the edges well before frying so the filling stays inside.
- You can use ground beef, lamb, pork, turkey, or a mixture of meats.
- You can use uncooked raw wheat tortillas instead of making the dough if you want a quicker version.
- Reheat leftovers in the oven, toaster oven, or air fryer until crisp. Do not reheat them in the microwave if you want to keep the pastry crisp.
- Chebureki can be frozen before or after frying. Place parchment paper between each one before freezing.
Nutrition
Calories: 141kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 207mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg