Chebureki Meat Hand Pies Video

published Jul 25, 2022 One of my favorite things about traveling is the chance to try out the local cuisine. It’s fun to take notes on the flavors and ingredients in the dish, then return to the US and attempt to recreate them at home. I will say that there are some recipes that I just can’t manage to make myself. Maybe it’s also because enjoying local specialties is as much about taking in the surroundings as it is about the food itself! All of that to say, I’m super happy with how my attempt at chebureki came out. I first tasted these in San Francisco from a Russian lady who was my neighbor (she also made classic Russian piroshki) in the Marina district where I once lived. Inna would let me know whenever she had made them fresh and they were just the BEST for breakfast! These hail from Crimea, located on the shores of the Black Sea, which is where she was from originally. They look quite similar to giant fried dumplings or empanadas, and I was immediately intrigued. When I took a bite and discovered the savory meat filling, I was hooked.

Chebureki

Let’s travel west from the Silk Road trade route to the Crimean peninsula, for one of their most popular street foods. Cuisine: Crimean Begin your travels in the city of Kuban, located in southern Russia. Head west towards the Black Sea to the Strait of Kerch and across the Crimean Bridge (also known as Kerch Bridge), where you’ll arrive in the Republic of Crimea.

INGREDIENT NOTES AND SUBSTITUTIONS

All-Purpose Flour – Let’s start with your dough! Flour is an essential ingredient for your crust. Water – Don’t underestimate the power of using hot water for your dough. It makes a big difference in terms of texture. You will also need ice cold water for the fillingVegetable Oil – You need a bit of added oil in the dough. You’ll also need it to fry up your meat pies once you’ve formed them.Vodka – You can also feel free to use white vinegar instead. Both are optional, but will go a long way towards making your dough flaky!Ground Meat – Let’s move on to your filling. You can use beef or lamb.Onion – Opt for a large yellow onion for the best flavor. Garlic – Another essential ingredient for your meat-based filling!Salt & Pepper – Use salt in the dough and the filling, plus pepper in the filling to taste.Paprika – For a bit of color and flavor!Cayenne Pepper – This spice is optional, but I personally never leave it out. It adds a bit of heat.Parsley – You’ll also need this to finish out the flavor profile and add a bit of color to the filling.

HOW TO MAKE CHEBUREKI (MEAT HAND PIES)

Prepare The Dough. Start by sifting your flour into a bowl of a stand mixer (you can also mix by hand if desired). In a separate mixing bowl, add the salt, hot water, oil, and vodka and whisk to combine. Add the liquid mixture to the flour and mix on medium-low until the dough starts to form. Play around with adding more flour or water if you’re unhappy with the texture. Mix until a soft and smooth dough forms, then cover with a kitchen towel so that it can rest for 30 minutes. Course: Savory snack, appetizer, or main dishServing Temp: Hot Recipe difficulty: Medium 🥄🥄 Description:A popular regional dish of Crimean Tatar cuisine, chebureki are pan fried meat hand pies with a filling of ground lamb or beef, spices and bits of onion and/or peppers.
Make The Filling. Place the ground meat in a large mixing bowl. Then, add the onion, garlic, salt, pepper, paprika, cayenne pepper, parsley, and water to a food processor. Mix until the ingredients form a purée, then add it to the meat. Mix to combine and then set it aside.
Create The Pies. Divide the dough into 12 equal parts and form balls using your hands. Use a rolling pin to roll the dough out into an 8-inch circle. It should be quite thin! Spoon out 3 tablespoons of meat mixture into one half of the dough circle. Fold the other half over the meat filling and press the edges together. Use a fork to crimp the edges of the dough, and remove any excess.
Fry The Meat Pies. Using a 12-inch or larger skillet (or cast iron pan), fill with ½-inch of vegetable oil and preheat it to 375 degrees F. Fry in batches (as not to overcrowd the pan) until golden brown, about 2-3 minutes on each side. You can drain them on a paper towel if there is a lot of excess oil. Enjoy ‘em while they’re hot!