Jump to content

Chebureki

From Wikipedia, the free encyclopedia
The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.
Chebureki
Çibörek and ayran in a Turkish cafe
Alternative namesÇibörek, çiğ börek
CourseMain course
Region or stateCrimean Peninsula
Created byCrimean Tatars[1]
Main ingredientsLamb or beef
Food energy
(per serving)
283 kcal (1185 kJ)

Cheburek[a] (plural: Chebureki) are deep-fried turnovers with a filling of ground or minced meat and onions.[2] A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape.[3] They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.

Chebureki is a national dish of Crimean Tatar cuisine.[1] They are popular as a snack and street food throughout the Caucasus, West Asia, Central Asia, Lithuania, Latvia, Estonia, Ukraine, Russia, Eastern Europe,[1][3] as well as in Turkey,[4] Greece and Romania.

Preparation

A 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 dough is made of flour, water (usually of a baker percentage of ~50%), salt, and oil. It is soft and pliable, but not sticky. It 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.[5][6]

The meat fill is layered thinly enough that it will cook fully in the sealed half-moon pocket.

Finally, the whole is fried in oil (usually sunflower oil or corn oil) until the dough becomes golden.

Variations

Cheburek is called Çibörek ("börek" means pastry in Turkish language). It is very popular, especially in Eskişehir.[4]

  • Example of serving Çiğ Börek
    Example of serving Çiğ Börek
  • Chebureki, bit open
    Chebureki, bit open

See also

Notes

  1. ^ from Crimean Tatar: çiberek; via Russian: чебурек, romanized: cheburek, which is single form; plural one is Russian: чебуреки, romanized: chebureki; see also wikt:чебурек

References

  1. ^ a b c Karen Evans-Romaine; Helena Goscilo; Tatiana Smorodinskaya, eds. (2013). Encyclopedia of Contemporary Russian Culture. Taylor & Francis. p. 100. ISBN 978-1-136-78785-0. Retrieved November 5, 2016. Originally a Crimean Tatar dish, cheburerki became popular in other regions of the former USSR.
  2. ^ Bylinka, E.A.L. (2011). Home Cooking from Russia: A Collection of Traditional, Yet Contemporary Recipes. AuthorHouse. p. 12. ISBN 978-1-4670-4136-2. Retrieved November 5, 2016.
  3. ^ a b Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 369. ISBN 978-1-59884-955-4. Retrieved November 5, 2016.
  4. ^ a b Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 364. ISBN 978-1-59884-955-4. Retrieved November 5, 2016.
  5. ^ Sarlık, Mehmet (2000). 5. Afyonkarahisar Araştırmaları Sempozyumu bildirileri. Afyon Belediyesi. ISBN 978-975-93567-0-5.
  6. ^ Sarar, İsmail Ali (1995). Eskişehir: edebiyatı, tarihi, kültürü, folkloru üzerine bildiriler. Çınar Yayıncılık.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Chebureki&oldid=1252318989"