“Chebureki” – Чебуреки

Last week, my mom & dad decided to help the youth at our church raise money for the New Years Party, by making and selling Chebureki after church. I believe they made 350 of them and the chebureki were gone within half an hour after the church ended. A lot of people didn’t even get to try them because they were gone before everyone got a chance to buy them. I wasn’t surprised though, these are so good that I am surprised they didn’t run out quicker! What’s not to like about them? They’re crispy on the outside with a little bit of chewiness on the inside and a juicy middle meat center. Mmm…mmmm… mm!

If you have the raw (or even cooked) flour tortillas, you can whip this up in less then 15 minutes and that’s what I call a quick lunch/dinner! So here it goes…

“Chebureki” – Чебуреки

Ingredients

  • 10 Raw/Cooked Tortillas

Meat Center:

  • 1lb Ground Chicken (white or dark meat)
  • 1 egg
  • ½tsp Black Pepper
  • 2 cloves pressed Garlic
  • Salt to taste

To Seal

  • 1 egg white
  • pinch of salt

Instructions

  1. In a bowl, thoroughly mix together meat, egg, pepper, pressed garlic and salt.
  2. In a heavy bottomed skillet, cover the bottom with about 1 inch of oil.
  3. Take a round flour tortilla, place about 1 tablespoon of filling in the middle and spread it around, leaving around ½ inch around the border.
  4. Whisk together the egg white and the salt.
  5. With a brush, brush the egg white mixture around the edges and fold the tortlla in half, sealing the meat inside.
  6. Fry 2 tortillas at a time, turning to the other side when the first one is golden in color.
  7. Transfer to a paper towel covered plate to absorb extra oil.

Notes

Serve right away, alone, or with a choice of Greek yogurt or tsatsiki sauce.

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Comments

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  • Tania

    Awesome recipe. I love the fact that there are no onions in the filling. One question though, on what temp. do I fry them?

    · Reply
    • Thanks Tania! You should fry them at 350F

      · Reply
  • Lily

    I have a question. We too have done a fundraiser in our church with these. Yes, I made 350 of them also. I am wondering what your parents experience is. Do they need to be fried right before they are sold or can they be fried a day in advance and reheated in the oven to be sold? Which way did they do it and their reasons? My understanding is they need to be crunchy and if done in advance they will become soft. I am in disagreement over it with my own mom, so I need some input.

    · Reply
    • Hi Lily,
      My parents always fry them in the church kitchen closer to the end of the service, so they retain their freshness and crispiness. This is not the kind of food that you can do in advance. Even 30 minutes after they are fried they are not as crispy as they are right after they’re fried, but next day they would not be good at all. Hope you and your mom can come to a common solution on this one 🙂 Good luck 🙂

      · Reply

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