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traditional crimean ukrainian chebureki on a large plate
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3.6 from 5 votes

Ukrainian Chebureki

Chebureki are turnovers filled with beef or lamb (although I used pork for this recipe). It is a national dish of Crimean Tatar cuisine, and a great street-food.
Course Appetizer, Main Course, Main Dish, Side Dish, Snack
Cuisine Crimean, Eastern European, European, Tatar, Ukrainian
Keyword Cheburek, Chebureky, Hand pastry, Turnover, Ukrainian Chebureki
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Cost $5


  • Pan


  • 300 grams Flour All Purpose is fine
  • 250 grams Pork minced. Can use beef or lamb to be more traditional.
  • 120 ml Water
  • 100 ml Milk 2% is fine
  • 60 ml Olive Oil or any good oil you prefer (walnut oil works really well too)
  • 1 Yellow Onion finely chopped
  • 1 tbsp Parsley fresh chopped, or dry
  • 1 tsp Sugar
  • 1 tsp Black Pepper freshly cracked
  • 1 tsp Salt or to taste
  • 1 tsp Paprika optional
  • Vegetable Oil for shallow frying. You'll need enough to cover the bottom of your pan about a centimeter


  • In a bowl sift together the flour, sugar, and salt. Slowly trickle in the water while agitating the dough with your fingers. Add the olive oil and knead the dough a bit more violently. Set aside.
  • In another bowl add the meat, onion, parsley, salt, pepper, and milk. If you are using paprika (recommended) add that as well. It's not super traditional but I think it adds to the meal.
  • Take the dough and divide it in fourths. Roll out the dough until you have a sheet large enough to cut out about a foot (30cm) diameter circle. You can flip a large plate and trace with a knife.
  • Take a couple tablespoons of the filling and spread it around one side of the dough sheet. Fold over the other side and seal shut. You can use a tool, or just the tines of a fork.
  • In a pan add the vegetable oil and turn the heat on medium. If it is too hot you will burn the outside before the inside is fully cooked. Place a wooden spoon into the oil, if you see tiny bubbles you are good, if the bubbles are large it is too hot and you should lower the heat.
  • Carefully drop in the chebureki and fry about 3-4 minutes a side, or until golden. It will turn golden brown as it rests. Remove and place on a paper towel lined plate or rack.
  • Enjoy!


The meat can be substituted for any other meat you prefer. I used pork even though that is not traditional Crimean, but it is popular in the west of Ukraine where I live. 
If you want to use cherries/berries as the filling I like to simmer the same gram weight with a quarter cup of sugar before adding them to the dough.