Lena’s Chebureki Recipe

Lena, thank you so much for this amazing recipe. We loved it and so did the guys at our church construction site (see more about that below). They were easy and tasted amazing!

I ended up grinding my own pork and beef but you may use pre-ground. I prefer ground chuck or ground sirloin (“beef” sounds like mystery meat to me!). This recipe is definitely a keeper!

Ingredients for Chebureki:

1 lb ground beef
1 lb ground pork
Β½ medium bunch of cilantro, chopped
Β½ medium bunch of parsley, chopped
1 large bunch of green onion (1 cup chopped)
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp milk
15 raw tortillas

Chebureki Recipe @NatashasKitchen

How to Make the Meat Mix for Chebureki:

1. I ground my own meat with the KitchenAid attachment. I used boneless pork top loin and boneless beef country store ribs, Fresh is best and there’s no mystery about what’s in it. Mix ground pork and ground beef together (I use my KitchenAid with my paddle attachment to spare my fingers from freezing).

Chebureki Recipe @NatashasKitchen-6

2.Stir in the cilantro, parsley and green onion. Add salt, ground pepper and milk.

Chebureki Recipe @NatashasKitchen-8Chebureki Recipe @NatashasKitchen-7

Assembling Lena’s Amazing Cherubeki:

1. Heat a large non-stick skillet over medium heat. Add enough canola to cover bottom of pan. Use two skillets to speed up the process.

2. Place a heaping tablespoon over 1/2 of the tortilla.
Spread the meat over 1/2 of the tortilla, leaving about a 1-inch border.

Chebureki Recipe

3. Brush water on the entire border of the tortilla; enough so you can see that it’s wet, otherwise it won’t seal.

Chebureki Recipe-2

4. Press the sides together and seal with a fork. Flip the tortilla over and seal the other side with the fork as well to make sure they don’t open while frying.

Chebureki Recipe @NatashasKitchen-10

This is the result of little fingers that really, really wanted to help (and mom turning away for a split second).

Chebureki Recipe @NatashasKitchen-5

5. Saute 3 minutes on each side over medium heat. You may need to adjust your heat settings (not all ranges are created equal), but they do need about 3 minutes per side to cook through. Place them between paper towels when done.

Chebureki Recipe @NatashasKitchen-9

They can get a little juicy inside so be careful that you don’t get a lap-full of juice when taking a bite.

Chebureki Recipe @NatashasKitchen-3

I took a double batch of these to our construction site (we are building a church you know) and the guys loved ’em! They gobbled them up so fast, with ooh’s and ahh’s galore. I only wish I had made more! I love this picture; it looks like my Dad is running to get some chebureky.

Chebureki Recipe-3

That’s our church in the background.

Chebureki Recipe-4

I’m so proud of the guys from church who put so much time into building our new church. They sacrifice so much! God bless you all for your hard work and perseverance. And, I’ll have you know that our church is definitely accepting financial contributions to help us build. You may contact me directly if you are interested in partnering with us (even a little bit is definitely appreciated). If you are interested (and what kind of Chlen/member would I be if I didn’t ask??) – please email me and I’ll get you in touch with the right people: Natashaskitchen(at)yahoo.com. Thank you to all my gracious readers! God bless you and I appreciate you all!
-Natasha πŸ˜‰

Lena's Chebureki Recipe (Π§Π΅Π±ΡƒΡ€Π΅ΠΊΠΈ)

4.9 from 31 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium
Cost To Make: $10-$12
Serving: 15

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • Β½ medium bunch of cilantro, chopped
  • Β½ medium bunch of parsley, chopped
  • 1 large bunch of green onion (1 cup chopped)
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 3 Tbsp milk
  • 15 raw tortillas

Instructions

  1. Mix ground pork and ground beef together using Kitchen Aid with paddle attachment or by hand.
  2. Stir in the cilantro, parsley and green onion. Add salt, ground pepper and milk.

Assembling Cherubeki:

  1. Heat a large non-stick skillet over medium heat. Add enough canola to cover bottom of pan. Use two skillets to speed up the process.
  2. Place a heaping tablespoon over ½ of the tortilla. Spread the meat over ½ of the tortilla, leaving about a 1-inch border.
  3. Brush water on the entire border of the tortilla; enough so you can see that it's wet, otherwise it won't seal.
  4. Press the sides together and seal with a fork. Flip the tortilla over and seal the other side with the fork as well to make sure they don't open while frying.
  5. Saute 3 minutes on each side over medium heat. You may need to adjust your heat settings (not all ranges are created equal), but they do need about 3 minutes per side to cook through. Place them between paper towels when done.
  6. They can get a little juicy inside so be careful that you don't get a lap-full of juice when taking a bite.

Read comments/reviewsAdd comment/review

  • A
    July 26, 2017

    this is a good recipe.
    i was wondering what do you think if i used puff pastry dough instead if the tortillas ? Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      I have never tried that but I suspect it might be too flaky and may absorb too much oil. Again, I haven’t tested it to say for sure. Reply

  • Michael
    February 23, 2017

    Hello Natasha I am very pleased to have found your website. A young lady who lives in Tartarstan will be visiting me in a few weeks and I wish to serve her something other than typical American dishes at least some of the time while she is here. This will definitely be one of them. For the tortillas in this dish, I will be making my own. (The best tortillas are made with lard. πŸ˜‰ )

    Thank you for sharing your recipes. Reply

    • Natasha's Kitchen
      February 24, 2017

      You’re welcome Michael! Please let me know what you think of the recipe! πŸ™‚ Reply

  • anya
    December 6, 2016

    I made it twice last week, they are so good ! was not sure about cilantro in it, but decided to try your recipe as it is, Natasha. omg ! it turned out so yumi! Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Anya, thank you for such a nice review on the recipe! 😁 Reply

  • Mohinur
    October 15, 2016

    Natasha, I love your recipes! Can you please post a recipe for homemade dough for chebureki? Thank you for amazing recipes! 😊😊😊 Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      Hi Mohinur, we usually use the raw tortillas because it’s so much easier but I’ll see what I can do πŸ™‚ Reply

  • Sarah
    September 24, 2016

    Made an all beef version with parsley, dill and lots of minced garlic…and salt and pepper. My Moldovan husband LOVED them. These will go into the rotation. Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      Sarah, thank you for sharing such a nice review with us πŸ˜€. We are glad your family loves the recipe. Reply

  • Carla
    May 24, 2016

    These were delicious. I love trying making foods from different countries. My husband and his friend gave me lots of compliments. Thank you so much for the recipe Natasha!! Reply

    • Natasha
      natashaskitchen
      May 25, 2016

      Carla, That’s just awesome!! Thank you for sharing your wonderful review πŸ™‚ Reply

  • Annie
    March 23, 2016

    My Russian son found this recipe and begged me to make it. I made it “from scratch”, ground the meat myself and made the tortillas from scratch, too. They are VERY easy to make, and I think they are much more tender than store bought ones would be. Other than that, the only change I made to the recipe was to use regular onion, and a lot of it. My Russian friend instructed me that these fillings should be one-third onion and two-thirds meat. My family loves that proportion. Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      Wow homemade tortillas sound great! I’m so happy you enjoyed the recipe and yes, Russian people LOVE onions! πŸ™‚ Reply

  • Irina
    March 3, 2016

    Great recipe! I divided each tortilla in half so, as a result, my chebureki looked like triangles. I like this size better: it’s easier to hold and again, portion control. :)) Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      Thank you Irina and nice job improvising 😁. Reply

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