A blue plate with Lena\'s chebureki on the plate

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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
½ medium bunch of cilantro, chopped
½ 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-8

Chebureki 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

Lena's Chebureki Recipe

4.95 from 54 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 30 minutes
Cook Time: 6 minutes
Total Time: 36 minutes

Ingredients 

Servings: 15
  • 1 lb ground beef
  • 1 lb ground pork
  • ½ medium bunch of cilantro, chopped
  • ½ 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

Instructions

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

Assembling Cherubeki:

  • 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.
  • 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.
  • Brush water on the entire border of the tortilla; enough so you can see that it's wet, otherwise it won't seal.
  • 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.
  • 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.
  • They can get a little juicy inside so be careful that you don't get a lap-full of juice when taking a bite.
Course: Lunch, snack
Cuisine: Russian, Ukrainian
Keyword: Chebureki
Skill Level: Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • Nellie
    July 15, 2023

    Thank you very much for the recipe! How do you prevent hot oil from splattering all over the oven top?

    Reply

    • NatashasKitchen.com
      July 15, 2023

      Hi Nellie! You could use a deeper pan with taller edges or look into getting a splatter guard. That may help.

      Reply

  • Karen B
    November 30, 2022

    Would these pair well with one of your borscht recipes for a soup and sandwich-type meal?

    Reply

    • Natasha's Kitchen
      November 30, 2022

      Hi Karen, I think these can be paired with any soup! I hope you love it.

      Reply

  • Rachel
    September 16, 2022

    Hi Natasha,

    We really love all of your recipes. They always turn out so fine dining and impress my whole family. Thanks so much for sharing.

    Thanks,
    Rachel

    Reply

    • NatashasKitchen.com
      September 16, 2022

      You’re very welcome, Rachel! Thank you for the wonderful feedback. I’m glad you enjoy my recipes.

      Reply

  • natalie zhuk
    September 13, 2022

    thank you for your detailed step-by-step, with pictures recipes! I’m a big fan of yours!

    Reply

    • Natasha's Kitchen
      September 13, 2022

      You’re welcome, Natalie. Glad you appreciate that!

      Reply

  • Tish
    April 24, 2022

    Can I precook the beef mixture, cool and stuff. I am sure these are delicious.
    Thank you.

    Reply

    • Natasha's Kitchen
      April 24, 2022

      Hi Tish, I think that will work just fine.

      Reply

  • Victoria S
    March 20, 2022

    These were very good! I did add a couple more ingredients that made it so flavorful! 1 grated onion, 2 cloves minced garlic, some garlic powder, and an additional half tsp salt as we like it a little more salty. Delicious!

    Reply

    • Natasha's Kitchen
      March 20, 2022

      Nice to hear that, Victoria. Thank you for sharing that with us!

      Reply

    • EP
      April 28, 2023

      Hi. What’s your suggestion for keeping them warm for transport, like u did when you brought them to the church for example.. how did u keep them warm? I want to make them as an appetizer for a small get together, but want them to keep their crispiness and warmth. Suggestions? Thanks

      Reply

      • NatashasKitchen.com
        April 28, 2023

        Hi EP! You may try wrapping them in a warm clean towel and then in foil. You can also wrap them in a towel and transport them in crock pot or disposable foil tin. The towel will help absorb the moisture. They also reheat great in the oven on a baking sheet, or on a skillet over the stovetop, or even an air fryer would work great. I hope that helps! Let us know how it works. 🙂

        Reply

  • Esther
    September 13, 2021

    Has anyone tried to cook these in an air fryer? Just wondering what settings to use, temperature and time-wise..

    Reply

    • Natasha's Kitchen
      September 14, 2021

      Hi Esther, I think it will work but I haven’t personally tested it yet to advise of the temperature and timing.

      Reply

    • Fly
      June 6, 2022

      I only cook mine in an air fryer! Typically I’ll do 350 degrees for 15(ish) minutes.

      The real trick is to keep an eye on them and flip them when the top starts to get golden brown throughout. Should take 7-8 minutes. That way you don’t burn the top trying to cook the bottom.

      Reply

  • Svetlana
    December 15, 2020

    Natasha,
    I’ve searched through the comments, but couldn’t find answers- perhaps you could help?
    1) is there a non-dairy milk substitute that would work?
    2) any update on freezing these raw? Cooked?
    3) I will have to make them ahead of dinner; to reheat them, tray in an oven? Or maybe cookie rack in the oven?
    Appreciate any help
    SvetKa

    Reply

    • Natasha
      December 15, 2020

      Hi, I haven’t tried any non-dairy options, but coconut or almond milk may work fine. I haven’t tried freezing these so I’m not sure about that, but I think it would work to freeze raw or cooked. They would reheat great in the oven on a baking sheet, or on a skillet over the stovetop, or even an airfryer would work great.

      Reply

  • Crystal
    July 8, 2020

    Hi I’d like to make these for dinner, why could I serve with them? Also is there a traditional type of dip or garnish? Looking forward to trying them tonight!

    Reply

    • Natasha's Kitchen
      July 8, 2020

      This can be a nice appetizer or main dish. You can dip it in sweet & sour sauce or any sauce that you prefer.

      Reply

      • MJ
        July 12, 2020

        They go great with something like tzatziki (Greek cucumber/yogurt dip!) Also love them with Hungarian style cucumber salad (thin sliced cucumbers with vinaigrette)–this seems to counteract the fried deliciousness!) Yummy!

        Reply

  • Oksana
    December 25, 2019

    I love your precipices, chebureki turned out really good

    Reply

    • Natashas Kitchen
      December 26, 2019

      I’m so glad you enjoyed this recipe, Oksana!

      Reply

  • Jerry Kaidor
    December 11, 2019

    OK, I tried this the other day. I had been asking my wife for chebureki for years. She would never make them because 1: too much work, and 2: too much fat.

    This recipe addresses both of those issues. The raw tortillas are genius; I didn’t know such a thing existed!

    So we got a pound of beef, and a pound of pork. Carefully carved the fat off the pork. Dug out our old Soviet meat grinder and went to town.

    Results – they came out sort of dry. The cilantro taste was overpowering – didn’t taste
    Russian or Georgian at all. Not squirt-out-of-your-mouth juicy like I remember them.

    Just for yuks, I dug out my canonical resource for such things – the “Book of Tasty and Healthy Food”, published in 1951, with its forward praising Comrade Stalin and the success of the latest Five Year Plan.

    Chebureki are on page 241. They specify 400 grams of mutton ( baranina ), and
    also 100 grams of mutton-fat. Yee-hah! Going for the gusto there. Also 50 grams of boiled rice. They also advised to seal the edges with beaten egg.

    We pan fried most of them – but I also made a couple in an air fryer, with a light spray of olive oil. Those came out pretty nice, and I see no reason not to do them all that way.

    Reply

    • Natashas Kitchen
      December 11, 2019

      Thank you so much for sharing that with us, Jerry!

      Reply

  • Olga
    February 17, 2019

    Natasha, these are SOOO good!! Thank you so much for the recipe!
    And to anyone who’s been wondering if you can bake these instead, yes you can! 🙂
    I used the uncooked flour tortillas from Costco. I brushed both sides with a little bit of oil right before putting them in the oven and then baked them at 400 degrees for about 15 minutes. They were absolutely delicious!!!

    Reply

    • Natashas Kitchen
      February 17, 2019

      You’re welcome! I’m so happy you enjoyed it!!

      Reply

  • MJ
    December 8, 2018

    These are amazing! Just wondering if I could make in advance and leave uncooked in fridge? I want to cook them at the last minute but don’t want to make them at the last minute(I like a clean kitchen when company comes over!) Also wondering if I could freeze the raw ones so I can reheat 2 or 3 at a time?
    Thank you for all your wonderful recipes!

    Reply

    • Natashas Kitchen
      December 8, 2018

      Hi MJ, I haven’t tried storing it uncooked in the fridge. I imagine the dough will absorb moisture and splatter all over once hitting a hot pan. Several of our readers have mentioned freezing left over raw Chebureki.

      Reply

  • anna
    September 7, 2018

    Hi natasha. I made this before per your receipe, and these are great. I want to make them again but healthier version. I was wondering what you think about me baking these? Do you know at what temperature would work best and duration? Thanks so much

    Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Anna! 🙂 I haven’t tested these in the oven and I think it might have to be a different dough for that. Has anyone else tried baking these?

      Reply

  • Holy
    March 27, 2018

    Natasha in 3 minutes it cooks all the way, meat looks uncooked to me? By the way where do you live, i get my tortillas from meijer too?

    Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Holy, make sure to cook them 3 minutes per side and if they are browning too quickly, turn the heat down so they have a full 6 minutes of cooking time. The raw tortillas are thin so they allow for quick cooking of the filling, but if you find it is taking you longer to cook them (possibly you are on too low of heat?), definitely cook 1-2 minutes longer to be sure :). I purchase raw tortillas at Fred Meyer, Walmart and Costco.

      Reply

      • Olga
        May 24, 2020

        I had a bit of a raw problem as well and realized I was filling them way too much. Not as much meat and lower heat definitely helped! I also love to get them more charred and crispy mmm mmm mmm! Best recipe for Chebureki for sure and so easy. Loving it!!

        Reply

  • Viktoriya
    October 23, 2017

    where did you buy the tortillas?

    Reply

    • Natasha
      natashaskitchen
      October 24, 2017

      Hi Viktoriya, in our local stores, they are sold in Fred Meyer (refrigerator section next to the cheeses and tortellini), in Costco refrigerator section and I’ve also seen them at Walmart.

      Reply

  • 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. 😉 )

    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! 🙂

      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

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