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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
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).
2.Stir in the cilantro, parsley and green onion. Add salt, ground pepper and milk.
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.
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.
This is the result of little fingers that really, really wanted to help (and mom turning away for a split second).
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.
They can get a little juicy inside so be careful that you don’t get a lap-full of juice when taking a bite.
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.
Lena's Chebureki Recipe
Ingredients
- 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.
Made them last weekend and even our American friends loved them… Easy to make because of already made tortillas but don’t try to make them with cooked tortillas – they burn and dry too fast… I did too grind my own meat so they turned out delicious!
Anna – good to know! I’m so glad you and your friends enjoyed the recipe 🙂
Just made chebureki this weekend, very delicious! Love it. I have never thought of using uncooked tartillas before. Thanks a lot for your blog and step by step recipes with great pictures.
Do you have any yummy chicken chibureki recepies?
I haven’t tried chicken chebureki. But it sounds like a nice experiment.
Oh wow, I will have to try these! My husband likes chebureki but I hate buying them in the frozen section, you never know what they put in there!
It’s funny to see Russians making these in the U.S. because I was really missing Mexican food when I moved to Russia, and came up with a similar recipe for making Mexican chimichangas. I didn’t know about chebureki. 🙂 I agree that the flavors are a bit different, though, and no cheese like in quesadillas.
Tortillas are pretty expensive here, so I’ll have to decide if I will use them or buy something cheaper like lavash.
How much oil did you use? Could they be baked?
I haven’t tried baking them. I didn’t measure the exact amount of oil since I was adding a little between batches. I just made sure the oil covered the bottom of the pan, otherwise it won’t cook evenly.
Natasha,
Thank you for sharing this yummy recipe! I made them for dinner last week and my husband LOVED them! =) I also added the clear thin Chinese noodles to the meat mixture and they were amazing! Thank you again and Happy New Year! Looking forward to many more amazing recipes for this year! =) Blessings!
Oooh, yumm; an Asian twist. That does sound good! I’m glad you liked the recipe. My cousin Lena is a genius! 🙂
These were so good i enjoyed them lots!
Natasha!
I really like your blog! I do a lot of Russian recipes as well! I came across this in searching for the perfect recipe for cheboureki…this may be the one that I end up making for Stariey Nove God next week!
I will be visiting!
HI Mila! I’m looking forward to checking our your site as well 🙂
Looks delish! Thanx 4 posting ur awesome!!!
This is a great recipe and a time-saver! We used to make them with our own dough (which took forever and was a lot of work) but raw tortillas is an awesome idea! I shall try these soon!
Thanks!
Do these taste like mexican quesidilas? or more russian?
They are nothing like quesadillas. They taste pretty authentic and the guys at the construction kept telling me that these were “real chebureki”
Our youth at church sells these for fundraisers 🙂
Yours look so yummy!
Will try making my own :))
That sounds like a good idea; I know Russian and Ukrainian people cannot resist chebureki!! I know I would buy some 🙂
Thanks 4 ur recipes! My german hubby enjoys em!
You are very welcome!
Delish!
Looks good as always!
Why thank you 🙂
Cant wait to make this mouthwatering reipe!:)
Wow i can finally make these without any hesitation your directions and pictures make full sence thanks girl!
Wow these sure look delicous! I was reaaly waiting for this post and so happy to start new years with a start of chebureki! Yum Yum!!!
wow cant wait to make these thanks 4 the post your just super awesome!!! What state do you live in? me washington.
Idaho (the land of potatoes… and super awesome people apparently 🙂 Thanks Evelyn!
These look so easy and so yummy! I love easy, meaty, hearty recipes like this one! I wanted to ask where you bought your raw tortillas? Would they be in the freezer section?
Refrigerator section at Walmart and winco (both stores have them near the cream cheese) I’m pretty sure I remember seeing a big pack at Costco too.