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-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

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)

4.94 from 33 votes
Prep Time: 30 minutes
Cook Time: 6 minutes
Total Time: 36 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $10-$12
Servings: 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
  • 1/4 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 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.
  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.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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! πŸ™‚ 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

  • 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. 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

  • Mike
    November 19, 2015

    My wife yelled at me saying something to the effect of: “You don’t put kinza in chebuereki!” Reply

    • Natasha
      natashaskitchen
      November 19, 2015

      Hi Mike, I don’t know what kinza is but these are delicious anyways :). Did she at least try them? Reply

      • Victoria
        December 4, 2015

        “Kinza” is a Georgian word, I believe, for “cilantro”. I had my reservations about the green stuff too but actually these chebureki (turnovers) came out amazing. I ended up using Goya Empanada Discos instead of tortillas (they came in 10s and the tortillas came in 18s). http://www.goya.com/english/product_subcategory/Frozen-Foods/Discos#134 I used to love chebureki sold by street vendors in Kyiv, one of my favorite childhood treats:) I thought these came out even better. Reply

        • Natasha
          natashaskitchen
          December 4, 2015

          That’s awesome! I’m so happy to hear you loved the recipe! Thank you Victoria and thanks for the lesson on kinza πŸ˜‰ Reply

        • Jane
          April 3, 2016

          LOL–I was shouting the same thing about the cilantro…though not in Georgia. πŸ˜‰ Reply

      • Valeriya
        August 12, 2016

        Kinza is cilantro in Russian. Reply

  • Yelena
    September 5, 2015

    Thank you so much for the recipe. I was thinking to make chebureki having raw beef parties. I was told by coworker about using raw tortilla.

    Three important things that I took from Lena’s recipe made it happen.

    One that I was going to use old yellow onion, which is wrong as process to fry is quick and green onion is perfect for it; second I didn’t know that should add milk that made filling juicy; third I didn’t know that needed to brush tortilla with water to seal it. I actually brush whole tortilla before put meat.

    Thank you for all the details, Natasha. Reply

    • Natasha
      natashaskitchen
      September 6, 2015

      You’re welcome and I’m glad that you found the recipe useful! Reply

  • Olga
    August 17, 2015

    After looking and looking for raw tortillas, I finally found them at my local grocery store!!! Not sure if I was looking in the wrong place and they had them all this time, or if they just started carrying it. They are soooo good! I ate them just like that kak lepeshki with kefir (love kefir)! Can’t wait to try making chebureki! Thanks for the tip! Reply

    • Natasha
      natashaskitchen
      August 17, 2015

      Olga, I’m glad you found them and thank you for the great review :). Reply

  • Kateryna
    July 18, 2015

    Natasha, thank you for this recipe! I was finally able to find raw/uncooked tortilla here in the Bay Area in larger Safeway πŸ˜€ I was beyond happy πŸ™‚ I love chebyreki, and now with this recipe it is so simple to make it! Reply

    • Natasha
      natashaskitchen
      July 18, 2015

      Yes!!!! I’m so happy for your find :). I was very excited when I figured out this shortcut too. Reply

  • Sarah
    July 1, 2015

    Made this 2 nights ago..I used our own farm raised beef and subbed our own lamb for the pork. Everyone loved it..even took some to work. Love being able to share these recipes with my son and husband. Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Sarah, thank you for the great review, I’m very happy to hear that your family enjoyed them :D. Reply

  • Annie
    May 25, 2015

    Hi Natasha! Am I able to sub the beef with turkey? I bought turkey on accident and don’t want it to go to waste. Reply

    • Natasha
      natashaskitchen
      May 25, 2015

      Yes, I think that would work just fine πŸ™‚ Reply

  • Kateryna
    April 19, 2015

    Hi Natasha,
    Do you think I could substitute raw tortilla with egg roll wraps?
    Thank you in advance! Reply

    • Natasha
      natashaskitchen
      April 20, 2015

      Hi :). I don’t think the egg roll wrappers could adequately be sealed the same way for frying in the oil. It might be worth an experiment, but I think it would be tough to seal them. Reply

      • Kateryna
        April 21, 2015

        Thank you! Reply

  • Oksana
    February 11, 2015

    I improvised and they were amazing! I used 1 lb chicken and added 3 garlic and used used diced onion instead and halfed the others πŸ˜‰ DELISH! Thanks!! Reply

    • Natasha
      natashaskitchen
      February 11, 2015

      You are welcome Oksana, thanks for the great review :). Reply

  • Jim Przedzienkowski
    January 9, 2015

    Will definitely try the Chebureki, looks like a good one. Reply

    • Natasha
      natashaskitchen
      January 10, 2015

      Thank you Jim! I hope you love it! πŸ™‚ Reply

  • Halina
    January 9, 2015

    Slava Bohy Natasha,
    I have a question. Did you ever try adding anions to this recipe, just like you do to the Turkey Chebureki? I think the anion gives it a better flavor. People let me know what you think. Thanks and God bless you all. Reply

    • Natasha
      natashaskitchen
      January 9, 2015

      Slava Bohy Halina :). This recipe does have a very good amount of green onion so you still have the great onion flavor and it cooks better inside the tortilla rather than using raw onion. A good substitute would be to at least lightly sautee a diced yellow onion so its softer after the chebureki are cooked. Also, if you saute them a little bit, you don’t get the “onion burps” quite as badly afterwards. I’ve found the same to be true with making pelmeni :). I hope that helps. Reply

  • Жиробасик
    November 26, 2014

    Бпасибо) Reply

  • Olga
    October 9, 2014

    Are raw tortillas easy to find? I feel like I’ve never seen them before but then I never looked. I will take a look next time I’m at the grocery store. I definitely want to give these a try. Thanks! Reply

    • Natasha
      natashaskitchen
      October 9, 2014

      Olga, it depends which grocery store you shop in. I bought them in Walmart and Costco before. I hope this helps :). Reply

      • Olga
        October 13, 2014

        Thanks! I was not able to find actual uncooked tortillas but I did find ‘dough for pastries’ (masa para empanadas) also in the fridge of the spanish food section. I wasn’t sure if it was the right thing but I got them anyway and made chebureki yesterday and they came out absolutely perfect! Saved so much too by not having to make the dough from scratch! Thanks for the tip! πŸ™‚ Reply

        • Natasha
          natashaskitchen
          October 13, 2014

          It’s great to know there is yet another alternative that works! Thanks so much for sharing πŸ™‚ Reply

  • nadia
    August 9, 2014

    Thank you as always. They turned out perfect. I can’t stand anything about cilantro, so I didn’t add it and they turned out delicious. Easy and affordable. Reply

    • Natasha
      natashaskitchen
      August 9, 2014

      I’m so glad you liked it! Thanks for a great review! Reply

  • May 2, 2014

    I love this recipe! It’s simple, quick and delicious. I just made some on lunch break πŸ™‚ Thank you, Natasha! Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      You’re quick if you got these done on your lunch break πŸ˜‰ I’m so happy you loved them. Now I just have to figure out how to make them baked! πŸ™‚ Reply

  • Julia Kiforishin
    March 24, 2014

    Just wanted to ask you whether it was possible to bake these. Im trying to get into the habit of making healthier foods so it wouldn’t be so hard to get back into shape after the baby but its hard finding recipes that my family likes. They loves these so I was wondering if it was at all possible. Plus I just hate frying stuff. The oil gets everything and makes my whole oven greasy and then my really teeny house smells like a fast food restaurant. πŸ™
    Anyways great recipe. Thanks Reply

    • Natasha
      natashaskitchen
      March 25, 2014

      I agree about the frying; that’s why I wait until the weather is nice before I fry anything so I can keep all the windows open. πŸ™‚ 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

    • Julia Kiforishin
      March 27, 2014

      oooohhh… I kind of had an epiphany. So I was trying to see if there are smaller electric griddles because my kitchen is really, really, really teeny and then I thought.. “mhmmm. if i can fry eggs and bacon and pancakes and a lot of other stuff on this thing why not chebureki????” I think I’m going to try it out and hopefully it will work because it would make making chebureki so much more easy and convenient!!!” Reply

      • Natasha
        natashaskitchen
        March 27, 2014

        Let me know how it goes!! I’m very curious. Reply

  • vika
    February 28, 2014

    Omg i can’t wait to make them!!! I love chebureki…when i went back home to russia i had them i miss russian food so I’m glad for your blog! When i want something russian i always use your site. Reply

    • Natasha
      natashaskitchen
      February 28, 2014

      I hope they remind of home with every bite. πŸ™‚ Thanks Vika. I’m so glad my blog is a useful resource for you! Reply

  • Inessa
    January 18, 2014

    Klassnaja ideja! Obezatelno poprobuju! Reply

    • Natasha
      natashaskitchen
      January 18, 2014

      I hope you love it! It’s just so easy! πŸ™‚ Reply

  • December 4, 2013

    Hi Natasha, Thank you for sharing this recipe. I just made mine but used a different filling. See if you will like this version. I’ve used “Mission” Carb Balance Flour Tortillas with 6g. net carbs. Inside: Broiled Salmon, sautΓ©ed onions, mushrooms, peppers and Cheddar cheese). http://www.pinterest.com/pin/574349758699872170/ Reply

    • Natasha
      natashaskitchen
      December 4, 2013

      Oohh with salmon, that sounds wonderful. I’m bummed though that we finished our leftover salmon yesterday! 😐 I haven’t triedthe carb balance ones. Are they as tasty as the regular ones? Were they raw tortillas? Reply

  • November 20, 2013

    Natasha, I finally tried your (Lena’s) filling and it was GREAT! Sounds too simple to be true, but it hit the spot. Better than storebought chebureki any day. All I did for the filling was ground beef+pork, salt and pepper, milk, and green onion. I did add some jalapeno peppers the first time for my spicy-loving husband. Delicious! Now I just need to experiment with the right “shell.” So far I have tried thin lavash, with the filling pre-cooked. I was thinking of maybe making a homemade tortilla dough. Reply

    • Natasha
      natashaskitchen
      November 20, 2013

      I bet a homemade tortilla dough would work well. It would probably taste even better than the store-bought ones, but the pre-made ones are so tempting because they are super easy! Reply

  • Katrina
    November 14, 2013

    Hi Natasha! I was born in Moscow and moved to the US with my parents when I was 9. I’m currently living in Brussels with my husband and all your recipes make me super happy to make because they really remind me of home and my parents back in the US. Love your website! I first found it when I needed to make pelmeni for an american friend pregnant with twins! She loved them!

    Is it possible to do the chebureki without tortilla? I’m gluten intolerant so try to make most of the stuff from scratch with all purpose gluten free flour, which generally works amazingly well. You think I could make pelmeni dough for this, or something similar and then continue with the recipe?

    Thanks!! Reply

    • Natasha
      natashaskitchen
      November 14, 2013

      I’m not sure if the same dough would work as for pelmeni. Anyone else know the answer to that one? Reply

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