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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.
love the picture with the little boys hands on them things. so cute!
i love ALL of your recipes on here! God bless u dearly! 🙂 Keep it up!
Thank you 🙂 he’s Mama’s little helper.
The chebureki turned out quite well. They were indeed very juicy! We really enjoyed them. I like the burst of color that the greens (parsley, cilantro, and green onions) gave to the filling.
I agree about the juicy part. First time I made them, I had some juice on the floor with the first bite!
Thanks, I will try those recipes 🙂
Yes, I am looking for a recipe for russian pancakes made with buckwheat flour and yeast. These pancakes are usually fried into a bite sized pancake and topped with sour cream & caviar. Do you have a recipe for this?
Are you talking about these, or these with apple in the batter, or might you be referring to nalesniki (crepes)?
Thanks I look forward to your homemade dough recipe.
Will you be posting a recipe soon for Blini? 🙂
What do you mean by blini. I might call them something differ and probably already posted them. Do you mean pancakes?
Hi Natasha,
I am unable to buy raw tortillas or egg roll wraps where I live, are you able to provide a recipe for the dough for the Cherubeki? Please!! I really love your food blog & recipes 🙂
I don’t have anything currently for a homemade dough. But I will let you know if I find a good recipe 🙂
Thanks for the amazing recipes! I’ve never made chebureki before, but I’m excited to taste how they’ll turn out 🙂 We’re making them right now. Thanks for the awesome detailed instuctions and the photos! Even though I’ve been cooking for many years, it still makes things easier to see pictures of the process so you know you’re “on the right track”. Thanks Natasha! God bless you. Keep up the great work!
Thank you Hope. let me know how you like them 🙂
Sorry, for so many posts, egg roll wraps work great, my mom uses them all the time for chebureki. Corn tortillas break easily, well mine did, so I gave up.
Thank you for your quick answer Natasha, I love all of your recipies, keep up the good work. God Bless.
I sent you a question about using corn tortillas, you can ignore it now – you can’t, I just tried and it didn’t work. So I am using Eggroll Wraps today, and will continue my search for proper tortillas.
Did they burn too quickly? Let me know how the eggroll wraps work out.
Can I use corn tortillas? I live in Totonto area, and cannot find raw flour tortillas anywhere 🙁
Are they raw cor tortillas? I can’t really recommend them without trying it first but you need something that won’t burn too quickly since the meat needs some time to finish cooking. You can fold the corn tortilla in half and try saute just the tortilla on both sides for the specified amount of time and see if it will burn or not. Sorry, I’m not much help 🙁
Dear Natasha!
Spasibo bol’shoe za zamichatel’nie rezhepti!!! I made this recipe and they were off the hook. I had one problem though when I used water to seal the tortillas. When I fried them, the oil splashed everywhere because of the water that i used to seal. Did you have any problems and how did you control it? Thanks again.
Try to keep the water on the inside. It might help to put the tortilla over a papertowel and then brush the edges with water, so any excess will be absorbed by the paper towel underneath. It only squirted when there was water on the outside. And, make sure your seal is tight (press with the fork on both sides).
Mmmmmmmmmmmmmmm
Oh also, I froze a bunch of them (uncooked) for later use 🙂
I haven’t tried that but it does sound like a good idea!
Hi Natasha! I ran into your blog today, and I had to go purchase all the ingredients and I just finished making these. These are amazingly yummy! Just like what I used have in my universitet’s cafeteria in Moscow 🙂
Also I used the whole wheat uncooked tortillas by Tortilla land and the only place I could find them in california bay area was Costco (I went to safeway, lucky, whole foods, and no luck there).
I wonder if the whole wheat ones might be at our Costco as well; I’ll have to check. I only remember the plain tortillas. Sonya, thank you for sharing and I’m so glad you liked the recipe and it brought back memories for you! 🙂
I just bought uncooked tortillas in Lucky’s BA , CA. Now I need meat grinder :))
These look delicious! My mom made cheburecki just like this (with the tortilla’s) when I was a little girl. This brings back really good memories. You always take amazing pictures – so mouthwatering!
Thanks Olga! I love all the Russian and Ukrainian blogs; together we are changing the way our people cook and share recipes 🙂
My mom makes these with chicken–beef & pork sounds yummy too. I need to stop browsing and go to bed–I’m getting hungry :).
I made these this week so easy and so so so good:-)
my sister also made them and froze some, few days
later she fried them and they also tasted great she said!
Thanks Natasha love your recipes:-)
Cool! I didn’t know they could be frozen! Thanks for sharing.
I have question, I have some frozen in the freezer right now and Im wondering before I cook them should I defrost or cook them frozen. Thanks!
I would cook them frozen but on the lower heat, giving them enough time to cook through.
Question! Do you know other stores except Winco that sells raw tortillas? Because our local Winco doesn’t sell them anymore ((
Walmart and Costco sell them. Costco has jumbo packages.
Mmmm these look so good! I will be making some today from Chicken, and some veggie ones for my dad. I love how you post pictures with your instructions, they really help out a lot! :))
Keep the recipes coming! 🙂
Thanks Luba! It sure takes more time, but I’m glad the photo tutorial is helpful to you! 🙂