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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.
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.
I hope they remind of home with every bite. 🙂 Thanks Vika. I’m so glad my blog is a useful resource for you!
Klassnaja ideja! Obezatelno poprobuju!
I hope you love it! It’s just so easy! 🙂
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, sautéed onions, mushrooms, peppers and Cheddar cheese). http://www.pinterest.com/pin/574349758699872170/
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?
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.
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!
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!!
I’m not sure if the same dough would work as for pelmeni. Anyone else know the answer to that one?
I haven’t made pelmeni dough, but what about just tortilla dough, since storebought tortilla dough works well? That’s what I am going to try next. The recipe on this site just calls for flour and water, so you could probably use different kinds of flour: http://gotovim-doma.ru/view.php?r=391-recept-CHebureki-s-miasom
Do you mean a store-bought tortilla dough that you have to roll out?
My sister-in-law and I made these last night for our families (team effort here) and they were a HIT! The idea of using two skillets was also simple and blilliant! Thank you so much for this easy recipe to deliciousness 🙂
Awesome, I love to hear a good report :D.
I’m so bad with dough and that’s why I can never make some of our ultimate fav russian foods! Now with raw tortilla tip I can surprise my family with chebureky 😉
Yes! And it’s so much easier! 🙂
Flour tortillas — thank you so much for sharing this great idea! Thank you for this website! I was trying to find a new version for plov and found your beef plov first, I have printed out 27 other recipes already and I am not done yet… Thank you again! (I used spring roll wraps, large size, for chebyreki and people loved it too)
27?! Wow!! Sounds like you have a fun week planned 🙂
Dear natasha.thank you for your great recipe.I made these for today breakfast.it was so good.we never eat beef or pork.I used chicken and cheese.here in maldives we cant find flour tortillas.only can buy Indian paratas.so instead of buying them I used homemade flour tortillas.I liked them.no presevatives no chemicals.here’s the recipe…I think its realy helpful for who cant find row tortillas from market.LOVE YOUR BLOG.
2 cups all-purpose flour more for dusting
1/2 tsp baking powder
2 Tbs olive oil or canola oil or butter
1/2 cups luke warm water or milk(some times you need little bit more)
1 tsp salt
In a large bowl mix flour, baking powder,salt .add oil and mix well.then add water or milk and kneed the dough 2-3 minutes.cover the dough with plastic wrap or kitchen towel and keep 20 minutes.then divide dough in to 8 portion .on a floured surface roll the ball of dough in to tortilla using rolling pin.roll it nice and thin. then you can use for chebuki or make as reguler tortillas. this tortilla can freaze beautifuly up to 1 week in a ziplock bag.
Thank you so much for sharing! 🙂
Hello ladies,
Please help!!! I absolutely can not find any uncooked tortillas in the NYC area. Is there anything I else I can use instead of the uncooked tortillas? Would much appreciate anyone’s ideas.
Thanks a lot.
Have you checked Costco or Walmart?
Not only those too but also all supermarket chains in the area as well as a ton of the small mom and pop shops! I even emailed the head of northeastern distribution at Costoc. He said that there was not enough demand to justify Costco shelf space.
Oh man!! 🙁 That’s surprising that they don’t have them in such a populated area… Anyone else have any ideas???
Thank you, dear Natasha, for the wonderful recipe. I , too, could not find raw tortillas ( in Texas, can you imagine? Maybe I did not look hard enough). I just used ordinary tortillas and all beef . Delicious !!!😊❤️
Great to hear that you enjoyed the recipe! I hope you’ll be able to find what you’re looking for next time.
Amazing recipe! Made these couple days ago and now they are all gone! 🙂
I’m so glad you enjoyed the recipe! 🙂
Would it be okay to substitute the meat with chicken and turkey or would that alter the flavor entirely?
You definitely could to make it healthier. 🙂
Best Chebureki:) Best website. My family love everything. Natasha thank you so much. God Bless your Family.
You are so sweet Inna, thank you for such a good report :).
First Russian food ive made! fed 9 people and everybody loved it!!
super easy to make, too
thankyou soo much for this recipe!
You are welcome Rahil’, I hope that you will find some more favorites :).
I just made these this morning and they turned out very nicely! Although, I bought the meat already grounded. I made the dough myself before and it actually tasted better with the tortillas!!!! They are the perfect width! We enjoyed these while in Kazakhstan so I am very happy to have found a wuicker method to make them!!!! Thank-you! I have been enjoying all the recipes on your site:-)
Thank you for such a good report, I’m glad you like them :).
Natasha, thank you for posting this recipe! i made it a few times and my family absolutely loved it. Chebureki come out just like the once you find at a local uzbek restaurant. the idea of using tortillas is ingenious to cut down on cooking time. thanks for sharing!
I’m glad you like them Nelli, thank you for your thoughtful comment :).
hello Natasha,
just as my family developed great affinity for the cheburekis, Costco stopped selling them on the East Coast. Try as it might I could not find any other place that would sell uncooked tortillas. if anyone has any suggestions of where else i can get them or what else could be used to make cheburekis without making the dough myself, i would greatly appreciate them!
Our Walmart sells them also. I hope you find them!!
You
are a genius, using tortillas!
All credit goes to my cousin Lena, but thank you 🙂
would it taste as good, if i use parsley instead of cilantro?
Yes, parsley would be great substitute :).
yes they are. Guess ill experiment it. 🙁
I accidently bought the corn tortilla. Do you think that’s still good? 🙁
I haven’t experimented with corn tortillas before, are they raw?