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Chebureki ( Cheburek) are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.
Chebureki is a national dish of Crimean Tatar cuisine. They are popular as a snack and street food throughout the Caucasus, West Asia, Central Asia, Lithuania, Latvia, Estonia, Ukraine, Russian cuisine, Eastern Europe, as well as in Turkish cuisine, Greece and Romanian cuisine.
The dough is made of flour, water (usually of a baker percentage of ~50%), salt, and oil. It is soft and pliable, but not sticky. It is separated into small balls and each is rolled out with a thin rolling pin. Additional flour is added only as needed to prevent the dough from sticking.
The meat fill is layered thinly enough that it will cook fully in the sealed half-moon pocket.
Finally, the whole is fried in oil (usually sunflower oil or corn oil) until the dough becomes golden.
In modern Turkish, the name is written as çiğ börek, a corruption of the Crimean Tatar name based on a false etymology associating the first part of the name with , literally meaning "raw." In contrast to dishes such as çiğ köfte (raw meatballs), çiğ börek is a cooked dish that more closely resembles Kibbeh. It is very popular, especially in Eskişehir.
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