Chebureki
Chebureki[edit | edit source]
Chebureki (also spelled çibörek or chiburekki) is a traditional dish of the Crimean Tatars and is popular in various countries of the former Soviet Union. It is a deep-fried turnover filled with ground meat and onions, seasoned with spices. The dish is known for its crispy exterior and juicy filling.
Preparation[edit | edit source]
The dough for chebureki is typically made from flour, water, and salt, creating a simple unleavened dough. The filling consists of ground meat, usually beef or lamb, mixed with finely chopped onions and seasoned with salt and pepper. Some variations may include additional spices or herbs.
To prepare chebureki, the dough is rolled out into thin circles, and a portion of the meat filling is placed on one half of each circle. The other half is folded over to enclose the filling, and the edges are sealed by pressing them together, often with the tines of a fork.
The turnovers are then deep-fried in oil until golden brown and crispy. They are typically served hot and can be accompanied by a variety of sauces or dips.
Variations[edit | edit source]
While the traditional filling is made with meat, there are several variations of chebureki that include different ingredients. Some popular variations include:
- Cheese Chebureki: Filled with a mixture of cheese and herbs.
- Vegetable Chebureki: Filled with a combination of vegetables such as potatoes, mushrooms, or cabbage.
- Sweet Chebureki: Filled with sweet ingredients like fruit preserves or sweetened cheese.
Cultural Significance[edit | edit source]
Chebureki holds a special place in the culinary traditions of the Crimean Tatars and is a popular street food in many countries. It is often enjoyed as a snack or a quick meal and is commonly found at fairs, markets, and food stalls.
In addition to its popularity in Crimea, chebureki is also enjoyed in countries such as Russia, Ukraine, and Kazakhstan. Each region may have its own unique twist on the traditional recipe, reflecting local tastes and ingredients.
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See also[edit | edit source]
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