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What are _reliable_ sources for this as real "alternative form". This form is not based on any Turkic form but is clearly from plural Russian form - and is badly illiterate in Russian. There's no sense in adding countless possible versions of bad grammar to encyclopedia articles
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'''Chebureki''', sometimes spelled '''chiburekki''' ({{lang-crh|çiberek}}, {{lang-tr|çiğ börek}}), is a deep-fried [[Turnover (food)|turnover]] with a filling of ground or minced meat and onions.<ref name="Bylinka 2011 p. 12">{{cite book | last=Bylinka | first=E.A.L. | title=Home Cooking from Russia: A Collection of Traditional, Yet Contemporary Recipes | publisher=AuthorHouse | year=2011 | isbn=978-1-4670-4136-2 | url=https://books.google.com/books?id=OLAHrc0gfIIC&pg=PA12 | accessdate=November 5, 2016 | page=12}}</ref><ref name="East PDX News 2016">{{cite web | title=Slavic Fest in Ventura Park draws big crowd | website=East PDX News | date=November 5, 2016 | url=http://eastpdxnews.com/general-news-features/slavic-fest-this-time-in-ventura-park-again-draws-a-big-crowd/ | accessdate=November 5, 2016}}</ref> It is made with a single round piece of dough folded over the filling in a crescent shape.<ref name="Kraig Sen 2013 p. 369">{{cite book | last=Kraig | first=B. | last2=Sen | first2=C.T. | title=Street Food Around the World: An Encyclopedia of Food and Culture | publisher=ABC-CLIO | year=2013 | isbn=978-1-59884-955-4 | url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA369 | accessdate=November 5, 2016 | page=369}}</ref> A national dish of the [[Crimean Tatars]] and traditional for the [[Peoples of the Caucasus|Caucasian]] and [[Turkic peoples]], it is also popular as snack and street food<ref name="Kraig Sen 2013 p. 369"/> throughout [[Caucasian cuisine|Transcaucasia]], [[Central Asian cuisine|Central Asia]], [[Russian cuisine|Russia]], [[Ukrainian cuisine|Ukraine]], Eastern Europe, as well as with the [[Crimean Tatar cuisine|Crimean Tatar]]<ref name="Taylor & Francis 2013 p. 100">{{cite book | title=Encyclopedia of Contemporary Russian Culture | publisher=Taylor & Francis | year=2013 | isbn=978-1-136-78785-0 | url=https://books.google.com/books?id=ZXz2okCSfq8C&pg=PA100 | accessdate=November 5, 2016 | page=100}}</ref> diasporas in [[Turkish cuisine|Turkey]] and [[Romanian cuisine|Romania]].
'''Chebureki''', sometimes spelled '''chiburekki'''{{Citation needed}} ({{lang-crh|çiberek}}, {{lang-tr|çiğ börek}}), is a deep-fried [[Turnover (food)|turnover]] with a filling of ground or minced meat and onions.<ref name="Bylinka 2011 p. 12">{{cite book | last=Bylinka | first=E.A.L. | title=Home Cooking from Russia: A Collection of Traditional, Yet Contemporary Recipes | publisher=AuthorHouse | year=2011 | isbn=978-1-4670-4136-2 | url=https://books.google.com/books?id=OLAHrc0gfIIC&pg=PA12 | accessdate=November 5, 2016 | page=12}}</ref><ref name="East PDX News 2016">{{cite web | title=Slavic Fest in Ventura Park draws big crowd | website=East PDX News | date=November 5, 2016 | url=http://eastpdxnews.com/general-news-features/slavic-fest-this-time-in-ventura-park-again-draws-a-big-crowd/ | accessdate=November 5, 2016}}</ref> It is made with a single round piece of dough folded over the filling in a crescent shape.<ref name="Kraig Sen 2013 p. 369">{{cite book | last=Kraig | first=B. | last2=Sen | first2=C.T. | title=Street Food Around the World: An Encyclopedia of Food and Culture | publisher=ABC-CLIO | year=2013 | isbn=978-1-59884-955-4 | url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA369 | accessdate=November 5, 2016 | page=369}}</ref> A national dish of the [[Crimean Tatars]] and traditional for the [[Peoples of the Caucasus|Caucasian]] and [[Turkic peoples]], it is also popular as snack and street food<ref name="Kraig Sen 2013 p. 369"/> throughout [[Caucasian cuisine|Transcaucasia]], [[Central Asian cuisine|Central Asia]], [[Russian cuisine|Russia]], [[Ukrainian cuisine|Ukraine]], Eastern Europe, as well as with the [[Crimean Tatar cuisine|Crimean Tatar]]<ref name="Taylor & Francis 2013 p. 100">{{cite book | title=Encyclopedia of Contemporary Russian Culture | publisher=Taylor & Francis | year=2013 | isbn=978-1-136-78785-0 | url=https://books.google.com/books?id=ZXz2okCSfq8C&pg=PA100 | accessdate=November 5, 2016 | page=100}}</ref> diasporas in [[Turkish cuisine|Turkey]] and [[Romanian cuisine|Romania]].


==Variations==
==Variations==

Revision as of 03:46, 1 January 2019

Chebureki
Çiğ börek and ayran at Turkish chain "Anadolu Mantı"
Alternative namesCheburek, Çiğ börek
CourseMain course
Place of originCentral Asia, Russia and other East Slavic Countries, Mongolia
Region or stateCentral and Eastern Europe
Created byTurkic peoples
Serving temperatureHot
Main ingredientsLamb or beef
Food energy
(per serving)
283 kcal (1185 kJ)

Chebureki, sometimes spelled chiburekki[citation needed] (Crimean Tatar: çiberek, Turkish: çiğ börek), is a deep-fried turnover with a filling of ground or minced meat and onions.[1][2] It is made with a single round piece of dough folded over the filling in a crescent shape.[3] A national dish of the Crimean Tatars and traditional for the Caucasian and Turkic peoples, it is also popular as snack and street food[3] throughout Transcaucasia, Central Asia, Russia, Ukraine, Eastern Europe, as well as with the Crimean Tatar[4] diasporas in Turkey and Romania.

Variations

çiğ börek

Çiğbörek ("raw börek") is a half round shaped börek, filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper. The meat should be layered thin enough that it will cook fully when the sealed half-moon pocket is fried in sunflower oil or corn oil. The dough, made from flour, salt, and water, should be soft and pliable, but not sticky. The dough 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.[5][6] It is very popular in Turkey in places where a Tatar community exists, especially in Eskişehir. It may be compared with samosa and is popularly served as a street food.[7]

Töbörek is another Tatar variety, that is basically a çiğ börek that is baked in a masonry oven instead of being fried in oil.

See also

References

  1. ^ Bylinka, E.A.L. (2011). Home Cooking from Russia: A Collection of Traditional, Yet Contemporary Recipes. AuthorHouse. p. 12. ISBN 978-1-4670-4136-2. Retrieved November 5, 2016.
  2. ^ "Slavic Fest in Ventura Park draws big crowd". East PDX News. November 5, 2016. Retrieved November 5, 2016.
  3. ^ a b Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 369. ISBN 978-1-59884-955-4. Retrieved November 5, 2016.
  4. ^ Encyclopedia of Contemporary Russian Culture. Taylor & Francis. 2013. p. 100. ISBN 978-1-136-78785-0. Retrieved November 5, 2016.
  5. ^ Sarlık, Mehmet (2000). 5. Afyonkarahisar Araştırmaları Sempozyumu bildirileri. Afyon Belediyesi. ISBN 978-975-93567-0-5.
  6. ^ Sarar, İsmail Ali (1995). Eskişehir: edebiyatı, tarihi, kültürü, folkloru üzerine bildiriler. Çınar Yayıncılık.
  7. ^ Kraig, Bruce; Sen, Colleen Taylor (2013-09-09). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. ISBN 978-1-59884-955-4.
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