|Alternative names||Cheburek, Çiğ börek|
|Place of origin||Central Asia, Russia and other East Slavic Countries, Mongolia|
|Region or state||Central and Eastern Europe|
|Created by||Turkic peoples|
|Main ingredients||Lamb or beef|
|283 kcal (1185 kJ)|
Chebureki, sometimes spelled chiburekki (Crimean Tatar: çiberek, Turkish: çiğ börek), is a deep-fried turnover with a filling of ground or minced meat and onions. It is made with a single round piece of dough folded over the filling in a crescent shape. A national dish of the Crimean Tatars and traditional for the Caucasian and Turkic peoples, it is also popular as snack and street food throughout Transcaucasia, Central Asia, Russia, Ukraine, Eastern Europe, as well as with the Crimean Tatar diasporas in Turkey and Romania.
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. 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.
Töbörek is another Tatar variety, that is basically a çiğ börek that is baked in a masonry oven instead of being fried in oil.
- Curry puff
- Sha Phaley a very similar Tibetan food
- Haliva, a similar Circassian pastry
- Khuushuur, a similar kind of meat pastry in Mongolian cuisine
- List of stuffed dishes
- Lörtsy, a similar kind of pastry in Finnish cuisine
- Pastel (food)
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