// Crimean Tatar cuisine

Chebureki

Name: Chebureki
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Crimean Tatar cuisine
Ingredients: Flour — 500 g; Water — 250 ml; Vegetable oil — 2 tbsp; Vodka — 1 tbsp (for a blistered crust); Salt — 1 tsp; Minced lamb or beef — 500 g; Onions — 2; Ice-cold water — 100 ml; Salt, pepper, oil for frying

Thin fried half-moon pastries made from unleavened dough with a juicy filling of minced lamb with onion and herbs. After frying, the dough turns bubbly and crisp, while hot meat juice stays inside. They are best eaten right away, before the chebureki cool.

Chebureki are the most famous Crimean Tatar dish, beloved far beyond Crimea.

// Ingredients

Wheat flour
Water
Lamb
Beef
Onion
Herbs
Vegetable oil

// Allergens

Gluten

// Historical background

Chebureki are considered one of the main dishes of Crimean Tatar cuisine, which absorbed the traditions of the various peoples who lived on the peninsula. Similar dishes of nomadic peoples, such as kutabs, are named among possible predecessors, but in Crimea chebureki acquired their characteristic form and flavour.

According to legend, Genghis Khan's warriors turned their shields over, hung them above the fire and cooked food on them: simple, filling and tasty food for nomads. One version holds that the word, in Turkic, means "raw pie": this was the name for anything that was not baked. In Soviet times chebureki spread widely beyond Crimea and became a popular street food in many cities. In 1957 the "Druzhba" chebureki shop opened in Moscow, and it still operates today. The dish remains a symbol of Crimean Tatar gastronomy and part of a culinary heritage passed down from generation to generation.

Chebureki

// Ingredients

// Allergens

// Historical background

Cook it at home

// Ingredients

// Method

Chebureki

// Ingredients

// Allergens

// Historical background

// Ingredients

// Method

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