20 Easy Homemade Chebureki Recipes

Source: Maxim Khytra, AdobeStock

Who can resist fried homemade chebureki? These hearty and delicious pastries are also incredibly simple to prepare. Minimal effort, a basic dough, and fillings for every taste – even novice cooks can easily master them. We've gathered 20 of the best recipes for you!

1. Chebureki with Meat – Classic Recipe

Source: Yulia Zubkova

Simple dough made with water and a hearty meat filling from mixed minced meat.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 300 g flour
• 1 tsp salt
• 0.5 tsp sugar
• 50 ml water
• 40 ml vegetable oil
• For the filling
• 150 g ground pork
• 150 g ground beef
• 150 g onion
• 100 ml water
• 0.5 tsp spices

1. Mix the sifted flour, salt, and sugar. Make a well in the center.

Source: Yulia Zubkova

2. Pour in the water with oil and knead into an elastic dough.

Source: Yulia Zubkova

3. Form the chebureki dough into a ball, wrap it in plastic film, and leave it on the table for half an hour.

Source: Yulia Zubkova

4. Finely chop the onion and mix it with all the minced meat. Add spices to taste.

Source: Yulia Zubkova

5. Pour in cold water and thoroughly mix the filling.

Source: Yulia Zubkova

6. Divide the dough into portions and roll each into a thin, round flatbread. Sprinkle the table with flour beforehand.

Source: Yulia Zubkova

7. Place 1-2 spoons of filling onto half of each flatbread, fold in half, and crimp the edges. For example, you can press them with a fork.

Source: Yulia Zubkova

8. Pour plenty of oil into a frying pan and fry the chebureki until golden brown on both sides for 3-5 minutes.

Source: Yulia Zubkova

9. Place the fried chebureki on paper towels to remove excess oil.

Source: Yulia Zubkova

2. Chebureki with Choux Pastry Dough

Source: receptisalatov.com

Choux pastry dough is not entirely classic, but a very interesting option for chebureki.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 3.5 cups flour
• 1 cup boiling water
• 0.5 tsp salt
• 1 egg
• 100 g butter
• For the filling
• 500 g pork
• 2-3 onions
• 3 sprigs of herbs
• 1 tsp spices

1. Mix the sifted flour with salt. Pour in boiling water and quickly knead the dough – first with a fork, then with your hands.
2. Lightly beat the egg with melted butter and pour it into the dough.
3. Knead the dough, cover with a towel, and leave on the table.
4. Pass the pork and onion through a meat grinder or finely chop.
5. Add chopped herbs and spices, and mix the minced meat again.
6. Divide the dough into pieces, roll into thin flatbreads, and place a little filling on each.
7. Crimp the edges of the chebureki and fry them in plenty of oil on both sides for 3-5 minutes.

3. Chebureki with Kefir Dough

Source: privately.ru

There are many excellent ways to prepare homemade chebureki – and here's another one!

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 250 ml kefir
• 500 g flour
• 1 egg
• 0.5 tsp salt
• For the filling
• 500 g minced meat
• 100 ml water
• 2 onions
• half a bunch of herbs

1. Whisk room temperature kefir with egg and salt.
2. Add sifted flour, knead into an elastic dough, and leave it in a bag for 20 minutes.
3. Finely chop the onion and mix it with the minced meat.
4. Add chopped herbs, season to taste, and then pour in cold water.
5. Mix the minced meat until smooth.
6. Divide the dough into pieces and roll into thin, round flatbreads.
7. Place a little filling on each, fold in half, and crimp the edges.
8. Fry the chebureki for 3-5 minutes on both sides in plenty of oil.

4. Chebureki with Mineral Water Dough

Source: pinterest.ru

Chebureki dough made with mineral water always turns out more tender and crispy.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 200 ml mineral water
• 400 g flour
• 0.5 tsp salt
• 1 tbsp vegetable oil
• 0.5 tsp sugar
• For the filling
• 300 g minced meat
• 1 onion
• 2 cloves garlic
• 1 tsp spices

1. Mix the sifted flour, salt, and sugar.
2. Pour in cold water and oil, and knead into an elastic dough. Leave it under a towel for 20 minutes.
3. Chop the onion and garlic, and mix with the minced meat. Add spices to taste.
4. Divide the dough into portions and roll thinly.
5. Place the filling on each flatbread, fold in half, and crimp the edges.
6. Fry the chebureki in plenty of oil on both sides.
7. Place the cooked chebureki on paper napkins.

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5. Chebureki with Lamb and Milk Dough

Source: ok.ru

Delicious, tender, and incredibly aromatic chebureki. And easy to prepare!

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 1 cup milk
• 2.5 cups flour
• 1 egg
• 2 pinches salt
• 2 tbsp vegetable oil
• For the filling
• 500 g lamb
• 2 onions
• 1 bunch cilantro
• 100 ml water
• 1 tsp spices

1. Mix room temperature milk with oil, egg, and salt.
2. Add sifted flour and knead the dough. Leave it under plastic film for half an hour.
3. Finely chop the lamb and onion, or pass through a meat grinder.
4. Add chopped cilantro, spices, and cold water.
5. Mix all the minced meat.
6. Divide the dough into pieces and roll into thin flatbreads.
7. Place 1-2 spoons of filling on each, fold in half, and crimp the edges of the chebureki.
8. Heat plenty of oil and fry the chebureki on both sides until golden brown for 3-5 minutes.

6. Chebureki with Beer Dough

Source: de-fragrance.ru

For chebureki dough, it's best to use light beer, plain and without additives.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 330 ml beer
• 1 egg
• 3-4 cups flour
• 3 tbsp vegetable oil
• 1 tsp salt
• For the filling
• 400 g mixed minced meat
• 4 green onion stalks
• 1 onion
• 4 sprigs of herbs
• 1 tsp spices

1. Whisk the egg with oil and salt with a fork. Pour in the beer and gently mix.
2. Add sifted flour and knead into an elastic dough. Wrap it in plastic film and leave for half an hour.
3. Finely chop the regular and green onions, and herbs. Mix everything with the minced meat and season to taste.
4. Divide the dough into portions, roll out, and place the filling on each flatbread.
5. Fold the flatbreads in half, crimp the edges of the chebureki, and fry them in plenty of oil.
6. Fry the chebureki over medium heat for 4-5 minutes on each side until golden brown.

7. Chebureki with Vodka Dough

Source: rumelo.ru

This is how you get those perfect bubbly chebureki!

Preparation time: 1 hour 30 minutes.
Yield: 8 servings.

• For the dough
• 2 cups flour
• 150 ml water
• 1 tbsp vodka
• 1 egg
• 1 tbsp vegetable oil
• 1 pinch salt
• For the filling
• 350 g any meat
• 2 onions
• 0.5 cup kefir
• 20 g herbs
• 1 tsp spices

1. Sift the flour and set aside half a cup.
2. Boil water with salt and vegetable oil.
3. Add half a cup of flour to the boiling water and quickly mix with a whisk.
4. Let the mixture cool and add the egg and vodka. Mix, then gradually incorporate the remaining flour into the dough.
5. Form the dough into a ball, wrap in plastic film, and leave for half an hour.
6. Pass the meat and onion through a meat grinder, finely chop the herbs, and add spices.
7. Pour in cold kefir and mix the filling.
8. Divide the dough into pieces, roll into thin flatbreads, and place the filling on half of each.
9. Crimp the edges of the chebureki and fry them on both sides in plenty of oil for about 4-5 minutes over medium heat.

8. Lazy Chebureki from Lavash

Source: pinterest.ru

Especially for those who want to make chebureki even easier and faster.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 4 sheets lavash
• 1 egg
• For the filling
• 500 g mixed minced meat
• 2 onions
• 1 tsp spices to taste
• 6 sprigs of herbs

1. Mix the minced meat, chopped herbs, and spices to taste.
2. Cut the lavash into squares and brush the edges around the perimeter with beaten egg.
3. Place a little filling, fold the lavash diagonally, and firmly press the edges.
4. Fry the chebureki in plenty of oil over medium heat until cooked through.

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9. Chebureki with Potatoes

Source: vsevkulinary.ru

These hearty chebureki can even be enjoyed during Lent or on a vegetarian diet!

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 1 cup water
• 2 cups flour
• 2 tbsp vegetable oil
• 1 tsp salt
• For the filling
• 3 potatoes
• 1 onion
• 5 sprigs dill
• 1 tsp spices

1. Boil potatoes until cooked, let cool, and mash into a puree.
2. Finely chop the onion and fry until golden.
3. Mix potatoes, onion, spices, and chopped dill.
4. Mix sifted flour with salt. Add cool water and oil, and knead into an elastic dough.
5. Let the dough rest for 5-10 minutes.
6. Divide the dough into plum-sized pieces, and thinly roll each into a circle.
7. Place the filling on half of each flatbread.
8. Fold in half, gently press, and crimp the edges of the chebureki.
9. Fry them in a pan over medium heat until golden brown.

10. Chebureki with Chicken

Source: musafir-edanadom.ru

If chebureki with pork or lamb are too heavy for you – here's an alternative.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 2 cups flour
• 130 ml water
• 40 g butter
• 1 tsp salt
• 1 tsp sugar
• For the filling
• 250 g chicken fillet
• 2 cloves garlic
• 5 sprigs parsley
• 1 onion
• 1 tsp spices

1. Dissolve salt and sugar in water, add one-third of the flour, and mix.
2. Pour in hot melted butter and mix again.
3. Add flour and knead into an elastic dough. Let it rest for 10-15 minutes.
4. Pass chicken and onion through a meat grinder. Add crushed garlic, chopped parsley, and spices, and mix everything.
5. Divide the dough into portions and roll into round flatbreads.
6. Place the filling on each flatbread, fold in half, and press the edges with a fork.
7. Fry the chebureki over medium heat until golden brown on both sides. This takes about 3-5 minutes.

11. Chebureki with Cheese and Herbs

Source: niftyrecipe.com

Use different types of cheese to your taste in this recipe.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 120 ml water
• 250 g flour
• 1 tsp salt
• 2 tbsp vegetable oil
• For the filling
• 250 g any hard cheese
• 1-1.5 bunches mixed herbs (dill, parsley, and cilantro)
• 1 tsp spices

1. Mix sifted flour with salt and make a well in the center.
2. Pour in warm water with vegetable oil.
3. Knead into an elastic dough and leave it under a towel for 20 minutes.
4. Grate the cheese on a coarse grater, finely chop all the herbs, then mix.
5. Season the filling to taste.
6. Divide the dough into portions and roll thinly.
7. Place the filling on half of each flatbread, fold them in half, and crimp the edges.
8. Fry the chebureki in plenty of oil for 2-3 minutes on both sides.

12. Chebureki with Cottage Cheese and Herbs

Source: travel-dom.ru

We recommend using fattier cottage cheese so the filling isn't too dry.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 4 cups flour
• 125 g butter
• 1 egg
• 0.75 cup cold water
• For the filling
• 750 g cottage cheese
• 1 bunch cilantro
• 1 bunch green onion
• 1 bunch dill
• 1 tsp spices

1. Sift the flour and grate the butter into it. Rub everything together with your hands.
2. Add the egg, knead the dough, and then pour in cold water.
3. Knead the dough again and put it in the refrigerator.
4. Mash the cottage cheese with a fork and spices. Add finely chopped herbs and green onion. You can add garlic.
5. Divide the dough into portions, roll each into a round flatbread, and place the cottage cheese.
6. Fold the flatbreads in half, flatten slightly, and crimp the edges.
7. Fry the chebureki on both sides in plenty of oil for 3-4 minutes.

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13. Chebureki with Cheese and Tomatoes

Source: t-h.ru

Thanks to the choux pastry dough – the incredibly juicy filling doesn't leak.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 125 ml water
• 200 g flour
• 1 egg yolk
• 1 tbsp vegetable oil
• 0.5 tsp salt
• For the filling
• 150 g hard cheese
• 120 g tomatoes
• 3 basil leaves
• 2 cloves garlic

1. Boil water with oil and salt. Pour in half of the sifted flour and mix the dough with a spoon.
2. Let it cool and add the yolk. Then add the remaining flour, knead the dough, and leave it for 10-15 minutes.
3. Finely chop the tomato. Optionally, peel it first.
4. Chop the garlic and basil, and mix with the tomato.
5. Separately grate the cheese on a coarse grater.
6. Divide the dough into portions and thinly roll into round flatbreads.
7. Place a little cheese on half of the flatbreads, and tomatoes on top.
8. Fold the chebureki and press the edges with a fork.
9. Fry them in plenty of oil for 3-4 minutes on each side.

14. Chebureki with Mushrooms and Cheese

Source: pirogovaya.ru

If you use wild mushrooms, you need to boil them in boiling water for half an hour and then cool them.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 3-4 cups flour
• 200 ml water
• 1 egg
• 50 ml vegetable oil
• 1 pinch baking soda
• For the filling
• 150 g hard cheese
• 300 g mushrooms
• 1 onion
• 1 tsp spices

1. Whisk the egg with water, oil, and salt with a fork.
2. Add sifted flour and knead into an elastic dough for chebureki. Leave it under plastic film for 20 minutes.
3. Finely chop the onion and mushrooms, fry until cooked, season, and let the filling cool.
4. Separately grate the cheese on a coarse grater.
5. Divide the dough into portions and roll into thin round flatbreads.
6. Sprinkle half of the flatbreads with cheese and place the mushrooms.
7. Fold the chebureki in half, crimp the edges, and fry them on both sides for 3-4 minutes.

15. Lenten Chebureki

Source: youtube.com

Simple dough made from water and flour is perfect for chebureki, so making them lenten is super easy.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 270 g flour
• 150 ml water
• 2 pinches salt
• For the filling
• 300 g mashed potatoes
• 50 g onion
• 100 g champignons
• 20 g herbs
• 1 tsp spices

1. Finely chop the onion and champignons, fry until cooked, and add spices.
2. Finely chop the herbs. Mix mashed potatoes, herbs, and mushrooms.
3. Sift flour with salt, pour in water, and knead into an elastic dough. Let it rest for 10 minutes.
4. Divide the dough into portions and roll into round flatbreads.
5. Place the filling on half of each flatbread, fold the chebureki, and crimp the edges.
6. Fry them in plenty of oil for 3-5 minutes over medium heat.

16. Chebureki with Lamb and Beef

Source: zheludenko.ru

Even the classic meat filling for chebureki can be varied in different ways!

Preparation time: 1 hour 30 minutes.
Yield: 8 servings.

• For the dough
• 4 cups flour
• 1.5 cups water
• 75 ml vegetable oil
• 0.5 tbsp vodka
• 1 tsp sugar
• 1 tsp salt
• For the filling
• 250 g lamb
• 250 g beef
• 150 g lamb fat (kurdyuk)
• 1-2 onions
• half a bunch of herbs
• 0.75 cup broth
• 1 tsp spices

1. Dissolve sugar and salt in water.
2. Sift flour, pour in water, vodka, and oil, and thoroughly knead the dough. Leave it under plastic film for 1 hour.
3. Pass both types of meat, lamb fat, and onion through a meat grinder.
4. Add chopped herbs and spices, pour in broth, and thoroughly mix the minced meat.
5. Divide the dough into portions and roll into thin round flatbreads.
6. Place the filling on the flatbreads, fold in half, press the chebureki, and crimp the edges.
7. Fry the chebureki in plenty of oil for 4-5 minutes on each side.

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17. Chebureki with Suluguni Cheese

Source: vk.com

Suluguni is the ideal cheese filling for baked goods. Including chebureki!

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 120 ml water
• 150 g flour
• 1 tbsp vegetable oil
• 0.5 tsp salt
• For the filling
• 250 g suluguni cheese

1. Mix sifted flour with salt. Add water and vegetable oil and knead into an elastic dough.
2. Cover it with a bag and leave for 15 minutes.
3. Grate suluguni cheese on a coarse grater.
4. Divide the dough into portions and roll into thin round flatbreads.
5. Sprinkle each with cheese, fold in half, press, and crimp the edges.
6. Fry the chebureki over medium heat in plenty of oil for 3 minutes on each side.

18. Chebureki with Apples and Cinnamon

Source: menu2go.ru

Homemade chebureki can be made not only with meat but also with a sweet filling.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 300 g flour
• 150 ml water
• 3 tbsp vegetable oil
• 0.5 tsp salt
• For the filling
• 3 apples
• 1 tsp cinnamon
• 4 tbsp sugar

1. Sift flour and mix with salt. Pour in oil and warm water.
2. Knead into an elastic dough and leave it under a towel for 20 minutes.
3. Peel the apples and grate them on a coarse grater.
4. Divide the dough into portions and roll into thin flatbreads.
5. Place apples on each and sprinkle with sugar and cinnamon.
6. Fold the flatbreads in half, gently press, and crimp the edges.
7. Fry the chebureki in plenty of oil over medium heat for 4 minutes per side.

19. Chebureki with Fish

Source: cookingmir.ru

Any fish of your choice will work for this chebureki recipe.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 3.5 cups flour
• 1 cup boiling water
• 1 egg
• 100 ml vegetable oil
• 1 pinch salt
• For the filling
• 400 g fish fillet
• 1 egg
• 1 onion
• 1 tsp spices

1. Sift flour, make a well, and pour in boiling water. Mix the dough.
2. Separately whisk the egg with oil and salt. Add to the flour, knead the dough, and leave it in a bag for 20 minutes.
3. Pass the fish and onion through a meat grinder, add the egg to the filling, and season to taste.
4. Divide the dough into pieces and roll each thinly.
5. Place the fish filling, fold the chebureki in half, and crimp the edges.
6. Fry them in plenty of oil until golden brown on both sides.

20. Chebureki with Spinach

Source: bloqtvaz.ru

Optionally, you can add a little grated cheese to the filling.

Preparation time: 1 hour.
Yield: 8 servings.

• For the dough
• 250 ml water
• 3 cups flour
• 0.5 tsp salt
• 2 tbsp vegetable oil
• For the filling
• 1 red onion
• 2 bunches spinach
• 1 tsp spices
• 1 tsp tomato paste

1. Finely chop the spinach and onion, and fry together until soft.
2. Add spices and tomato paste, and simmer for another 3 minutes. Let the filling cool.
3. Pour oil and water into the sifted flour.
4. Add salt and knead into an elastic dough. Leave it under a towel for 10 minutes.
5. Divide the dough into portions and roll into thin flatbreads.
6. Place the filling on each, fold in half, and crimp the edges.
7. Fry the chebureki on both sides over medium heat until golden brown.