Ingredients
Dough
- 500 gplain flour
- 250 mlhot water
- 1 tablespoonoil
- 1 teaspoonsalt
- 1 teaspoonsugar
- 1 tablespoonvodka, optional
Filling
- 500 gminced beef
- or a mix of beef and lamb
- 2onions, very finely chopped
- 150 mlcold water or stock
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- a handful of chopped dill, optional
To fry
- oil, for deep frying
To serve
- soured cream
- or plain yoghurt
- black pepper
Directions
- Put the flour, salt and sugar in a bowl. Add the tablespoon of oil to it. Pour in the hot water gradually. Stir it with a spoon at first, since it is hot. Add the vodka if you are using it. Bring it together into a rough dough.
- Knead it once it is cool enough to handle. Knead it for a good eight minutes. It should become smooth and firm. Wrap it and let it rest for thirty minutes. You will never get it thin enough without resting.
- Put the minced meat in a bowl. Add the very finely chopped onions. Chop the onion as small as you possibly can. Large pieces tear the thin pastry. Add the salt, pepper and dill. Now add the cold water gradually. Mix it in thoroughly with your hand. The filling must be loose and quite wet.
- Divide the dough into twelve pieces. Roll each one out on a lightly floured surface. Take it down as thin as you possibly can. Aim for about two millimetres or less. Keep the rounds covered as you work. Spoon filling onto one half of a round. Spread it into a thin even layer. Leave a clear border of two centimetres. A thin layer of filling cooks through properly.
- Fold the pastry over into a half moon. Press the edges together firmly with your fingers. Press out every bit of trapped air as you seal. Seal them very carefully all round. Trim the edge with a fluted wheel if you have one. Press the edge again with a fork. Frying them needs the right heat. Pour oil into a wide pan to four centimetres. Never fill a pan more than halfway with oil.
- Heat the oil to about 180C for frying. A scrap of dough should sizzle up at once. Spoon hot oil over the top as they fry. That helps the surface bubble and blister. Fry them for about three minutes a side. Turn them once with a slotted spoon. Judging them takes a careful look.
- Cut one open to check the first batch. There should be no pink meat left. Lift them out onto a wire rack. A rack keeps the underside crisp. Hold them carefully, since the filling is very hot. They are best within minutes of frying.
Technique
- The dish came to Lithuania through Crimean Tatar kitchens and spread widely through Soviet-era canteens across the region.
- The filling is deliberately loose and wet, since that water turns to steam inside the pastry and is what makes it juicy.
Substitutions
- Minced lamb or a beef and lamb mix are both traditional in place of pure beef.
- The vodka can be left out, though the pastry is then slightly less crisp.
Variations
- A cheese-filled version is sold at some kiosks.
- Some cooks add chopped dill or parsley to the filling.
- Chebureki are eaten across the Caucasus, Central Asia and the Black Sea region.
History
Brought to Lithuania through Crimean Tatar and Soviet-era kitchens, sold at markets and seaside kiosks.
Frequently asked questions
What is Čeburekai?
Čeburekai is a street food from Lithuania: deep-fried half-moon pastry of minced meat, eaten hot from markets. Brought to Lithuania through Crimean Tatar and Soviet-era kitchens, sold at markets and seaside kiosks.
How long does Čeburekai take to make?
Čeburekai takes 45 minutes plus resting of preparation and 25 minutes of cooking. The recipe makes about 12 pastries. It is rated medium to make.
What can I substitute in Čeburekai?
Yes, within limits. Minced lamb or a beef and lamb mix are both traditional in place of pure beef. The vodka can be left out, though the pastry is then slightly less crisp.
What is the most important thing to get right in Čeburekai?
Knead it once it is cool enough to handle. Knead it for a good eight minutes. It should become smooth and firm. Wrap it and let it rest for thirty minutes. You will never get it thin enough without resting.
