Chebureki or Chiburekki (name came from Crimean Tatar language) – hand pies or turnovers, made from unleavened dough, stuffed with ground or minced meat and onions, and fried in big amount of oil or fat. It was fast food for many Soviet people.
Most chiburekki I ate when my family visited on vacation in the Crimea (a peninsula of Ukraine (Russia?) now, part of USSR then). It’s traditional local meal, but in many Soviet cities had Cheburechnaya – places where you could buy freshly baked chiburekki. For example, in Moscow there were several, often near train stations. Most often, the quality was terrible, you really needed to know places where the right and delicious pies were made.
I made my Chiburekki baked. I read that somewhere in the Crimea these pies are really baked in the oven. And I made stuffing Asian style: with kale, ginger and garlic.
Yield: 4 servings (2 pies)
1 1/4 cup flour
1/4 boiled water
1 large egg
1 tbsp. sunflower oil
pinch of salt
1/2 lb. ground beef
1 cup chopped kale
1 garlic clove
1 tsp. ground ginger
pinch of salt
Finely chop kale leaves in blender or with knife, squeeze or massage it with pinch of salt, minced garlic and ground ginger, mix well with ground beef, add 2-3 tbsp. crushed ice or very cold water.
In mixer bowl mix water, salt and oil, add flour and mix to crumbles, add egg and knead dough about 10 minutes until smooth and elastic. Divide in 8 parts. Roll each part into very thin round, place 1/8 of filling in the half of circle. Fold circles with filling in half and pinch edges to seal.
Heat skillet on medium heat, place two pies at once into skillet and cook until lightly brown in both sides, repeat with all pies. Place it into pan and bake into preheated oven (350F) for 15 minutes. Serve hot.
1 serving (2 pies) is about 260 calories