Chebureki (Tortillas w/ Meat filling)

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These Chebureki are amazing! They are great for a tea party or an appetizer for dinner (in which case I cut them in halves and serve them like that on a plate). You can make them ahead of time and just heat them up in the oven before serving, and they taste just as good. They are perfect for a party or guests because this recipe yields a lot of them. I once made them for my friends birthday party, a whole batch, and cut them in halves since it was for a big group of people and would be an appetizer… Everyone loved them and everyone asked me for the recipe. They were gone with just crumbs left and I wished I had made more! If you are vegetarian, you can make these with mashed potatoes inside instead of the meat filling. I have not tried it that way myself, but have heard that it is also delicious and plan to try those soon. Chebureki look and taste so good but surprisingly are really fast to cook, that’s probably my favorite thing about them as I do not like cooking time consuming meals especially on week nights. So next time you are looking for a perfect chebureki recipe that is quick to make, this recipe is for you!  😉

Chebureki (Tortillas w/ Meat Filling)  { Yields 18}

Ingredients:

  • 1 LB Ground Beef
  • 1 LB Ground Pork
  • 4 Tablespoons Milk
  • 1 bunch of Scallions
  • 1/2 a bunch of Parsley
  • 1/2 a bunch of Cilantro
  • Ground Black Pepper to taste
  • 1 and 1/4 Teaspoon Salt
  • 1/4 Teaspoon Vegeta (or other Seasoning of your choice) Optional
  • 18 RAW Tortillas (You can buy them already done, raw and ready to be cooked. I bought mine at Costco.)
  • 3 Tablespoons Vegetable Oil
  • 1/4 Cup of filtered water

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1) Do the prep work first. Put the ground beef and ground pork in a big bowl. Cut your scallions and add them into the bowl w/meat. Finely chop the parsley and cilantro, and add it into the big bowl w/meat. Add the salt, pepper, seasoning and milk into the bowl as well. Mix very well.

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2) Put about 3 Tablespoons of vegetable oil into a big pan. Heat it on Medium heat (I did 6.0). While the oil heats up start making the chebureki. Spread a large piece of aluminum foil on the counter (this makes cleaning easy!). Place one tortilla at a time on the aluminum foil. Using a spoon, add about 2 Tablespoons to the tortilla, spread it around and mash it a bit using a fork.

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3)Take a cooking brush, dab it in a cup with filtered water, using the brush, spread a little bit of water all around the edges of the tortilla, not a lot, just enough to make it a little wet. Then close it, so it looks like a half circle, sticking the wet sides together, hold the edges down until they stick together and press down around the edges with another clean fork to make it stick well and have a cute little design going around.

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4) When the oil has heated up, lower the heat to 5 or 5.5, put the cheburek into the pan, you can add 2 at a time. When it gets cooked, or golden on one side, flip it over to the other side.

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Repeat the steps for all the chebureki. Line a big plate with paper towels or napkins and put each cooked cheburek into the plate in between a paper towel layer, letting it cool down and drip any extra oil onto the paper towel. *Best served hot, so preheat them in the oven if you need to. However do not preheat in the microwave because it will not taste as good!*

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