Crispy Chebureki with Juicy Lamb and Pork Filling

Quick Recipe Version (TL;DR)

• Yield: 12 chebureki (6 servings)
• Prep Time: 45 minutes (includes 30 minutes dough rest)
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 3 cups (375 g) all-purpose flour
• 1 tsp fine sea salt
• 1 cup (240 ml) very warm water, 120–130°F
• 2 tbsp neutral oil, plus more for frying
• 1 tbsp vodka (optional, for extra crispness)
• 10 oz (280 g) ground lamb + 10 oz (280 g) ground pork
• 1 large onion, finely grated (about 1 cup)
• 2/3 cup (160 ml) ice-cold water or broth
• 1.5 tsp kosher salt (use 1 tsp if using fine salt)
• 1.5 tsp freshly ground black pepper
• 1 tsp ground cumin
• 2 tbsp finely chopped parsley or cilantro (optional)
• 1.5 quarts (1.4 L) neutral oil for frying
• Vinegar or adjika, for serving

Do This

• 1) Make dough: Mix flour and salt, then add warm water, oil, and vodka; knead 5 minutes. Rest 30 minutes.
• 2) Mix filling: Combine meats, grated onion, salt, pepper, cumin, herbs; beat in ice-cold water until sticky. Chill.
• 3) Divide dough into 12 balls; keep covered. Roll each to a thin 7–8 inch (18–20 cm) round.
• 4) Fill: Spread 2.5–3 tbsp filling on half, leaving a 1/2 inch border. Moisten edge, expel air, seal and crimp.
• 5) Heat 1 inch oil to 360°F (182°C). Set a rack over a sheet pan.
• 6) Fry 1–2 at a time, 2–3 minutes per side, until blistered and deep golden. Drain, keep warm at 250°F.
• 7) Serve hot with vinegar or adjika.

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Why You’ll Love This Recipe

• Thin, shatteringly crisp dough with beautiful blisters.
• Extra-juicy lamb and pork filling thanks to grated onion and ice-cold water.
• Classic seasonings—black pepper and a whisper of cumin—let the meat shine.
• Perfect for sharing and irresistibly good with vinegar or adjika.

Grocery List

• Produce: 1 large yellow onion, parsley or cilantro (optional)
• Dairy: None
• Pantry: All-purpose flour, neutral frying oil, kosher or fine sea salt, black pepper, ground cumin, vodka (optional), vinegar or adjika, ground lamb, ground pork

Full Ingredients

Dough

• 3 cups (375 g) all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 cup (240 ml) very warm water, 120–130°F (49–54°C)
• 2 tbsp neutral oil (sunflower, canola, or grapeseed)
• 1 tbsp vodka (optional, for extra flakiness and blistering)

Juicy Meat Filling

• 10 oz (280 g) ground lamb
• 10 oz (280 g) ground pork
• 1 large yellow onion, finely grated (about 1 cup, with juices)
• 2/3 cup (160 ml) ice-cold water or low-sodium beef broth
• 1.5 tsp kosher salt (Diamond Crystal); if using fine sea salt, start with 1 tsp
• 1.5 tsp freshly ground black pepper
• 1 tsp ground cumin
• 2 tbsp finely chopped parsley or cilantro (optional)

For Frying & Serving

• 1.5 quarts (1.4 L) neutral oil (at least 1 inch depth in a wide pan)
• Vinegar (white wine or apple cider) or adjika, to serve

Step-by-Step Instructions

Step 1: Make and rest the dough

In a large bowl, whisk the flour and salt. Add the warm water, oil, and vodka (if using). Stir with a spoon until shaggy, then knead on a lightly floured surface for 5 minutes until smooth and elastic. The dough should feel soft but not sticky; add a teaspoon of water or flour as needed. Cover tightly and rest at room temperature for 30 minutes to relax the gluten for easier rolling.

Step 2: Prepare the juicy filling

In a mixing bowl, combine the lamb, pork, grated onion (with juices), salt, pepper, cumin, and herbs (if using). Beat in the ice-cold water or broth gradually with a fork or your hand until the mixture looks slightly loose and sticky—this helps the filling stay succulent and tender. Cover and refrigerate while you roll the dough.

Step 3: Divide and roll ultra-thin rounds

Divide the rested dough into 12 equal pieces (about 55 g each). Keep pieces covered with a damp towel or bowl so they do not dry out. Working one at a time on a lightly floured surface, roll each piece into a very thin round, 7–8 inches (18–20 cm) across and about 1–2 mm thick. Rotate as you roll to keep the circle even and prevent sticking.

Step 4: Fill, seal, and crimp

Place 2.5–3 tablespoons of filling on one half of a dough round, spreading it in an even, thin layer and leaving a 1/2 inch (1.3 cm) clean border. Lightly moisten the edge with water. Fold the dough over to form a half-moon, press firmly to seal, and carefully press out any trapped air. Crimp the edge tightly with your fingers or seal with the tines of a fork. For extra security, trim the edge with a pastry wheel. Optional: poke a tiny pinhole at the top to vent steam.

Step 5: Preheat oil and set up a draining station

Pour 1 inch (2.5 cm) of neutral oil into a wide, heavy skillet or Dutch oven. Heat to 360°F (182°C) over medium-high heat. Set a wire rack over a baking sheet and preheat your oven to 250°F (120°C) to keep finished chebureki warm. Keep a thermometer handy to maintain oil temperature throughout frying.

Step 6: Fry to blistered, deep golden

Fry 1–2 chebureki at a time without crowding. Slide into the oil and fry 2–3 minutes per side, turning once, until blistered, deeply golden, and crisp. Regulate heat to keep the oil between 350–365°F (177–185°C). Spoon hot oil over the tops as they fry to encourage puffing and even color. Transfer to the rack to drain and keep warm while you fry the remaining batches.

Step 7: Serve scorching hot

Let chebureki rest 1–2 minutes so the juices settle, then serve immediately with small dishes of vinegar for dipping or a spoonful of fiery adjika. The contrast of bright acidity with the rich, peppery filling is classic and irresistible.

Pro Tips

• Vodka in the dough reduces gluten development and helps create a delicate, blistered crust.
• Keep the filling cold and slightly loose with ice water; it cooks juicy, not dense.
• Roll the dough very thin—aim for 1–2 mm. Thicker dough stays chewy instead of crisp.
• Seal well and press out air to prevent bursting; a tiny vent hole on top helps too.
• Maintain 350–365°F oil. Too cool equals greasy; too hot browns before the filling cooks.

Variations

• All-beef or all-lamb: Use 20 oz (560 g) of a single meat; keep seasonings the same.
• Mushroom and cheese: Finely chop and sauté 14 oz (400 g) mushrooms until dry; cool and mix with 1 cup shredded sulguni or mozzarella, plus pepper and cumin.
• Extra-spicy: Add 1 tsp Aleppo pepper or a spoon of adjika directly into the filling.

Storage & Make-Ahead

Refrigerate dough up to 24 hours; bring to room temperature before rolling. Filling can be mixed and chilled up to 24 hours. To freeze raw: assemble chebureki, place on a parchment-lined tray, freeze solid, then bag for up to 2 months. Fry from frozen at 330–340°F (165–171°C) for 4–6 minutes per side until cooked through and golden. To store cooked: refrigerate up to 3 days or freeze up to 2 months. Reheat on a rack at 375°F (190°C) for 12–15 minutes (from fridge) or 18–20 minutes (from frozen) until hot and crisp.

Nutrition (per serving)

Approximate for 2 chebureki: 760 kcal; 31 g protein; 60 g carbohydrates; 43 g fat; 2 g fiber; 980 mg sodium. Values will vary with oil absorption and exact ingredients.