Chebureki Russian Beef Turnovers

If you’re looking for party food, then you can’t do much better than these simple ground beef turnovers called CHEBUREKI. Serve them alongside some of your favorite party foods for a game day party you won’t soon forget.


a plate piled high with chebureki ground beef turnovers


As today is the final match of the Football (Soccer) World Cup, taking place in Russia, it only made sense that I treat you to a snack food appropriate for the game. This recipe is perfect in two ways… first it’s Russian and second, it’s one of those portable, easy to eat while doing something else kind of foods.


Now, I know some of you are wondering…. is Bethany a soccer/ football fan??? I never would have guessed!


Well, you’d be right. I’m not exactly a fan, although I do enjoy the game. It’s one of the few sports whose rules I understand and enjoy playing and watching. Here are a few random facts about me and the game of soccer…

  1. As a kid I loved helping my brother practice (he was on a team, I wasn’t).
  2. In high school I was among a group of girls who tried to convince the school to allow girls soccer, but we failed… although I think they have a team now.
  3. While on a retreat in college, I was playing soccer with some friends and someone yelled ‘heads.’ Silly me turned toward the yell and got hit in the face with the ball and couldn’t see straight for hours.
  4. During the world cup 8 years ago, I watched a couple of the games (along with thousands of others) on the big screen at the Dubai Mall ice skating rink. The best view was from the escalators, so I kept going up and down to see.


But, although soccer has been part of my life before, I should mention that I haven’t watched even one minute of this world cup; and wouldn’t even know who was playing if it weren’t for a post-church conversation I overheard this week.


So, here’s so Croatia winning the world cup. Between them and France, it seems most likely Croatians would enjoy this fun party food!


a plate piled high with chebureki ground beef turnovers


So, what exactly is a CHEBUREKI?


In the simplest of terms, it’s a ground beef turnover. BUT, as I did some research about this Russian street food, I discovered that chebureki is popular all over Russia and the surrounding nations. Versions of this dish can be found in the cuisine of Turkey, Romania, Ukraine, Azerbaijan and throughout central Asia. And, I discovered that chebureki can be made with either ground beef or lamb seasoned with onion, parsley and garlic


Chebureki is made with a simple dough, rolled into a circle and then filled with meat. Two tricks… (1) the meat needs to be really thin so that it cooks before the dough burns and (2) a bit of water added to the meat mixture helps the meat to cook from the inside out and not dry out.

Now, we all know that even if it’s a game day party, that a party is still about the food. Check out these other party foods to serve alongside your chebureki.


AIP Party Foods:


two plates of chebureki ground beef turnovers


Who Wants a Chebureki?


Chebureki Russian Beef Turnovers

  • Author: Bethany Darwin
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 pieces
  • Category: snack
  • Cuisine: Russian


This recipe makes 6 chebureki which is perfect for snacks for 6 people at a party or a simple dinner for 3, along with a side salad. The meat filling recipe only calls for 1/3 pound of beef, but my recommendation is to triple the filling recipe and use the leftover meat to make some flavorful burgers to stash in the fridge or freezer for another day!



  • 1 1/4 cup + 2 TBSP cassava flour
  • 1 tsp sea salt
  • 1/2 cup coconut milk (about 1/3 of a can)
  • 1/4 cup olive oil

Meat Filling

  • 1/3 pound ground beef
  • 1/2 medium red onion
  • 2 TBSP chopped parsley
  • 1/2 tsp pink salt
  • 1 TBSP water


Make the Dough

  1. combine dry ingredients in a mixing bowl
  2. stir in coconut milk and olive oil and mix well with a fork to form a dough, then knead by hand
  3. desired dough is smooth and not sticky and able to roll into balls – the goal is a ball of dough that you can knead without it sticking to your fingers
  4. if dough is dry (won’t all form into a ball – loose flour at the bottom of the bowl), add water until desired dough consistency is met… if dough is sticky (sticks to your fingers and you can’t get it to a smooth ball of dough), add cassava flour 1 TBSP at a time until desired consistency.
  5. place dough ball in the fridge to set for 10- 15 minutes – this will help the dough to smooth out and be easier to work with. 
  6. divide the dough into 6-7 evenly sized balls
  7. use about 1/2 tsp cassava flour to dust each ball of dough before rolling
  8. roll each ball between 2 pieces of parchment paper to about 6 inch diameter

Make the Filling (while dough is in the fridge)

  1. use a food processor to chop and blend together onion, parsley, salt and water
  2. put meat in a mixing bowl and use your hands to mix the onion mixture evening throughout the meat
  3. divide into 6 1-inch sized meatballs


  1. once dough is rolled out – carefully spread one meatball on half of the dough in a thin layer – leaving a small gap around the edges.
  2. use the parchment paper to help you fold the dough over the meat
  3. press the edges together with your fingers and carefully flatten the whole turnover (if left kind of puffy, the folded edge won’t cook well and you’ll end up with raw dough


  1. heat a griddle pan or skillet over medium heat and drizzle with olive oil
  2. place 2 chebureki on skillet, turn down to low and cook for 4 minutes on side one  – near the end of cooking, drizzle with a bit of olive oil
  3. the goal is to have golden brown chebureki so you want them to cook low and slow, otherwise the dough will burn before the meat cooks.
  4. flip, press down with the spatula and cook another 3 minutes


TIP: roll and fill 2 and get the pan ready…. then, while the 1st 2 cook, roll and fill 2 more. This will speed up the cooking process. If you’re not comfortable with the rolling of the dough, you may need someone helping you watch the ones cooking so they don’t burn.




helping myself to a chebureki: russian ground beef turnover








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