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
- 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
- combine dry ingredients in a mixing bowl
- stir in coconut milk and olive oil and mix well with a fork to form a dough, then knead by hand
- 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
- 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.
- 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.
- divide the dough into 6-7 evenly sized balls
- use about 1/2 tsp cassava flour to dust each ball of dough before rolling
- roll each ball between 2 pieces of parchment paper to about 6 inch diameter
Make the Filling (while dough is in the fridge)
- use a food processor to chop and blend together onion, parsley, salt and water
- put meat in a mixing bowl and use your hands to mix the onion mixture evening throughout the meat
- divide into 6 1-inch sized meatballs
- 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.
- use the parchment paper to help you fold the dough over the meat
- 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
- heat a griddle pan or skillet over medium heat and drizzle with olive oil
- 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
- 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.
- 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.