This dish was originally cooked only certain regions of Ukraine and Asia. In Ukraine it was cooked by Crimean Tatars. Originally it was cooked for purposes of preserving the meat of a lamb and this was a good food for travelling at a great distances (The meat could be stored longer). This dish was cooked in Turkey (and is still cooked) and in Azerbaijani. Originally the filling was minced lamb meat and onion plus salt and pepper. The dough is very simple flour and water and an egg (if they had one). And it was cooked in an enormous frying pan full of oil.
At the times of Soviet Union (after 1920-s) this dish spread around the republics as a fast to cook and relatively cheap dish. Now Crimean Tatars cook this dish (Chiburekki (Crimean Tatar: çüberek, Turkish: çi? börek, Tajik: chiburekki, Azerbaijani: ?t qutab? sing.: cheburek) with variety of fillings. Last time, when I visited Crimea, I was served with Chebureki with different fillings: cottage cheese, beef, lamb and even with veggies. (Tourism is flourishing, so you have to satisfy the needs of different tourists with various tastes).
Living in the US, you need to cook everything faster, that’s why I use ready tortillas for this dish, and for this dish not to be too greasy I use a little of
Percentage of Crimean Tatars by region in Crimea (according to 2001 Ukrainian census)
vegetable oil and sometime even bake them ( less cholesterol).
You can also cook this dish with fruit, berries, I sometimes use bacon and cheese, whatever you want.
It’s good to take with you if you decide to go camping or travel by car at the long distances.
For this dish you will need
Meat ( in my case beef) for 4 tortillas I used ½ pound
1 small onion
1 egg
1 teaspoon salt
1 teaspoon pepper
1 clove of garlic
4 tortillas
Mix meat with finely chopped onion and finely chopped garlic and add 1 egg. Stir very well, ad salt and pepper; you may add the herbs as well.
Put a thin layer on one part of tortilla and cover with the second and press it a little.
Preheat the frying pan at medium heat, add cooking oil and fry on one side until golden brown, and then turn Cheburek on the other side.
Check that if your meat is cooked (with fork, toothpick), if not cover the frying pan with a lid and turn down the heat to minimum. (Cook for additional 5 min.)
Enjoy!
Helen
23 Responses to Fried tortillas with beef
Ann
Replied on: July 9, 2011, 11:45 pm
Looks delish! I love portable foods (I know, weird). I also enjoyed the history of the dish. Thanks!
helenscooking
Replied on: July 9, 2011, 11:47 pm
Thanks Anna, try it!
Joy
Replied on: July 10, 2011, 12:31 am
That looks so good.
Nava Krishnan
Replied on: July 10, 2011, 7:01 am
Not only in the US you need to cook at a short time Helen, even where I am is also the same at times, esp on busy working days. Nice recipe and I like that option of adding any meat as own choice.
Will try with chicken, thanks.
helenscooking
Replied on: July 10, 2011, 2:20 pm
LOL! True:-)I haven’t tried with chicken yet.
Jill @ Dulce Dough
Replied on: July 10, 2011, 1:46 pm
What an interesting post! And your dish looks yummy!
Sandra's Easy Cooking
Replied on: July 10, 2011, 4:09 pm
Awesome info behind the dish..I love it..looks very delicious!!
Alisa
Replied on: July 10, 2011, 6:51 pm
Interesting post. I love tortillas because it’s quick to prepare and you could always use different ingredients when making it.
Parsley Sage
Replied on: July 11, 2011, 8:22 am
Sounds delicious!
mjskit
Replied on: July 11, 2011, 7:19 pm
Thank you for this post, because I love knowing the history behind food. This is similar to the Mexican Chimichanga with is a flour tortilla filled with a meat and veggie filling, but it’s DEEP fried – a LOT more calories, but oh so good. I love your USA version of this dish.
Anna
Replied on: July 11, 2011, 8:40 pm
how can this meal be so simple, but look so delicious?? fascinating history too!
Lori
Replied on: July 11, 2011, 9:02 pm
Hi Helen! The tortillas look great!I love the idea of baking them too. I often bake quesadillas when I make them. I also love all the ideas for fillings you gave! Thank you!
Christine
Replied on: July 12, 2011, 3:43 am
Great post!
ChefBlogDigest
Replied on: July 12, 2011, 10:22 am
Love this great recipe! Thanks for the information about its history!
Charissa
Replied on: July 12, 2011, 3:14 pm
Sounds like a great lunch!
Thanks for the add on Food Buzz…love meeting other bloggers who love food as much as me, lol!
Skylar
Replied on: July 13, 2011, 12:49 am
Looks great, I’ve had something similar in both Mexico and Sweden, which is odd to find almost the same type of dish prevalent in both places.
Thanks for the twitter follow, looking forward to getting lots of new recipes from you!
@skisky
Skylar
Replied on: July 13, 2011, 12:49 am
I mean @scisky
helenscooking
Replied on: July 13, 2011, 1:40 am
yeah it’s odd:-) Have never been to Sweden or Mexico:-) I think I should I would’ve found some similar recipes I bet
free i pad 2 test and keep
Replied on: July 14, 2011, 7:59 pm
Great review! You actually touched some valuable things here. I came across it by using Yahoo and I’ve got to admit that I already subscribed to the site, it’s very great
Erin @ Dinners, Dishes and Desserts
Replied on: July 14, 2011, 8:37 pm
Looks amazing!
FreeSpiritEater
Replied on: August 5, 2011, 3:08 pm
Great background info on the dish. Thanks so much for sharing! =]
Kindle Fire
Replied on: October 6, 2011, 5:44 am
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