Chebureki
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| Alternative names | Çibörek, çiğ börek |
|---|---|
| Course | Main course |
| Region or state | Crimean Peninsula |
| Created by | Crimean Tatars[1] |
| Main ingredients | Lamb or beef |
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Chebureki[a] (Template:Singular cheburek) are deep-fried turnovers with a filling of ground or minced meat and onions.[2] A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape.[3] They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.
Chebureki is a national dish of Crimean Tatar cuisine.[1] They are popular as a snack and street food throughout the Caucasus, West Asia, Central Asia, Lithuania, Latvia, Estonia, Ukraine, Russia, Eastern Europe,[1][3] as well as in Turkey,[4] Greece and Romania.
Preparation
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The dough is made of flour, water (usually of a baker percentage of ~50%), salt, and oil. It is soft and pliable, but not sticky. It is separated into small balls and each is rolled out with a thin rolling pin. Additional flour is added only as needed to prevent the dough from sticking.[5][6]
The meat fill is layered thinly enough that it will cook fully in the sealed half-moon pocket.
Finally, the whole is fried in oil (usually sunflower oil or corn oil) until the dough becomes golden.
Etymology
Among Crimean Tatars, the pastry is referred to as Şırbörek, Çiborek, and other phonologically similar derivations of these words. From old-Turkic, börek means pastry, and the Şır- morpheme is an onomatopoeia of the sizzling sounds created while frying the pastry. The “Çi-” part derives from the Turkic word “iç” meaning “inside” or “within” as the stuffing is inside/within the cooked bread.
In modern Turkish, the name is written as çiğ börek, a corruption of the Crimean Tatar name based on a false etymology associating the first part of the name with çiğ, literally meaning "raw." In contrast to dishes such as çiğ köfte (raw meatballs), çiğ börek is a cooked dish that more closely resembles içli köfte. It is very popular, especially in Eskişehir.[4]
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Example of serving Çiğ Börek
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Chebureki, bit open
See also
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- List of stuffed dishes
- Cantiq
- Curry puff
- Empanada
- Fleischkuekle, a Black Sea German variant common to diaspora communities in The Dakotas
- Gözleme
- Haliva, a similar Circassian pastry
- Khuushuur, a similar kind of meat pastry in Mongolian cuisine
- Lángos
- Lörtsy, a similar kind of pastry in Finnish cuisine
- Pastel (food)
- Pasty
- Paste, a Mexican variation of the Cornish pasty
- Peremech
- Plăcintă
- Qutab, an Azerbaijani variant
- Sha phaley, a similar Tibetan pastry
Notes
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- ^ from Template:Langx; via Template:Langx, which is the singular; the plural in Russian is Template:Langx; see also wikt:чебурек
References
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- ^ a b c Page Module:Citation/CS1/styles.css has no content.Karen Evans-Romaine; Helena Goscilo; Tatiana Smorodinskaya, eds. (2013). Encyclopedia of Contemporary Russian Culture. Taylor & Francis. p. 100. ISBN 978-1-136-78785-0. Retrieved November 5, 2016.
Originally a Crimean Tatar dish, chebureki became popular in other regions of the former USSR.
- ^ Page Module:Citation/CS1/styles.css has no content.Bylinka, E.A.L. (2011). Home Cooking from Russia: A Collection of Traditional, Yet Contemporary Recipes. AuthorHouse. p. 12. ISBN 978-1-4670-4136-2. Retrieved November 5, 2016.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 369. ISBN 978-1-59884-955-4. Retrieved November 5, 2016.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 364. ISBN 978-1-59884-955-4. Retrieved November 5, 2016.
- ^ Page Module:Citation/CS1/styles.css has no content.Sarlık, Mehmet (2000). 5. Afyonkarahisar Araştırmaları Sempozyumu bildirileri. Afyon Belediyesi. ISBN 978-975-93567-0-5.
- ^ Page Module:Citation/CS1/styles.css has no content.Sarar, İsmail Ali (1995). Eskişehir: edebiyatı, tarihi, kültürü, folkloru üzerine bildiriler. Çınar Yayıncılık.
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