Çiğ börek and ayran at Turkish chain "Anadolu Mantı"
Alternative names Cheburek, Çiğ börek
Course Main course
Place of origin Central Asia, Russia and other East Slavic Countries, Mongolia
Region or state Central and Eastern Europe
Created by Turkic peoples
Serving temperature Hot
Main ingredients Lamb or beef
Food energy
(per serving)
283 kcal (1185 kJ)
Cookbook: Chebureki  Media: Chebureki

Chebureki, sometimes spelled chiburekki (Crimean Tatar: çiberek, Turkish: çiğ börek, Tajik: chiburekki, Romanian: șuberec, Russian: чебурек, cheburek, Azerbaijani: ət qutabı, Ukrainian: чебуреки; also known as çır-çır), is a deep-fried turnover with a filling of ground or minced meat and onions.[1][2] It is made with a single round piece of dough folded over the filling in a crescent shape.[3] A national dish of the Crimean Tatars and traditional for the Caucasian and Turkic peoples, it is also popular as snack and street food[3] throughout Transcaucasia, Central Asia, Russia, Ukraine, Eastern Europe, as well as with the Crimean Tatar[4] diasporas in Turkey and Romania. Possibly the food was brought by turkic people to the Slav-Turk empire which makes up a large part of today's Russia.


Çiğbörek ("raw börek") is a half round shaped börek, filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper. The meat should be layered thin enough that it will cook fully when the sealed half-moon pocket is fried in sunflower oil or corn oil. The dough, made from flour, salt, and water, should be soft and pliable, but not sticky. The dough 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] It is very popular in Turkey in places where a Tatar community exists, especially in Eskişehir. It may be compared with samosa and is popularly served as a street food.[7]

Töbörek is another Tatar variety, that is basically a çiğ börek that is baked in a masonry oven instead of being fried in oil.

See also


  1. 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.
  2. "Slavic Fest in Ventura Park draws big crowd". East PDX News. November 5, 2016. Retrieved November 5, 2016.
  3. 1 2 Kraig, B.; Sen, C.T. (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.
  4. Encyclopedia of Contemporary Russian Culture. Taylor & Francis. 2013. p. 100. ISBN 978-1-136-78785-0. Retrieved November 5, 2016.
  5. Sarlık, Mehmet (2000). 5. Afyonkarahisar Araştırmaları Sempozyumu bildirileri. Afyon Belediyesi. ISBN 978-975-93567-0-5.
  6. Sarar, İsmail Ali (1995). Eskişehir: edebiyatı, tarihi, kültürü, folkloru üzerine bildiriler. Çınar Yayıncılık.
  7. Kraig, Bruce; Sen, Colleen Taylor (2013-09-09). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. ISBN 978-1-59884-955-4.
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