Vegan Chebureki (Simple Recipe)

Name: Vegan Chebureki (Simple Recipe)
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Crimean
Ingredients: 250g all-purpose flour; 2 tbsp neutral oil; 1/2 tsp salt; 150g hot water; For the filling:; 300g vegan minced meat; 2 tbsp water; 2 big onions; salt and black pepper to taste

Anastasia

3 years ago

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Chebureki is a traditional Crimean dish. It is also part of the cuisine of Greeks living in the Mariupol area. Traditional cheburek is made with fatty mutton. But today I’ll share with you a vegan recipe!

I made these vegan chebureki in the first days of the war. I wouldn’t think back then that writing this recipe would bring tears to my eyes.

Even though it’s been 8 years since Crimea was annexed and russia started the war in Eastern Ukraine, I haven’t felt so affected before. Even during the first days of war (the full-scale war), I was in denial. Who in the right mind would think that such atrocities could happen in the 21st century? But hearing explosions from my home changed everything.

I dedicate this recipe to all victims of abuse, torture, and genocide caused by the russians. We, the Ukrainian people, have the greatest weapon that russia lacks, our culture. And our culture can’t be murdered.

Crimea is Ukraine.

I hope you’ll enjoy the recipe.

In a large mixing bowl, mix flour with salt. Slowly add hot water, whisking everything with a spoon. Then add oil and stir.

Now, knead the dough with your hands until you can form a smooth dough ball. Cover the dough with a kitchen towel and let it rest for 30 minutes.

Meanwhile, prepare the filling. Mince the onion as fine as you can. It’s essential to ensure the juiciness of your vegan chebureki. You don’t want to taste any crunchy onion bits. Mix the onion with vegan minced meat, a few tablespoons of water, and salt and black pepper if your vegan mince is under-seasoned. Set it aside.

Dust your working surface with a bit of flour. Shape the dough into a log and cut it into 8 pieces. Form 8 small dough balls.

Heat the oil in a large heavy bottom pan.

Lightly flour the working surface again. Roll out one dough ball into a thin disk (2 millimeters max.). Spread 1/8 of the filling on one half of the disk, leaving about 2cm of space around the edges. Fold the dough and firmly press the edges. Using the pastry wheel, cut off the excess dough.

Repeat with the rest of the dough and the filling.

Deep fry the vegan chebureki for a minute or until golden brown, then carefully flip and fry for another minute.

Transfer chebureki onto the plate lined with a few layers of paper towels.

Enjoy them while they’re still warm!

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