• 4 cups of flour (800 gr)
  • 1 cup warm water (200 ml)
  • 2 tsp salt
  • vegetable oil (for frying)

Ground Meat Stuffing

  • 250-300 gr of ground beef
  • 1 piece of onion
  • 2 tsp of water
  • kosher salt

For Cheese Stuffing

  • 2 cups of curd cheese and chaeddar cheese
  • 1 piece of onion
  • half bunch of parsley
  • kosher salt
  • cayenne pepper
  • 1/4 cups of water

About Cheburek

Cheburek's origin is Tatar and famous in Eskişehir, in public most popular name reffers to "raw burek" but is actually not. Its fried and completely cooked in the oil. "Che" means "Delicious" and it is also known as "şır burek" in some locals.

Cheburek Recipe

1. Preperation

In a large bowl add flour, salt and water and start kneading for 8-10 minutes. The dough must have an earlobe consistency. Multi-purpose flour absorbs water in different amounts, so it is important to gradually add water. You can add by little or a b,t water to the dough to get the consistency.

At the end of the kneading process, the dough is no longer sticky to your hands. Cover with the lid and rest for 20-30 minutes aside. Prepare the stuffings at this time. Mix all the ingredients itself and make a consistency.


When the dough is ready get approx egg size peaces (about 40-50 gr each) and make them bun rolls and cover them with a clean cloth and set aside. Take one bun and make a 23 or 25 cm circle. Sprinkling some flour of each sides. Prepare all the buns like this. In a pan put some vegetable oil and heat about 160 degree.

Tahe one bun circles and add stuffing you prefered to the half of the dough, fold the dough to other half. Then cut the excess pieces by a pizza cutter. It's nessesery because not to open while frying. you can mesh the edges with a fork also. But the pizza cutter is a better choice.

3. Frying

Fry each side of the bureks for 2 minutes. When its golden brown take over a paper towel make saturate excess oil. Serve hot.