Black Sea Cheburek is one of the most delicious and signature dishes of Black Sea Cuisine and it can be described as a deep fried half moon shaped turnover pie, filled with ground beef or lamb seasoned with ground onion and black pepper. Most often, Black Sea Cheburek is served at lunch or dinner.

The original recipe of Black Sea Cheburek was invented by Crimean Tatars at the North Coast and later became known at all coasts of Our Lovely Sea.

The name of this dish comes from the Tatar word Chi (Ci), which means in English «delicious» and it is really true about it.

Preparation stage of Black Sea Cheburek is simple and includes preparation of dough and preparation of filling.The dough is made from only flour, salt, and water. It should be quite soft but not sticky. The filling is combined ground or minced beef or lamb, grated onion, ground black pepper, chopped parsley leaves, salt, vinegar and water, mixed well together.

Cooking this dish is a very easy process but it needs to be done carefully. First separate the dough into small balls and roll out each with a thin rolling pin. Add the filling and spread it on the half side of the dough. Close the empty side of the dough on to the filling and seal it by pressing with fingers or fork front. This dish is cooked in a big frying skillet in a large amount of vegetable oil at medium-high heat until both sides get golden. Place the Cheburek on a paper towel to drain the oil.

Traditionally Black Sea Cheburek is served and consumed hot and it goes well with a glass of red wine or Black Sea Ayran, or Black Sea Tea.

You can enjoy Black Sea Cheburek with friends and family in #BlackSeaCuisine restaurants or at home as it is easy to prepare yourself.

Black Sea Cuisine is simple, tasty and inexpensive.