Chebureki

A cheburek is a semicircular börek, filled with a very thin layer of ground beef, poultry meat, lamb or basically any ground meat which has been seasoned with ground onion and black pepper.

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.

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.

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.