Special thanks to Havva Kibar for the recipe
Chiborek is a kind of pastry, filled with a meaty filling and fried in oil. Its origins go back to Tatars. Many different recipes can be found with subtle changes. What makes Chiborek special are hidden in a few details. Therefore, we strongly advise you to watch the video and read the notes section down below.
For the Dough
- 1.2 kg all purpose plain flour
- 1 tablespoon oil optional
For the Filling
- 700 gr. mince meat
- 2 large onions
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried thyme optional
Put the flour in a deep bowl, add the water and start kneading.
When the dough holds itself firm, you can add a bit of olive oil to prevent it sticking to the bowl. (advice from the Chef)
Cover the dough and let it rest. Meanwhile start preparing the filling.
Peel and grate 2 large onions.
Add the thyme. (In my research, I have found no recipes that call for thyme or oregano. Our chef insisted on adding it for added flavour and I must admit it was one of the best Chiboreks I ever had.)
Start mixing and kneading the mince meat with grated onions and thyme. When they are properly mixed add ground black pepper and salt, mix some more and set aside.
Take pieces from the dough about the size of walnuts. Spread them to 15 - 25 cm in diameter.
On one half of the circular dough, spread some filling, leaving a clean space about 1cm from the edge. It is important the keep the edge of the dough clean to get a firm seal.
Fold the empty side of the dough on to the filled side. Now you need to seal the filling inside. You can either use a pizza cutter, side of a small plate or your hands if you can make sure you will not leave any gaps in the seal.
Pour some frying oil in a deep pan or saucepot, turn the heat to maximum and let the oil heat up.
When the oil is very hot, carefully place the Chiboreks into it. Cook both sides.
To remove the excess oil, place the Chiboreks onto paper towel when you take them off the frying pan.
Tips and Tricks for Chiborek
For the related tips and tricks on this dish, check: