Low Fat Cheburek
Indulge in the irresistible flavors of **Low Fat Cheburek**, a lightened-up version of the traditional Eastern European hand pie. This healthy twist swaps deep-frying for oven baking, reducing calories while keeping the deliciously crisp and flaky crust intact. Stuffed with a savory blend of lean ground turkey, aromatic spices like paprika and black pepper, and fresh parsley, these golden half-moon pastries are a perfect balance of hearty and wholesome. Made with a simple homemade dough and baked to perfection, they offer a guilt-free comfort food experience. Ideal as a nutritious snack or a satisfying main dish, these chebureks are ready in under an hour and are perfect for feeding a crowd. Serve hot with a side of tangy yogurt dip or fresh salad for a complete meal! Keywords: low fat cheburek recipe, baked cheburek, healthy hand pies, ground turkey cheburek, easy cheburek recipe.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 milliliters Warm water
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 300 grams Lean ground turkey
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 1 egg beaten with 1 tbsp water Egg wash (optional)
Instructions
In a large bowl, mix the all-purpose flour and salt. Gradually add warm water and olive oil to the mixture, stirring with a spoon until the dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for about 20 minutes.
While the dough is resting, prepare the filling. In a medium-sized bowl, combine the ground turkey, finely chopped onion, minced garlic, fresh parsley, ground black pepper, and paprika. Mix well until all ingredients are evenly distributed.
Preheat your oven to 200°C (392°F).
Divide the dough into 6 equal portions and roll each piece into a ball. On a lightly floured surface, roll out each ball into a thin circle, approximately 20 cm (8 inches) in diameter.
Place about 2-3 tablespoons of the meat filling onto one half of each dough circle, spreading it evenly while leaving a 1-inch border.
Fold the dough over the filling, creating a half-moon shape. Press the edges together to seal, using a fork to crimp the edges for a tight seal.
Place the Chebureks on a baking sheet lined with parchment paper. If using, brush the tops lightly with egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes or until the chebureks are golden brown and the filling is cooked through.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 8.2 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 163 mg | 13% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
