This post may contain affiliate links. Read my disclosure policy. Chebureki are a type of savory turnover or a less doughy version of the calzone – very popular in Eastern Europe. Using raw tortillas rather than making the dough, cuts your prep time in half! The filling is made in one pan – so easy! These are definitely a crowd pleaser. The first thing out of my mouth when I tried these was, “Mmm…tastes like egg rolls!” My vegetarian friends will be very happy about this recipe. These chebureky don’t have any meat, but you won’t even care once you try them. They are delicious.
My Mom-in-law showed me how to make these. Then I showed my Mom and she made them for the whole family. My son really enjoyed them too and went back for more. It was a hit! And that is the story of how these chiburekki traveled from California to Idaho and now went on to feed your families :).
Ingredients for Vegetarian Turnovers:
1 medium yellow onion, finely diced 3 Tbsp olive oil 2 medium carrots, peeled and grated 14 oz mushrooms, sliced 10 oz fresh spinach, coarsely chopped 1 small/medium head of green cabbage, thinly shredded 2 Tbsp Soy Sauce 1 Tbsp Teriyaki Sauce 2 Tbsp Ketchup 1 tsp garlic salt 1/2 tsp salt and 1/4 tsp ground black pepper, or to taste 1 Package of raw/uncooked tortillas (18 medium soft)*, thawed in fridge if frozen
Note: In Idaho, Raw/uncooked tortillas can be found in Costco (freezer section), Walmart or FredMeyer (refrigerator section). You might call some grocery stores in your area to see if they carry them.
How to Make Cabbage and Mushroom Chebureki:
In a large deep skillet over medium/high heat, add 3 Tbsp olive oil with chopped onion and saute until starting to soften (2 min). Add carrots and saute 1 min. Add mushrooms and saute another 2 min. Add spinach and stir until wilted (1 min).
Add 2 Tbsp soy sauce, 1 Tsp teriyaki sauce and 2 Tbsp Ketchup. Add 1 tsp garlic salt, 1/2 tsp salt and 1/4 tsp pepper, or season to taste. Finally, add cabbage in thirds, stirring between additions and saute 3-5 min continually mixing. You want cabbage be soft but still slightly crisp. Remove from heat and let cool until no longer hot. Tilt pan and spoon out excess liquid. If it’s too wet, it’s hard to seal the chebureki.
Take 1 heaping Tbsp of mixture, and spread on half of a tortilla leaving a 1-inch border. Brush water around edges of the raw tortilla using your finger or a pastry brush. Fold tortilla in half and use a fork to press around the sealed edges to create a tight seal (you don’t want liquid coming through or it will splatter.
In a large non-stick pan, add enough oil to a large pan to cover the pan. Once oil is hot, add chebureki (2 at a time) and cook over medium heat, until both sides are golden brown, turning once (about 1 to 2 min per side). Remove to a platter lined with paper towels to soak up any excess oil.
Have you found any creative uses for raw tortillas? Also, let me know where you’ve found raw tortillas in your area in case someone might be on the lookout for them. 🙂
