Cheburek has a long history in Crimean Tatar cuisine and has become popular throughout many parts of Eastern Europe and Central Asia. Over time, different regions and families have developed their own versions, with variations in the meat, seasoning and dough.

Today, you can find chebureki in many different places, but the classic meat-and-onion filling remains one of the most loved.For me, though, cheburek is less about its history and more about the memories attached to it. I still associate it with childhood, with that excitement of getting one while it was freshly fried and trying to take the first bite without burning yourself. There is something so satisfying about hearing that first crunch before reaching the warm, juicy filling inside.

This is one of those foods that is best enjoyed hot and fresh, straight after frying. I love serving it simply, perhaps with a little sour cream, fresh herbs or a refreshing drink on the side. Nothing needs to be complicated because the cheburek itself already has everything you want: crisp pastry, savoury meat, sweet onion and plenty of flavour.

For me, Cheburek is the perfect example of how food can carry memories. Simple ingredients, a little patience and a hot pan come together to create something that is comforting, nostalgic and incredibly satisfying.