Turkey Chebureki (Turkey Turnover)
User Reviews
5.0
72 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
38 chebureki
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Course
Main Course, Lunch
Turkey Chebureki (Turkey Turnover)
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These chebureki are delicious! My aunt Tamara makes these at her church bake sale and they sell like hot cakes! This recipe made 38 chebureki. If you're feeding a smaller crowd, you can easily cut all of the ingredients in half and make about 20.
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Ingredients
- 2 lb ground turkey
- 2 medium/large yellow onions
- 2 tsp salt
- 1/2 tsp pepper
- 38-40 raw tortillas depending on how much you fill them.
Instructions
- Peel and chop your onion into large pieces, then puree the onion in a food processor until it has an applesauce consistency.
- Add 2 tsp salt and 1/2 tsp pepper to the turkey and stir. Add the pureed onion. The amount of onion will frighten you, but don't worry, it will disappear into the meat.
- Spread a heaping tablespoon of your meat filling over 1/2 of your raw tortilla, leaving about a 1" border at the edges to seal.
- Brush all the way around the edges of your tortilla with cold water. Fold the tortilla in half and seal the edges by pushing down around the edges with a fork.
- Heat a large skillet with enough oil to just coat the bottom of the pan. Heat over medium/high heat. Once the oil is hot (the chebureki should sizzle when you put them in), add chebureki to the skillet 2 at a time and sautee 3 min per side. Adjust the temp if you notice it's browning too quickly. You need to saute 3 minutes per side for the meat to cook through.
- Transfer cooked turnovers onto papertowels to soak up excess oil. Serve warm.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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