Turkey Chebureki (Turkey Turnover)
User Reviews
5
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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)
Description
This Turkey Chebureki recipe makes savory turnovers by blending ground turkey with a large amount of pureed onion, seasoned with salt and black pepper to create a juicy filling. The unique use of pureed onion helps to keep the meat moist and tender during cooking without noticeable onion pieces. The mixture is spooned onto half of a raw tortilla, leaving a border for sealing.
Edges are brushed with cold water, and the tortilla is folded in half, pressed firmly, and crimped with a fork to seal. The chebureki are then pan-fried in a thin layer of hot oil on medium-high heat for three minutes per side to achieve a golden-brown crust and fully cooked filling. Once cooked, turnovers are drained on paper towels before serving.
The contrast between the crispy exterior and the moist, well-seasoned turkey inside makes these turnovers a satisfying snack or meal component.
Ingredients
- 2 lb ground turkey
- 2 yellow onion medium/large
- 2 tsp salt
- 1/2 tsp black pepper
- 38-40 tortilla depending on how much you fill them, raw
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.
User Reviews
Overall Rating
5
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