Description
Turkey Chebureki are delicious savory turnovers featuring a flavorful ground turkey filling mixed with pureed onions, seasoned with salt and pepper, and encased in thin tortillas. These turnovers are pan-fried to crispy golden perfection, making them a perfect snack or appetizer with a mouthwatering savory taste and satisfying texture.
Ingredients
Scale
Filling
- 2 lb ground turkey
- 2 medium yellow onions
- 2 tsp salt
- 1/2 tsp black pepper
Dough and Cooking
- 40 raw tortillas (38-40, depending on filling)
- High heat neutral cooking oil (enough to coat bottom of skillet for frying)
Instructions
- Prepare Onion: Peel and chop the onions into large pieces, then puree them in a food processor until the consistency resembles applesauce.
- Mix Filling: Combine the ground turkey with 2 tsp salt, 1/2 tsp black pepper, and the pureed onion. Mix thoroughly until well incorporated; despite the large amount of onion, it will blend into the meat.
- Assemble Chebureki: Spread a heaping tablespoon of the turkey mixture over half of a raw tortilla, leaving about a 1-inch border around the edges to allow for sealing.
- Seal Edges: Brush cold water around the edges of the tortilla, then fold it in half over the filling. Press down firmly and seal the edges by pressing with a fork all around.
- Heat Oil: In a large skillet, pour enough oil to just coat the bottom and heat over medium-high until hot but not smoking; the turnovers should sizzle upon contact.
- Fry Chebureki: Add the turnovers two at a time to the skillet. Sauté each side for approximately 3 minutes, adjusting heat to prevent burning. Both sides should develop a golden-brown crust and the meat should cook through.
- Drain and Serve: Transfer cooked turnovers onto paper towels to absorb excess oil. Serve warm for best flavor.
Notes
- Using pureed onions ensures the filling stays juicy and flavorful without large chunks.
- Adjust the amount of filling per tortilla depending on size; avoid overfilling to prevent breakage or leaking during frying.
- Ensure oil is hot before frying to achieve a crispy crust and proper cooking of the meat inside.
- Can be served with yogurt-based dips or hot sauce for added flavor.
- Leftovers can be reheated in a skillet to crisp up again.
