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These chebureki are delicious! Chebureki are very popular among Slavic people. You can compare them to a savory turnover or a less doughy version of the calzone. My aunt, Tamara, makes these for her church bake sale and they sell like hot cakes! I guess they are like hot turkey cakes… never mind.
This recipe made 38 chebureki and my siblings all stopped by to take some home. If you’re feeding a smaller crowd, you can easily cut all of the ingredients in half and make about 20.
Ingredients for the Easiest Chebureki you’ll ever make:
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
How to Make Turkey Chebureki:
1. Peel and chop your onion into large pieces, then puree the onion in a food processor until it has an applesauce consistency.
2. 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 and you might start crying. Don’t be scared. You can do it, just pour it over your ground turkey. Stop thinking about it and pour (I gave myself the same pep-talk). It will disappear into the meat. Amazing! Now grab a tissue and get back in the game.
3. 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.
4. 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.
5. 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.
6. Transfer cooked turnovers onto paper towels to soak up excess oil. You should go ahead and eat a couple while you’re sautéing. Consider it your reward.
These were a hit in our house. Our son loved them too!
Turkey Chebureki (Turkey Turnover)
Ingredients
- 2 lb ground turkey
- 2 medium yellow onions
- 2 tsp salt
- 1/2 tsp black pepper
- 40 raw tortillas, 38-40, depending on how much you fill them.
- high heat neutral cooking oil, for frying
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.
Notes
Nutrition Per Serving
