1-Getting Started with Prep: First, peel and chop the 2 yellow onions into large pieces, then puree them in a food processor until they reach a texture similar to applesauce. This step adds moisture and flavor, so don’t skip it. In a mixing bowl, combine the 2 pounds of ground turkey with the 2 teaspoons of salt, 1/2 teaspoon of pepper, and the pureed onions to make the filling.

2-Assembling Your Chebureki: Next, spread a heaping tablespoon of the filling over half of each raw tortilla, leaving a one-inch border. Brush the edges with cold water, fold the tortilla over the filling, and seal the edges by pressing with a fork. This keeps everything tucked in nice and tidy during cooking.

3-Cooking to Perfection: Heat a large skillet with enough oil to coat the bottom over medium to high heat. Once the oil is hot and sizzling, cook 2 chebureki at a time, sautéeing for 3 minutes on each side until the meat is cooked through, and adjust the heat as needed to avoid burning. Transfer the cooked chebureki to paper towels to absorb excess oil, then serve warm for the best taste.

4-First Step: Prepare the dough by combining flour and water, kneading until smooth, and letting it rest for 30 minutes.

5-Second Step: In a mixing bowl, combine ground turkey, onions, garlic, parsley, salt, and pepper. Mix well to create the filling.

6-Third Step: Roll the dough into thin circles about 6 inches in diameter.

7-Fourth Step: Place a generous amount of turkey filling on one half of each dough circle.

8-Fifth Step: Fold the dough over the filling to form a half-moon shape and seal the edges firmly by pressing or crimping.

9-Sixth Step: Heat vegetable oil in a frying pan over medium heat.

10-Seventh Step: Fry the chebureki for approximately 3-4 minutes on each side until golden brown and cooked through.

11-Eighth Step: Remove and drain on paper towels to eliminate excess oil.

12-Final Step: Serve hot, optionally with a side of fresh salad or dipping sauce.