Step 1

Peel and chop your onion into large pieces, then puree the onion in a food processor until it has an applesauce consistency.

Step 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, but don't worry, it will disappear into the meat.

Step 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.

Step 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.

Step 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.

Step 6

Transfer cooked turnovers onto papertowels to soak up excess oil. Serve warm.