Yield: 20-25 pieces

Dough

Ingredients

• 1 1/2 lbs AP flour
• 1 tsp salt
• 3 eggs
• 1 cup warm water (90-95 F)
• 1/4 cup milk

Instructions

1. Combine all ingredients and knead into a dough
2. Form dough into a ball and wrap in plastic
3. Rest for one hour
4. Roll out the dough and stretch out with the backs of your hands
5. Cut into 5″ circles

Filling

Ingredients

• 3 lbs ground turkey
• 9 tbsp oil
• 9 tbsp onion, minced
• 4 tbsp parsley, chopped
• 6 tbsp cilantro, chopped
• Salt
• Black pepper
• 9 tbsp ice water

Instructions

1. Add oil, turkey, onion, parsley, cilantro and salt to a large skillet
2. Cook for 10 mins, breaking up the turkey with your spatula
3. Cook until the turkey is completely broken up and cooked through
4. Fill the chebureki

Cooking Instructions

1. Add enough oil to a skillet so that the cheburek would be almost completely covered
2. Fry for 2-3 mins on each side
3. Transfer to a paper towel to remove some of the oil

Editor’s Note

• The filling calls for black pepper and ice water, however the instructions do not mention either of these ingredients.
• For best results, do not cool the parsley and cilantro in the skillet. Add them directly to the cooked filling before assembling the chebureki.