In a mixing bowl, combine 360 ml of water, 15 ml of yogurt, 15 ml of vinegar, 5 g of salt, and 500 g of flour. Knead the mixture until you achieve a smooth and pliable dough. Cover and let it rest while preparing the filling.

Grate the small onion into the 250 g of medium-fat ground meat. Add 5 g of salt, 5 g of black pepper, and 180 ml of water to the mixture. Knead until the filling becomes slightly runny but well combined.

After the resting period, divide the dough into 13 equal pieces.

On a lightly floured surface, roll each piece into a circle about the size of a pie plate.

Place a spoonful of the meat mixture onto one half of each dough circle. Fold the other half over to form a half-moon shape. Use a knife or the edge of a tea plate to trim the edges, sealing the filling inside.

Heat oil in a deep frying pan over medium heat. Fry the prepared fritters until they are golden brown on both sides.

Use a slotted spoon to remove the fritters from the oil and place them on a paper towel to absorb excess oil. Serve them hot.