Slice the onions. Heat on medium 2 Tbsp of oil in a pan and add the onions then the salt.
In a mixing bowl, add the Chebe mix. With a fork, blend in the milk, cheese, eggs and 2 Tbsp oil.
Mix for a couple of minutes with the fork, then use your hands and knead it until the dough is smooth and well blended. Separate the dough into 4 equal pieces.
On a clean surface and using a rolling pin, flatten one piece of dough to about 8 or 9 inches in diameter, flipping the dough occasionally to keep it from sticking. (You may also want to dust the surface with a gluten free flour or starch to keep the dough from sticking.)
Fold the dough over the filling in a pleating (folded) fashion. There should be an opening, exposing the apples.