Ingredients
Preparation
Preparation
Mix the flour, salt, and butter.
Add the yoghurt and knead the mixture until a soft dough is obtained.
Place the dough in the fridge for 1 hour.
Sauté the onion and cumin in olive oil for 3-4 minutes.
Add the ground meat and continue sautéing for 3-4 minutes.
Dissolve the paste in 100ml water, pour over the meat and continue sautéing for another 7-10 minutes.
Add the salt, pepper and coriander, and let cool.
Spread the dough to a thickness of 1cm and cut into 10cm discs.
Place one teaspoon of the stuffing in the middle of each disc and coat the edges with the egg.
Fold in half and press on the edges with a fork—or your hands.
Coat again with some egg and sprinkle some cumin on top.
Cook in the oven at 180°C, for 20-25 minutes, until golden.
Mix the ingredients for the dip and serve.