Ingredients ½ 1× 2× 3×

• 3 cups plain flour and 2 tablespoons cornflour
• ¼ cup warm ghee or vegetable oil
• 1 teaspoon salt and 1 cup warm water for kneading
• For the filling: 400 g minced meat cooked with 2 chopped onions
• 2 boiled eggs, finely chopped
• ½ cup chopped parsley, coriander and dill
• 1 teaspoon cumin, black pepper and salt
• Plenty of oil for frying

Instructions

1. Rub the flour, cornflour and salt with the warm ghee, then add the water and knead for 7 minutes into a firm dough and rest it for an hour
2. In a bowl mix the cooled meat with the chopped eggs, herbs, cumin and salt
3. Roll the dough very thin with a pasta machine or rolling pin and cut into rounds with a fluted cutter
4. Place a tablespoon of filling in the centre of each round, fold and seal the edges tightly with the cutter or a fork
5. Heat plenty of oil over medium heat
6. Lower in the pastries and keep spooning hot oil over the tops until they puff and blister all over
7. Turn to brown both sides, then lift onto a strainer and serve hot and crisp