Ingredients
ServingsOriginal: Serves 6
- Flour500 g
- Water220 ml
- Lamb, fatty600 g
- Onions2
- Garlic4 cloves
- Broth or water150 ml
- Cabbage, optional150 g
- Oil for frying500 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knead an unleavened dough from the flour, water and salt and work it ten minutes to smoothness.
Cover the dough and rest it thirty minutes.
Chop the lamb fine by knife, fat and all, and mix it with the onion and garlic.
Pour the broth into the filling and work it to a loose but not runny mass.
Divide the dough into balls and roll each into a twelve-centimetre round.
Put filling on one half, fold it over and crimp the edge tightly and evenly.
Fry them in a centimetre of oil, three minutes a side, to a blistered crust.
