Ingredients
- Plain flour500 g
- Warm water250 ml
- Lamb tail fat, melted150 g
- Lamb, chopped by hand500 g
- Onions, finely diced500 g
- Cumin seeds2 tsp
- Egg for glazing1
- Sesame seedsto taste
- 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 6 steps
Knead a dough from the flour, warm water and salt for ten minutes and rest it under film for half an hour.
Roll the dough into a thin sheet, brush it with the melted fat, roll it into a tight log and chill it for half an hour.
Mix the chopped meat with the onion, cumin and pepper. Salt it immediately before shaping, not before that.
Cut the log into two-centimetre discs, set each cut side up and roll it into a round: the layers stay visible.
Add the filling and seal into a triangle, pressing the seams firmly. Set them seam down, glaze with egg and scatter with sesame.
Bake at 220 °C for ten minutes, then drop to 190 °C for twenty-five more, to a deep gold.
