Make the dough:
Combine the flour and salt in a large mixing bowl.
Carefully pour the boiling water into the flour mixture, stirring constantly with a wooden spoon or heatproof spatula.
Add the vegetable oil and continue mixing until the dough begins to come together.
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.
Cover the dough with a clean cloth and let it rest for about 30 minutes. This resting time allows the gluten to relax, making the dough easier to roll out later.
Make the filling:
Combine the ground beef, finely chopped onion, and fresh herbs in a medium bowl. The herbs add a touch of freshness to the filling.
Season the mixture to taste with salt and your favorite spices. Common spices include black pepper, cumin, and paprika.
Add 30ml of boiling water and mix thoroughly. This will help hold the filling together and keep it moist while cooking.
Shape the dough:
After the dough has rested, divide it into small, equal-sized balls (about the size of a walnut).
On a lightly floured surface, roll each dough ball into a thin circle about 3-4 inches in diameter. The dough should be thin enough to be pliable, but not so thin that it tears easily.
Assemble the filled pastries:
Place a heaping teaspoon of the meat filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal. You can press the edges in with a fork or simply use your fingers to press them together.
Repeat this process with the remaining dough and filling.
Fry the pastries:
In a large skillet, heat a generous amount of vegetable oil over medium-high heat. The oil should be hot but not smoking.
Carefully place the filled pastries in the hot oil, a few at a time, being careful not to overcrowd the pan.
Fry the pastries for about 2–3 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Place the baked pastries on a plate lined with paper towels to drain off excess oil.
Serving:
Serve the hot, crispy pastry immediately. It can be enjoyed plain or with a dipping sauce of your choice, such as yogurt, sour cream, or a tangy tomato sauce.
Cooking Tips
Kneading the dough: Make sure to knead the dough well until it is smooth and elastic. This step is crucial to achieving the right consistency.
Resting the dough: Letting the dough rest allows the gluten to relax, making it easier to roll out and creating a more tender pastry.
Seasoning the filling: Don’t be afraid to season the meat mixture generously. The spices and herbs enhance the flavor and make each bite delicious.
Frying temperature: Keep the oil at the right temperature so the pastry cooks evenly. Too hot and they will burn on the outside before they are cooked through; too cold and they will absorb too much oil and become greasy.
Nutritional Benefits
Apart from being delicious, this dish also offers several nutritional benefits:
Protein: The ground beef is a good source of protein, which is essential for muscle repair and growth.
Vitamins and minerals: Onions and fresh herbs provide vitamins A, C and K, as well as various antioxidants and minerals.
Carbohydrates: The flour-based dough provides carbohydrates, which are an important source of energy.
Why you will love this recipe
Unique preparation: The use of boiling water in the
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