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To make the dough:
In a large bowl, combine the flour and salt.
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 out onto a lightly floured surface and knead for about 5-7 minutes, until 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 period allows the gluten to relax, making the dough easier to roll out later.
Prepare the filling:
In a medium bowl, combine the ground meat, finely chopped onion, and fresh herbs. The herbs add a fresh flavor to the filling.
Season the mixture with salt and your favorite spices to taste. Popular spices include black pepper, cumin, and paprika.

Add 30 ml of boiling water and mix thoroughly. This helps combine the filling and keeps it moist during baking.
Shape the dough:
After the dough has rested, divide it into small, evenly 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.
Assembling the filled pastries:
Place a heaping teaspoon of meat filling in the center of each pastry circle.
Fold the dough over the filling to form a crescent shape, pressing firmly at the edges to seal. You can use a fork to crimp the edges or simply press them together with your fingers.

Repeat this process with the remaining dough and filling.
Frying the cookies:

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 into the hot oil, a few at a time, making sure not to overcrowd the skillet.

Fry the cakes for about 2-3 minutes on each side, or until golden brown and crispy. Adjust the temperature as needed to prevent burning.

Transfer the baked cookies to a plate lined with paper towels to drain excess oil.
Serving: