For the Dough
- 1 lb White Flour
- 1 Tablespoon Dry yeast
- 3/4 Cup Olive Oil
- 2 Tablespoons Salt
- 1 Cup Warm Water
For the Filling!
- 1 lb Ground Meat
- 1 Large Onion
- 2 Cloves Crushed Garlic
- 1/4 a bunch Coriander is good too! Parsley
- As Needed Salt
- As Needed Ground Black Pepper
- 1 Teaspoon Cumin
- 1 Full Teaspoon Sweet Paprika
- A Pinch Nutmeg
- 3 Tablespoons Olive Oil
- 1 Egg
For the Baking!
- 1 Egg
- As Needed Sesame Seeds
- Put the flour in a large bowl, add the yeast and the oil and mix together.
- Slowly add water as needed while kneading.
- Add the salt and knead until dough is smooth, strong and flexible.
- Cover the bowl with a towel and leave it to rise - at least an hour.
- Meanwhile - Chop the onion and parsley.
- Heat a large skillet with olive oil.
- Fry the onion until it becomes translucent and starts to brown.
- Add the crushed garlic and fry for another minute.
- Add the meat and fry, stirring until the meat changes color.
- Add the salt, black pepper and spices.
- Add the chopped parsley.
- Continue frying for a few minutes and turn off the heat.
- Put the pan on and wait for the mixture to cool.
- When the dough finished rising and has doubled in volume at least - Roll it on a floured surface.
- Make sure you roll out thinly. It is a bit difficult to roll out - but a little power and will be fine.
- Cut into circles with a cutter or bowl (about 10 cm in diameter).
- Put in each circle about a spoonful full of the meat filling and close it up (pinching it is fine!)
- Now organize them nicely in a tray, with the closed part facing down and with about 2cm space in between roll to roll.
- After finishing all the balls – leave them to rise for a second time at about 20 minutes. They are supposed to rise slightly.
- Then - Brush the balls with a beaten egg and sprinkle with sesame seeds. (Anyone who wants can also spread poppy, black cumin or caraway - whatever you like)
- Place in oven preheated to 375 F - for half an hour.
- Serve with finely chopped salad with lots of coriander.