For the dough

• Put the flour and salt in the electric perineum at a slow speed, then add the butter pieces and continue to knead until the butter overlaps with the flour (can knead by hand but will take longer).
• Add cold water gradually at medium speed with kneading for 15 minutes until the dough forms one soft mass.
• Wrap the dough in plastic, and keep the refrigerator (fridge) for half an hour until it holds together and easy to roll.

  for filling

• Heat oil in a skillet over medium heat, add meat and leave for 5 minutes, stirring occasionally
• Add onion and stir for 5 minutes, then add green pepper and season the mixture with cumin, salt and pepper, and leave on the fire for another 5 minutes or until the liquid evaporates.
• Add the coriander and raisins, stirring for a minute, then remove from heat and allow to cool before use.

  To make pancakes

• Spread the dough rolling on a surface sprinkled with a little flour with a thickness of not more than 1/2 cm, and cut in the form of small circles about 5 cm in diameter.
• Preheat oven to 200 ° C.
• Put a tablespoon of the filling on the side of the circle and close to form a semi-circle, and pressed on the round end with a fork until tightly closed (put the fork in flour so as not to stick to the dough).