Prep. 20 mins
Cooking 25 mins
Serving 6

INGREDIENTS Measurements

  The dough

3/4 butter cubes
2 cups flour
1/2 tablespoon salt
5 tablespoons cold water
1 Whisked egg yolk

  for filling

1 tablespoon olive oil
1/2 kilo minced meat
1 chopped onion
1 chopped bell pepper
1/2 teaspoon cumin powder
Salt and pepper
2 table spoon drenched raisin warm water (optional)


  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).


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