- 1 egg
- 1 tablespoon of yogurt
- 2 tablespoons of vinegar
- 1 teaspoon salt
- 1 glass of warm water
- 500 g flour
For the interior:
- 250-300 g lean ground beef
- 1 onion
- 3/4 (one half + one quarter) tea glass of water
- Finely chopped parsley (optional)
- Black pepper
- Paprika (as desired)
- Oil (sunflower)
For the dough, take eggs, vinegar, yogurt, salt into your mixing bowl.
Make your dough by adding flour and water little by little.
Knead your dough very well.
Cover it with a cloth and let it rest for 30 minutes. (When you press the dough with your index finger, the point you pressed should return to its original state)
While the dough is resting, let’s prepare the stuffing. Take the ground meat, grated onion, salt, pepper and optionally chili pepper and chopped parsley in a deep bowl, knead with your hands.
Add the water to open the minced meat last.
Divide the dough into 16 equal portions and flour them.
Roll out each meringue with a rolling pin the size of a breakfast plate.
Spread half of the inside with your hand.
Turn the stuffed dough part into a half moon shape by closing it with the stuffing part.
Press and stick the open edge of the dough with your hand (the edge will be slightly thick)
For frying, take the oil in your flat pan, fry your pastries by turning them back and forth.
Serve hot … Bon appetit.