Ingredients
Dough
600g flour
270ml lukewarm water
50ml oil
1 sachet of dry yeast
1 tsp salt
2 tsp sugar
150g yoghurt
Farce
650g minced meat (lamb)
2 large onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tablespoon of ginger,
finely diced ½ bunch fresh parsley, chopped
1 teaspoon freshly ground pepper
1 teaspoon thyme
1 teaspoon paprika
salt
¼ teaspoon cardamom
½ teaspoon ground cumin
preparation
1. First + put lukewarm water in a mixing bowl and sprinkle with yeast. Then add a little sugar and let the yeast act until a foam forms.
2. Then, gradually incorporate the flour and the other ingredients for the dough.
Cover the dough that is no longer sticky and let it rise in a warm place for about 1 hour.
3. Meanwhile, mix the meat well with the other filling ingredients. Then form small meatballs from the meat paste.
4. Now shape the dough into small balls and roll them out flat. Place a meatball on each of the doughs and seal all around, then let rise for about 15 to 20 minutes.
5. Flatten again slightly and cook in a pan with a little oil over medium heat.
Now the flavor explosions can cool down a bit and, if necessary, degrease on paper towels, then they can be eaten.
