Mqaret tal-Kulin

Method

Boil the potatoes until tender, then peel and mash them thoroughly. Finely dice the onions and soften them in a little olive oil, then mix into the mashed potatoes with salt and pepper. Make a dough with the flour and water, kneading until smooth and elastic, then set aside to rest for 20 minutes. Divide the dough into 12 portions and roll each thin on a floured surface. Place a spoonful of the potato and onion filling on one half of each circle, fold over to create a half-moon, and seal the edges by pressing with a fork. Heat the olive oil in a deep pan and fry the mqaret until golden brown on both sides, about 3-4 minutes total. Drain on absorbent paper and serve hot, traditionally with fresh tomato sauce or eaten plain.