Chebourek

Method

Mix flour, water, salt and oil to form a soft dough, knead for 5 minutes until smooth, then rest for 20 minutes covered. Combine beef mince with chopped onion, pepper, coriander and stock to create a moist filling. Divide dough into 8 equal pieces and roll each into a thin oval roughly 3mm thick. Place filling on one half of each oval, fold over to create a sealed half-moon shape, pressing edges firmly with a fork. Heat oil to 170°C and fry cheboureki for 3-4 minutes per side until deep golden brown and crispy. Drain on kitchen paper and serve hot with sour cream or tomato sauce on the side.