Qottab

Method

Make the dough by combining flour, warm water, salt and 30ml oil, kneading until smooth and elastic, then rest for 30 minutes. Meanwhile, prepare the filling by frying diced onions in oil until golden, add the lamb mince and cook until browned, then stir in toasted coriander and cumin seeds, black pepper, salt and fresh coriander. Divide dough into 8 balls and flatten each into a thin round on an oiled surface. Place a spoonful of filling on one half of each round, fold into a half-moon shape and seal the edges by pressing firmly with your fingers. Heat 30ml oil in a large frying pan and shallow-fry the qottab for 3-4 minutes per side until golden brown and crispy. Serve hot, traditionally with yoghurt on the side.