Kutab

Method

Make the dough by combining flour, salt, and 50ml oil with warm water, kneading until smooth and elastic, then rest for 30 minutes. Meanwhile, fry diced onions in oil until golden, add minced meat, cook until browned, season with pepper and salt, then stir in fresh herbs and cool. Divide dough into 8 portions and roll each very thin into a rectangle. Spread filling down one half of each piece, fold the dough over to seal, then crimp the edges with a fork to create the characteristic half-moon shape. Heat oil in a large frying pan and shallow-fry each kutab for 3-4 minutes per side until golden brown and crispy. Brush finished kutabs with melted butter and serve hot.