- 2 tablespoons of ghee
- 4 eggs
- 1 cup of flour
- 3/4 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 1/4 teaspoon of baking powder
- 1 glass 1/2 water
- 600 g of mutton chopped
- 1 teaspoon of salt
- 1/4 teaspoon of turmeric powder
- 8 diced onions
- 20 cardamoms seeded
- 2 tablespoons of toasted coriander seeds
- 1 tablespoon of anise
Fry the turmeric with a little oil and set aside. Cook the lamb and diced onions over low heat and add cardamom, coriander, anise and salt. Reserve.
Mix flour and baking powder in a bowl with a glass and a half of water. Knead into a smooth paste, cover the bowl and let dough rest for the night.
Divide dough into 4 equal portions. Spread it thinly on an oiled marble or a cutting board glass, then add the ghee. Fold and shape into balls then cover the dough with a damp cloth. Let stand 1/2 hour.
Flatten finely the dough into rectangle, place the garnish evenly in the center of the dough, brush over lightly beaten egg over the meat. Wrap the dough over the meat to form a square. Fry in oil until brown on both sides. Serve hot.