Kibinai

Instructions

1. Mix the flour, salt, oil and warm water to form a supple dough, then knead for 5 minutes and let it rest for 30 minutes under a cloth.
2. Finely slice the onions and cook them for 5 minutes in the oil, then mix them with the ground meat, cumin, salt and pepper.
3. Divide the dough into 4 balls and roll each into a disc about 20 cm across, keeping the centre slightly thicker.
4. Spoon the filling onto one half of each disc, add a spoonful of cold water, then fold over and seal the edges into a half-moon.
5. Fry the kibinai in oil at about 170 °C (340 °F) for about 5 minutes on each side, until well browned and crisp.
6. Drain on paper towel and serve hot, with a green salad.