Sarburma

Instructions

1. Knead the flour, salt, lukewarm water and oil until you have a soft dough. Cover and let it rest for 30 minutes.
2. Fry the onion in olive oil, then add the meat and brown it for 5 minutes. Season with the pepper flakes, cumin, salt and black pepper.
3. Add the tomato and cook for 10 minutes until the filling is dry. Let it cool.
4. Divide the dough into 6 balls and stretch each one with a rolling pin as thinly as possible, until almost transparent.
5. Spread a thin layer of filling over the dough, roll it tightly into a rope, then coil it into a spiral in a buttered dish.
6. Preheat the oven to 200 °C. Generously brush with melted butter and bake for 40 to 45 minutes until the pastry is golden and crisp.