Tchebourek

Instructions

1. Mix the flour, salt and oil, then gradually add the lukewarm water until you have a supple dough.
2. Knead for 5 minutes, cover and let rest for 30 minutes.
3. Mix the minced meat with the finely sliced onion, the crushed garlic, cumin, salt, pepper and parsley.
4. Roll the dough out very thinly into 15 cm discs, place a spoonful of filling on one half, fold over and seal the edges.
5. Heat the frying oil to 170 °C and fry the turnovers for 3 to 4 minutes per side until golden and crispy.
6. Drain on kitchen paper and serve very hot.