
Flaky Uzbek pastry parcels filled with seasoned lamb and onion, baked in a tandoor oven until golden and shatteringly crisp.
Allergeenivaroitus
Sisältää: gluten, sesame, eggs
Tarvittavat välineet
oven
Make dough from flour, water, salt, and a little oil. Knead until smooth, rest 30 minutes.
Finely dice lamb, onions, and lamb fat by hand — never use a grinder.
Season the filling with cumin, black pepper, and salt. Mix well.
Roll dough into thin squares. Place a generous mound of filling in the center.
Fold corners to the center, sealing edges tightly to form triangular or square parcels.
Brush with egg wash and sprinkle sesame seeds on top.
Bake at 220C for 25-30 minutes until deeply golden and flaky. Serve hot.