Mixture
6 cups of wheat flour
11/2 cup of warm water
1/2 cup of oil
1 tablespoon of salt
Filling
1 cup of almond paste
1 cup of black olive without pit
1 cup of prune juice
3/4 cup of chopped pickle relish
2 tablespoons of oil
1.5 kg of green scallions
250g of clean anchovy fillets
To taste: salt
For spreading and brushing: oil
Baking sheet, 40 x 26 cm
Mixture
6 cups of wheat flour
11/2 cup of warm water
1/2 cup of oil
1 tablespoon of salt
Filling
1 cup of almond paste
1 cup of black olive without pit
1 cup of prune juice
3/4 cup of chopped pickle relish
2 tablespoons of oil
1.5 kg of green scallions
250g of clean anchovy fillets
To taste: salt
For spreading and brushing: oil
Baking sheet, 40 x 26 cm
Mixture
Combine flour and salt
Make a hole in the center and add warm water and oil, gradually, with circular motions from inside to outside
Knead until you get a homogeneous mixture
Cover and let it rest for 30 minutes
Filling
Cut the scallions into small pieces and cook, stirring occasionally, until they become soft
Drain the excess water with a spoon
Allow it to cool and season with salt
Assembling
Heat the oven to high temperature
Lubricate the baking sheet with oil and spread half of the dough on it
Pierce the almonds and olives and fill the dough with them, along with scallions, anchovies, and prunes
Sprinkle with pickle relish and brush with oil
Cover the remaining dough and top the turnover
Sew the edges and make sure they are secure
Brush with oil and poke the dough with a fork
Bake until it's lightly golden and serve.
