Dough
2 packets of fresh yeast for bread
1 cup (American) of warm milk
1/4 teaspoon of cumin
2 tablespoons of olive oil
1 tablespoon of salt
1 kg of wheat flour approximately
Filling
1 onion
1/2 clove of garlic
1 tomato, peeled and seeded, diced
2 tablespoons of olive oil
500 g of ground meat
1 tablespoon of chopped parsley
1 tablespoon of chopped cilantro
Salt to taste
Juice from half a lemon
Dough
2 packets of fresh yeast for bread
1 cup (American) of warm milk
1/4 teaspoon of cumin
2 tablespoons of olive oil
1 tablespoon of salt
1 kg of wheat flour approximately
Filling
1 onion
1/2 clove of garlic
1 tomato, peeled and seeded, diced
2 tablespoons of olive oil
500 g of ground meat
1 tablespoon of chopped parsley
1 tablespoon of chopped cilantro
Salt to taste
Juice from half a lemon
Dough
Knead the yeast in the milk with cumin
Add the olive oil and salt, then gradually add the flour
Knead well
Leave the rest of the flour, adding it gradually until the dough is soft but not too sticky
Take a small amount of dough, shape into a ball and place inside a cup with water
Cover the rest of the dough with a cloth
When the ball floats in the cup, the dough will be ready to use
Filling
Sauté the onion, garlic, and tomato in olive oil
Turn off the heat and mix in the meat
Mix well and season with parsley, cilantro, salt, and lemon juice
Divide the dough into 20 parts and shape into balls
Open each ball by hand, leaving a thicker edge
Spread the filling in the center and place on a baking sheet dusted with wheat flour
Bake in a medium-hot oven until the edges are lightly golden.
