My friend Asma Zeito, who is a personal Chef, makes these wonderful Kurdish hand pies. She calls them sham-burek. This version is from Anatolia (Mardin) where Asma and her family are from. These are easy to make and delicious with a glass of yogurt drink (ayran or daw)
- 3 cups flour (all-purpose or cake flour or 00)
- 1 teaspoon salt
- 1/4 cup oil+more for the filling
- 1 cup water (enough to get a smooth and silky dough)
- 1/2 pound ground meat
- 1 large onion, chopped
- salt, black pepper, to taste
1. Place the flour in a mixer or processor bowl; add salt and mix to combine. Add the oil and mix to combine. Add the water gradually and mix till the dough is smooth and shiny and holds together. Divide the dough into 5 portions and set on a floured tray; cover with a towel while you prepare the stuffing.
2. Brown the meat in a skillet with the onion, add the spices, stirring to break-up the lumps. Taste and adjust seasoning. Drain the excess fat. Flour the counter lightly and roll out each ball of dough till very thin into an 8″ circle. Cut the circle in half and place the filling on the bottom half; fold over, pressing to seal the pie. Place on a greased baking sheet and bake for about 15 minutes in a 375F preheated oven till dry and lightly golden. Serve warm with the yogurt drink.
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