Turkish stuffed pastries make a tasty lunchtime treat. | Photo courtesy of Ben Kiely.

These can be made with beef or lamb, and are usually served as a lunch snack. I like to use wild honey in the dough as it adds a nice sweetness.

Ingredients for the dough

• 4 cups flour

• 1/2 cup olive oil

• 2 tsp dry yeast

• 1 tsp salt

• 1 tsp honey

• 1-1/4 cups water

Ingredients for the filling

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 tomatoes roughly chopped

• 500 g lean ground beef

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp paprika

• 1/2 tsp cinnamon

• 1 egg, for brushing the dough

Method for the dough

In a mixer, add all the dry ingredients for the dough and mix. Add the olive oil and honey, Slowly add the water until a soft, pliable dough is formed. Let rise, covered, in a warm place.

Method for the filling

Sauté the onions in olive oil until beginning to brown. Add the garlic and mix for a few seconds. Add the ground meat, breaking lumps with a fork. Brown the meat completely. Add the tomatoes and mix well. Add the spices.

Assembly

Roll out the dough thinly on a clean, lightly floured surface. Using a bowl, cut out circles from the dough. Fill each circle with a tablespoon or more of filling and close over and pinch to form a semicircle. It is possible to close the filling over on three sides to form a triangular shape. Brush with egg wash and bake at 180 degrees C. for about 30 minutes or until the surface of the dough is golden brown.