Talas Kebabi (Flurry Kebab)
- 640 grams flour
- 1 large tomato
- 5 tablespoons margarine
- 10 grams tomato paste
- 65 grams olive oil
- 250 ml water
- 125 ml water
- 1 egg yolk
- salt, pepper
- 500 grams diced lamb
- dried thyme
- 2 onions
- 1 tablespoon margarine
1- In a saucepan, place diced lamb, grated onions, tablespoon margarine and browm meat – allow liquid to evaporate.
2- Add chopped tomato and tomato paste and continue to browm for a few minutes.
3- Add 250 ml water, cover and continue to cook until meat is soft. Uncover and allow liquid to reduce.
4- Add salt, peppper and dried thyme, stir and allow to cool.
5- Sift flour, add salt and 1 tablespoon of margarine. Add 125 ml warm water and mix into a firm dough.
6- Cover with a wet cloth, allow to rest for 10 minutes.
7- Divide dough into six equal pieces. Roll each piece out with a rooling pin. Brush each with margarine. Allow to rest for a further 5 minutes.
8- Take each piece of pastry and using your hands pull out pastry into a thin sheet.
9- Divide meat mixture into six, place in centre of each sheet of pastry. Fold edges of pastry over centre, lightly pressing edges to seal.
10- Place on greased baking tray and brush each with egg yolk. Bake in hot oven until golden brown. Remove and slice before serving.