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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix 1 cup of plain flour with the dry active yeast, sugar, a pinch of salt and 1 cup of warm water. Cover and set aside for 10 minutes.
Add 4 cups of plain flour and mix well.
Once combined, add soft butter.
Proof the dough for 90 minutes.
Cook the minced lamb in a pan for 15 minutes until browned.
Add the diced tomatoes, diced onions, garlic paste, pomegranate sauce, pepper paste, paprika, chilli flakes, salt, pepper, fresh parsley and coriander.
Saute the diced onion with the garlic paste, salt, pepper and garlic powder until fragrant.
Add the spinach, pomegranate sauce and feta cheese.
Roll out the dough and cut into circles.
Fill the circles with a filling of your choice.
Pinch the sides of the circles and fold them in.
Put on a baking tray and glaze with egg wash.
Bake for 20 minutes at 190 C until golden.
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Proof the dough for a full 90 minutes for the best texture.
Pinch the sides tightly so the filling stays in.
Can I use a different type of meat?
Yes, you can substitute minced lamb with minced beef or chicken.
How do I know when the dough is ready?
The dough should double in size and feel soft and elastic.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it.
What can I use instead of pomegranate sauce?
You can use a mixture of balsamic vinegar and honey as a substitute.
How do I prevent the filling from leaking?
Ensure the sides are pinched tightly and the dough is not too thin.
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