Total servings: 10
Preparation time: 2 hours
Ingredients
Dough:
5 cups of flour
1 tbsp. of yeast
2 cups of water
Filling:
1 cup of pounded chickpeas
2 onions, finely chopped
3 tbsp. of kawarma
1 pinch of salt
1 pinch of pepper
Preparation:
Dough:
- In a bowl, mix the dough ingredients
- Keep aside to ferment for 1 hour
- While the dough is resting, fry the onions with the kawarma for 1 minute, then add the pounded chickpeas, salt and pepper and turn over until they are cooked
- Pat the dough thin using a rolling- pin. Cut into circles using a cup
- Inside each circle place 1 spoon of the stuffing and close it by bringing the 2 ends together, in a half-moon shape
- Press the ends together with your fingers to close them tight
- Preheat the oven to 240˚C, with the fire from the bottom side
- Place the turnovers on an oven pan covered with parchment paper
- Bake for 15 minutes or until the bottom of the pastries turn golden in color
- Serve hot