Fried Dough Rolls with Minced Lamb Filling

Ingredients

• 0.5 bunch fresh mint
• 1 onion
• 200 g ground lamb
• 1 pinch Cinnamon powder
• pepper (ground)
• Salt
• 2 Eggs
• 6 sheets of brick dough (alternatively filo or yufka dough)
• 1 egg yolk
• olive oil

Instructions

1. 1.

   Peel and dry the mint leaves, then finely chop. Peel and finely chop the onion. Knead the ground lamb with mint, onion, cinnamon, pepper, salt, and eggs.

2. 2.

   Heat a non‑stick pan until hot. Sauté the meat mixture over high heat for 4 minutes, then set aside to cool. Cut each dough sheet lengthwise in half and into large rectangles (about 10 x 13 cm). Work with one piece at a time to keep it from drying out.

3. 3.

   Spread about 1 tablespoon of filling along the center of each rectangle. Fold the top and bottom edges toward the filling, brush the seams with beaten egg yolk, and roll up tightly.

4. 4.

   Heat 3 tablespoons olive oil in a pan and brown the rolls on all sides for 4–5 minutes until golden brown. They can also be steamed for a lighter version; serve with a spicy dipping sauce if desired.

5. 5.

   Flavor: spicy

6. 6.

   Difficulty: medium