Ingredients:-
Dough:-
-¼ Cup or 65 ML of Vegetable Oil.
-2 Cups or 280 G Plain Flour.
-2 Cups or 280 G of Brown Flour.
-1 Tablespoon of Salt.
-2 Tablespoons of Powdered Milk.
-1 Tablespoon of Black Cumin.
-1½ Teaspoon of Baking Powder dissolved in 4 Tablespoons of Warm Water.
-1½ Cups or 375 ML of Mild Water.
Filling:-
-2 Tablespoons of Vegetable Oil.
-2 Medium-sized Onions or 250 G of Onions, chopped.
-½ KG of Minced Lamb.
-2 Chicken Stock Cubes.
-¼ Teaspoon Ground Black Pepper.
-300 G of Sesame Paste, or Tahini.
-½ Cup or 125 ML of Lemon Juice.
-1 Teaspoon of Salt.
-1 Cup or 250 ML of Water.
-2 Cups or 150 G of Leeks, chopped.
How to prepare:-
-Mix the oil in a bowl with the regular flour, brown flour, salt, powdered milk and black seeds.
-Add the dissolved yeast and mix with it.
-Add the amount of water and compact the dough, then add more water as needed (To obtain a soft and slightly sticky dough).
-Knead the dough by hand for about 8 minutes.
-Pinch the dough in the form of one ball, then cover it in a warm place for 30 minutes, and leave it until it swells and increases in size.
-Meanwhile, heat the oil and fry the onions in it until soft.
-Add the minced lamb and cook until it becomes brown and well cooked.
-Add the crumbled chicken stock cubes and ground black pepper to it.
-Stir the ingredients for two minutes over low heat.
-Add the chopped shallot leaves, stir, then remove from the heat and set aside to cool.
-Mix the sesame paste in a bowl with the lemon juice, salt and water and whisk well together until the mixture becomes soft (the tahini sauce should be thick).
-Add over the lamb filling, mix together and set aside (reserving 1½ cups or 375ml of the tahini sauce aside for serving).
-Spread the dough on the base of a round oven tray with a diameter of 35 cm and greased with oil or melted butter from the middle towards the edges, while extending the dough.
-Distribute the filling evenly over the prepared dough in the tray, and fold the edges of the dough over the filling from all sides.
-Bake the dough in a preheated oven at 230°C for 35 minutes or until the filling is firm in the middle and golden on top. Serve hot.
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