Summary

Ingredients

For the filling: variant 1

• 2 leeks
• 1 large onion (s)
• 3 tomato (s)
• Olive oil, for frying
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon pul beaver
• 1 teaspoon peppermint, dried
• 50 ml water

For the filling: variant 2

• 1 large onion (s)
• 1 red pepper
• Oil, for frying
• 2 tablespoon sesame seeds
• 0.5 tablespoon ½ thyme
• 0.5 tablespoon ½ peppermint, dried
• 1 bowl walnuts
• 1 teaspoon cumin
• 2 teaspoon pul beaver
• 1 tablespoon paprika pulp
• 0.5 tablespoon ½ tomato paste
• 100 ml oil

For the dough:

• 1 kg flour
• 1 pack fresh yeast
• 1 tablespoon salt
• 650 ml water, lukewarm

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Instructions

1. For the first filling, wash and chop the leek, chop the onion, peel and chop the tomatoes.
2. Fry the onion in olive oil, add the tomatoes and fry with them. Then add the leek and fry until it becomes soft.
3. After the leek has softened, you can season it with the spices and add 50 ml of water and simmer until the liquid has evaporated.
4. For the second filling, cut the bell pepper and onion into small pieces and fry in oil. Add the paprika and tomato paste and turn off the stove.
5. Now you can add the spices. Then chop the walnuts and add them to the filling with the sesame seeds, mix together and allow to cool.
6. For the dough, mix all the ingredients together, knead into a dough and let rise in a warm place for 30 minutes.
7. Preheat the oven to 200 degrees.
8. Shape the dough into small balls. Roll out the balls to the size of a cake plate with a rolling pin and spread the filling over them.
9. Exactly four pieces fit on one sheet. They are baked in the oven on the lowest level for about four to five minutes. While four are baking, you can prepare the next four and then bake until the batter and fillings are used up.
10. Have fun baking.