Murtabak

Instructions

1. Prepare the dough
   In a large bowl, mix flour and salt. Make a well in the center and add oil and warm water. Mix to form a soft dough. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2. Cook the filling
   Heat 1 tablespoon oil in a pan over medium heat. Add onions and garlic, sauté until translucent. Add ground meat, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
3. Season the filling
   Add curry powder, turmeric, and cumin to the meat. Season with salt and pepper. Cook for another 2 minutes until fragrant. Remove from heat and allow to cool for 10 minutes.
4. Complete the filling
   Once the meat mixture has cooled slightly, add beaten eggs, spring onions, and fresh coriander. Mix well to combine all ingredients.
5. Divide and stretch the dough
   Divide the dough into 4 equal portions. On a lightly oiled surface, stretch each portion into a very thin, almost transparent rectangle, about 12x16 inches. Be careful not to tear the dough.
6. Assemble the murtabak
   Place 1/4 of the filling on one side of each stretched dough. Fold the edges inward, then fold the dough over the filling to form a rectangular packet, sealing all edges well.
7. Cook the murtabak
   Heat 2 tablespoons of oil in a large skillet over medium heat. Carefully place the murtabak in the pan and cook for 3-4 minutes per side until golden brown and crispy. Add more oil if needed.
8. Serve
   Cut each murtabak into quarters and serve hot with cucumber slices and a side of curry sauce, pickle or yogurt dip.