Senegalese Fataya

Instructions

1. Prepare the dough
   In a large bowl, mix flour, salt, and baking powder. Add the vegetable oil and mix until the mixture resembles coarse crumbs. Gradually add warm water and knead until a smooth, elastic dough forms. Cover with a damp cloth and let rest for 20 minutes.
2. Make the filling
   Heat a tablespoon of oil in a large skillet over medium heat. Add onions and garlic, sauté until soft and translucent, about 3-4 minutes. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks.
3. Season the filling
   Add the minced scotch bonnet pepper, tomato paste, cumin, paprika, and cayenne pepper to the meat mixture. Stir well and cook for another 5 minutes. Add the chopped parsley, stir to combine, then remove from heat and let cool slightly.
4. Form the pastries
   Divide the dough into golf ball-sized pieces. On a floured surface, roll each piece into a 6-inch circle. Place about 2 tablespoons of filling on one half of each circle, leaving a 1/2-inch border around the edge.
5. Seal the fataya
   Moisten the edges of the dough with water. Fold the dough over to create a half-moon shape and press the edges together. Use a fork to crimp the edges and ensure they're well sealed to prevent the filling from leaking during frying.
6. Fry the pastries
   Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry the fataya in batches, being careful not to overcrowd the pan, until golden brown on both sides, about 3-4 minutes per batch. Transfer to paper towels to drain excess oil.
7. Serve
   Serve the fataya hot as an appetizer or snack. They pair wonderfully with a simple tomato and onion salad or a spicy pepper sauce for dipping.