Tatarabaruk Paratha Dough

We take out the paratha dough from the freezer until it melts completely, and in the meantime we prepare the filling.

In a small saucepan, put a little vegetable oil, add the chopped onion and stir until it becomes transparent, then add the minced meat and cook it with the onions and add black pepper, cinnamon, and sweet pepper to it.

When the meat is completely cooked, add salt to taste and turn off the fire when the water is completely dry, then leave the filling aside until it cools completely before using it.

Sprinkle the flour on the workboard or the clean kitchen marble, take one of the paratha dough and put it on top of the flour, then sprinkle the flour on top of it as well.

We take a tool to cut the dough as in the picture or using a cup, cut the dough into 7 or 8 equal circles.

We take one of the circles and put a little filling in the middle of it, close the sides and repeat the process until all the dough is finished.

In a deep saucepan, we put about 2 liters of boiling water and we boil the small pies for one to two minutes, until their color becomes transparent, then we take them out to a colander to get rid of the excess water.

In a large frying pan prepared in advance, put a little oil with 40 gm of butter until it melts, then put the pancakes that we boiled in the water and fry them a little on both sides.

To prepare the yogurt, in a bowl, whisk the mashed garlic, salt and lemon salt until creamy.