Instructions

1. Preparing the Dough

   In a deep bowl, mix the flour with half a teaspoon of salt and the ghee or oil, then gradually add the water and knead for 7 minutes until a cohesive, smooth dough forms. · 7 min
2. Resting the Dough

   Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes to make it easier to roll out. · 20 min
3. Preparing the Filling

   In a separate bowl, mix the minced meat with the chopped onion, tomato, cumin, black pepper, and the remaining salt until the filling is thoroughly combined without precooking.
4. Shaping the Yaghmush

   Divide the dough into walnut-sized small balls, then roll each ball out into a thin oval shape, place a tablespoon of filling in the center, and fold the edges into a tightly sealed envelope or rectangle. · 10 min
5. Arranging the Baking Sheet

   Arrange the yaghmush pieces on a lightly greased baking sheet with the folded seam facing down, brush the tops with the beaten egg yolk, and sprinkle with nigella seeds. · 3 min
6. Baking and Serving

   Bake the yaghmush in a preheated oven at 200°C for 20 to 25 minutes until nicely golden brown and the meat is completely cooked through, then serve hot. · 23 min

Nutrition / serving

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