Ingredients for 6 meat faratas:
- 300 g of flour + 50 g of flour
- 250 ml of water
- 3 tablespoons of vegetable oil
- 200 g of ground lamb
- 1 chopped onion
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of powdered cumin
- 1/4 chopped cilantro bunch
- salt and pepper
Boil the water. In a large bowl pour the flour and make a well. Pour the boiling water by mixing with a spatula. Let cool a little before mixing with your hand to have a soft dough. Cover with a cloth and let stand for 30 minutes.
While the dough is resting, let’s cook the meat. In a saucepan over high heat cook the meat without adding oil because as the lamb is a fat meat no need for oil. Add the onions, cumin and turmeric, mix and cook for 5 minutes over medium heat. Add salt, pepper and coriander, mix and cook another 5 minutes. Reserve.
Knead the dough a little and divide it into 6 equal pieces. Put the 50 g of flour in a bowl. Make balls with the pieces of dough and pass them in the flour. Take a ball of dough and with one hand make a well in the middle to put the stuffing. Put 1 tablespoon of meat and close the ball of dough to enclose the stuffing. Flatten the ball of dough gently on a floured surface. Be careful and do not go too fast otherwise you will end up with all the stuffing outside.
Heat a pan. Spread some oil with the brush. Place a meat farata on the hot pan and cook for a minute. With the brush, put some oil on the farata before turning it over. Cook for a minute and return the meat farata again. Once the meat farata is golden on both sides it is ready. Put it on a plate and cover it with a cloth before cooking the next farata to keep it warm. Once all the meat faratas are cooked eat hot.