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3 c plain flour

4 Tbsp oil or ghee

½ tsp salt

1 c hot water

2 Tbsp oil

1 small onion

400g mince - beef, chicken, lamb, or pork

1 tsp garlic ginger paste

1 Tbsp tomato purée

1 tsp red chilli powder (optional)

1 tsp ground cumin

1 tsp ground coriander

½ tsp garam masala

1 tsp salt or to taste

2-3 eggs

2 spring onions

2 Tbsp chopped coriander

Shredded mozzarella cheese

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1. For the dough, combine flour, salt, oil, and hot water. Knead for 5 minutes until a soft dough forms, then rest for at least 1 hour. Add in more/less flour or water as required.

2. For the filling, sauté onions in oil until soft. Add spices, garlic ginger paste, and tomato purée, cooking for 2 minutes.

3. Add mince and cook until fully cooked: 10-12 minutes for chicken, longer for beef, lamb, or pork.

4. Let the filling completely cool, then mix in eggs, chopped coriander and spring onions.

5. Divide the dough into 8 portions. Roll each into a ball, then roll out thinly on an oiled surface using either an oiled rolling pin or your hands, until slightly translucent.

6. Add a heaping ⅓ c of filling in the centre, top with 1 Tbsp of mozzarella cheese.

7. Fold the dough's edges over the filling like a parcel, pressing gently to flatten.

8. Heat a pan with a little oil over medium-low heat. Cook the murtabak for 3-4 minutes per side until golden brown, including the edges. Serve hot!

Tags: Asher, baking, beef, cheese, chicken, dinner, flatbread, lamb, hand-pie, Middle Eastern, mince, nut-free, pork, quesadilla