Traditional Recipe

Activate yeast

Warm the water to about 105–115°F (40–46°C). In a small bowl combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.

In a large mixing bowl, whisk together the flour and salt.

Make a well in the center of the flour. Add the foamy yeast mixture and olive oil. Mix with a wooden spoon until a rough dough forms.

Turn the dough onto a lightly floured surface (use the extra flour as needed) and knead for 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle small amounts of flour; avoid adding too much.

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm draft-free place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is rising, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat if necessary.

Stir in the tomato paste and cook 1 minute to develop flavor. Add the drained diced tomatoes, cumin, paprika, salt, and black pepper. Simmer for 4–5 minutes until mixture is slightly thickened.

Remove from heat and stir in chopped parsley. Taste and adjust seasoning if needed. Let the filling cool to room temperature before assembling.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Punch down the risen dough and transfer to a lightly floured surface. Divide the dough into 6 equal pieces for individual rounds (or 8 for smaller portions).

Roll each piece into a 6–7 inch (15–18 cm) round, leaving a slightly thicker rim at the edge to hold the filling.

Place 2–3 tablespoons of the cooled meat filling in the center of each round, spreading slightly but leaving the rim clear.

Fold and pinch or roll the edges to create a sealed rim according to your preferred traditional shape (boat or round pocket). Ensure seams are well sealed so filling doesn't leak.

Place assembled pies on prepared baking sheet. Brush each with beaten egg and sprinkle with sesame seeds if using.

Bake in the preheated oven for 18–22 minutes, or until golden brown and cooked through.

Remove from oven and let cool on a rack for 5 minutes before serving. Serve warm.