Jili Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Make dough

In a large mixing bowl, combine flour and salt. Make a well in the center, add foamy yeast mixture and 2 tablespoons vegetable oil. Mix with a wooden spoon or your hands until a shaggy dough forms.

Knead for 8–10 minutes on a lightly floured surface until smooth and elastic. If dough is sticky, add up to 2 more tablespoons of flour, a little at a time.

Lightly oil a clean bowl, place dough inside, cover with a damp towel or plastic wrap, and let rise in a warm place 45–60 minutes, until doubled in size.

While dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant. Add ground lamb (or beef), breaking it up with a spatula. Cook until browned and cooked through, about 6–8 minutes.

Stir in ground cumin, ground coriander, red pepper flakes, salt, and black pepper. Cook 1–2 minutes to bloom the spices.

Remove pan from heat, stir in chopped cilantro. Taste and adjust seasoning if needed. Let the mixture cool to lukewarm before filling the dough.

Punch down risen dough and turn out onto a lightly floured surface. Divide dough into 8 equal portions (about golf-ball size). Cover pieces with a towel while you work to prevent drying.

Working with one piece at a time, roll each portion into a 4–5 inch (10–12 cm) round. Place 2–3 tablespoons of the cooled filling in the center of each round.

Bring the edges of the dough up and pinch to seal at the top, forming a small filled bun. Alternatively, leave a small opening at the top (slots) by pinching but leaving a 1/2 inch gap to create the 'Slots' look described in the section title.

If using egg wash, beat the egg and brush the sealed buns lightly. Sprinkle sesame seeds on top if desired.

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-low heat. Place buns seam-side down and cook gently for 3–4 minutes until golden brown. Flip and brown the other side 2–3 minutes. Reduce heat if outside browns too quickly before interior cooks.

Once both sides are golden, reduce heat to low, cover the skillet, and steam the buns for 4–6 minutes to ensure the filling is heated through and dough cooks fully. Alternatively, transfer to a 375°F (190°C) oven for 8–10 minutes to finish cooking.

Remove buns from skillet and let rest 3 minutes. Serve warm—these 'Jili' slots-style buns are good with a tangy yogurt dip, chili sauce, or plain.