Jabati Recipe

Bloom the yeast: in a small bowl combine warm water (1 cup) and sugar (1 tbsp). Sprinkle the active dry yeast (2 tsp) over the water, stir lightly, and let sit 5–10 minutes until foamy.

Mix dry ingredients: in a large mixing bowl whisk together the all-purpose flour (3 cups) and salt (1 tsp).

Combine wet and dry: make a well in the flour, add the foamy yeast mixture, warm milk (1 cup) and vegetable oil (2 tbsp). Stir with a wooden spoon or your hand until a rough dough forms.

Knead: transfer dough to a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 more tablespoons of flour; if too stiff, add 1–2 tsp warm water.

First rise: lightly oil a clean bowl, place dough in bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

Sauté aromatics: heat olive oil (1 tbsp) in a skillet over medium heat. Add the finely chopped onion (1/2 cup) and cook 4–5 minutes until softened and translucent. Add minced garlic (2 tsp) and cook 30 seconds until fragrant.

Brown the meat: add ground beef or lamb (1 cup) to the skillet. Break up with a spoon and cook 6–8 minutes until browned and cooked through, draining excess fat if needed.

Season: stir in ground cumin (1 tsp), ground coriander (1/2 tsp), sweet paprika (1 tsp), salt (3/4 tsp) and black pepper (1/2 tsp). Cook 1–2 minutes to toast spices.

Finish filling: remove from heat, stir in chopped cilantro or parsley (2 tbsp). Taste and adjust seasoning. Let the filling cool to room temperature before stuffing the dough (about 15–20 minutes).

Prepare vegetables: heat olive oil (1 tbsp) in a skillet over medium heat. Add chopped onion (1/4 cup) and cook 3–4 minutes until softened. Add minced garlic (1 tsp) and cook 30 seconds.

Combine filling: add cooked mashed potatoes (1 cup) and peas (1/2 cup) to the skillet. Stir in ground cumin (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Cook 2–3 minutes to heat through and let flavors meld.

Finish: remove from heat and stir in chopped cilantro or parsley (1 tbsp). Allow the filling to cool to room temperature before using (about 10–15 minutes).

Portion dough

After the dough has doubled, punch it down and turn it onto a lightly floured surface. Divide the dough into 8 equal pieces (about 80–90 g each). Cover pieces with a towel and let rest 10 minutes.

Roll and fill

Working with one piece at a time, flatten a dough ball with your palm and roll into a 4–5 inch round (about 1/4 inch thick). Place 1 heaping tablespoon of cooled filling (savory or vegetarian) in the center. Fold edges over the filling to form a sealed half-moon or round pocket; pinch well to seal seams. Tuck edges under so the seam is on the bottom. Repeat with remaining pieces.

Egg wash

Beat the egg (1 each) with 1 tsp water to make an egg wash. Brush each sealed pocket lightly with egg wash (this helps browning).

Fry

In a heavy skillet or frying pan, pour enough vegetable oil to come about 1/4 inch up the sides (or about 1 cup). Heat oil over medium heat until shimmering and a small piece of dough dropped into the oil sizzles and browns in about 30–45 seconds (about 350°F / 175°C). Working in batches, place pockets seam-side down and fry 2–3 minutes per side until golden brown and crisp. Turn carefully with tongs or a spatula so they cook evenly. If oil gets dark or smoke, reduce heat slightly.

Drain and rest

Remove cooked jabati to a paper towel–lined tray to drain excess oil for 1–2 minutes, then transfer to a wire rack so bottoms remain crisp. Repeat with remaining pockets.

Serve: serve warm. Jabati are best eaten the same day but can be reheated briefly in a 350°F (175°C) oven to crisp the exterior.