Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a towel, and let rise in a warm place 60–90 minutes until doubled in size.

Filling

While the dough rises, prepare the filling. Heat 2 tbsp olive oil in a skillet over medium heat.

Add chopped onion and cook 5–7 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.

Add ground lamb (or beef). Cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.

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

If using, add diced tomato and cook 2–3 minutes until softened and some juices evaporate. Remove from heat and fold in chopped cilantro and sliced green onions. Taste and adjust seasoning. Let the filling cool to warm (not hot) before assembling so it doesn’t liquefy the dough.

Assembly & Frying

Punch down the risen dough and turn it onto a lightly floured surface. Divide dough into 10 equal pieces (about 60–70 g each) for small handheld galchavale or 6 pieces for larger ones.

Working with one piece at a time, flatten into a disk about 4–5 inches (10–12 cm) across using your fingers or a rolling pin. Keep remaining dough covered so it doesn’t dry out.

Place about 2 tablespoons of the cooled filling in the center of each disk. Fold the edges up over the filling and pinch to seal completely, forming a round or slightly flattened bun. Gently flatten the sealed bun with your palm to create a patty shape. If desired, brush lightly with water and sprinkle sesame seeds on top.

Heat 2 cups vegetable oil in a heavy skillet or deep pot to 350°F (175°C). There should be enough oil to come about halfway up the sides of the patties if pan-frying, or deeper if deep-frying.

Fry the galchavale in batches, seam-side down first, 2–3 minutes per side until golden brown and cooked through. Adjust heat to maintain oil temperature; do not overcrowd the pan. Total frying time per piece ~4–6 minutes depending on size.

Transfer fried galchavale to a wire rack or paper towel-lined plate to drain. Repeat with remaining pieces.

Serve warm with yogurt or tzatziki and lemon wedges. These are best the day they’re made; reheat gently in a skillet or oven to restore crispness.