1 egg, beaten (for egg wash)
Sesame seeds or nigella seeds (optional)
Instructions
Prepare the dough:
In a large bowl, whisk together flour and salt.
Make a well in the center, add oil and warm water. Mix until a soft dough forms.
Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover with a damp cloth, and let rest 30 minutes.
Cook the potato:
Place cubed potatoes in a pot, cover with cold water, add a pinch of salt.
Bring to a boil, simmer 10–12 minutes until tender. Drain well and mash coarsely. Set aside.
Make the meat filling:
Heat 2 tbsp oil in a skillet over medium heat.
Add chopped onion; sauté 3–4 minutes until translucent.
Stir in garlic, cumin, paprika and chili flakes; cook 1 minute.
Add minced meat, break up with a spoon; cook 6–8 minutes until browned and cooked through.
Season with salt and pepper. Remove from heat; let cool slightly.
Fold mashed potato and chopped herbs into the meat until evenly combined.
Assemble the rolls:
Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
Divide rested dough into 4 equal pieces. Roll each into a 20×15 cm (8×6 in) rectangle.
Place ¼ of the filling along one long edge, leaving a 1 cm border.
Brush opposite edge with a little water, then roll up firmly into a log.
Pinch seams and ends to seal. Transfer to the baking sheet, seam-side down.
Bake:
Brush tops with beaten egg; sprinkle with sesame or nigella seeds if using.
Bake 25–30 minutes until golden brown.
Allow to rest 5 minutes before slicing. Serve warm.
Serving Suggestions
Serve with a side salad or pickles.
Offer yogurt dip or chutney for extra flavor.
Tips & Variations
Add grated cheese to the filling for a gooey center.
Use store-bought puff pastry for a flakier crust (adjust baking time to 20–25 minutes).
Spice the filling with curry powder, garam masala or harissa for different flavor profiles.
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