In a deep pot sift corn flour then add sugar and salt and mix them together

Rub the corn flour with eggs and vegetbale oil

Cut the dough into equal round pieces(hand grip size)

Gradually pour water with constant kneading untill we have a soft dough

Cover the dough with clean piece of fabric or nylon wrap let it rest for an hour

On a wide clean solid place sprinkle the flour and dib the balls on both sides to cover them with corn flour

Meanwhile mix vegetbale oil and margarine on gaz tap few seconds so they become warm

Hold it from the sides and stretch it using two fingers until it has the form of a circle.
Another way is to stretch the dough in a rectangle way with your hands as much as u can until it becomes thin and then fold it from the sides to become a square.

Put the prepared dough in the oven trays and keep them until we prepare the topping.

For topping:In a pan put a little bit of oil and put the meat, stir it and then add the onions and wait until it becomes tender and the meat change in colour, now add the spices and salt and leave it until well cooked.

Take the pan off the heat and add the parsley and the mint.

Leave to cool down and add apple vinegar, sesame paste, pomegranate molasses and yogurt

With your hands press the dough and then add about 1 tbsp of the prepared topping, decorate with row pine nuts, press again with hands to make it firm.

Bake them in a preheated oven (in a medium heat oven about 350 F or 180 C) until the dough turns lightly brown and fully cooked.
Serve hot.

Made by: Tala Odaymat