Gürzə

Method

1. Tip 70 g of flour into a bowl with 0.25 tsp of the salt, make a well and pour in 35 ml of cold water. Bring together and knead on an unfloured board for 8–10 minutes, until the dough is firm, smooth and springs back slowly when pressed. Wrap and rest at room temperature for 30 minutes so it rolls out without shrinking.
2. While the dough rests, work 100 g of lamb mince with 40 g of finely chopped onion, 0.25 tsp of salt, 0.25 tsp of black pepper and 0.25 tsp of sumac. Knead the filling with your hand for a minute until it is sticky and holds together, then chill it until needed.
3. Roll the dough out on a lightly floured board to a sheet 1–2 mm thick — thin enough to see the board through it. Cut 12 rounds with an 8 cm cutter or a glass, re-rolling the offcuts once, and keep them under a cloth so they do not dry.